Common Questions
Do I have to roast the beet?
Nope. You just need a cooked beet. Vacuum-packed roasted beets are the easiest option and they taste great. If you boil a beet, drain it well so you do not water down the hummus.
How do I cook a beet if I only have raw?
Two easy options:
- Roast: Wrap a scrubbed beet in foil and roast at 400°F until a knife slides in easily, about 45 to 60 minutes (bigger beets can take longer). Cool, then rub off the skin with a paper towel.
- Boil: Simmer a scrubbed beet until tender, about 30 to 45 minutes. Cool, then peel and pat dry.
Heads up: beets stain like they are trying to prove a point. If you care about your cutting board or your manicure, use gloves and a non-porous board.
Food processor vs blender: which is better for this?
A food processor is the easiest for classic hummus texture. A high-speed blender works too, but you may need a little extra water and more stopping to scrape down the sides. Either way, blend longer than you think you need to.
Why is my beet hummus gritty?
Usually one of three things: not blending long enough, chickpeas not softened, or too little liquid. Blend for a full 2 to 3 minutes, add ice water gradually, and if you want it extra smooth, peel the chickpeas (I do this only when I am trying to impress someone). For next-level smoothness, you can also simmer the drained chickpeas for 10 minutes with 1/2 teaspoon baking soda, then rinse well and blend.
Does rinsing chickpeas with warm water really help?
It can help a little. Warm water takes the chill off and helps rinse away starchy liquid so the hummus blends a bit more easily. It is a texture tweak, not a magic trick. If you want a guaranteed smoother result, try the quick simmer (or peel the chickpeas).
Can I make it without tahini?
Yes. You will lose some of that classic hummus nuttiness, but it still works. Swap in 2 to 3 tablespoons plain Greek yogurt for creaminess, or use sunflower seed butter for a nutty vibe.
How do I make it more lemony without making it sharp?
Add lemon zest first, then lemon juice. Zest adds brightness without tipping into sour.
My beet hummus tastes too earthy or too sweet. Help?
Easy fix: add more lemon juice, a little more garlic, or another spoonful of tahini to balance it out. A pinch of smoked paprika also plays really nicely with beets. If it still feels too beet-forward, blend in a few extra chickpeas.
Is beet hummus healthy?
It can be a balanced snack: fiber from chickpeas, healthy fats from tahini and olive oil, and extra nutrients from beets. Like anything, it depends on what you pair it with and how much you scoop.
