"This feta, lemon, and beetroot hummus is not only tasty and vibrantly festive but it's also a healthier choice for a quick snack or entertaining guests."
Ya’ll know how much I love party dips, and this beetroot hummus is the latest addition to what (I hope!) will be a new staple at our summer parties for years to come.\
And between you and me, I was surprised by just how much I enjoyed this recipe. I’ve always liked beets, but they don’t appear in my diet as much as they probably should. Sometimes I feel like I’d need more hours in the day to fully appreciate all the foods I like.
Although now that I’ve discovered this hummus, I can see myself making more time for beets in the future!
Plus, beets are in their prime season in the summer and early fall, making this a perfect snack to serve at BBQ’s or while you’re inside and watching the leaves change.
I also love how versatile this dip can be.
Spice it up by serving different snack foods to dip with it!
I can personally attest that this beetroot dip goes great classic tortilla chips, slices of veggies, or even pita bread. I was lucky enough to find the pictured pita bread in my grocery store’s bakery department, but you could easily use your favorite pita bread recipe and either make it in small batches or cut it into squares.
notes & tips for this beetroot hummus:
- While this hummus dip is very pretty, I know what a lot of you might be thinking – “But… beets? Really, Chrisy?!” Actually, yeah! Totally beets! I know I usually feature a lot of indulgent dips here, but this hummus is actually good for you to eat. And if you’re curious why it’d be good to eat more beets, check out these 11 Amazing Benefits of Beets.
- As most hummus recipes, this one uses chickpeas (also called garbanzo beans) for its base. If you’re not a fan of chickpeas, check out these substitutes.
- You’ll also need a trusty food processor for this recipe. I bought the Ninja Blender System almost 10 years ago and it hasn’t failed me yet!
- If you’re looking for other healthy and party friendly snacks, check out Crispy Garlic Parmesan Edamame!
Fresh Feta and Beetroot Hummus
This feta, lemon, and beetroot hummus is not only tasty and vibrantly festive but it's also a healthier choice for a quick snack or entertaining guests.
Preheat oven to 425 degrees F. Lightly spray a small baking dish (any dish large enough to hold the beets will do) with cooking spray.
Place beets in baking dish and coat them with 1 tablespoon of olive oil. Cover baking dish with aluminum foil and bake for 45-60 minutes or until beets are tender enough to be easily pierced with a knife. Remove beets from oven and let cool completely (it's okay to place them in the refrigerator to speed this up.)
Once beets are cooled, gently remove skins from beets and then cut beets in half.
Using a food processor, blend the chickpeas, cooked beets, feta cheese, garlic, 2 tablespoons olive oil, lemon zest, lemon juice, cayenne pepper, salt, and pepper together until desired consistency is reached. (TIP: blending less will give the dip more of a "crunch" from the chickpeas). As you blend, stop the processor periodically and scrape the sides, then blend again.
Serve dip immediately with chips, assorted veggies, or pita bread for dipping.