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Looking for some Halloween-themed dip to make? Then you must try my Beet Hummus recipe, which is easy to make, tasty, and a fun way to make hummus. Made with all the traditional ingredients of hummus, with added beets for a vibrant twist to the classic dish.
Love hummus and want to make it for your Halloween party or gathering? Try adding in some beets to get that “bloody” hummus dip look for a festive finish. Made with simple hummus ingredients like chickpeas, tahini, olive oil, lemon juice, and garlic.
Decorating the hummus is the fun part, and you can get creative here with what you want to add to the dip. I went with the traditional spiders using black olives and some ghost-shaped veggies like carrots and cucumbers.
You may also like my classic hummus recipe or this roasted pepper hummus.
Recipe Overview
Before you get started
- Roast your beets for flavor: If making the beets from scratch, roasting intensifies the natural sweetness and gives your hummus a smoother, earthier flavor compared to boiling.
- Use ice-cold water or some ice cubes: Drizzle in cold water while blending to achieve that ultra-creamy consistency without extra oil or the beet juice. Sometimes I like to throw in an ice cube to blend in with the hummus.
- Balance flavors: Beets are naturally sweet, so make sure to balance with lemon juice, tahini, garlic, and a touch of salt.
- Creative garnish: Swirl with olive oil, sprinkle with sesame seeds, herbs, or feta for a beautiful presentation. Use other Halloween-themed decorations, like sprinkling black sesame seeds to create “ants”.
Ingredients needed and notes
Here are the ingredients you will need to make this red beet hummus recipe, with notes on what you can switch up to make it your own.
- Chickpeas: I used canned chickpeas since they are a quicker and easier option. But you can cook your chickpeas from scratch. You will need 1 to 1 ¼ cups of dry chickpeas. See how to cook the chickpeas from scratch below.
- Beets: Either roasted or steamed beets- this can also be store-bought.
- Tahini: Use your favorite kind. I like the organic, simple truth brand that I usually get from Kroger.
- Oil: I highly recommend using extra-virgin olive oil and not any other kind of oil.
- Lemon: You will need the lemon zest and juice.
- Fresh garlic cloves: Fresh garlic is a must, and you can’t cut corners and use garlic powder.
- Kosher salt and ground pepper
How to make beet hummus
1️⃣ Add in all the hummus ingredients
Add all the ingredients to a high-speed blender or food processor. These are the chickpeas, beets, garlic, tahini, lemon, lemon zest, and olive oil.
✏️ Make sure the beets have cooled. During this step, I also like to add an ice cube. It is optional, though.
2️⃣ Blend the hummus
Blend all the hummus ingredients until smooth. If the consistency is a bit too thick to your liking, you may add a bit of water or some of the beetroot water.
✏️ Don’t worry if it takes a bit longer than usual to get it smooth.
3️⃣ Add to plate and decorate
Spread the hummus on a 10-in platter, bowl, or plate. You can either drizzle some olive oil and serve as is, or you can add some Halloween-themed decorations.
To make the spiders- see the notes in the recipe card.
Common Questions
Not what you are expecting it to taste like. It has a subtle earthy sweetness, but the tahini, garlic, and lemon balance it out, so it’s not overpowering.
Yes! It’s actually a big time-saver if you can get pre-cooked or canned beets. Just rinse them well to remove any brine flavor.
If you have leftovers, store them in an airtight container in the fridge for 4–5 days. You can also freeze them for up to 2 months.
There are so many options. Beet hummus is great with pita chips, raw veggies, on sandwiches, or even as a vibrant spread for wraps and bowls.
You may also like
- Halloween Cookies
- Tropical Protein Smoothie
- Instant Pot Chicken Noodle Soup
- Tunacado Sandwich
- Healthy Pumpkin Pancakes
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Halloween Beet Hummus
Ingredients
Beet Hummus Ingredients
- 28 ounces chickpeas, one can, drained well
- 1 cup roasted or steamed beets, cooled and roughly chopped (juice reserved)
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 garlic cloves, smashed or minced
- Kosher salt and ground pepper, to taste
Optional Halloween spiders
- 10 whole wheat spaghetti
- 10 pitted black olives
- 10 capers, drained well
Instructions
- Steam or roast the beets if you aren't using store-bought.
- Add all the Hummus ingredients to a high-speed blender and blend until smooth. (28 ounces chickpeas, 1 cup roasted or steamed beets, 1/4 cup tahini, 1/4 cup extra-virgin olive oil, 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, 2 garlic cloves, and Kosher salt and ground pepper.
- To make it thinner, you may add a few tablespoons of beetroot water. It may take a bit longer than usual to get it smooth.
- Spread the hummus on a 10-in platter. Drizzle the hummus with a tiny bit of oil and beetroot juice for a bloody scene.
- Decorate with any Halloween-themed veggies like olive spiders or ghost-shaped veggies.
Notes
- I made the spiders out of black pasta and olives. But you can make them fully using just black olives for the body, and then slicing the olives to make “thin legs”.
- Use a whole black olive for the spider’s body. Insert 3 pieces of softened spaghetti into one side of the olive, and 3 on the other side (total 6 legs). If you want 8 legs, use 4 on each side (traditional spider look). OR just use olives as legs, which is much easier.
- Place a caper at the front of the olive and gently press it into the opening of the pitted olive.
- Arrange your spiders over the hummus.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
