Pickled Beet Hummus Recipe: A Vibrant Twist on Classic

If you love hummus and beets, you’ll definitely want to try my Pickled Beet Hummus recipe. It’s vivid in color, bright in flavor, and full of nutrients. Make a large batch to enjoy as a dip with crackers, pita, or fresh vegetables, or use it to brighten sandwiches, wraps, salads, and bowls.

Beets sometimes get a bad rap, but I adore their earthy sweetness and the incredible pink hue they give dishes. I make hummus regularly for quick, healthy snacks, and right now this pickled beet variation is my favorite. The pickled beets bring a sweet-tart tang that complements the creaminess of chickpeas and tahini. With garlic, lemon, and fresh dill, you end up with a vibrant, nutrient-dense spread that’s versatile and simple to prepare.

Why You’ll Love This Beet Hummus

• Simple to prepare – This hummus comes together quickly in a food processor. Blend the ingredients until smooth and adjust the texture with a little pickled beet juice, olive oil, or water. Store in the fridge for easy access throughout the week.
• Nutritious and satisfying – Chickpeas add protein and fiber while pickled beets contribute antioxidants and beneficial nutrients. The combination makes for a filling, wholesome snack.
• Versatile – Use it as a dip for vegetables and crackers, spread it on toast, add dollops to grain bowls, or use it as a flavorful sandwich spread.

Tips for the Best Homemade Beet Hummus

• Soften the chickpeas – If using dried chickpeas, cooking them until very tender (with a pinch of baking soda if desired) yields the creamiest hummus. Canned chickpeas work well and cut prep time.
• Adjust the balance – Taste as you go. Add more lemon for brightness, more garlic for bite, or extra beet juice for a bolder pickled flavor and a thinner consistency.
• Non-vegan variation – If you don’t need the recipe to be vegan, stirring in a couple of tablespoons of softened goat cheese or crumbled feta lifts the creaminess and adds tang.

Pickled Beet Hummus Ingredients

• Chickpeas – 2 (15 oz) cans chickpeas, drained and rinsed, or about 3 cups cooked homemade chickpeas.
• Pickled beets – 1 cup, chopped. Use store-bought pickled beets labeled “pickled” or prepare your own.
• Tahini – 1/2 cup tahini gives the classic hummus texture and flavor.
• Lemon juice – 1 tablespoon fresh lemon juice, more to taste.
• Garlic – 2–3 cloves garlic, roughly chopped; roasted garlic can be used for a milder, sweeter taste.
• Fresh dill – 1 tablespoon chopped dill (optional) to reinforce the pickled flavor profile.
• Olive oil – A drizzle for richness and to help the blender along.
• Salt – 1 teaspoon, or to taste.

How to Make Pickled Beet Hummus

1. Place the drained chickpeas, pickled beets, tahini, lemon juice, garlic, dill (if using), olive oil, and salt into a large food processor fitted with a metal blade.
2. Blend on high, stopping to scrape down the sides as needed. Slowly add liquid—pickled beet juice, reserved chickpea liquid, olive oil, or water—until you reach a smooth, spreadable consistency. I typically use about 1/3 cup of pickled beet juice but adjust to your preferred thickness.
3. Taste and adjust seasonings. Transfer to an airtight container and refrigerate. The hummus will stay fresh for up to five days.

Recipe Notes and FAQs

• Dietary info: This recipe as written is dairy-free, gluten-free, and vegetarian; it can easily be kept vegan.
• Substitutions: White beans (cannellini or navy beans) can replace chickpeas for a different but delicious base.
• Where to find pickled beets: Look in the canned or jarred vegetables aisle for beets labeled “pickled.”
• Serving ideas: Serve as a dip for fresh vegetables and crackers, spread on sandwiches and wraps, or spoon into bowls with grains and roasted vegetables.
• Storage: Store in an airtight container in the refrigerator for up to five days. Stir before serving if the texture separates slightly.

Have a question not covered here? Leave a comment below and I’ll reply when I can.

Other Flavored Hummus Ideas

Dill Pickle Hummus

Creamy Buffalo Hummus Dip

Black Bean Hummus

Peanut Butter Hummus

Roasted Carrot and Dill Hummus

Pickled Beet Hummus

• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 5–6 servings
• Diet: Dairy-Free, Gluten-Free, Vegetarian