Here is my go-to spicy beet hummus recipe, with a smooth and creamy chickpea base, fresh roasted beets, and just the right kick of heat from red pepper flakes and garlic.
This pink-tinted hummus has become my friend group’s favorite party dip. I always make a double batch because it disappears so quickly at gatherings. Plus, who doesn’t love having extra homemade hummus in the fridge for snacking?
Why You’ll Love This Beet Hummus
- Naturally colorful dip – The roasted beets give this hummus a beautiful pink color without any artificial ingredients – perfect for brightening up your appetizer spread or sandwich.
- Customizable heat level – You can easily adjust the spiciness by controlling how many jalapeño seeds you include, making it mild enough for everyone or extra spicy for heat lovers.
- Healthy snack option – Packed with protein from chickpeas, healthy fats from tahini and olive oil, plus the added nutrients from beets, this hummus makes a nutritious dip for vegetables or spread for wraps.
- Make-ahead friendly – You can prepare this hummus up to 5 days in advance, and it actually tastes better after the flavors have had time to meld in the fridge.
What Kind of Beets Should I Use?
For this hummus recipe, you’ll want to start with a medium-sized red beet, which will give your hummus that beautiful natural pink color. While you can use pre-cooked beets from the produce section to save time, roasting your own fresh beet will give you the best flavor. Fresh beets are usually sold either loose or in bunches with their greens attached – either option works fine, just make sure the beet feels firm when you give it a gentle squeeze. If you’re in a real pinch, canned beets can work too, but they might make your hummus a bit more watery, so you’ll want to adjust your liquid ingredients accordingly. Just steer clear of pickled beets, as their vinegary taste would throw off the balance of flavors in your hummus.
Options for Substitutions
This colorful hummus recipe can be adapted with several easy swaps:
- Chickpeas: While chickpeas are the traditional base for hummus and give it that classic taste, you could use white beans (like cannellini) for a different spin. The texture will be slightly different but still good!
- Tahini: Tahini is pretty important for authentic hummus flavor, but if you’re in a pinch, you can substitute with sunflower seed butter or even a few tablespoons of sesame oil. Just note that the flavor will be slightly different.
- Roasted beet: You can use pre-cooked beets from the store instead of roasting your own. If you’re not a beet fan, try roasted red pepper or roasted carrots for a different but equally nice color and taste.
- Jalapeño: Feel free to swap jalapeño with any chili pepper you like – serrano for more heat, or bell pepper for no heat. You can also use a dash of hot sauce or red pepper flakes instead.
- Lemon juice: Lime juice works just as well, or you can use apple cider vinegar in a pinch – just start with half the amount and adjust to taste.
- Aquafaba: If you’re using dried chickpeas or forgot to save the liquid, plain water works fine for adjusting the consistency.
Watch Out for These Mistakes While Making
The biggest challenge when making beet hummus is achieving that perfectly smooth texture – skipping the step of removing chickpea skins can leave you with a grainy result, so take those extra few minutes to pop off the skins before blending. Another common mistake is adding all the liquid at once, which can make your hummus too runny – instead, start with a small amount of olive oil and aquafaba, then gradually add more while blending until you reach your desired consistency. When it comes to the beets, not roasting them long enough can leave you with hard chunks in your hummus, so make sure your beet is fork-tender before adding it to the mix. For the best flavor development, let your hummus rest in the fridge for at least 30 minutes after blending, allowing the garlic and spices to fully infuse throughout the dip.
What to Serve With Beet Hummus?
This bright 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 vegetables like cucumber slices, baby carrots, bell pepper strips, and celery sticks for dipping. For something more substantial, pair it with warm pita bread triangles, crispy pita chips, or your favorite crackers. I also love spreading this hummus on sandwiches or wraps – it adds great flavor and color to a turkey sandwich or veggie wrap, and works really well as part of a Mediterranean-style mezze platter with olives, feta cheese, and fresh herbs.
Storage Instructions
Keep Fresh: This pink beauty stays good in an airtight container in the fridge for up to 5 days. Pro tip: drizzle a thin layer of olive oil on top before storing – it helps keep the hummus from drying out and maintains that smooth texture we all love.
Freeze: Yes, you can freeze this spicy beet hummus! Portion it into small containers or freezer bags and it’ll keep for up to 3 months. Just leave a bit of space at the top since it might expand slightly when frozen. When you’re ready to use it, let it thaw overnight in the fridge.
Serve: Once you’re ready to dig in after refrigeration, let the hummus sit at room temperature for about 15 minutes. Give it a quick stir, and if it seems a bit thick, you can thin it out with a splash of olive oil or a little water. The spiciness from the jalapeño might mellow slightly over time, so feel free to add an extra kick if needed!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-500
- Protein: 15-20 g
- Fat: 25-35 g
- Carbohydrates: 40-50 g
Ingredients
- 1 can chickpeas (15 oz, drained, reserve liquid)
- 1 medium roasted beet
- Juice of 1 lemon
- 3 peeled garlic cloves
- 1 jalapeño (optional, adjust seed removal for preference)
- 2 tablespoons tahini
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 2-4 tablespoons olive oil
- 2-4 tablespoons reserved chickpea liquid (aquafaba)
Step 1: Prepare the Beet
If you’re using a fresh beet, you’ll need to roast it first.
Follow any preferred method or check online resources for guidance on roasting beets.
Once roasted, let it cool before proceeding with the recipe.
Step 2: Blend the Ingredients
Add all ingredients, including the roasted beet if applicable, into a blender or food processor.
Start by adding a small quantity of olive oil and aquafaba.
Blend for a couple of minutes, allowing the mixture to come together smoothly.
Step 3: Adjust the Consistency
After the initial blending, check the consistency of your hummus.
Gradually add more olive oil or aquafaba, blending in intervals until you reach your desired creaminess and texture.
Take care not to add too much liquid at once.
Step 4: Serve and Store
Transfer the hummus to a serving bowl and enjoy it with pita, fresh-cut veggies, or falafel.
For leftovers, store the hummus in an airtight container and refrigerate for up to a week.