Fresh Beet Hummus with Feta, Parsley, and Toasted Crostini Recipe

Introduction

Fresh Beet Hummus is a vibrant twist on the classic dip, combining earthy beets with creamy chickpeas for a colorful and nutritious spread. Its smooth texture and bright flavor make it perfect for entertaining or snacking.

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 in a food processor. Blend until the mixture is smooth and creamy.
2. Step 2: Transfer the beet hummus to a serving dish. Drizzle with extra olive oil, then sprinkle with fresh parsley and crumbled feta cheese.
3. Step 3: Serve with toasted crostini or fresh raw vegetables for dipping. Optionally, garnish with slivered almonds for added texture.

Tips & Variations

• Roast the beets beforehand for a sweeter flavor and tender texture.
• Add a pinch of cumin or smoked paprika to introduce a warm, spicy note.
• Substitute feta with goat cheese or omit for a dairy-free option.
• Use raw sliced veggies like carrots, cucumber, or bell peppers for a healthy dip alternative.

Storage

Store leftover beet hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir and add a little olive oil if it has thickened. This hummus can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked beets instead of raw?

Yes, cooked or roasted beets work well and provide a sweeter, softer texture. Just peel and chop them before blending.

Is this hummus suitable for meal prep?

Absolutely. It stays fresh in the fridge for several days and makes a nutritious snack or addition to meals throughout the week.

Fresh Beet Hummus with Feta, Parsley, and Toasted Crostini Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This Fresh Beet Hummus recipe combines earthy roasted beets with creamy chickpeas to create a vibrant, flavorful dip perfect for entertaining or a healthy snack. Blended with garlic, tahini, lemon juice, and olive oil, it’s finished with crumbled feta, parsley, and crunchy slivered almonds for texture and richness. Serve with toasted crostini or fresh veggies for a colorful, nutritious spread.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Dip
• Method: Blending
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Hummus Base

• 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 & Garnishes

• 2 tbsp feta cheese, crumbled
• 2 tbsp chopped parsley
• 2 tbsp slivered almonds, toasted
• 1 drizzle olive oil (for finishing)

Serving

• 10 toasted crostini
• Assorted raw veggies (such as carrot sticks, cucumber slices, bell pepper strips)

Instructions

1. Prepare Ingredients: Cook the beets by boiling or roasting until tender, then peel and chop them if whole beets are used. Open and drain the canned chickpeas.
2. Blend the Hummus: Place the cooked beets, chickpeas, garlic cloves, tahini, olive oil, lemon juice, and sea salt into a food processor. Blend until smooth and creamy, scraping down the sides as necessary to ensure even blending.
3. Assemble the Dip: Transfer the beet hummus to a serving bowl. Drizzle a little extra olive oil over the top, then sprinkle with crumbled feta cheese, chopped parsley, and toasted slivered almonds for added flavor and texture.
4. Serve: Offer the beet hummus alongside toasted crostini and a variety of fresh raw vegetables for dipping. Enjoy as an appetizer or healthy snack.

Notes

• You can roast the beets wrapped in foil at 400°F (200°C) for about 45 minutes if preferred over boiling.
• For a smoother hummus, peel the skins off the chickpeas before blending.
• Adjust garlic and lemon juice amounts to taste for desired tang and pungency.
• Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
• To make this vegan, omit the feta cheese or substitute with a plant-based cheese alternative.

Keywords: beet hummus, beet dip, healthy hummus recipe, vegetarian appetizer, Mediterranean dip, chickpea and beet spread, easy hummus