Move over chickpea hummus, there's a new hummus in town, and it's packing some serious flavor. This lemon beet hummus recipe is pretty, full of color, flavor-packed, and perfect for boosting your metabolism and providing essential vitamins and minerals. Plus, it's super easy to make! So ditch the store-bought stuff and give this lemon beet hummus recipe a try today. You won't regret it!
If you have been with us for a while, you know that we are avid hummus lovers.
You might have seen some of our hummus recipes, such as our traditional hummus (the classic recipe) and flavored hummus recipes like pumpkin hummus or even roasted bell peppers hummus; they are all delicious.
This lemon beet hummus recipe has something very different apart from the lovely color... it doesn't use chickpeas.
We have found that white beans are an excellent substitution for people that don't digest chickpeas hummus very well or want to try something new.
This colorful hummus makes a perfect special occasion starter. Why not try it out for Valentine's dinner!
Why you will love it
- It is naturally vegan
- Easy to make
- Made in minutes
- Crowd pleaser
Make this lemon beet hummus with only a handful of ingredients.
- Cooked beets (canned beets or roasted beets work well)
- Lemon juice
- White beans (cannellini beans or cooked chickpeas)
- Fresh garlic (or roasted garlic)
- Extra virgin olive oil
Fresh chopped parsley and lemon zest to garnish.
Making this white bean hummus recipe cannot be easier. You simply have to blend everything in a food processor.
Prepare your ingredients
Juice your lemon, measure your liquids, and drain your grains (keep the water).
Place all your ingredients either in a food processor or blender and blend until you achieve a smooth and creamy hummus.
You may have to scrape the inner borders of the food processor with a spatula once or twice to ensure the beet hummus is blended well and doesn't have any hard chunks.
If you are unsure about how powerful your blender is, mince the garlic before blending it. Nobody wants to find a chunk of garlic in a bite.
You may need from one to three minutes to make beet hummus smooth and creamy.
To adjust the seasoning of your beet hummus recipe, add more lemon juice for acidity, tahini for a nutty flavor, white beans or chickpeas starchy water for texture, garlic (very little) for intensity, and extra virgin olive oil for extra creaminess.
Use more cooked beets if you want extra beet flavor or sweetness. I like adjusting this white bean hummus, one tablespoon of each ingredient at a time.
Flavor tip - I tried different beets to ensure the beet flavor doesn't overpower the hummus. My findings show that 6 ounces are good, and 7 ounces is my perfect sweet spot. I suggest adding 6 ounces, and if you want some more, add more beets, that extra ounce.
I think it is very personal. If you feel you added too many beets, try to balance it with a bit of lemon juice.
Fresh produce is different everywhere, so its flavor is, so I prefer starting low and adjusting to my liking, especially when we are using raw ingredients, where their flavor profile won't change after cooking.
Tip: I always use a minimum amount of garlic in my hummus recipes because garlic (especially when using raw garlic cloves) tends to overpower the final result.
Tahini paste is made with ground sesame seeds, so if you have sesame allergies, you can change the tahini for cashew butter, almond butter, or peanut butter.
You can use chickpeas instead of white beans. Replace for the exact quantities.
If you will boil raw chickpeas, make sure to boil them for about thirty minutes with a teaspoon of baking soda, then let the chickpeas cool down and optionally remove the chickpea skins. This will help you achieve a creamier hummus.
Save some of the chickpea liquid to adjust the hummus' texture.
If you love beets and are one of those lucky ones who have their own beets in the garden, you can perfectly make your beet hummus using them instead of canned beets.
Make sure you have BPA-free, organic canned beets.
This recipe works equally well, using freshly boiled or canned chickpeas instead of white beans. I have made it countless times and tastes delicious.
I have even made this beet hummus with half white beans and half canned chickpeas, the result was absolutely delicious.
Roasted beet hummus
Instead of using canned beets, you can use raw beets and then roast beets wrapped in aluminum foil if you have some extra time.
To make a whole roasted beet, wrap beets with the garlic clove and a drizzle of olive oil or avocado oil, close the aluminum foil, and roast in the oven at 350 ºF (180 ºC) until they are fork-tender to add some lovely caramelized and smoky flavor.
Use more red beets if you which to extra a slightly sweet-caramelized flavor.
Food processor - use a large food processor if more than one suggested serving.
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How to serve
Beet hummus sandwiches - use this beet hummus recipe as a sandwich spread along with some roasted veggies, to make the perfect sandwich for an easy dinner or meal prep option.
As an appetizer, serve with:
- Pita bread - I like my pita bread cut in triangles and slightly toasted with a drizzle of olive oil. Use thin pita bread with a drizzle of olive oil and briefly toast before serving.
- Seed crackers - any kind of cracker will work.
- Pita chips - are a classic, and don't need any preparation. This is a great option when taking this beet hummus recipe to a friend's house, and wanting to dig in without any hassle.
- Unleavened bread - I love using this lovely bread for hummus because is an easy option for all kinds of spreadable and just needs to be quickly warmed and toasted in a flat pan.
- Celery sticks - wash and cut your celery or buy ready-to-serve celery sticks for maximum convenience.
- Carrots sticks - or you can use store-bought baby carrots for hassle-free party hosting.
Serving tip: use a small serving bowl if making one serving, or switch for a medium if doubling the recipe. A hummus serving needs to look full and delicious, not empty.
Hummus spreads also make fantastic sandwich spreads, just as you would use a chickpea-based vegan "tuna" salad sandwich.
Start making using the back of a spoon and make pockets in the hummus with a circular motion from the outside to the inside.
Then add olive oil to fill some of the beet hummus pockets.
Then use products that create contrast but don't change the flavor, such as pumpkin seeds, sesame seeds, and fresh chopped parsley.
Use leftover beets slices from the canned or roasted beets to top the beet hummus.
We like using a mix of lightly toasted white and black sesame seeds. Just use one teaspoon of each and toast them at low heat in a small flat pan for 2-3 minutes.
The same method as above, but you can use them raw, out of the package as well. If you decide to toast the pine nuts, stay close to the pan, and pine nuts roast quickly as they have lots of fat content.
Cooked chickpeas or white beans
Save some extra cooked beans to place on top of the beet hummus. The idea is to create some contrast that adds depth and additional interest.
Slice some cooked beets and place them on top of the hummus.
If you decide to go for roasted beets and roast some garlic with it or roast some garlic in a flat pan for 2-3 minutes, you can add some charred garlic cloves on top of the beet hummus.
Use finely sliced chopped basil or fresh parsley to add some color to this delicious recipe.
Top tips and notes
Save some of its starchy water from adjusting the texture regardless of using cooked white beans or chickpeas.
Using this water helps me make creamy beet hummus without adding excessive oil.
Add one tablespoon at a time to ensure you make a creamier hummus.
We use only one garlic clove without the germ. We find that adding more than that makes garlic's intense flavor takes over the rest of the flavors.
If you want to add some extra depth to your beet hummus and have some extra minutes, either
- Oven roast garlic, add garlic cloves to the aluminum foil and raw beets, and blend them in the food processor.
- Flat pan garlic roast - Place 2-3 garlic cloves in a flat pan with a lid and a few drops of olive oil for 3 minutes, and use them in place of the raw garlic before blending the ingredients in the food processor.
You can adjust the acidity using more lemon juice. I recommend going easy on it, as you can easily cross the line and end up with acid hummus.
Always use freshly squeezed lemon juice as store-bought lemon juice can add a funny flavor and ruin your beet hummus.
Can I freeze my beet hummus?
Yes, you can. However, hummus is best made fresh, or 1-2 days in the fridge. This hummus thaws well, especially if you use it as a spread for sandwiches.
It will miss some of its lovely texture, but it will be fine.
Use leftover beet hummus in your sandwiches, or add a healthy dollop on a salad for an extra protein portion and added flavor.
You might have to use a drizzle of olive oil to bring it back to life after some days in the fridge or freezer.
More healthy recipes
Escalivada (Catalonian roasted vegetables)
Beetroot juice is the perfect pre and post-workout drink
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Lemon Beet Hummus Recipe
- 1 medium beetroot about 7 oz boiled and peeled
- 15 oz white beans cooked (or 1 can) + 8 tablespoons of its starchy COLD water (you can add sume ice cubes to it)
- 1 garlic clove medium, without the germ
- 1 large lemon juiced
- ¼ cup tahini
- ¼ cup extra virgin olive oil plus extra for drizzling
- 1 teaspoon fine sea salt
Optional for garnishing:
- red radish
- olive oil
- fresh parsley thinly chopped
- Blend. To a food processor, add peeled beets, extra virgin olive oil, cooked or canned white beans, garlic, tahini, lemon juice, and salt. You might have to scrape down the sides of the food processor.
- Adjust seasoning. You can add some of the white beans liquid - in small amounts until you reach the desired consistency. I use about 8 tablespoons.
- Serve in a small bowl and garnish with more extra virgin olive oil. Check the post suggestions for serving and garnishing.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
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