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Home » Appetizers » Lemon Beet Hummus

Lemon Beet Hummus

Published: May 4, 2023 Last Modified: September 5, 2024 by Greta Talas

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If you love hummus and want a super tasty recipe, you are in a good place. This Lemon Beet Hummus recipe is the ultimate plant-based appetizer. This recipe is sprinkled with extra ingredients which will make it unique and irresistible. I will twist the original hummus recipe with some brilliant ideas.

lemon beet hummus with toasted baguette

The Lemon Beet Hummus is the perfect appetizer… especially the best to make in the season of the beets. Just its bright pink color gives a happy mood. It’s a fabulous vegan spread you can enjoy with pita bread, pita chips, a sandwich, or any kind of bread.

With all the basic ingredients, such as chickpeas, tahini, garlic, and olive oil, I add beetroot and lemon zest with its juice, to make this appetizing spread more delicious and unique. If you want to check out other good ideas for hummus, these recipes are worth trying: Olive Tapenade Hummus, Pumpkin Hummus, Roasted Red Pepper Hummus, and The Classic Hummus.

Hummus always was one of my favorite appetizers and every time I make it, reminds me of my high school years. Being a kitchen helper during the summer break, in a vegan restaurant, taught me lots of delicious vegan food. Including hummus. I’ve learned these recipes from the best…my mom. (Yes, my mom was the chef in the vegan restaurant.)

Why Would You Love It?

  • Low in saturated fat and high in fiber and protein
  • Keep you feel fuller, thanks for the chickpea complex carbs
  • Healthy and vitamin-packed snack or appetizer
  • It has a beautiful pink color
  • Creamy, yet light and fluffy
  • It’s nutty and tangy, thanks to the tahini
lemon beet hummus with toasted baguette and cucumber for side

Secret Method for A Better Taste

Before you start processing all the ingredients together, there is a crucial step to start with. I learned this in the restaurant, and I totally recommend it, because it gives a huge difference.

Some people boil their chickpeas just with salt. But I recommend adding more ingredients. Add onion, garlic, ground black pepper, salt, and bouillon powder. Boil all the ingredients together, and let the chickpeas soak all the good flavors. You’ll see the difference when it’s done. You can even consume the chickpeas like that because it’s already so delicious.

Ingredients for the Lemon Beet Hummus

  • Chickpeas – I prefer to use dried chickpeas and to make it with the secret method. As alternative canned chickpeas can be used too in hummus.
  • Yellow Onion – This will give a nice flavor to the chickpeas. I usually add the onion whole, without slicing it, and I take it out after the chickpeas are cooked.
  • Garlic – This ingredient is also a crucial one because will give a nice garlicky taste. I add garlic for the chickpeas to soak that good flavor, and I also add to the processor, when I mix all the ingredients. You can take out the garlic from the cooked chickpeas if you want but it’s not necessary. Garlic just adds flavor and it’s ok to process the whole thing.
  • Bouillon Powder – Gives a better taste. You can use Vegetable Bouillon Powder or Chicken Bouillon Powder. Whichever you like.
  • Roasted Beetroot – cooked beets or roasted beets will give a nice pink color to your non-traditional hummus, and on top of that, will give a lot of extra nutrients.
  • Lemon – Use the zest and juice of the lemon, for a richer lemon flavor.
  • Tahini – This is a classic ingredient for hummus. Tahini, or Sesame Seed Paste gives a healthy fat into the nutrients and a tasty nutty richness.
  • Olive Oil – A good quality olive oil will bring this appetizer together.
  • Salt and Black Pepper – to taste
  • Water – it’s optional. If you need more liquid for combining the ingredients more easily. Start adding just 1-2 tablespoons at one time.
lemon beet hummus with a toasted baguette in a bowl

How to Make Lemon Beet Hummus

  1. Prepare Dry Chickpeas: In a medium size pan, add the chickpeas, 5 cloves of garlic, the onion, and salt to taste, the bouillon powder, and cover with water. Boil dried chickpeas for 25 minutes, or until is soft, then drain and rinse. When they seem overcooked, that’s better for dips.
  2. Prepare Canned Chickpeas (alternative): If you use canned chickpeas, In a medium-sized pan bring to a boil in water for 10 minutes, or until seems overcooked. Again, because it’s better for dips.
  3. Roast Beetroot: Meanwhile, wash the beets and wrap them in foil. Place on baking sheet.
  4. Bake them at 350℉ for 45 minutes or until are soft. They’re ready when you can pierce them with a fork. 
  5. Let cool down, then slide the skin off with your hands and dice.
  6. Making Hummus: Add chickpeas, roasted beetroot, lemon juice with the zest, and all the ingredients in a blender or food processor. Combine them until smooth and creamy.
  7. If needed add water to make it more smooth and creamy.
  8. Taste and adjust the seasoning, if necessary.

Enjoy!

Tips and Tricks

  • Cook the chickpeas and roast the beets at the same time to reduce the processing time.
  • Follow my Secret Method for better taste.
  • Too much tahini or too much lemon juice can make it bitter…please, follow the instructions correctly.
  • Add baking soda to the boiling water, for a faster cook and a softer consistency.

How long does homemade hummus last?

Homemade hummus usually lasts for up to 3 to 4 days in the refrigerator. Bought hummus it lasts for up to 7 days after opening. Make sure you store it in an airtight container to minimize exposure to air.

lemon beet hummus with mint for garnish

Sides for Lemon Beet Hummus

  1. Vegetables (popular)
  2. Bread
  3. Pita Bread (popular)
  4. Pita Chips
  5. Flat Bread
  6. Crackers
  7. Crostini
lemon beet hummus

Lemon Beet Hummus

Lemon Beet Hummus is the perfect appetizer or snack, especially in the season of the beets. Just its bright pink color gives a happy vibe. It's a fabulous vegan spread you can enjoy with pita bread or pita chips, and sandwich, or any bread.
5 from 10 votes
Print Pin Rate Save Saved Recipe!
Course: Appetizer
Cuisine: Mediterranean
Keywords: beet hummus, beet hummus recipe, lemon beet hummus, pink hummus, purple hummus, roasted beet hummus, roasted beetroot hummus, vegan, vegan beet hummus, vegan hummus, vegetarian
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 8 servings
Calories: 232kcal
Cost: $7

Ingredients

  • 2 cups dried chickpeas
  • 1 small yellow onion
  • 3 + 5 cloves of garlic
  • 2 tbsp bouillon powder
  • 1 cup roasted beetroot
  • 2 small lemons juiced and zested
  • ½ cup tahini
  • 1 cup olive oil
  • ¼ cup cold water *optional
  • 1 tbsp salt to taste
  • 1 tbsp black pepper to taste
Get Recipe Ingredients

Instructions

Prepare Dry Chickpeas

  • In a medium size pan, add the chickpeas, 5 cloves of garlic, the onion, and salt to taste, the bouillon powder and cover with water.
  • Boil dried chickpeas for 25 minutes, or until is soft, then drain and rinse. When they seem overcooked, that's better for dips.

Prepare Canned Chickpeas

  • If you use canned chickpeas, In a medium-sized pan bring to a boil in water for 10 minutes, or until seems overcooked. Again, because it's better for dips

Roast Beetroot

  • Meanwhile, wash the beets and wrap them in foil. Place on baking sheet.
  • Bake them at 350℉ for 45 minutes or until are soft. They're ready when you can pierce them with a fork. 
  • Let cool down, then slide the skin off with your hands and dice.

Making Hummus

  • Add chickpeas, roasted beetroot, lemon juice with the zest, and all the ingredients in a blender or food processor. Combine them until smooth and creamy.
  • If needed add water to make it more smooth and creamy.
  • Taste and adjust the seasoning, if necessary.
  • Enjoy!

Nutrition

Nutrition Facts
Lemon Beet Hummus
Amount per Serving
Calories
232
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Appetizers

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Reader Interactions

Comments

  1. Mina

    May 10, 2023 at 2:47 am

    5 stars
    I love this lemon beet hummus! It looks so pretty and delicious! Can’t wait to try making it.

    Reply
  2. Kate

    May 5, 2023 at 3:53 pm

    5 stars
    My beet hummus was so refreshing and delicious! Everyone asked for second and third helpings!

    Reply
  3. Giangi Townsend

    May 5, 2023 at 10:42 am

    5 stars
    Amazing dip. The perfect amount of garlic and lemon makes this beet hummus one of our favorite. Super easy to make too, which is perfect for me.
    We all love it.

    Reply
  4. Helen at the Lazy Gastronome

    May 5, 2023 at 10:24 am

    5 stars
    This is such a delicious and refreshing version of the classic. So perfect with pita chips!!

    Reply
  5. Michelle

    May 5, 2023 at 2:40 am

    5 stars
    The Lemon Beet Hummus recipe is a delightful twist on the classic hummus and the beets gave it a lovely earthy flavor and a vibrant color. The texture came out creamy and smooth, a great recipe to find!

    Reply
  6. Andréa Janssen

    May 5, 2023 at 2:05 am

    5 stars
    I loved the flavor of this lemon beet hummus. It was flavorful and exactly the right consistence. The earthy flavor of the beet made this hummus great and different.

    Reply
  7. Addison

    May 4, 2023 at 11:07 pm

    5 stars
    This hummus was so fresh, bright and colorful! I loved it served with crackers.

    Reply
  8. Sharina

    May 4, 2023 at 10:49 pm

    5 stars
    I had fun making this lemon beet hummus! And now I know the secret to making it more tasty and flavorful! It worked! Such a keeper!

    Reply
  9. Mary

    May 4, 2023 at 7:48 pm

    5 stars
    Tastes as good as it looks. I love the earthiness the beet brings to the dish and the amount of garlic is perfect!

    Reply
  10. Nicole NK

    May 4, 2023 at 6:38 pm

    5 stars
    I love how you added the bouillon into this recipe. It really gave this hummus such a unique flavor that we all loved very much.

    Reply

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Welcome!

Hi. My name is Gréta, and I'm a Transylvanian girl who loves to cook and try new cuisines from all around the world. My recipes mostly are influenced by my Transylvanian heritage, but also includes some of my favorite copycats I love to make. So excited you're here, come to the kitchen with me!

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