Easy Loaded Beet Hummus: a tasty, budget-friendly, and nutritious appetizer or snack recipe made with Libby’s® Sliced Beets and chickpeas that can be topped with whatever you like.
Disclosure: This post is sponsored by Libby’s® Fruits & Vegetables. These partnerships help make Living Well Kitchen a reality, and I appreciate your support of the brands I love!
Why you should make this Loaded Beet Hummus recipe
Tasty, easy, and budget-friendly – does a recipe get any better than that? Well, it does here because this Loaded Beet Hummus recipe has veggies (yay for antioxidants and fiber); plus, it’s super quick to make.
Something else great about this hummus is that it is fabulous for outdoor entertaining since it doesn’t have any eggs or highly perishable ingredients.
Make the hummus ahead of time and set aside the toppings to have ready for when it’s time to serve the appetizer, so you can enjoy a stress-free recipe for an outdoor party or casual summertime evening. Luckily, this delicious recipe can be enjoyed year-round thanks to the canned ingredients that you can always keep handy in the pantry.
What is Loaded Beet Hummus
Loaded Beet Hummus is a hummus made with chickpeas and Libby’s® Sliced Beets that is covered in cheese, nuts, herbs, and whatever toppings you like best!
What is nice about this hummus recipe is that it is easy to change based on your personal preferences, dietary restrictions, and/or what is in your kitchen.
Why this Loaded Beet Hummus Recipe Works
Beets have an earthy flavor and bright color, which gives this hummus a unique taste and lovely pinkish color. The cumin, garlic and red pepper flakes provide an extra punch to the hummus, while the mellow chickpeas balance everything as they take on the taste of the beets, spices, lemon juice, and olive oil.
To round it all out, the toppings add differing textures and more depth to the hummus. Plus, they make this pretty, pink hummus even more enjoyable to feast with your eyes.
How to Make Loaded Beet Hummus
To make this Loaded Beet Hummus, you basically toss the ingredients into a blender or food processor and blend until smooth. Then, garnish with your preferred toppings. Here’s the detailed breakdown, just in case you want to know a little more:
- Drain the Libby’s® Sliced Beets.
- Put the walnuts, water, and garlic in a food processor or blender. Pulse until chopped. [I recommend a mini food processor which will blend the smaller amount easier than a large food processor].
- Add the drained, cooked chickpeas with lemon juice, and blend until pretty smooth. You might need to add a little more water if needed to help the chickpeas blend.
- Push down the sides, and add in the spices and Libby’s® Sliced Beets. Blend until smooth.
- Pour in the olive oil and blend until completely combined.
- Taste and add any salt, lemon juice, or olive oil as needed.
- Refrigerate until ready to serve.
- When ready to serve, transfer to a serving bowl and top with your favorite toppings. Or simply drizzle olive oil and sprinkle with some sea salt.
- Serve with crackers, pita chips, and/or sliced veggies. Enjoy!
Tips for Making Loaded Beet Hummus
Making hummus at home is incredibly easy, and this Loaded Beet Hummus is no exception. Here are a few extra details in case you want to know all the ins and outs of this colorful appetizer.
The Best Ingredients for the Recipe
Beets: I used Libby’s® Sliced Beets because it makes this recipe so easy, simple, and budget-friendly. Plus, I know that I am getting high-quality ingredients when using Libby’s® Fruits & Vegetables that require very little prep work. Simply make sure to drain the beets, and that’s all the prep work you have to do for the beets in your hummus!
Walnuts: Because I topped the hummus with walnuts, I thought I’d use walnuts in the hummus as well. Walnuts aren’t mandatory but add creaminess and richness to the hummus. See alternatives to walnuts below for this recipe.
Chickpeas: You’ll use cooked chickpeas to make hummus; they can be canned-cooked chickpeas, or you can cook dry chickpeas at home. Both will work. There’s no need to peel them. I’ve tried peeling the chickpeas before when making hummus and honestly didn’t notice a noteworthy difference, so I skip the peeling. It’s time-consuming and not worth it, in my opinion.
Make Ahead Tips
You can easily make this Loaded Beet Hummus ahead of time, and I think it might actually be best when made ahead so the flavors have a chance to come together.
Prepare the hummus as directed, cover, and transfer to the fridge. Wait until just before serving to top with your desired toppings, which you can chop and prepare in advance as well.
However, keep the toppings in separate containers so they do not soften or change color or texture before being added to the hummus. For example: chop walnuts and keep in an airtight container by themselves until ready to add to the hummus so they don’t get soft, soggy, or turn a slightly pinkish color.
Beets: I used Libby’s® Sliced Beets, but you can also use Libby’s® Small Whole Beets or Libby’s® Cut Beets. If you use whole beets, you might want to roughly slice them before adding them to the food processor.
Walnuts: A few alternatives to walnuts would be: tahini (which is traditionally used in hummus), pecans (because they are tasty with beets), sunflower seeds, sesame seeds (like in the Lentil Hummus, or pumpkin seeds (like in this Pumpkin Hummus).
This recipe is naturally vegetarian, gluten-free, egg-free, soy-free and can be dairy-free if you skip the cheese or use a dairy-free cheese. It can be nut-free if you use tahini, sesame seeds, pumpkin seeds, or sunflower seeds in place of the walnuts.
As with all food allergies, be sure to check the ingredients list of every item you are going to use to make this recipe to ensure you are not unintentionally contaminating the recipe.
Alternative Prep and Cooking Methods:
A mini food processor is my favorite tool for making hummus, but you can also use a normal-sized food processor or blender. However, you might want to double the ingredients if using the large food processor or blender since it can be difficult for the mixture to blend well if there are not enough ingredients in it.
Otherwise, there is no need for cooking in this recipe so there are no alternative cooking methods.
Keep the hummus in an airtight container in the fridge for up to 6 days. It’s best if you keep the toppings separate from the hummus, so they do not change texture or color.
Be sure to refrigerate after 2 hours at room temperature to keep your food safe.
Frequently Asked Questions
Can you freeze hummus?
Technically, you can freeze hummus. However, the texture is a little off when bringing it back to room temperature. I recommend making something like hummus chicken salad or hummus deviled eggs with the extra hummus, or you can always share leftovers with friends instead of freezing it for later.
The beauty of this recipe is that it is so simple, budget-friendly, and easy, that you can easily make it again when you need another batch.
What are the nutritional benefits of this recipe?
Chickpeas (the base of the hummus) and Libby’s® Sliced Beets are good sources of fiber, which helps promote digestive health and satisfaction when eating. Beets are high in folate, which is an especially important nutrient for pregnant women and women of childbearing age as it helps with the development of children in utero.
Beets are also a very good source of manganese which has a strong antioxidant property that can reduce the risk of disease by eliminating free radicals. Plus, you get some plant-based protein in this hummus along with extra veggies, thanks to the beets in the hummus as well as using veggies for serving the dip.
What can you serve with this dish?
You can serve your Loaded Beet Hummus with crackers, pita chips, and sliced veggies.
Thanks to Libby’s® Sliced Beets, this Loaded Beet Hummus takes only 10 minutes to prepare, which means you get more time to enjoy the party. Plus, everyone loves hummus, and you can top this Loaded Beet Hummus with whatever ingredients suit your taste and dietary preferences. This will be your favorite, easy go-to app or snack!
MORE CANNED FOOD RECIPES YOU’LL LOVE:
Loaded Beet Hummus
- 15 ounce Libby’s® Sliced Beets
- 1 clove garlic
- 6 tablespoons walnuts chopped, divided
- 1-2 tablespoon water
- 15 ounce cooked chickpeas 1 3/4 cup
- 2-3 tablespoons lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoon olive oil
- 1/4 cup cheese feta or goat cheese, crumbled
- 2 tablespoons fresh herbs or green onions
- Drain the Libby’s® Sliced Beets and set aside.
- Add garlic, 4 tablespoons walnuts, and 1 tablespoon water to a mini food processor. Pulse for about 30 seconds until finely chopped.
- Add chickpeas and 2 tablespoons lemon juice. Blend for 30 seconds. Stir and pulse until mostly smooth. If needed, add another tablespoon of water or lemon juice to help blend.
- Add beets, cumin, salt, and red pepper flakes. Blend until completely smooth.
- Add olive oil, and blend until completely combined.
- Taste and add extra lemon juice, salt, and/or olive oil as desired. Refrigerate until ready to serve.
- When ready to serve: transfer to a bowl and sprinkle with cheese, herbs, and remaining 2 tablespoons walnuts. Enjoy!
Doesn’t this recipe look good?! You should probably share it:0