Fresh Beet Hummus with Feta and Toasted Crostini Recipe

Introduction

Fresh Beet Hummus is a vibrant and flavorful twist on classic hummus, blending earthy beets with creamy chickpeas. It makes a colorful and healthy appetizer or snack perfect for any occasion.

Ingredients

• 1 15oz can chickpeas
• 3-4 mini beets or 1 medium beet
• 2 garlic cloves
• 1 tbsp tahini
• 1 tbsp olive oil
• Juice of half a lemon
• 1/4 tsp sea salt
• 2 tbsp feta cheese
• 2 tbsp chopped parsley
• 2 tbsp slivered almonds
• 1 drizzle olive oil
• 10 toasted crostini
• Veggies for serving

Instructions

1. Step 1: Place the chickpeas, beets, garlic cloves, tahini, olive oil, lemon juice, and sea salt into a food processor. Blend until the mixture is smooth and creamy.
2. Step 2: Transfer the beetroot hummus to a serving dish. Drizzle with olive oil and sprinkle with fresh parsley and feta cheese.
3. Step 3: Serve by spreading the hummus on toasted crostini or alongside fresh raw vegetables.

Tips & Variations

• Roast the beets beforehand for a sweeter, deeper flavor instead of using raw beets.
• Add a pinch of cumin or smoked paprika for extra warmth and complexity.
• Swap feta for goat cheese for a tangier twist.
• Use toasted pine nuts instead of slivered almonds for a different crunch.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 3 days. Stir well before serving and add a little olive oil if the texture thickens. It can be enjoyed cold or at room temperature but is not recommended for reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beets for this recipe?

Yes, thaw and drain frozen beets before blending. They make a convenient alternative without sacrificing much flavor.

Is it necessary to peel the beets?

If using raw beets, peeling can help remove the skin’s earthy bitterness, but it’s optional if you have a powerful food processor. Roasted beets usually have softer skins that blend well when chopped.

Fresh Beet Hummus with Feta and Toasted Crostini Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

This Fresh Beet Hummus recipe combines creamy chickpeas with vibrant roasted beets for a colorful, flavorful twist on classic hummus. Blended with tahini, garlic, lemon juice, and olive oil, then topped with feta, parsley, and almonds, it’s perfect as a healthy appetizer or snack served with crostini or fresh vegetables.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 45 minutes (if roasting beets)
• Total Time: 55 minutes
• Yield: 10 servings 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Hummus

• 1 15oz can chickpeas, drained and rinsed
• 3–4 mini beets or 1 medium beet, cooked and peeled
• 2 garlic cloves
• 1 tbsp tahini
• 1 tbsp olive oil
• Juice of half a lemon
• 1/4 tsp sea salt

Toppings and Serving

• 2 tbsp feta cheese, crumbled
• 2 tbsp chopped parsley
• 2 tbsp slivered almonds
• 1 drizzle olive oil
• 10 toasted crostini
• Raw vegetables (optional, for dipping)

Instructions

1. Prepare the ingredients. If not already done, cook and peel the beets. Drain and rinse the chickpeas. This ensures all elements are ready for blending.
2. Blend the hummus. Place the chickpeas, cooked beets, garlic cloves, tahini, olive oil, lemon juice, and sea salt into a food processor. Blend until smooth and creamy, scraping down the sides as needed to ensure an even texture.
3. Assemble the dish. Scoop the beetroot hummus into a serving bowl. Drizzle with a little extra olive oil, then top with crumbled feta cheese, chopped parsley, and slivered almonds for added flavor and texture.
4. Serve. Spread the hummus on toasted crostini or serve alongside fresh raw veggies for dipping. Enjoy immediately for best flavor and texture.

Notes

• You can roast beets by wrapping them in foil and baking at 400°F (200°C) for about 45 minutes, or boil until tender.
• If you prefer a smoother hummus, peel the chickpeas before blending.
• Add a splash of water or olive oil during blending if the hummus is too thick.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The slivered almonds add a nice crunch but can be omitted or substituted with toasted pine nuts or walnuts.

Keywords: beet hummus, beetroot hummus, hummus recipe, healthy appetizer, Mediterranean dip, vegetarian snack