This is such a quick and easy lemon beet hummus recipe, and it's oil-free! If you don't like beets, you will probably still love this because it's a beetroot hummus without that earthy flavor, thanks to pickled beets and lemon zest. It tastes amazing, you have to try it - in fact, it's the best beet hummus I've tasted (and I don't love the taste of beets)! Ready in about 5 minutes, this pretty-in-pink recipe is vegan and satisfies a whole food plant-based lifestyle.
This recipe is beautiful to make in the spring, yet since we're using shelf-stable ingredients like jarred pickled beets, it can be enjoyed any time of year.
This was inspired by my Best Oil-Free Hummus in 5 Minutes recipe on this site, and also takes only about five minutes to make. The flavors and color in this version make it my new favorite - even though I'm not a big fan of beets! I really love the bubble gum pink of this hummus; that said, if you prefer a deeper color, see the Top Tip below.
Ingredients with Substitutions
The ingredients for this recipe are simple; in fact, they're pretty much the same as my mentioned house hummus except for one ingredient: pickled beets.
Pickled beets: They're the star here for their beautiful color! Of course, if you've got the gumption to make your own, go for it. Personally, I love that they exist on grocery store shelves so that this recipe can be super quick and easy. We're using both the beets and the pickle juice, so make sure your source is not too high in sodium or additives.
I particularly love Sweet Creek Organic Pickled Beets, which are made without additives, just all organic ingredients: beets, apple cider vinegar, sea salt, mustard seed, garlic, peppercorns, and filtered water. Thank you, Sweet Creek!! If you don't see them at your local grocery store, try putting in a request at the checkout counter - they're totally worth it.
Chickpeas: These provide the base of the recipe and are loads of nutrition, and I love that they make this hummus filling. You can use any white beans as a substitute.
Tahini: Healthy fats and a creamy richness are provided by tahini. There's not much in this recipe, so this hummus has less fat than many out there - especially when no oil is used. If you don't have tahini, almond butter will do.
Lemon juice and zest: Lemon zest is the co-star of this recipe. You could make this recipe without the zest and it would be good. With the zest, I think it's incredible! It really does make a difference, if you like lemon zest.
Garlic granules: Garlic is such a delicious flavor in hummus, but could be omitted if you'd prefer.
Salt: This helps all the flavors sing in harmony. Since the lemon juice and vinegar in the beets bring a nice zing, you may enjoy this recipe without it. For those watching their sodium, keep in mind there is some sodium in pickled beets, too.
Filtered water: Water works great for helping the ingredients come together in the blender and providing a nice, smooth hummus without oil. If you'd like it even smoother, try adding ice cubes until you're happy with the consistency. If you're wanting to add olive oil, try adding a bit to the top so you can enjoy its flavor and richness fully without using an excessive amount.
See recipe card for quantities.
You just need a few kitchen tools for this recipe:
A knife and cutting board to cut the lemon.
A zester or fine grater for the lemon zest.
Measuring cups and spoons.
A strong blender. A food processor is a good alternative.
Making this pickled beet hummus couldn't be easier! Place all the ingredients in a blender and:
Blend all the ingredients until smooth. Add a bit more water, if necessary.
Serve and enjoy!
This hummus stores well refrigerated in a sealed container for up to a few days.
Use a spoonful of beets, then a spoonful of the pickling liquid. Alternate until you have the full recommended amount.
Add more pickled beets and the pickling liquid until you achieve your desired color. Reduce the amount of filtered water to the amount of pickled beets you add. Since there is sodium in the pickled beets, an alternative is to stir in a sprinkling of beet powder until you reach a deeper color.
Looking for other recipes like this? Try these:
These are some of my favorite dishes to serve with this lovely pink hummus:
Lemon Beet Hummus
- cutting board and knife small (for lemon)
- zester or small grater for zest
- measuring cups and spoons
- strong blender or food processor (though won't be as smooth)
- 3 cups chickpeas 2 15-ounce (low sodium) canned or cooked
- ½ cup pickled beets with pickling liquid (alternate spoonfuls beets and liquid)
- ¼ cup tahini or almond butter
- 2 teaspoons lemon zest about one medium lemon
- ⅛ cup lemon juice fresh
- 1 teaspoon garlic granules
- ½ teaspoon salt up to 1 teaspoon if desired
- ½ cup filtered water or more to smooth
- Blend all the ingredients until smooth in a high-speed blender, using the tamper if necessary. Add more water if you need to thin it out. Enjoy!
- Store in a refrigerated sealed container for up to a few days.
general food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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