Garlic Beet Hummus (vegan, oil-free)

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the prettiest pink garlic beet hummus! 

Here’s the recipe I use to make a super simple garlic beet hummus hummus (naturally pink thanks to beets!). I featured this hummus in my latest Pink Food Challenge YouTube video, and it makes for a gorgeous spread for sandwiches and toast, and of course, is delicious to dip into. This recipe is very modifiable and I find that everyone likes their hummus a particular way–some like it chunky, some like it creamy, some like it mild, and some like it garlick-y–so I recommend tasting as you go and adding more/less spices to suit.

garlic beet pink hummus veggiekins

This garlic beet hummus is made from a handful of ingredients you probably already have at home, like canned chickpeas, garlic, beets, tahini and lemon. That and, a whole lot of spice for flavour. While most of the base flavour in this recipe is coming from garlic, the beets also add an earthy dimension to the hummus and the gorgeous pink colour. If you’re not a fan of beets, I highly encourage giving this hummus a try because it’s the perfect touch of beet flavour, without the “dirt-like” taste that some people experience.

the details

  • This recipe is vegan, gluten free, oil free, grain free, nut free and whole food plant based.
  • You can prep this in advance, and it will store well for about 4-5 days in the refrigerator. I like to make a batch on Sundays to use throughout the week.
  • Dip your veggies or crackers into this hummus, or spread it on toast. It pairs well with avocado, and also works as a delicious sauce in burgers, sandwiches and wraps.

  • Chickpeas → are high in protein, fiber and supports healthy bone and heart health. 
  • Beets → support heart health, are rich in antioxidants and are a great source of manganese, folate and vitamin B2. They regulate blood pressure, and can be a great supportive food pre and post workout.

how to make the best garlic beet hummus

For best results, I recommend roasting your beets beforehand, or steaming. Steaming is quicker and in my opinion, less messy, however roasting is a great way to mellow out the beet flavour. You can use pre-cooked beets sold at the store, but for best colour payoff, you’ll want to prep them at home yourself.

If using canned chickpeas, opt for chickpeas with no added ingredients (salt is ok!). It also helps the texture if you skin them first. You can do this by laying out chickpeas on a kitchen towel, covering with another towel and rubbing back and forth to help loosen them up. Trust me when I say it helps to really achieve the creaminess of a store-bought hummus. Also, if you’d like to cook your chickpeas from scratch, you can opt to do that as well.

To add to the texture, we’re also adding tahini, which is a traditionally used ingredient when making hummus anyway. Since we aren’t adding oil, tahini will add the fat to the recipe and also give us maximum creaminess. You can also add non-dairy yogurt of choice (make sure it’s unsweetened and plain, don’t use vanilla!), which really fluffs it up even more.

Finally, to amplify the garlic flavour in this recipe, I like to use roasted garlic instead of raw. I have a great oil-free roasted garlic recipe on the blog you can check out here!

garlic beet pink hummus veggiekins

if you like this recipe, try…

Easy Creamy Garlic Beetroot Hummus Recipe

5 from 2 votes
Servings: 4 -5 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
An easy, homemade recipe for Garlic Beetroot Hummus! This delicious and vibrant, homemade hummus is great to spread on toast, use in sandwiches and wraps, and dip into with crackers or fresh veggies of choice. 

Ingredients 

  • 2 cups cooked chickpeas skins removed
  • 1 small roasted or steamed beet about the size of 1 and a half golf balls, more if you'd like a richer colour and flavour
  • 3-4 cloves garlic raw or roasted
  • 4-5 tablespoons tahini more as desired
  • iced water as needed
  • 1 tbsp lemon juice
  • 1 tsp salt
  • optional but recommended
  • 2 tablespoons unsweetend non-dairy yogurt
  • pinch of paprika
  • 1/2 tsp cumin

Instructions 

  • Add chickpeas and lemon juice to your food processor, and begin to purée until fairly smooth. Next, add your beets and garlic and purée again until smooth.
  • Next add tahini and non-dairy yogurt if using and you guessed it--purée again until completely smooth, this time giving your food processor 2-3 minutes to blend.
  • If you'd like to adjust texture, you can add in cold water by the tablespoon, purée-ing every time you add to the mixture.
  • Once you're happy with the texture, add salt, purée to distribute, and any additional spices.

Notes

Secrets to Success

  • For best results, I recommend roasting your beets beforehand or steaming them. Steaming is quicker and in my opinion, less messy, however roasting is a great way to mellow out the beet flavor. You can use pre-cooked beets sold at the grocery store, but for the best color payoff, you'll want to prep them at home yourself.
  • If using canned chickpeas, opt for chickpeas with no added ingredients (salt is ok!). It also helps the texture if you remove the chickpea skins. You can skin the chickpeas by laying them out on a kitchen towel, covering them with another towel, and rubbing them back and forth to help loosen them up. Trust me when I say it helps to really achieve the creamiest hummus compared to store-bought options. Also, if you'd like to cook your chickpeas from scratch, you can opt to do that as well.
  • To add to the texture, we're also adding tahini, which is a used ingredient when making traditional hummus anyway. Since we aren't adding oil, tahini will add the fat to the recipe and also give us maximum creamy texture. You can also add a non-dairy yogurt of choice (make sure it's unsweetened and plain, don't use vanilla!), which really fluffs it up even more.
  • Finally, to amplify the garlic flavor in this recipe, I like to use roasted garlic instead of raw garlic. I have a great oil-free roasted garlic recipe on the blog you can check out here!

Serving Tips

Serve this garlic beetroot hummus in a serving bowl with your favorite tortilla chips, pita chips, pita bread or another crusty bread, and crunchy veggies like carrot sticks, cucumbers, bell peppers, tomatoes, and celery sticks. You can also use it as a spread for sandwiches, wraps, and more! 
While this recipe does not contain any oil, feel free to drizzle a little bit of extra virgin olive oil atop for garnish. 

Storage Tips

Store leftover beet hummus in an airtight container in the fridge for up to 4-5 days. Give it a good stir and serve! 

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

This post may contain affiliate links. 

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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3 Comments

  1. LOVE this hummus! I try to always have a batch of this in the fridge. I've made it with and without yogurt - both delicious! Yogurt made it more creamy, so it's great if you have it - but even without you'll love it :) I also recommend using chickpeas with the skin removed as the recipe mentions. I just discovered this little trick not long ago, and it really does amp up your hummus! Yummm :)

    5 stars