If you love hummus and beets, you’re definitely going to want to try my Pickled Beet Hummus recipe! It’s vibrant in both color and flavor, while also being packed with tons of nutrients. Make a big batch and enjoy this elevated dip with crackers, pita bread or veggies. It’s also great in sandwiches, wraps, salads and hearty bowls.
I know some people can be a little weary of beets, but I personally love their vibrant color and earthy flavor. I try to make a batch of hummus every few weeks to have on hand for healthy snacking, and this Pickled Beet Hummus is my current favorite. Pickled beets are sweet, tart and happen to go really well with chickpeas and tahini. Add in some fresh dill, garlic and lemon juice and you’ve got yourself a nutrient dense dip that can be enjoyed in so many different ways.
Why You’ll Love This Flavorful Hummus
- Easy to make – Homemade hummus is easier to make than you might think. Just add all the ingredients to a food processor and blend until you have a thick, creamy consistency. You can drizzle in extra pickled beet juice, or olive oil, to change the consistency, if needed. Then, just store in the refrigerator until ready to enjoy.
- Packed with nutrients – Regular hummus is already a nutrient dense snack, packed with protein and fiber. The pickled beets add even extra benefits, such as blood pressure support, digestion and gut health, as well as antioxidant protection.
- Great for snacking – Hummus is great to have on hand for a healthy and filling snack. It goes well with fresh veggies and whole grain crackers. Pack as a mid-morning snack that will help you get through the rest of the day.
Homemade Beetroot Hummus Recipe Tips
- Boil your chickpeas – Boiling your chickpeas with a little bit of baking soda before blending with the other ingredients will make them extra soft and creamy. It’s not necessary, but if you have some extra time, it can make a little bit of a difference.
- Adjust seasonings as needed – Feel free to play with the ingredient amounts if you want to make this beet hummus your own. For example, add in extra dill, lemon juice, garlic or pickled beet juice to make the flavor a bit stronger, if you like.
- Add goat cheese – Goat cheese and beets go together really well, so if you don’t need to make this recipe vegan, I would suggest adding in a few tablespoons of softened goat cheese. It adds a tangy flavor and makes the hummus dip even creamier. Feta cheese can also be used.
Pickled Beet Hummus Recipe Ingredients
- Chickpeas – I used two cans of chickpeas for this hummus recipe. Homemade chickpeas are also great to use and will make the hummus creamier. If you can’t find chickpeas, white beans can be used instead.
- Pickled Beets – You could make your own pickled beets, but I prefer to just buy them at the store. You can find them in the canned vegetable section, but just make sure you’re buying ones that say “pickled” and not just regular beets in a can.
- Tahini – Tahini is traditionally used in hummus and it happens to also go really well with the pickled beets. Find tahini in the nut butter section at your grocery store.
- Lemon – I like to add lots of lemon juice to my hummus recipes. It adds nice flavor and keeps the hummus fresh and bright.
- Garlic – I usually just use a few raw garlic cloves when making hummus, but roasted garlic would also be great and add even more depth of flavor.
- Dill – Fresh dill helps to reinforce the pickle flavor. You can omit it if needed though.
- Salt – Season the beet hummus with salt, to taste. I don’t usually add black pepper, but you can if you like.
How To Make Pickled Beetroot Hummus
- To a large food processor, fitted with a metal blade, add the drained chickpeas, pickled beets, tahini, lemon juice, garlic, dill, olive oil and salt.
- Turn the food processor on and blend on high speed. Slowly drizzle in your liquid (either pickled beet juice, olive oil, chickpea liquid or water) until desired consistency is reached.
- Give the hummus a taste and add any extra seasonings needed. Transfer hummus to a container with a lid and enjoy immediately, or store in the refrigerator for up to 5 days.
Recipe Frequently Asked Questions
- This recipe is already vegan and gluten free.
- Can the chickpeas be substituted in this hummus recipe? Chickpeas are traditionally used when making hummus, but you can easily substitute them with white beans, if you prefer.
- Where can I find pickled beets? You should be able to find pickled beets in the canned vegetable section of most grocery stores. Make sure you find ones that say “pickled” though, because they do also sell regular canned beets in the same section.
- How should this beet hummus be enjoyed? I like to use hummus as a dip for crackers or veggies. You can also add it to sandwiches, wraps, salads or bowls.
- How long does leftover hummus last? If stored in an air-tight container, in the refrigerator, the hummus should last for about 5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Flavored Hummus Recipes?
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Pickled Beet Hummus
- Total Time: 15 minutes
- Yield: 5-6 1x
- Diet: Dairy-Free, Gluten-Free, Vegetarian
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup pickled beets
- 1/2 cup tahini
- 2-3 cloves garlic, roughly chopped
- 1 tablespoon freshly chopped dill (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
Instructions
- To a large food processor, fitted with a metal blade, add the drained chickpeas, pickled beets, tahini, lemon juice, garlic, dill, olive oil and salt.
- Turn the food processor on and blend on high speed. Slowly drizzle in your liquid (either pickled beet juice, olive oil, chickpea liquid or water) until desired consistency is reached. I used about 1/3 cup of the pickled beet juice.
- Give the hummus a taste and add any extra seasonings needed. Transfer hummus to a container with a lid and enjoy immediately, or store in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: Food Processor
- Cuisine: American
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