Fresh Beet Hummus with Feta and Toasted Crostini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
