Bright, earthy, and vibrant, this Beet Hummus Platter with Crudité brings a gorgeous twist to traditional hummus while delivering an irresistible clean eating snack. Rich in nutrients and color from roasted beets alongside classic garlicky chickpea base (or a chickpea-free alternative for a beet hummus recipe without chickpeas), this recipe feels refined enough for entertaining yet easy enough for a weekday pick-me-up. Whether you're crafting vegan beet recipes or exploring a roasted beet hummus variation, this creamy hummus recipe elevates your snack game—ideal for everything from colorful mezze spreads to wholesome afternoon nibbling.
Beet Hummus Platter with Crudité
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Snack
Cuisine Mediterranean
Servings 8 appetizer servings
Baking Sheet & Foil or Parchment for roasting the beets
Food Processor or High-Power Blender essential for turning ingredients into a creamy hummus
Medium bowl for rinsing chickpeas and mixing crudité
Spoons & Spatula for scraping the hummus and platter assembly
Serving Platter or Board large enough to artfully arrange hummus and vegetables
Small Bowls to hold dressing drizzles or dipping oil (optional)
For the Beet Hummus
- Roasted Beets – 2 medium raw beets scrubbed, trimmed, and roasted until tender (~45 minutes until a knife slides easily)
- Chickpeas – 1 can 15 oz/425 g, drained and rinsed (use 1½ cups cooked chickpeas if using dried)
- Tahini – ¼ cup omit or sub chickpea out? See FAQ for beet hummus recipe without chickpeas variant insights
- Olive Oil – 3 tablespoons plus 1 tablespoon for drizzling at the end
- Lemon Juice – from 1 large lemon about 3 tablespoons
- Garlic – 2 large cloves peeled
- Ground Cumin – 1 teaspoon
- Sea Salt – 1 teaspoon plus additional to taste
- Black Pepper – ⅛ teaspoon freshly ground
- Ice Water – 2–3 tablespoons to thin for a creamy hummus texture
Crudité & Extras
Assorted Crudité
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 2 large carrots cut into sticks
- 1 cucumber cut into rounds or spears
- 1 cup cherry tomatoes
Optional: celery sticks, jicama sticks, endive leaves
Pita Chips or Rice Crackers – enough for 4–6 servings
Fresh Herbs – handful of parsley or cilantro leaves, for garnish
Step 1: Roast the Beets
Preheat oven to 400 °F (200 °C).
Wrap each beet in foil (or place in a baking dish with lid) and roast until easily pierced, about 45 minutes.
Remove from oven and allow to cool slightly; peel by rubbing off the skins with your hands or paper towel (wear gloves if you’re concerned about staining).
Roughly chop cooled beets into 1-inch chunks.
Step 2: Blend the Hummus
In the bowl of a food processor, combine chopped roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper.
Process on high, scraping down sides as needed.
Slowly stream in 2 tablespoons ice water until the mixture is smooth and creamy; adjust thickness with more water, olive oil, or lemon juice to taste.
Taste and require more salt, lemon, or garlic? Simply pulse to incorporate.
Step 3: Assemble the Platter
Using a large serving board or platter, spread the beet hummus into a circular bed (~¼–½″ thick).
Drizzle 1 tablespoon olive oil over the center and sprinkle with fresh parsley or cilantro leaves.
Artistically arrange crudité—bell peppers, carrots, cucumber rounds—radiating from the hummus.
Add pita chips or rice crackers alongside.
If desired, include tiny bowls of extra olive oil with a pinch of chili flakes or za’atar on the side for dipping.
Pairings
- Warm Flatbreads & Pita: Soft pita, lavash, or naan warmed just before serving make irresistible scoops.
- Marinated Feta or Vegan Feta Crumbles: The briny, tangy bites cut through the sweetness of beets.
- Olive & Pickle Platter: A mix of Castelvetrano olives, cornichons, and pepperoncini adds a tangy contrast.
- Veggie & Grain Salads: Try a quinoa tabbouleh, beet salad recipes, or lentil salad to turn this into a vibrant mezze spread.
- Wines & Beverages: Bright, unoaked white wines like Sauvignon Blanc or Rosé pair beautifully. For non-alcoholic, try sparkling water with a squeeze of lime or mint-infused iced tea.
FAQs
1. What kind of beets work best?
Any fresh beetroot will do—red, golden, or Chioggia. Red beets give vibrant hue; golden are milder and less likely to stain but still flavorful. Dual-tone Chioggia are a fun surprise when cut!
2. Can I make beet hummus without chickpeas?
Yes! For a chickpea-free or nut-free beet dip, blend roasted beetroot with white beans (cannellini), olive oil, tahini (or a creamy alternative like silken tofu), lemon, garlic, and spices. It’s a luscious, vegan beet hummus variation.
3. What if I don’t have tahini or want a tahini-free beetroot hummus?
You can omit tahini. Increase olive oil and add 1–2 tablespoons of silken tofu or plain almond yogurt for smoothness. Add more lemon to balance flavors.
4. How long does this store?
Keep covered in the fridge up to 5 days. The color dulls slightly as the surface oxidizes—just stir before serving. Freeze in an airtight container for up to 3 months; thaw and re-whip with a bit of water or oil.
5. Can I use canned roasted beets or beet powder?
Absolutely. Canned beets are convenient: just rinse them well, air-dry, and blend—though flavor is milder. For a party sprinkle, finish with a dusting of beet powder recipes-style dust for visual pop.
