Beetroot Hummus Recipe | Vegan & Gluten-Free

Bright, creamy, and full of flavor, this Beetroot Hummus is as beautiful as it is tasty. Made with beets, chickpeas, tahini, and a touch of lemon, it’s a vegan and gluten-free dip that adds color to any table. Perfect for brunch, snacks, or a mezze platter, this pink hummus is sure to impress.

Why You’ll Love This Recipe

• Naturally vegan & gluten-free – Healthy and suitable for everyone.

• Beautifully vibrant – Makes any table or brunch look amazing.

• Quick & easy – Just blend and serve — ready in under 10 minutes.

• Nutritious & flavorful – Packed with antioxidants, fiber, and a perfect balance of earthy-sweet and zesty notes.

• Versatile – Delicious as a dip, spread, or side for your favorite Mediterranean dishes.

Ingredients for Beetroot Hummus

For the Hummus:

• 2 medium cooked beetroots

• 1½ cups cooked chickpeas

• 2 tbsp tahini

• 1 tbsp lemon juice

• 2 tbsp extra virgin olive oil

• 1 garlic clove

• Salt to taste

For Garnish:

• Crushed roasted pistachios

• Fresh mint leaves

• Extra lemon zest

(Optional: swap pistachios for walnuts, add cumin or yogurt for variation.)

Step-by-Step Instructions

• Blend the Base – Combine all hummus ingredients in a food processor.

• Adjust Seasoning – Taste and tweak salt, lemon, or tahini for balance.

• Serve and Garnish – Spoon into a bowl, drizzle olive oil, and top with pistachios, mint, and lemon zest.

(Pro tip: Chill for 30 minutes before serving for a thicker texture.)

Serving Suggestions

• Spread beetroot hummus on toast – Try it on sourdough with creamy avocado and a poached egg for a brunch.

• Dip away – Serve with warm pita bread, crisp crackers, or fresh veggie sticks like cucumber, carrots, and bell peppers.

• Add to mezze platters – Pair with falafel, olives, and other Mediterranean favorites.

• Layer in bowls and wraps – Use beetroot hummus as a base for grain bowls, wraps, or sandwiches.

Variations to Try

• Spicy Beetroot Hummus – Add a pinch of chili flakes, cayenne, or a spoonful of harissa for a fiery kick.

• Herbed Version – Blend in fresh parsley, dill, or basil for a fragrant, garden-fresh twist.

• Roasted Beet Hummus – Roast the beets for a deeper, caramelized flavor and slightly sweeter taste.

• Creamy Yogurt Beet Hummus – Mix in a spoonful of vegan or regular yogurt for extra creaminess.

• Nutty Twist – Swap pistachios for walnuts or almonds in the garnish for a different crunch and flavor.

FAQ

Q1: Can I use canned beetroot? Yes! Canned beetroot works in a pinch, but fresh or roasted beets give a brighter flavor and creamier texture.

Q2: How do I make it without tahini? You can substitute tahini with almond butter, sunflower seed butter, or extra olive oil for a smooth, nutty flavor.

Q3: Can I make it ahead of time? Absolutely! Beetroot hummus tastes even better after a few hours in the fridge. Store in an airtight container for up to 5 days.

Q4: Can I freeze beetroot hummus? Yes, it freezes well for up to 1 month. Thaw overnight in the fridge and stir before serving.

Q5: How can I adjust the sweetness or tang? Add more lemon juice for tang or a small pinch of honey/maple syrup for subtle sweetness to balance the earthiness of the beets.

Try It Yourself!

Bring a pop of color and flavor to your table with this vibrant Beetroot Hummus. Whip it up for brunch, snacks, or your next gathering, and don’t forget to share your creation! Tag us on Instagram with #ella_dereza — I’d love to see your hummus masterpieces!

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