Description
This Fresh Beet Hummus is a vibrant twist on the classic Middle Eastern dip, combining sweet earthiness from beets with creamy chickpeas and tahini. Perfect as a colorful appetizer or snack, it’s enhanced with garlic, lemon, and a touch of feta cheese, topped with crunchy slivered almonds and fresh parsley. Serve it with toasted crostini or fresh veggies for a nutritious, flavorful treat.
Ingredients
Scale
Main Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 3–4 mini beets or 1 medium beet, cooked and peeled
- 2 garlic cloves
- 1 tbsp tahini
- 1 tbsp olive oil
- Juice of half a lemon
- 1/4 tsp sea salt
Toppings and Garnish
- 2 tbsp feta cheese, crumbled
- 2 tbsp chopped fresh parsley
- 2 tbsp slivered almonds
- 1 drizzle olive oil (for finishing)
Serving
- 10 toasted crostini
- Assorted fresh veggies for dipping (e.g., celery, carrot sticks, cucumber slices)
Instructions
- Prepare the ingredients: Cook and peel the beets if using fresh. Drain and rinse the canned chickpeas to remove excess sodium and improve texture.
- Blend the hummus: In a food processor, combine chickpeas, cooked beets, garlic cloves, tahini, olive oil, lemon juice, and sea salt. Blend until the mixture is fully smooth and creamy, stopping to scrape the sides as needed.
- Assemble the dish: Transfer the beet hummus into a serving bowl. Drizzle with extra olive oil to add richness and moisture. Sprinkle crumbled feta cheese, chopped parsley, and slivered almonds evenly over the top for flavor and texture contrast.
- Serve: Serve the beet hummus alongside toasted crostini and fresh raw vegetables for dipping. This makes a perfect appetizer or healthy snack to share.
Notes
- For earthier flavor, roast the beets instead of boiling.
- Adjust lemon juice and salt to taste for brighter or milder flavor.
- To make it vegan, omit the feta cheese or substitute with a plant-based cheese.
- Store homemade beet hummus in an airtight container in the refrigerator for up to 4 days.
- Slivered almonds add a nice crunch, but walnuts or pumpkin seeds work well too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (if roasting or boiling beets)
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Keywords: beet hummus, beetroot dip, healthy appetizer, vegetarian dip, Middle Eastern dip, beet recipe, hummus with beets
