Quick Hummus with Beet Powder

Finding a good homemade hummus recipe that stands out from store-bought versions can feel like searching for a needle in a haystack. Between juggling work deadlines and family commitments, it’s tempting to just grab a tub from the grocery store and call it a day. But once you try this hummus with beet powder, you’ll wonder why you didn’t make it at home sooner.

This recipe hits all the right notes: it’s quick to put together, uses ingredients you can easily find, and adds a natural pink color that makes it perfect for everything from casual snacking to serving at parties. Plus, you can adjust the seasoning to match exactly what you like.

What Kind of Garbanzo Beans Should I Use?

For homemade hummus, both canned and dried garbanzo beans (also called chickpeas) will work great, though canned ones save you tons of time. If you’re using canned beans, look for low-sodium varieties so you can better control the salt level in your hummus. Be sure to rinse your canned chickpeas well – this helps remove any metallic taste and excess sodium. For extra smooth hummus, you can actually peel the skins off your chickpeas (though it’s totally optional and a bit time-consuming). If you want to use dried chickpeas instead, just soak them overnight and cook until very tender – they’ll give you a slightly fresher taste, but honestly, most people can’t tell the difference in the final dish.

Options for Substitutions

This colorful hummus recipe can be adapted with several easy swaps:

• Garbanzo beans: While chickpeas are the traditional base for hummus and give the best results, you can use white beans like cannellini in a pinch. Just know the texture might be slightly different.
• Tahini: Tahini is pretty important for authentic hummus flavor, but if you’re out, try using unsweetened sunflower seed butter or cashew butter. The taste will be different, but still good!
• Beetroot powder: No beet powder? Try using 2-3 tablespoons of pureed cooked beets instead. Just make sure to drain them well to avoid making the hummus too wet.
• Feta cheese: You can skip the feta or replace it with crumbled goat cheese. For a dairy-free version, try a sprinkle of za’atar seasoning or toasted pine nuts.
• Parsley: Fresh cilantro or mint work great as alternative garnishes. You can even use micro greens or a sprinkle of dried herbs if fresh ones aren’t available.
• Lemon juice: Lime juice works just as well, or you can use apple cider vinegar (start with 1 tablespoon and adjust to taste).

Watch Out for These Mistakes While Making

The biggest mistake when making hummus is not removing the skins from your chickpeas – taking an extra 5 minutes to pop them out of their shells will reward you with incredibly smooth, creamy hummus that’s worth the effort. When blending, a common error is adding all ingredients at once, which can lead to uneven mixing – instead, start by blending the tahini and lemon juice first until they form a light, whipped mixture, then add your other ingredients gradually. To prevent your beet powder from creating lumps, mix it with a small amount of olive oil to create a paste before adding it to your hummus, and don’t forget to taste and adjust your seasonings as you go – the earthiness of beets might require a bit more lemon juice or salt than traditional hummus. For the silkiest texture, try adding 2-3 ice cubes while blending, which helps emulsify the mixture and makes it extra creamy.

What to Serve With Beet Hummus?

This pretty pink hummus is perfect for setting out at parties or enjoying as a healthy snack throughout the week. The easiest way to serve it is with a variety of fresh veggies for dipping – think cucumber slices, baby carrots, bell pepper strips, and cherry tomatoes. For a more substantial spread, add some warm pita bread triangles, pita chips, or your favorite crackers to the mix. I also love serving this hummus as part of a Mediterranean mezze platter alongside olives, stuffed grape leaves, and extra feta cheese, which makes for a really fun and casual dinner option.

Storage Instructions

Keep Fresh: This pretty pink hummus stays good in the fridge for about 5-7 days when kept in an airtight container. Pro tip: drizzle a thin layer of olive oil on top before storing – it helps keep the hummus from drying out and maintains its smooth texture.

Portion: You can divide the hummus into smaller portions before storing. This makes it super convenient to grab for lunch boxes or quick snacks. Just remember to give it a quick stir before serving, as the beet powder might settle a bit.

Make Ahead: This hummus actually tastes even better the next day after the flavors have had time to mingle! If you’re planning to serve it at a party, feel free to make it a day ahead – just save the garnishes like feta and parsley until right before serving to keep them fresh and crisp.

Preparation Time	10-15 minutes
Cooking Time	0-1 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 40-45 g
• Carbohydrates: 40-50 g

Ingredients

• 1 can rinsed and drained garbanzo beans
• 2 cloves minced garlic
• 2 tablespoons lemon juice
• 1/4 cup tahini paste
• 2 tablespoons extra virgin olive oil
• 1 teaspoon cumin powder
• Salt as desired
• Pepper as desired
• 1 tablespoon beetroot powder
• Ice cubes if desired
• Feta cheese for garnishing
• Chopped fresh parsley for garnish

Step 1: Blend the Hummus Ingredients

Add all the ingredients into your high-speed blender or food processor.

Ensure everything is well distributed for even blending.

Step 2: Achieve Smooth and Creamy Consistency

Blend on high speed for 45-60 seconds or until the hummus becomes smooth, fluffy, and creamy.

You may need to pause occasionally to scrape down the sides for even blending.

Step 3: Add Optional Toppings

Enhance the flavor and presentation of your hummus by topping it with additional extra virgin olive oil, a sprinkle of ground cumin, a dash of beetroot powder, crumbled feta cheese, and fresh parsley.

These toppings are optional but can elevate the dish.

Step 4: Serve with Your Favorite Sides

Transfer the hummus to a serving bowl and enjoy it with an assortment of chips, fresh vegetables like carrots or celery, or baked/crispy pita bread for dipping.

Step 5: Store Leftovers

If there’s any hummus left over, place it in an airtight container and store in the refrigerator.

Consume within 3-4 days to ensure the hummus remains fresh and tasty.