Does Bloody Beet Hummus taste like beets?

It has a subtle earthy sweetness, but the lemon, garlic, and cumin balance it perfectly.

Can I use canned beets instead of roasting fresh ones?

Yes, canned beets work for convenience, though roasted beets have a richer flavor.

How can I make the hummus smoother?

Peel the chickpeas before blending and add extra olive oil or water for creaminess.

Is this hummus vegan and gluten-free?

Yes! It’s naturally vegan and gluten-free, making it perfect for all diets.

Bloody Beet Hummus – 7 Easy Steps to Make at Home

Name: Bloody Beet Hummus: Spooky, Vibrant, and Perfect for Halloween
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Halloween
Ingredients: 2 medium beets, roasted and peeled; 1 can (15 oz) chickpeas, drained and rinsed; ¼ cup tahini; 2–3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 2 garlic cloves, minced; ½ teaspoon cumin; Salt and pepper, to taste; Water, as needed (for texture); Optional garnishes: Extra olive oil, sesame seeds, parsley or dill, pomegranate arils

Bloody Beet Hummus: Spooky, Vibrant, and Perfect for Halloween

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Bloody Beet Hummus is bold, beautiful, and just spooky enough to steal the show at your Halloween party. With a vibrant crimson hue from roasted beets and a creamy, tangy flavor that pairs perfectly with veggies or pita, this dip is healthy, festive, and totally addictive.

Author: Imma
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Appetizer, Dip
Method: Blended
Cuisine: Halloween, Mediterranean
Diet: Vegan

Ingredients

Scale

2 medium beets, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
¼ cup tahini
2–3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
½ teaspoon cumin
Salt and pepper, to taste
Water, as needed (for texture)
Optional garnishes: Extra olive oil, sesame seeds, parsley or dill, pomegranate arils

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Instructions

Preheat oven to 400°F. Wrap beets in foil and roast for 40–50 minutes until tender. Let cool, peel, and chop.
In a food processor, combine roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, and cumin. Blend until smooth.
Gradually add water, 1 tablespoon at a time, until desired texture is reached. Season with salt and pepper to taste.
Spoon into a serving bowl and smooth the top. Drizzle with olive oil and garnish with sesame seeds, herbs, or pomegranate arils for a “bloody” finish.
Serve with pita chips, crackers, or fresh veggie sticks.

Notes

Bloody Beet Hummus can be made a day in advance and stored in the fridge—just garnish right before serving. To make it creamier, peel chickpeas before blending. Canned beets work in a pinch, but roasted gives deeper flavor. Try serving in a black bowl with spooky garnishes like candy eyes or olive “bugs”!

Nutrition

Serving Size: 1/3 cup
Calories: 140
Sugar: 2g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

Find it online: https://www.cozyfamilyrecipes.com/bloody-beet-hummus/