Creamy Roasted Beet Dip with Feta

Elevate your snacking game with homemade beet hummus. Packed with nutrients and bursting with flavor, this colorful spread is a must-try. Pair it with veggies or pita chips for a spread everyone will love!

Every time I go to the grocery store, I see a new Hummus flavor. Do you feel the same way? Sundried tomato, roasted red pepper, garlic, and they’re all equally delicious! Today I’m putting a gorgeous red twist on it with beets! The show stopping color is enough to make anyone’s mouth water! Homemade Beet Hummus is so easy to make, you’ll never go the store-bought route again! This hummus recipe is guilt-free and oh-so satisfying.

What do you need to make beet hummus?

Beets

Pick vibrant, deep red beets that feel firm and solid when you hold them. Avoid ones that are soft, spongy, or have wrinkled skin, as these may be older and less fresh. The skin should be smooth and free from deep cuts, blemishes, or bruises. Minor surface scratches are normal but avoid beets with significant damage. Choose smaller to medium-sized beets, as they tend to be sweeter and more tender. Larger beets can be tougher and may have a woody texture.

Feta Cheese

Beets are naturally sweet and earthy, especially when roasted, while feta is tangy, salty, and slightly briny. The saltiness of the feta balances the sweetness of the beets, creating a delicious harmony in each bite!

Chickpeas

Chickpeas help create a smooth, creamy base for the dip when blended with the beets. This helps achieve a rich, velvety consistency, which is ideal for dipping. Chickpeas are an excellent source of plant-based protein, making the beet dip more filling and satisfying. This makes the dip a heartier snack or appetizer. Looking for more healthy dips? Check out my split pea hummus or healthy three ingredient fruit dip!

Tahini

Tahini, made from ground sesame seeds, contributes to the creamy and smooth consistency of this dip. It blends with chickpeas and beets to create a luxurious mouthfeel.

Additional ingredients

• Garlic. To add a spicy kick & lots of depth of flavor.
• Sea salt and fresh black pepper. To bring out all those delicious flavors!

Can I use canned chickpeas?

You may use dried chickpeas or canned for this beet hummus. Dried chickpeas will produce the smoothest, most flavorful hummus.

You prep the dried chickpeas by soaking them overnight in cold water, or quick-soak them in boiling water for an hour. Drain the liquid, then pat the chickpeas dry. Stir in 1½ teaspoons of baking soda for every 2 cups of chickpeas. Warm the chickpeas in a large pot over medium heat for 3 minutes, then cover them with plenty of cool water and bring to a boil.

Reduce the heat to medium-low and simmer for a few hours, or until the chickpeas are very soft. The skins will mostly fall off and can be rinsed away with the cooking water; remove any stragglers from the chickpeas with your fingers.

How do you make hummus?

Making beet hummus is as easy as adding all of your ingredients to a food processor and blending until smooth! The most tedious part is preparing the chickpeas beforehand, but once you’re past that it’s smooth sailing!

Do you need to peel the chickpeas?

The trick to making an extra smooth hummus is peeling the chickpeas. It takes about ten minutes to remove all the skins with your fingers one-by-one, which is tedious but makes it so much creamier. If you’re short on time, you can add chickpeas right out of the can, but it’s worth it to remove them.

Ways to use hummus

Spread on bread or crackers

Veggie dip for celery, carrots, broccoli, or cauliflower!

Fruit dip like sliced apples

Chip dip for pita chips, duh

Spread on sandwiches and wraps

Sauce for pastas and salads

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