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