Lemon and dill is my favorite combination for a tangy, bright hummus, but adding beets to make this Beet Hummus with Lemon & Dill has completely changed the game for me. Not only is the spread bright pink and gorgeous, but its flavor is unmatched. Plus, it’s always fun to serve at a party since it makes for a visually stunning yet very delicious spread.
You can use this as a base for toasts, a dip on a platter, a pairing for crisp and crunchy veggies, or eat it straight from the spoon. No matter how you eat it, the gorgeous color and herby, bright flavor will not disappoint!
Table of contents
What is hummus traditionally made of, and why is this lemon beet hummus different?
Hummus is originally from the Middle East and is traditionally made with chickpeas and tahini (a paste made from toasted sesame seeds), with the occasional addition of garlic, lemon juice and olive oil. This beet-pink hummus is different because, well, it’s made with beets! This recipe keeps the traditional ingredients, like chickpeas and tahini, but the beets add an earthy note that is completely addicting. The addition of dill is also unique here too. It’s the perfect herb to pair with this rich, creamy and complex beet hummus.
What ingredients you will need for this beet hummus
- 1 large (175g) red beet
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil, plus more for drizzling
- 1/4 cup fresh dill, plus more for garnish
- 2 garlic cloves
- 3 tablespoons freshly squeezed lemon juice, about 1 lemon
- 1/2 teaspoon Diamond Crystal kosher salt
How to make beet hummus
This is my favorite kind of method. Only a few steps, and then you’re done!
- Preheat the oven to 425°F. Peel the beet, and wrap the beet in foil and roast for 30-45 minutes, or until fork tender.
- Rinse the chickpeas well and remove the skins. When the beet is out of the oven, let it cool then cut into chunks.
- Add the beet, chickpeas, tahini, olive oil, dill, garlic, and lemon juice to a food processor. Process until smooth and season with the salt, adding more as preferred. Process again for 1-2 minutes, or until the hummus is smooth.
- To serve, plate with a swirl, garnish with dill and a drizzle of olive oil.
Storage tips
This hummus is best kept in an airtight container in the fridge for up to 7 days.
I recommend using either a mason jar or my favorite glass jars from Amazon.
Looking for other spreads?
Here are a few that the blog is loving:
Charred Corn & Edamame Yogurt Dip with Preserved Lemon
Smokey Honey Hummus
Za’atar Parmesan Garlic Spread
And that’s it for this Beet Hummus with Lemon and Dill! I hope you love the color as much as I do.
If you do make this, please tag me on Instagram or Pinterest, I would love to see! PS if you make it and love it, it would mean the world to me if you left a review below, it helps the website more than you know <3
And of course leave a comment if you have any questions! You all know this is the best place to reach me.
Equipment
Ingredients
- 1 large (175g) red beet
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil, plus more for drizzling
- 1/4 cup fresh dill, plus more for garnish
- 2 garlic cloves
- 3 tablespoons freshly squeezed lemon juice, about 1 lemon
- 1/2 teaspoon Diamond Crystal kosher salt
Instructions
- Preheat the oven to 425°F. Peel the beet, wrap it in foil and roast for 30-45 minutes, or until fork tender.
- Drain and rinse the can of chickpeas and remove the skins.
- Once the beet is out of the oven, let it cool then cut into chunks.
- Add the beet, chickpeas, 1/4 cup of tahini, 1/4 cup of olive oil, 1/4 cup dill, 2 garlic cloves, and 3 tablespoons of lemon juice to the food processor. Process until smooth and season with 1/2 teaspoon of kosher salt, adding more as preferred.
- Process again for 1-2 minutes, or until the hummus is completely smooth.
- To serve, spread the hummus onto a plate or shallow bowl, using the back of a spoon to create a swirl. Top with a drizzle with olive oil, fresh dill and flaky salt.
Comments
First thing that that stood out to me was the pink (perfect addition for the table, especially a tea party!) I found I wanted more a ‘zing!’ so I did more lemon because so naturally creamy. One for the books!
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