Whipped Beet Hummus with Goat Cheese

If you ask me, beet hummus is one of those happy accidents in the kitchen.

This pretty pink dip puts a fun twist on regular hummus by mixing in roasted beets and topping it with creamy goat cheese. The earthiness of the beets brings a natural sweetness that works really well with the nutty tahini and zingy lemon.

I love how the tangy goat cheese adds a nice contrast to the smooth hummus base. A drizzle of olive oil and a sprinkle of fresh herbs make it look like something from a fancy restaurant, but it’s actually super simple to make at home.

It’s the kind of appetizer that gets people talking at parties, and it’s just as good spread on your everyday sandwich or wrapped up in a pita.

What Kind of Beets Should I Use?

For beet hummus, you can use either red or golden beets – though red beets will give you that gorgeous pink color that makes this dish so special. While you can find pre-cooked beets in the produce section of many grocery stores, roasting your own fresh beets gives you the best flavor. When shopping, look for firm, smooth beets that feel heavy for their size and have fresh-looking leaves if they’re still attached. Small to medium beets (about 2-3 inches in diameter) are usually more tender and sweet than larger ones, making them perfect for this hummus recipe. Just make sure to wrap them well in foil before roasting to keep all those good juices locked in.

Options for Substitutions

This pretty pink dip is pretty flexible with substitutions, though some ingredients are key to its success:

• Roasted beets: While fresh roasted beets give the best flavor, you can use pre-cooked packaged beets. In a pinch, canned beets will work too – just drain and rinse them well.
• Tahini: Tahini is pretty important for authentic hummus flavor, but if you’re in a bind, you can use unsweetened sunflower seed butter. The flavor will be different, but still tasty!
• Chickpeas: These are essential for hummus – they’re the base of the recipe. While other beans technically work, they’ll give you a different dish entirely.
• Goat cheese: Not a fan of goat cheese? Try feta, ricotta, or even cream cheese. Each will give a different tang, but they all work well with beets.
• Lemon: If you’re out of fresh lemon, you can use 2-3 tablespoons of bottled lemon juice. In a pinch, lime juice works too, though it will change the flavor slightly.

Watch Out for These Mistakes While Making

The biggest challenge when making beet hummus is achieving the right consistency – adding all the liquid ingredients at once can make it too runny, so start with half the recommended lemon juice and tahini, then adjust gradually while blending. A common mistake is not processing the chickpeas long enough – for the smoothest hummus, blend for at least 3-4 minutes, scraping down the sides of the food processor several times to ensure there are no chunky bits left. When it comes to the beets, make sure they’re completely cooled before blending, as hot beets can affect the texture and make the hummus grainy. For the best flavor development, let your hummus rest in the fridge for at least an hour before serving, and remember to bring it back to room temperature – cold temperatures can dull the flavors of garlic and lemon.

What to Serve With Beet Hummus?

This pretty pink beet hummus makes a great centerpiece for any snack board or appetizer spread! I love serving it with a mix of fresh veggies like cucumber slices, carrot sticks, and bell pepper strips for dipping. Warm pita triangles or your favorite crackers are perfect for scooping up this creamy dip – I especially like using seedy crackers or toasted baguette slices for extra crunch. Since this hummus already has goat cheese in it, try pairing it with some salty elements like mixed olives or roasted nuts to round out your spread.

Storage Instructions

Keep Fresh: This pretty pink beet hummus stays good in the fridge for up to 5 days when kept in an airtight container. I like to press a piece of plastic wrap directly on the surface of the hummus before putting the lid on – this helps prevent it from drying out and keeps the color looking fresh.

Prep Ahead: You can roast the beets up to 3 days before making the hummus. Just wrap them in foil and keep them in the fridge until you’re ready to blend everything together. This makes the actual hummus-making process super quick when you’re ready to serve!

Serve: When serving from the fridge, let the hummus sit at room temperature for about 15 minutes – the flavors come alive when it’s not super cold. Give it a quick stir and if needed, drizzle a little olive oil on top to freshen it up. Add extra crumbled goat cheese just before serving for the best presentation.

Preparation Time	15-20 minutes
Cooking Time	60 minutes
Total Time	75-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 600-700
• Protein: 20-25 g
• Fat: 40-45 g
• Carbohydrates: 50-60 g

Ingredients

• 8 ounces roasted beets
• 1/4 cup tahini, stirred well
• 15 ounces chickpeas, rinsed and drained
• Zest and juice of one lemon
• 1/4 cup crumbled goat cheese
• 1 to 2 cloves of garlic, minced to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt

Step 1: Prepare and Roast the Beets

If you’re using raw beets, begin by scrubbing off any dirt and trimming both the top and bottom.

Cut the beets in half or quarters, then toss them with olive oil to coat evenly.

Place the oiled beet pieces in a deep baking dish, cover with foil, and roast in the oven at 400°F (204°C) for about one hour or until they are fork-tender.

Step 2: Prep the Chickpeas

While the beets are roasting, prepare the canned chickpeas by removing their skins.

This can be done by gently squeezing the chickpeas between your fingers; the skins should slip off easily.

Set the peeled chickpeas aside for the next step.

Step 3: Blend Beet and Chickpea Mixture

Once the beets are roasted and tender, remove them from the oven and allow them to cool slightly.

Chop the beets into 1-inch cubes and transfer them to a food processor.

Add the prepared chickpeas, tahini, lemon juice and zest, garlic, goat cheese, salt, and pepper to the processor.

Blend the mixture until smooth, ensuring all ingredients are well incorporated.

Step 4: Serve and Garnish

Transfer the smooth beet and chickpea mixture into a serving bowl.

For an extra touch, garnish with crumbled goat cheese and a sprinkling of pine nuts, if desired.

Serve and enjoy your beet hummus as a dipping sauce or spread.