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    Home > Recipes

    Beet Hummus with Beetroot Powder

    Published: Mar 18, 2021 · Updated: Aug 28, 2024 · by Veronika Sykorova · This post may contain affiliate links · 3 Comments

    249 shares
    Jump to Recipe·Print Recipe·5 from 1 review
    Beet hummus shown in a grey bowl on a grey plate surrounded by homemade pita chips. Grey background with a beige tea towel on the left of the bowl. One pita chip dipped in the hummus on the right side.

    This pretty pink Beet Hummus is ready to eat in just 10 minutes! No need to cook any beets, it's made with beetroot powder! So simple and incredibly easy.

    Beet hummus shown in a grey bowl on a grey plate surrounded by homemade pita chips. Grey background with a beige tea towel on the left of the bowl. One pita chip dipped in the hummus on the right side. More chips on a plate in the top left corner, a rose in the top right corner, and pine nuts in the bottom right corner.

    Why This Recipe Works

    This pink hummus is incredibly easy to make. I shared my favorite basic hummus recipe a few years ago but I like this one even more! It's fun, delicious, and comes together in less than 20 minutes.

    The secret ingredient is beet (or beetroot) powder which incredibly speeds up the making process!

    Hummus is a staple food for anyone on a plant-based diet because of its high protein content. It's super versatile and there are a lot of ways to make it your own!

    A photo of a small food processor filled with ingredients for the beetroot hummus.

    Fresh Beets vs Beet Powder

    I use beet powder in this recipe instead of roasted beets or cooked beets because of two main reasons.

    • It's easier. You don't have to roast or cook any beets. With the powder, you still get the color, taste, and nutrients, but without any extra prep time!
    • Beet powder doesn't change the texture of the hummus, as cooked beets would. Adding beets makes hummus thinner and more watery. Adding beet powder instead doesn't change anything!

    I recommend using organic red beet powder (I use fermented). You might also find it under the name "beet crystals". They're pretty much the same and can be used interchangeably. The texture of beet powder might be finer than beet crystals.

    A photo of a small food processor full of the beet hummus after it's been blended.

    What to Use Leftover Beet Powder For

    I like to use beet powder as a natural food coloring. It will turn your food pink or red depending on the amount you use. If you use a small amount, it won't taste like beets, you don't have to worry.

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    • beet latte
    • red velvet anything
    • smoothies
    • frostings or icings
    • anything else you wish to turn red! Even clothes, homemade make-up, or Easter eggs!
    Beet hummus shown in a grey bowl on a grey plate surrounded by homemade pita chips. Grey background with a beige tea towel on the left of the bowl. One pita chip dipped in the hummus on the right side. More chips on a plate in the top left corner, a rose in the top right corner, and pine nuts in the bottom right corner.

    Beet vs Beetroot

    • Beet is the whole plant, including the leaves.
    • Beetroot is just the root of the beet plant.

    These two terms tend to be used interchangeably, though. I find most people from North America call the root a beet, and people from the UK call it a beetroot.

    The red beet powder I recommend is only made with the root.

    Beet hummus shown in a grey bowl on a grey plate surrounded by homemade pita chips. Grey background with a beige tea towel on the left of the bowl. One pita chip dipped in the hummus on the right side. More chips on a plate in the top left corner, a rose in the top right corner, and pine nuts in the bottom right corner.

    Homemade Hummus Tips

    • Cook your own chickpeas. I recommend this because you can monitor how long you cook them and how soft they are. It's an additional step that isn't necessary, though.
    • Cook your canned chickpeas for 10-15 minutes. This will result in softer chickpeas and smoother hummus. This is optional, though. In the photos, I used canned chickpeas right from the can.
    • Adding iced water helps to air the hummus and make it lighter.
    Beet hummus shown in a grey bowl on a grey plate surrounded by homemade pita chips. Grey background with a beige tea towel on the left of the bowl. One pita chip dipped in the hummus on the right side.

    What to Serve it With

    • Homemade Gluten-Free Pita Chips
    • Fresh vegetables like sticks of cucumber, carrots, radishes
    • On salad
    • On toast
    • For breakfast with eggs (check out my Bell Pepper and Zucchini Breakfast Skillet with Za'atar)

    How to Store Beet Hummus

    • Store it in an airtight container in the fridge for 3-4 days.
    • I don't recommend storing it in the freezer, the texture doesn't stay the same.
    Print

    📖 Recipe

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    Beet hummus shown in a grey bowl on a grey plate surrounded by homemade pita chips. Grey background with a beige tea towel on the left of the bowl.

    Beet Hummus with Beetroot Powder

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Veronika | thehealthfulideas
    • Prep Time: 10 mins
    • Cook Time: 5 mins
    • Total Time: 15 minutes
    • Yield: 2 cups 1x
    • Category: Dip
    • Method: Blending
    • Cuisine: Middle Eastern
    • Diet: Vegan
    Print Recipe
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    Description

    This pretty pink hummus can be ready in just 10 mins! No messy beet cooking, it's made with beetroot powder!


    Ingredients

    Units Scale
    • 1 can chickpeas, drained and rinsed
    • 2 garlic cloves, peeled and ends removed
    • ¼ cup tahini
    • ¼ cup lemon juice (1-2 lemons)
    • ½ tsp ground cumin
    • 2 tbsp beet powder
    • ½ tsp sea salt
    • ¼ cup extra virgin olive oil
    • ¼-½ cup iced water
    • Recommended garnish: extra virgin olive oil, toasted pine nuts, sumac, and pita chips

    Instructions

    1. Add the chickpeas, garlic cloves, tahini, lemon juice, ground cumin, beet powder, and sea salt to a food processor or a blender. 
    2. Blend until smooth, scraping down the sides as necessary. This may take 2-3 minutes.
    3. While the food processor or blender is still on, stream in the extra virgin olive oil.
    4. Add the iced water little by little until you reach your desired consistency. Add more if needed.
    5. Serve garnished with a drizzle of olive oil, toasted pine nuts, a sprinkle of sumac, and homemade pita chips.

    Notes

    Toasted Pine Nuts: Heat a pan over medium-high heat, add the pine nuts, and toast them for 5 mins or until golden brown on both sides, stirring often, careful not to burn them.

    The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.

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    Did you make this recipe?

    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

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    249 shares

    Comments

    1. alita says

      March 18, 2021 at 6:39 pm

      This looks really great recipe, Thank you for sharing it

      Reply
    2. Amy says

      June 26, 2021 at 8:56 pm

      Wow! Love the recipe and only changed one thing- didn't add the garlic because my partner is a vampire. No doubt I will make this again!

      Reply
    3. Sarah says

      April 19, 2023 at 6:10 pm

      So creamy and delicious! Loved the pretty pink color.

      Reply

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    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

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