Roasted beets are blended with chickpeas, tahini, garlic, and prepared horseradish to create this creamy and flavorful Roasted Beet Hummus with Horseradish.
This healthy snack is perfect for entertaining or snacking. Enjoy this creamy hummus with pita chips or spread on sandwiches or wraps!
This creamy beet hummus is the perfect appetizer for a party. With its vibrant color, it's sure to be a huge hit! 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, be sure to try this amazing hummus recipe!
This recipe is a variation of my Vegan Pink Beetroot Hummus, which I adapted by adding a little cumin and prepared horseradish which really adds to the flavor!
Hummus is one of my favorite snacks and I practically eat it on a daily basis. I am a huge fan of beets, and for good reason, with all of their nutritional benefits.
Are beets healthy?
Beets are highly nutritious, being a wonderful source of antioxidants and phytonutrients. They're good for your brain, your heart, your circulation, and more.
Because of the nitrates they contain, they improve blood flow, increasing oxygen throughout the body, which can enhance athletic performance.
Have you ever wondered how beets get their color? They contain pigments called betalains which have cancer-fighting and anti-inflammation properties.
They're also a good source of copper, folate, vitamin C, and manganese. Plus they are a great source of fiber!
You need only a few simple fresh ingredients to make this amazing beetroot hummus recipe. See the recipe card for the quantities.
- Red raw beets for roasting. Instead, 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, which is a stark contrast to the vibrant magenta you get from fresh roasted beets.
- Cooked chickpeas - you can cook them yourself or open a can of chickpeas, which are 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 tahini that isn't bitter is best. Choose a brand you like. I like this one from Kevala. If the tahini is thick, dilute it with a bit of water or add water or reserved beet juice when you blend the ingredients.
- Prepared horseradish - I love Bubbies Prepared Horseradish, which is found in the grocery store's refrigerated section.
- Extra virgin olive oil - use a fresh, high-quality brand; check the expiry date.
- Lemon juice - use fresh lemon juice, not the kind that is concentrated. It's not the same.
- Garlic - peel the garlic clove and slice off the ends.
- Sumac - this is optional but highly recommended! Not pictured below. I love the subtle flavor it adds!
How to make Roasted Beet Hummus with Horseradish
I highly recommend roasting the beets yourself for the incredible color and taste! If you are using pre-cooked beets that you purchased, skip to step 4. You will need approximately six to eight ounces of roasted beets.
- Preheat the oven to 350°F and prepare the fresh beets. Have aluminum foil and a rimmed baking tray available.
2. Give the beets a good wash and scrub and reserve the beet greens for another use. Dry the beets, cover them tightly with foil, and place them in the oven for 40 to 60 minutes, depending on the size of your beets.
Note: If your beets are small, roast them for 40 minutes. If your beets are larger than the ones pictured, bake them for 60 minutes.
A small paring knife should easily pierce the cooked beets. If it doesn't, roast the beets for at least 5 more minutes and check again.
3. Remove the beets from the oven once they are done and let them cool for 5 to 15 minutes. Chop the beets and reserve the beet juice if you need more liquid for the hummus. You do not need to peel the beets at any point.
4. Place all of the ingredients in the bowl of a food processor. If you like, you can process the garlic for a few pulses to chop it before adding the rest of the ingredients. Blend for a few minutes.
The roasted beet hummus should be smooth and creamy. Taste it and adjust the salt or lemon juice as needed.
Hint: 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 of the reserved beet juice or cold water, a tablespoon at a time.
Substitutions & 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.
- 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.
- You can add lemon zest if you want more lemon flavor. If you add too much lemon juice, the hummus will be watery.
- 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.
I love using this large food processor to make this roasted beet hummus with horseradish! You will also need:
- chef's knife
- cutting board
- baking sheet
- aluminum foil
- citrus juicer
The importance of a sharp knife
A sharp chef's knife will make life easier in the kitchen, and it's much safer to use than a dull knife. Both my husband and I love our Global Chef's knife (not sponsored), paring knife, and bread knife. I recommend buying knives from a reputable store.
My husband uses a whetstone (actually, a set) to sharpen our knives at home, and what a difference it makes! It's the difference between a beautiful sliced tomato and a squashed tomato. If you've never tried sharpening with a whetstone, there are tutorials on YouTube. As always, be careful.
Store in an airtight container in the fridge for up to 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 it is served.
- 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 of the reserved beet juice or cold water, a tablespoon at a time.
- 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 pesto with them. Beet greens are good for up to two to three days in the fridge.
How to serve
Add an extra drizzle of extra virgin olive oil on top of the beet hummus and garnish with fresh parsley or sesame seeds. Serve with pita chips, rye or whole-grain crackers, raw veggies, or carrot and celery sticks.
Try this hummus as a spread for wraps or sandwiches, or on avocado toast and cucumber slices.
No. The skin is edible and contains nutrients and fiber.
Yes, beet hummus is considered a healthy choice. Chickpeas contain fiber and protein, and beets contain antioxidants and phytonutrients.
If you make this Roasted Beet Hummus with Horseradish, please take a moment to leave a recipe rating and leave a comment below. Follow me on Instagram and Facebook and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Roasted Beet Hummus with Horseradish
- 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
- 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 5 minutes. Chop the beets and reserve beet juice.
- Place the roasted beets, cooked chickpeas, tahini, prepared horseradish, olive oil, garlic, lemon, cumin, sumac, and sea 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 seasoning to taste.
- Serve with an extra drizzle of olive oil on top. Garnish with parsley or sesame seeds, if desired. Enjoy!
- 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.
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.