Easy Lemon Beet Hummus Recipe
Looking for a vibrant, flavorful nutrient-packed snack that supports your training and recovery? This Lemon Beet Hummus with Crudité is a functional favorite among runners, cyclists, and endurance athletes. With nitric oxide–boosting beets, muscle-friendly chickpeas, and anti-inflammatory olive oil, it’s more than just a pretty dip.
Whether you're heading out for a long run, prepping for race day, or fueling up after a tough ride, this recipe is a delicious way to keep your body energized and supported.
Athlete Notes:
Beets are naturally rich in nitrates, which may enhance endurance and oxygen delivery, ideal for athletes looking for a performance edge.
Chickpeas provide plant-based protein and slow-digesting carbs to support energy and recovery.
Olive oil adds anti-inflammatory fats to help reduce soreness and support long-term joint health.
Lemon and garlic offer immune-boosting and anti-inflammatory benefits, plus a flavor punch.
Easy Lemon Beet Hummus Recipe
Diet: Gluten-Free, Dairy Free, Egg-Free, Vegan
INGREDIENTS
For the Beet Hummus:
1 medium beet, peeled and sliced into wedges
1 (15-ounce) can chickpeas (or 1 ½ cups cooked chickpeas), drained and rinsed
1 large lemon, zested and juiced
2 cloves garlic, minced
2 tablespoons tahini
2 tablespoons extra virgin olive oil, plus more to coat the beets
Salt and pepper, to taste
1 TBSP+ water or extra oil to adjust consistency
Optional: 1 tsp toasted sesame seeds
For the Crudité Platter:
Cucumber, sliced
Carrots, sliced or use baby carrots/ pre-cut carrots
Gluten-free crackers, for serving or pita (warmed is delicious)
DIRECTIONS
Preheat your oven to 400°F (200°C). Spread beet wedges on a baking sheet coated with olive oil and roast for 15–20 minutes, or until fork-tender. Let cool slightly.
While the beet roasts, wash and slice your cucumber and carrots. Arrange them on a platter with gluten-free crackers.
In a food processor, blend the lemon juice, warm water and tahini.
Add the roasted beet wedges, chickpeas, lemon zest, and garlic to the food processor. Blend until mostly smooth.
With the processor running, slowly drizzle in the olive oil. Blend until smooth and creamy. Add 1–2 tablespoons of water or more oil as needed to reach your desired consistency. Season with salt and pepper to taste. Optional: Sprinkle toasted sesame seeds on top for extra crunch.
Spoon the hummus into a bowl and serve alongside your veggie sticks and gluten-free crackers. Store leftovers in the fridge for up to 5 days.
Recipe adapted from https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
Tips for Roasting Beets
1. Beets stain! If you're peeling them raw, wear gloves or rinse your hands quickly after handling. Or, roast them with the skin on, once cool, the skin will rub off easily with a paper towel or your fingers (no peeler needed).
2. Wrap in foil or use a covered dish: Wrap individual beets or beet wedges in foil, or place them in a small baking dish with a lid or foil covering. This locks in moisture and helps them steam-roast for a softer texture.
3. Cut for speed: Whole beets can take 45–60 minutes to roast. Cut them into wedges or cubes to reduce roasting time to around 25–35 minutes.
4. You can buy beets already cooked at the grocery store! This saves time on roasting. You also don’t need to use the whole-beet. You can try even just 1 wedge, and it will dye the hummus a beautiful purple/pink color.
Lemon Beet Hummus Serving Ideas:
Pre-run fuel: Pair with toast, gluten-free toast, rice cakes, or pita bread or pita chips 1–2 hours before activity.
Recovery snack: Spread on wraps with lean protein and greens for a balanced post-workout meal.
Picnic-worthy: Bring to group runs, bike meetups, or post-race hangouts for a crowd-pleasing appetizer or snack.
Frequently Asked Questions
Is this recipe vegan and/or plant-based?
Yes! It’s 100% vegan and plant-based and made without dairy, eggs, or animal products.
Is it gluten-free?
The hummus itself is naturally gluten-free. Just be sure to serve with gluten-free crackers or bread if needed.
Can I use canned beets instead of roasting?
You can, but fresh-roasted beets offer better flavor and texture. If using canned, choose ones with no added vinegar or sugar.
Can I use dried chickpeas?
Absolutely. Just cover with water, bring to a boil, and simmer until the chickpeas are cooked (about 1–1.5 hours). Canned chickpeas (also known as garbanzo beans) are a quicker option if you're in a rush. To make the recipe extra creamy, discard the outer layer of each garbanzo bean. It takes about 15 minutes per can of chickpeas to do this, but if you have the time, it can be cathartic and the creamiest hummus you’ve ever tasted!
Can I make this hummus recipe ahead of time?
Absolutely. It stores well for up to 5 days in the fridge. Stir before serving to revive texture. Add a drizzle of olive oil on the top before serving to make it fancy.
What if I don’t have a food processor?
A high-speed blender works; just scrape the sides and blend in stages.
Is this a good pre-workout snack?
Yes! Beets support blood flow and stamina, while chickpeas provide lasting energy. Great 60–90 minutes before a run, ride, or lift.
Final Thoughts
Whether you’re training for your next race or just trying to fuel smarter on a busy weekday, this pink hummus is a delicious, nutrient-packed way to support your performance and recovery. It’s a total crowd-pleaser, easy to make, and an awesome way to use seasonal beets. Enjoy!
