This Beet Hummus is made with a classic hummus base, roasted fresh beetroot and crumbled feta for a creamy finish. Say hello to your new favourite hummus variation!
The beetroot is the heart and soul of this hummus, so it’s essential to bring out the best in it. To do so, it’s all about the roasting.
When you roast beetroot it offers a gorgeous depth of flavour. Completely different taste to the pre-packaged stuff you get. It takes a little while, around 40-45mins to be exact, but it’s truly worth it.
How to Roast Beetroot (quick summary)
- Trim the stalks, leaving around 1/2″ attached.
- Wash and give them a good scrub.
- Drizzle with oil and wrap in foil.
- Pop in the oven until knife tender and starting to caramelize.
From there, it’s simply a case of removing the skin. I find this easiest using gloves and rubbing with a paper towel.
Roasted Beetroot Hummus with Feta
The feta adds a gorgeous creaminess to the hummus. It’s saltiness also balances out the sweetness of the beet, and offers a punch of flavour that cuts through the slight ‘earthiness’ of the beet too.
When it comes to making beetroot feta hummus, I first like to whip up a classic hummus, and then add in the beets and feta. This is mainly so I can get the seasoning/texture on point first.
How to make Beetroot Feta Hummus (quick summary)
- Pop all of your hummus ingredients in a food processor and pulse until smooth. Add in beet and feta.
- Pulse until smooth again. Taste test for seasoning and adjust accordingly.
How to Serve Beet Hummus
I like to garnish with extra virgin olive oil, extra feta and if I’m feeling extra myself, some toasted sesame seeds and cress. I like to serve with carrots and celery if I’m feeling healthy or homemade tortilla chips and pita chips if I’m not. And again, if I’m feeling extra, I’ll serve with two other hummus’ to make a trio (caramelized onion hummus, peri peri hummus, sun dried tomato hummus or classic hummus)
How to Store Beet Hummus
Cover and store in the fridge for 2-3 days. Always bring to room temp again before serving. Hummus served straight out the fridge never tastes quite right.
Hey, whilst you’re here why not check out my other recipes?
Appetizer Dip Recipes
- Sour Cream and Chive
- Creamy Avocado Dip
- Homemade Fresh Salsa
- Blue Cheese Dip
- Other Dip Recipes
Okay, let’s tuck into this beet feta hummus recipe shall we?!
How to make Beetroot Hummus with Feta (Full Recipe & Video)
Roasted Beetroot Hummus with Feta
- Aluminium Foil (to roast beet)
- Sharp Knife + Chopping Board (to trim beet)
- Paper Towels (for peeling beet)
- Gloves (optional, for peeling beet)
- Food Processor (to make hummus)
Ingredients (check list):
- 14oz / 400g can of Chickpeas, drained (reserving 1/4 cup / 60ml brine)
- 1 medium Fresh Beetroot
- 2.5oz / 70g Feta, crumbled (plus extra to serve)
- 3 tbsp Extra Virgin Olive Oil, plus more for the beets and to garnish
- 2 tbsp Tahini
- 1 Lemon, juice of
- 1 small clove of Garlic
- 1/2 tsp Cumin
- 1/2 tsp Salt, or to taste
- 1/4 tsp Pepper, or to taste
- Toasted Sesame Seeds, to garnish (optional)
- Begin by washing your beet. Trim off the stems, leaving about 1/2 inch attached. Lightly coat with olive oil, wrap in foil and pop in the oven at 180c/355f for 40-45mins, or until you can easily slice with a knife.
- Once cool enough to handle, unwrap the beet, cut off the stem and peel off the skin with paper towels (use gloves for less mess). Slice into quarters.
- In a blender, add your can of chickpeas, 1/4 cup chickpea brine, 3 tbsp extra virgin olive oil, 1/2 tsp cumin, 2 tbsp tahini, garlic clove, lemon juice, 1/2 tsp salt and 1/4 tsp pepper (or to taste).
- Once smooth, add in your beet and feta. Blend further until smooth again.
- Serve with Toasted Sesame Seeds (optional), Feta and a dash of Extra Virgin Olive Oil.
Quick 1 min demo!
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