If you want to brighten your party spread or add something new to your snack rotation, this Roasted Beetroot Hummus with Horseradish is for you. It has a deliciously smooth, creamy texture like this Vegan Pink Beetroot Hummus. If you buy pre-cooked beets, you can make this vibrant pink hummus in only 20 minutes!
This creamy hummus with beets and horseradish is the perfect appetizer for a party. With its vibrant color, it's sure to be a huge hit! And let's talk about flavor. Beets are naturally sweet, and the horseradish gives this dip a nice flavor boost. So, if you're looking for a delicious, healthy, and nutritious snack to nosh on, try this colorful hummus recipe!
Jump to:
This hummus with beets recipe is a variation of my Vegan Pink Beetroot Hummus, which I adapted by adding a little cumin and prepared horseradish, which adds a nice unexpected twist to the flavor!
This beetroot and horseradish hummus would be delicious in a Vegan Chickpea Tuna Salad sandwich or this vegan chickpea quinoa salad. If you have more beets, try this vegan Roasted Beet and Kale Salad.
Are Beets Healthy?
Have you ever wondered how beets get their color? They contain pigments called betalains, which have cancer-fighting and anti-inflammation properties.
Beets are highly nutritious, being an excellent source of antioxidants and phytonutrients. They're good for your brain, heart, circulation, and more.
Because of the nitrates they contain, they improve blood flow, increasing oxygen throughout the body, which can enhance athletic performance. They're also a good source of copper, folate, vitamin C, manganese, and fiber!
I adore roasted beets and hummus, so making this was a delight! What a delicious (and PINK!) combo!
- Louise
Ingredients
This hummus with beets and horseradish requires only a few simple, fresh ingredients you can find at the grocery store.
- Raw red beets - you can use packaged roasted beets, such as Love Beets or Melissa's Produce, but the color of the hummus will be a pale rosy pink, compared to the vibrant magenta you get from fresh roasted beets.
- Cooked chickpeas - you can cook them yourself or open a can of chickpeas, also known as garbanzo beans. The photo above shows drained and rinsed canned chickpeas, which have the benefit of no chickpea skins to deal with.
- Tahini - Runny, non-bitter tahini is best. Choose a brand you like. I like Kevala which I buy at Whole Foods. If the tahini is thick, dilute it with water or add water or reserved beet juice when you blend the ingredients.
- Prepared horseradish - For this recipe, I buy prepared horseradish. I love Bubbies Prepared Horseradish, which has no preservatives. Look for it in the section near the pickles at the grocery store; check out Sprouts, Natural Grocers, or Whole Foods.
- Extra virgin olive oil - use a fresh, high-quality brand; check the expiry date.
- Lemon juice - use fresh lemon juice, not concentrated lemon juice. It's not the same.
- Garlic - peel the garlic clove and slice off the ends.
- Sumac - this is optional but highly recommended! I love the subtle flavor it adds.
- Cumin - ground cumin for additional flavor.
A complete ingredient list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Prepared Horseradish - you can try fresh diced horseradish; start with one tablespoon and adjust to taste. If you don't have any prepared horseradish, you can omit it. However, it's typically found in the refrigerated section at the grocery store.
- Red beets - you can use golden beets instead of red beets. The color of the hummus will be similar to that of traditional hummus if you use golden beets.
- Garlic - you can use prepared chopped roasted garlic instead of fresh garlic. I would start with a small quantity, like ½ teaspoon, since the flavor can quickly get overpowering.
- Cumin - you can add smoked paprika.
- Oil-free/Salt-free - feel free to skip the oil if you follow an oil-free diet. The same goes for salt.
- Add lemon zest if you want more lemon flavor. If you add too much lemon juice, the hummus will be watery.
How To Make Roasted Beet Hummus With Horseradish
I highly recommend roasting the beets yourself for the incredible color and taste! Save the beet greens for another use; put them in a smoothie, add them to a soup or stock, as you would with spinach; chop them, stir them into pasta, or make vegan basil pesto. Beet greens are good in the fridge for two to three days.
If you are using purchased pre-cooked beets, skip to step 4. You will need approximately six to eight ounces of roasted beets.
- Step 1: Preheat the oven to 350°F and prepare the fresh beets by giving the beets a good wash and scrub and dry them. Cut off the ends of beets.
- Step 2: Cover the beets tightly with foil, and place them in the oven for 40 to 60 minutes, depending on the size of your beets. If your beets are small, roast them for 40 minutes. If your beets are larger than the ones pictured, bake them for 60 minutes.
How to check if the roasted beets are done: A small paring knife should easily pierce the cooked beets. If it doesn't, wrap the beets, roast them for another 5 minutes, and check again.
- Step 3: Once the beets are done in the oven, remove them and let them cool for 10 to 15 minutes before handling. Reserve the beet juice for later. Chop the beets to prepare them for the food processor. You do not need to peel the beets unless you want to.
- Step 4: Place all of the ingredients in the food processor bowl. Blend until smooth.
Expert Tips
- Blend the hummus in the food processor for 3 to 5 minutes for best results. Stop the food processor every couple of minutes to scrape down the sides.
- If your hummus is too thick, add some reserved beet juice or cold water, a tablespoon at a time.
The roasted beet hummus should be smooth and creamy. Taste it and adjust the seasoning as needed - add more salt, lemon juice, or cumin to taste.
How to Serve This Roasted Beet Hummus with Horseradish
- Add extra virgin olive oil to the beet horseradish hummus and garnish with fresh parsley or sesame seeds. Serve with pita chips, rye or whole-grain crackers, raw veggies, carrots, and celery sticks.
- Spread on wraps, sandwiches, or on avocado toast with cucumber slices.
Recipe FAQs
No. The skin is edible and contains nutrients and fiber.
Yes, hummus with beets is considered a healthy choice. Chickpeas contain fiber and protein, and beets contain antioxidants and phytonutrients.
Store in an airtight container in the fridge for 4 to 7 days.
Freeze it for up to 4 months in a tightly sealed container. Thaw the hummus in the container overnight in the fridge and stir it before serving it.
Related Vegan Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Roasted Beet Hummus with Horseradish
Equipment
- baking sheet
- aluminum foil
Ingredients
- 4 small red beets, trimmed or 2 to 3 medium beets, or a 6 to 8-oz package of precooked red beets; reserve beet juice
- 1 15-oz can chickpeas drained and rinsed, or 1½ cups cooked chickpeas
- ¼ cup tahini
- ¼ cup prepared horseradish
- 1 tablespoon extra virgin olive oil plus extra for serving, optional
- 1 clove garlic
- 1 lemon, juiced approximately 4 tablespoons
- ½ teaspoon ground cumin
- ¼ teaspoon sumac optional
- 1 teaspoon fine sea salt to taste
- Parsley optional for garnish
- Sesame seeds optional for garnish
Instructions
- Preheat oven to 350°F to roast raw beets. If you are using packaged roasted beets, go to step 4.
- Wash and scrub the beets, cut the stems, and reserve for another use. Cover the beets tightly with aluminum foil. Depending on the size of the beets, roast them for 40 to 60 minutes.
- Remove from oven and let cool for 10-15 minutes. Chop the beets into 1 to 2-inch chunks and reserve beet juice.
- Place the roasted beets, cooked chickpeas, tahini, prepared horseradish, olive oil, garlic, lemon, cumin, sumac if using, and salt in the food processor bowl. Blend until smooth for at least 3 to 5 minutes. Add another 2 to 4 tablespoons reserved beet juice or cold water if the hummus is too thick. The texture should be smooth and creamy. Adjust the seasoning to taste.
- Place the hummus in a bowl and serve with an extra drizzle of olive oil on top. Garnish with parsley or sesame seeds, if desired. Enjoy!
Notes
- Prepared horseradish is found in the refrigerated section at the grocery store near the pickles. I typically buy Bubbies prepared horseradish or use your favorite!
- This hummus will keep for about 4 to 7 days in the fridge in a tightly sealed container. Hummus can be frozen for up to 4 months.
- Serve it with pita chips, pita bread, pretzel bites, or spread it on sandwiches and burgers, or add it to a grain bowl.
- Note that if you use precooked red beets, the color and taste of the hummus will be less vibrant.
- Save the beet greens for another use. Put the beet greens in a smoothie, add them to a soup, make pesto, or chop them and stir them into pasta, like you would use spinach.
Nutrition
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Nikki says
"prepared horseradish" .. any tips for how to prepare a horseradish please? I have one and am looking for ways to use it for the first time
Thanks
Emily Miller says
Hi Nikki, You can purchase "prepared horseradish" at the grocery store, that's what I do. It's usually in the refrigerated section by the pickles. I use Bubbie's prepared horseradish. I hope that helps!
Katie says
This is such a beautiful hummus recipe! I can't wait to make it again!
Emily says
Thanks for taking the time to leave a review, Katie. I'm so glad you enjoyed this recipe!
Anaiah says
Yum! This roasted beet hummus is perfect for my veggie wraps. I love the addition of horseradish too.
Emily says
Thanks for the review, Anaiah! I'm glad to hear you enjoyed this recipe and that it was a hit with your veggie wraps!
Andrea says
This went perfect with my pita chips! Loved how delicious it was and how easy it was to make too. So good!
Emily says
Thanks for taking the time to leave a review, Andrea, we're glad you enjoyed it! We hope you'll be back soon!
Jan says
What a combination of flavours! We don't have horseradish here, so I just used a touch of mustard. Worked well.
Emily says
Thank you for the review, Jan! I'm glad to hear that with the substitution of mustard, your family enjoyed this recipe!
Nancy says
What a pretty-looking hummus. The flavors are lovely and the beets are awesome!
Emily says
Thank you Nancy for your kind words! We are so happy to hear that you enjoyed this hummus recipe!
Louise says
I adore roasted beets and hummus, so making this was a delight! What a delicious (and PINK!) combo!
Emily says
Thank you for the kind review, Louise! I'm so glad to hear that you enjoyed this recipe!
Sharon says
This roasted beet hummus has the beet flavor I love and the creamy texture that I want for dipping crunchy bread or crackers in.
Emily says
Thank you Sharon for your review, I'm so glad to hear that you enjoyed our roasted beet hummus! I really appreciate the time you took to write a review and share it with others!
Tavo says
I loved the horseradish touch! A keeper!
Emily says
Thank you, Tavo! I'm so glad you enjoyed this recipe!
Jill says
I love how pretty beets make everything they are added to. Excited to try your hummus recipe!
Emily says
Hi Jill! Thank you for the review. Beets are a wonderful ingredient to add color and flavor to many dishes. I am so glad you found our hummus recipe, and I hope that it will become one of your favorites!
Holley says
I love these flavors! Gorgeous color too!
Emily says
Thank you so much for your review, Holley. I'm glad you enjoyed the flavors!