Creamy Beet Hummus with Seedy Oat Crunch

Last updated: May 14, 2022
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Creamy Beet Hummus with Seedy Oat Topping

The color pink hit its peak in 2017. And I’m convinced it’s here to stay. It has made its way to our clothing, kitchens, and even our food. Trendy – yes.

But there’s no denying the instant surge of calm, youthful happiness I feel whenever a pink cupcake, salad, or this hummus is set in front of me.

If you’re beet adverse – do not fear. I used a small amount of beets in this creamy hummus recipe only for the color. The vibrant magenta is speaks to why we eat with our eyes first!

Hummus with Seedy Oat Crunch
Seedy Savory Granola

A savory granola topping:

When I think about the proper dip, contrasting texture is very important. That’s where the toasty, seedy, crunchy topping comes in. Reminiscent of a savory granola, but made quickly on the stovetop, just enough to produce a golden brown flavor and bring out the nuttiness of the seeds. The dried tart cherries are a tangy, sweet component that really compliments the rest of the savory ingredients – similar to how we often use them in salads. With every bite of the hummus, there’s creamy and crunchy textures!

Secrets to making great homemade hummus:

Besides its special pink color, this vegan hummus recipe has an incredibly smooth texture from my go-to technique: peeling half of the chickpea skins and adding a little cold water while blending. This, in addition to the tahini and olive oil send it into ultra creamy territory. Both those ingredients add rich flavor as well.

Creamy Beet Hummus with Seedy Oat Topping
Roasted Beet Hummus

What to eat hummus with:

You can serve this hummus with crackers or vegetables, roasted summer squash, pita bread, or as a spread for a lunch wrap.

Pink Vegan Hummus Recipe
Creamy Beet Hummus with Seedy Oat Topping

More Hummus Recipes:

Pink Hummus with Seedy Oat Topping

Creamy Beet Hummus with Seedy Oat Crunch

Creamy vegan hummus that's tinted pink from beet juice!
No ratings yet
Prep Time :10 minutes
Cook Time :10 minutes
Total Time :20 minutes
Yield: 6 servings
Author: Amanda Paa

SCALE:

Ingredients

Topping: 

  • 1 tablespoon olive oil
  • 2 tablespoons rolled oats
  • 1 tablespoon flax seeds
  • 1 tablespoon white & black sesame seeds
  • 2 tablespoons raw sunflower seeds
  • 2 tablespoons dried [Montmorency tart cherries]
  • big pinch of salt

Hummus:

  • 1 (15 ounce) can chickpeas, drained and water/juices reserved (I peel the skin off my chickpeas to make the hummus super smooth, totally optional)
  • 2 small cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/3 cup tahini
  • 2 (1/4 inch) thick slices of roasted beets
  • 3 tablespoons cold water
  • 1/4 cup extra virgin olive oil
  • juice of one lemon
  • oregano leaves for garnish

Instructions

  • Heat olive oil in a medium skillet, over medium heat. Add remaining topping ingredients, and stir to coat. Cook for 5-6 minutes, until oats and seeds are lightly browned. Remove from heat and pour onto into a bowl to cool. Set aside.
  • In a food processor, combine chickpeas, garlic, salt, tahini, and beets. Process for 20 seconds, to start breaking down. Add water, start blending again, then drizzle in olive oil through top hole in food processor.
  • Stop, scrape down sides, and add lemon juice. Blend for 1 1/2 minutes until smooth. Taste, and adjust salt if needed.
  • Spread hummus onto a plate, and scatter topping off to one side. Add a bit of extra tahini and olive oil. Sprinkle with oregano leaves.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

July 8, 2018

COMMENT & RATE

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 comments

  1. This looks delicious! Ithaca cold-crafted hummus makes an amazing lemon-beet hummus. Super smooth and tasty! I find it at the Lunds downtown Minneapolis and have to be careful not to eat half the container in one sitting.

  2. I am obsessed with this color! Such a gorgeous + unique hummus. Since I make a batch almost bi-weekly, I’m always looking for variations. Can’t wait to try this! <3