This lemon beetroot hummus is full of bright flavors and colors and puts a fun unique twist on this Mediterranean classic. Use it as a dip or spread on your favorite sandwiches or with pita bread and fresh veggies. It’s perfect for entertaining or as a vibrant and show-stopping side dish, snack, or appetizer. It only takes a few ingredients and a couple minutes to put together and it tastes so good! The earthiness of the beets is lightened and brightened by the lemon zest and tangy lemon juice.
Lettuce Turnip the Beet!
Honestly, it took me a long time to enjoy hummus. Despite its popularity, especially among plant-based fans, I just didn’t enjoy the flavors and it would sit in my fridge for weeks until I finally would throw it away. Fast forward several years and I finally started making it at home. I am not sure what it is about homemade hummus compared to store-bought varieties, but it just tastes so much better and I love being able to adjust the spices and flavors to my liking.
Normally I would make a traditional garlic hummus. But, I am a HUGE beet fan and there is just something about the visual appeal of the bright earthy color of beet hummus. In this summer heat, the addition of lemon juice and fresh zest is the perfect twist making it the perfect sidekick to a picnic, sun-warmed patio, or to brighten up your favorite wrap or sandwich. We all eat with our eyes first and the beautiful bright pink pigment of beet hummus is so appetizing and visually appealing. Everyone always wants to try it, and when they do, they can’t stop eating it!
Is Lemon Beetroot Hummus Healthy?
Hummus is a mainstay of healthy Mediterranean cuisine and for good reason. Full of wholesome ingredients and simple flavors, it’s a fan favorite of the health-conscious offering so many nutritional benefits. The beets and lemon used in this recipe also bring their own health advantages to really amp up the nutritional component of this tasty dip.
Beets: A Nutritional Powerhouse Hero
Beets get a bad rap for some reason and honestly, I don’t get it. I think they taste like the Earth and I have never met a beet salad that I didn’t love. Beets are packed with fiber, folate, manganese, potassium, iron, and vitamin C. They are also really high in nitrates, which can help improve blood flow and lower blood pressure. The pigments responsible for their gorgeous color are called betalains and they possess awesome anti-inflammatory and antioxidant properties.
Chickpeas: Protein and Fiber-Rich
Chickpeas, the humble cornerstone of any hummus recipe, are a great source of plant-based protein and dietary fiber. They make you feel full and satiated and provide essential vitamins and minerals, including folate, iron, phosphorus, and manganese.
Tahini: Healthy Fats
Tahini, made from ground sesame seeds, adds a rich, nutty flavor and smooth texture to hummus. It’s a great source of healthy fats, particularly mono- and polyunsaturated fats, which are beneficial for heart health. Tahini also provides important nutrients like calcium, magnesium, and B vitamins.
Lemon: A Zesty Boost
Lemon juice adds a bright, tangy flavor to hummus and is an excellent source of vitamin C. It aids in digestion, supports the immune system, and enhances iron absorption from plant-based foods.
How to Make Lemon Beet Hummus
Ingredients
To make lemon beet hummus, you will need the following ingredients:
- Beets: use canned if you are lazy like me, or you can boil or roast fresh beets
- Chickpeas: or garbanzo beans. Some people prefer to peel them, but I never do. I haven’t found a major difference in texture.
- Tahini: use fresh quality tahini and make sure to stir well before using
- Lemons: fresh lemon juice is totally worth the effort
- Garlic: again, I use pre-minced garlic because I am lazy, but use fresh cloves if you prefer
- Spices: I like to add cumin, salt, and pepper but use whatever you prefer
Instructions
- Prepare the Beets: I went full lazy mode and used canned beets. If using fresh beets, roast or boil them until tender. To roast, preheat the oven to 400°F (200°C), wrap the beets in aluminum foil, and bake for 45-60 minutes. To boil, place the beets in a pot of water and cook for about 30-40 minutes. Allow them to cool before you blend them.
- Blend the Ingredients: Combine the beets, chickpeas, tahini, lemon juice, garlic, and spices. Blend until smooth. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is well incorporated. Add a little oil or water if needed.
- Adjust the Seasoning: Taste the hummus and add salt to your preference. If you want a more pronounced lemon flavor, add a bit more lemon juice. For a spicier kick, consider adding a pinch of cayenne pepper.
- Garnishes: Again, I was very lazy but you can add a drizzle of olive oil on top, some chopped parsley, lemon zest, toasted pine nuts, or anything else you want.
- Serve and Store: Transfer the hummus to a serving bowl and drizzle with a bit of olive oil. Garnish with fresh herbs, such as parsley or cilantro, if desired. Store any leftovers in an airtight container in the refrigerator for up to a week.
How to Use It
As a Dip
Lemon beet hummus makes an excellent dip for a variety of foods. Serve it with pita bread, vegetable sticks (such as carrots, cucumbers, and bell peppers), or crackers. Its vibrant color makes it an eye-catching addition to any appetizer platter, perfect for parties and gatherings.
As a Spread
Use it as a spread on sandwiches, wraps, or toast. It pairs well with ingredients like avocado, cucumber, sprouts, and roasted vegetables, adding both flavor and nutritional value to your meals.
In Salads and Bowls
Incorporate lemon beet hummus into salads and grain bowls for a burst of flavor. It can serve as a dressing alternative or be mixed into grains like quinoa or farro for added creaminess and taste.
As a Sauce
Thin out lemon beet hummus with a bit of water or additional lemon juice to create a sauce for roasted vegetables, grilled meats, or falafel. This versatile sauce can elevate a variety of dishes, adding a tangy, earthy element.
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Lemon Beetroot Hummus
Ingredients
- 1 can chickpeas, drained
- 1 cup 2-3 large canned or roasted beets
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp minced garlic
- 1/2 tsp cumin
- salt and pepper to taste
Instructions
- Drain and rinse the chickpeas and beets.
- Add all the ingredients to a blender or food processor. Blend until smooth. Add a dash of olive oil or water if needed to smooth out consistency.
- Garnish with a drizzle of olive oil, parsley, or additional lemon zest. Use as a dip or spread and use within a few days. Store in an airtight container in the fridge.