Beet hummus with feta

A colorful, creamy, and flavorful snack - beet hummus is perfect for dipping raw vegetables, pita chips and crackers, pretzels, and more. 

There are many ways to flavor and change-up hummus. I love regular hummus and very garlicky hummus, but I also like to make creative and different ones. This is where the beet hummus comes in.

I absolutely love the color that beets add to this dip. It's so lovely and colorful. It makes it a great appetizer or snack to serve around Valentine's Day or Christmas because of the red color, but it's also perfect for anytime you want a delicious dip.

Dips are terrific ways to encourage everyone, especially kids, to eat more vegetables. My kids generally love raw vegetables way more than cooked, so different dips like this hummus are a way that they really enjoy eating them and trying new things.

I like to sprinkle a bit of crumbled feta cheese on top of the beet hummus. It's salty and creamy and the white contrast looks really pretty. If you don't want the feta, you can leave it off.

Serve this hummus with your favorite vegetables like sliced bell peppers, sliced cucumbers, baby carrots, celery sticks, and grape tomatoes. It also goes well with pita crackers or pita chips, or even with pretzels.

You can also use this beet hummus in pita sandwiches or wraps with vegetables, falafel, grilled chicken and vegetables, turkey lunch meat, and more. You can use it any way that you use regular hummus.

The beet flavor is not overpowering here. It adds a bit of earthiness and color, but I don't think it overwhelms the hummus with beet flavor. Use a smaller beet for less beet flavor.

When you are processing your hummus, how smooth it gets will depend on your food processor and also the amount of liquid you use. Make sure you use a rubber spatula to scrape down the sides a couple of times while processing. 

If the hummus is too thick, you can add a bit of the beet cooking water or regular water (a tablespoon or so at a time and then processing again) until it is your desired consistency.

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Yield: about 1-1/2 cups

Author: Amy (Savory Moments)

Beet Hummus with Feta

Ingredients

• 1 small-medium beet, peeled and chopped
• 1 can (15-16 oz.) garbanzo beans (chick peas), drained
  
• 1/4 cup tahini
• 1 garlic clove, peeled
  
• 1-1/2 tablespoons fresh lemon juice
• salt and pepper, to taste
• about 1/4 to 1/3 cup crumbled feta cheese

Instructions

1. Steam or boil the beet until fork tender. Remove the beet and reserve cooking water. Let the beet cool and then place it in a food processor along with the garbanzo beans, tahini, garlic, and lemon juice.
2. Pulse on high until smooth. Scrape down the sides of the food processor with a rubber spatula as needed. Add a little cooking water (or plain water) if too thick. Add salt and pepper and pulse. Taste and adjust as needed.
3. Transfer to a bowl and top with the feta. Serve with pitas, pita chips, crackers, or tortilla chips and/or fresh vegetables of your choice (such as carrots, cucumbers, bell peppers, grape tomatoes, celery).
4. Store in a covered container in the refrigerator for several days.

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This recipe was originally published in 2018 and has been updated in 2021 with new text, a recipe card, and more to improve reader experience. 

Check out these other hummus and dip recipes:  

Roasted Butternut Squash Hummus

Carrot Top Hummus 

Peanut Butter Hummus

Lemon & Garlic Scape White Bean Dip