Savory Beet and Lentil Hummus

Here’s my spin on traditional hummus, combining earthy beets and protein-packed lentils for a fresh take on everyone’s favorite dip. The deep pink color makes it a fun addition to any snack spread, and the lentils give it a nice heartiness that regular hummus doesn’t have.

This beet and lentil hummus has become my go-to recipe for potlucks and afternoon snacks. I often make a double batch because it disappears so quickly at our house. Nothing better than having some ready to go in the fridge for quick lunch breaks, right?

What Kind of Beets Should I Use?

For this hummus recipe, you’ll want to look for medium-sized red beets that feel firm and heavy for their size. While you can use any variety of red beets, common red beets (sometimes labeled as table beets or garden beets) are perfect for this dish and easy to find at most grocery stores. If you’re shopping at a farmers market, you might come across Chioggia beets with their pretty candy-stripe pattern, but keep in mind they won’t give your hummus that deep pink color that regular red beets provide. Fresh beets with the greens still attached are usually a good sign of freshness, but pre-trimmed ones work just as well – just make sure they’re not soft or wrinkled.

Options for Substitutions

This colorful hummus recipe is pretty flexible and you can try these swaps:

• Beets: If you’re not a fan of beets, you can use roasted carrots or roasted sweet potatoes instead. Just cook them until they’re tender, and you’ll get a different but equally nice dip.
• Red lentils: Since they’re marked as optional, you can skip them entirely. Or try yellow lentils – they cook just as quickly. Regular chickpeas work too, making the dip more like traditional hummus.
• Sesame seed paste (tahini): While tahini gives hummus its classic taste, you can use sunflower seed butter or cashew butter if you have a sesame allergy. The flavor will be different but still good!
• Lemon juice: Lime juice works as a good substitute, or try apple cider vinegar (start with 2 tablespoons and adjust to taste).
• Whole wheat pita: Feel free to serve with regular pita, crackers, raw veggies, or any bread you have on hand.
• Smoked paprika: Regular paprika works fine, or try chipotle powder for a different smoky kick – just use half the amount as it can be spicier.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beet hummus is achieving the right consistency – adding too much liquid too quickly can make it runny, so start with small amounts of water or olive oil and blend between additions until you reach your desired texture. When cooking the beets, a common mistake is not roasting them long enough – they should be fork-tender throughout, which typically takes 45-60 minutes depending on size, as undercooked beets will leave your hummus grainy and difficult to blend. Another crucial tip is to let your roasted garlic cool completely before blending, as hot garlic can turn bitter in the food processor and overpower the other flavors. For the smoothest results, make sure to thoroughly drain and rinse the cooked lentils, and blend the mixture for at least 3-4 minutes, scraping down the sides of the food processor several times to ensure everything is evenly processed.

What to Serve With Beet and Lentil Hummus?

This pink-hued hummus is perfect for setting up a casual snack board or appetizer spread! The most obvious pairing is a variety of dippers like fresh cut vegetables – think crisp cucumber slices, carrot sticks, bell pepper strips, and celery. Warm pita triangles or pita chips are classic choices, but you could also put out some whole grain crackers, pretzel crisps, or toasted baguette slices. For a Mediterranean-style spread, serve this hummus alongside olives, feta cheese, fresh herbs, and maybe some quick pickled vegetables to create an easy but impressive snack platter.

Storage Instructions

Keep Fresh: This colorful beet and lentil hummus stays good in an airtight container in the fridge for up to 5 days. I like to drizzle a thin layer of olive oil on top before storing – it helps keep the hummus from drying out and maintains its smooth texture.

Make Ahead: You can prepare this hummus a day or two before serving – in fact, the flavors get even better after they’ve had time to mingle! Just give it a quick stir before serving, and if it seems a bit thick, mix in a splash of olive oil or water to reach your desired consistency.

Portion: For easy snacking through the week, divide the hummus into smaller containers. This way, you can grab individual portions whenever you need them, and the rest stays fresh longer since you’re not repeatedly opening the main container.

Preparation Time	15-20 minutes
Cooking Time	45-60 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 600-700
• Protein: 20-25 g
• Fat: 35-40 g
• Carbohydrates: 65-75 g

Ingredients

• 1 large beet (cleaned thoroughly)
• 1 whole small-medium garlic bulb
• 3/4 cup uncooked red lentils (optional)
• 2 tablespoons sesame seed paste
• 1/2 teaspoon zest from a lemon (around half)
• 3 tablespoons lemon juice (from about 1 large lemon, adjust as needed)
• 1 to 2 tablespoons water or extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric (optional)
• 1/8 teaspoon ground black pepper
• Salt to your liking
• 2 whole wheat pita breads
• Around 2 tablespoons extra virgin olive oil
• A pinch of smoked paprika

Step 1: Roast the Beets and Garlic

Start by slicing both ends off the beetroot and cutting it into roughly 2-inch wedges.

Take a head of garlic and slice off the top to expose the cloves.

Toss the beet wedges and garlic with olive oil and salt to taste.

Wrap the garlic in parchment or aluminum foil to ensure better roasting.

Place both the beets and wrapped garlic in an oven preheated to 375ºF and roast for about 35 minutes, or until the beets are fork-tender.

Step 2: Cook the Red Lentils

In a saucepan, simmer 1 1/2 cups of water and add the red lentils.

Cook them for about 10 minutes, or until they are al dente.

Be careful not to overcook as they should remain firm but cooked.

Once done, strain the lentils to remove any excess water.

Step 3: Blend the Ingredients

Transfer the roasted beets, cooked lentils, lemon zest and juice, tahini, smoked paprika, cumin, turmeric, and black pepper into a food processor.

Add about half of the roasted garlic cloves.

Begin blending the mixture, adding 2 tablespoons of water or olive oil for smoothness.

Process until the mixture is creamy, adding more water or oil as needed to reach the desired consistency.

Step 4: Make Optional Homemade Pita Chips

If you choose to make pita chips, mash the remaining roasted garlic into about 2 tablespoons of olive oil.

Add a generous dash of smoked paprika and salt to taste.

Stir until well combined.

Spread this garlic mixture onto pita wedges.

Lay the coated pita wedges on a baking sheet and bake in the oven at 380ºF for about 10 minutes or until they turn lightly crispy.

Bear in mind they will crisp further as they cool.

Step 5: Serve and Enjoy

Serve the beet and lentil dip with your freshly baked pita chips or your favorite veggies.

Enjoy the delightful blend of roasted beets and garlic with a hint of citrus and spices.

Perfect for a healthy snack or appetizer!