Beetroot Hummus with Pine Nuts & Zaatar

This Beetroot Hummus with Pine Nuts & Zaatar is a vibrant twist on the classic Middle Eastern dip. With its striking color and earthy-sweet flavor, this version is blended to silky smoothness with roasted beetroot, tahini, garlic, and lime juice, then finished with toasted pine nuts, a dusting of zaatar, and a generous drizzle of olive oil. Whether served as part of a mezze spread or enjoyed as a nutritious snack, it’s a dish that balances visual beauty with bold, fresh flavor.

Why You’ll Love This Recipe

This recipe elevates traditional hummus with the subtle sweetness and earthy depth of beetroot, creating a dip that’s not only rich in color but also layered in taste. The creamy texture is enhanced by tahini and aquafaba, while lime juice and garlic provide a lively, aromatic brightness. Finished with toasted pine nuts and zaatar, each bite delivers contrast in texture and a burst of Middle Eastern flair. It’s a naturally vegan, gluten-free option that works beautifully as a starter, a spread, or a centerpiece for grazing boards.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

beetroot, roasted (1/2 small)
cooked chickpeas (or canned, drained)
aquafaba (liquid from chickpeas)
garlic cloves
juice of 1 lime
tahini
olive oil (plus more for drizzling)
zaatar
pine nuts, toasted
salt, to taste

Directions

Roast the Beetroot:

1. Preheat oven to 400°F (200°C).
2. Wrap the beetroot in foil and place on a baking tray.
3. Roast for 30–40 minutes or until fork-tender.
4. Let cool, then peel and roughly chop.

Blend the Hummus:

1. In a high-speed blender or food processor, combine the roasted beet, chickpeas, garlic, lime juice, tahini, olive oil, aquafaba, and a pinch of salt.
2. Blend until completely smooth and creamy, scraping down the sides as necessary.
3. If the mixture is too thick, add an extra tablespoon of aquafaba and blend again until desired consistency is reached.

Garnish & Serve:

1. Transfer the hummus to a serving bowl.
2. Use a spoon to swirl the surface.
3. Drizzle with additional olive oil.
4. Sprinkle with toasted pine nuts and a generous pinch of zaatar.
5. Garnish with edible flowers or microgreens, if desired.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes (for beet)
Total Time: 40 minutes
Calories per serving: 180 kcal

Variations

• Spiced Version: Add a pinch of cumin or smoked paprika for additional warmth and depth.
• Nut-Free Option: Omit pine nuts or substitute with sunflower seeds for a similar crunch.
• Lemon Substitute: Use lemon juice instead of lime for a more traditional citrus note.
• Herb-Infused: Blend in a handful of fresh dill or mint for a bright herbal twist.
• Creamier Texture: Add a tablespoon of Greek yogurt or a splash of coconut cream for extra richness.

storage/reheating

Store beetroot hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving. It can also be frozen for up to 1 month—defrost in the refrigerator overnight and re-blend for best texture. Serve chilled or allow to come to room temperature before garnishing and serving. Do not reheat.

FAQs

How long does beetroot hummus last?

It lasts up to 5 days in the refrigerator when stored in an airtight container.

Can I use pre-cooked or vacuum-packed beets?

Yes, pre-cooked beets work well if you’re short on time. Just make sure they are plain and unsweetened.

What is aquafaba, and why is it used?

Aquafaba is the liquid from cooked or canned chickpeas. It helps achieve a creamy, airy texture without the need for extra oil.

Is this recipe vegan?

Yes, it is naturally vegan and gluten-free.

Can I make this without tahini?

Yes, though tahini adds richness. You can substitute with a little olive oil and sunflower seed butter for a similar texture.

What can I serve with beetroot hummus?

Pita chips, raw vegetables, seed crackers, crusty bread, or as a spread for wraps and sandwiches.

Can I use a blender instead of a food processor?

Yes, a high-speed blender will produce a smoother consistency but may require more liquid.

How do I toast pine nuts?

Place them in a dry skillet over medium heat and stir frequently until golden and fragrant (about 2–3 minutes).

What is zaatar?

Zaatar is a Middle Eastern spice blend typically made from thyme, sesame seeds, sumac, and salt. It adds a herby, tangy flavor.

Can I freeze beetroot hummus?

Yes, it can be frozen for up to 1 month. Defrost in the refrigerator and stir or blend again before serving.

Conclusion

Beetroot Hummus with Pine Nuts & Zaatar is a beautiful and delicious reinvention of a classic dip. Its rich color, creamy texture, and vibrant flavor make it a standout addition to any appetizer spread. Whether scooped with fresh vegetables, slathered onto sandwiches, or enjoyed by the spoonful, this hummus is both nourishing and impressive—an easy way to add color and creativity to your table.

Beetroot Hummus with Pine Nuts & Zaatar

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This Beetroot Hummus with Pine Nuts & Zaatar is a strikingly vibrant, velvety dip infused with earthy roasted beetroot, garlic, tahini, and lime. Topped with toasted pine nuts and zaatar, it’s a flavor-packed appetizer or spread that’s as stunning as it is nourishing.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 30 minutes (for beet)
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dip, Appetizer, Spread
• Method: Roasting, Blending
• Cuisine: Middle Eastern-Inspired
• Diet: Gluten Free

Ingredients

• 1/2 small beetroot, roasted

• 1 cup cooked chickpeas (or canned, drained)

• 1/4 cup aquafaba (liquid from canned chickpeas)

• 4 garlic cloves

• Juice of 1 lime

• 1 tbsp tahini

• 1 tbsp olive oil (plus more for drizzling)

• 1 tbsp zaatar

• 1 tbsp pine nuts, toasted

• Salt, to taste

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Instructions

Roast the Beetroot:

1. Wrap the beetroot in foil and roast at 400°F (200°C) for 30–40 minutes, until fork-tender.

2. Let cool slightly, then peel off the skin.

Blend the Hummus:

1. In a high-speed blender or food processor, combine the roasted beet, chickpeas, garlic, lime juice, tahini, olive oil, aquafaba, and a pinch of salt.

2. Blend until completely smooth and creamy, scraping down the sides as needed.

3. Add more aquafaba if needed for a thinner consistency.

Garnish & Serve:

1. Transfer the hummus to a serving bowl and use the back of a spoon to create decorative swirls.

2. Drizzle with olive oil and top with toasted pine nuts and a generous sprinkle of zaatar.

3. Optional: Garnish with microgreens or edible flowers for presentation.

Serving Suggestions:

• Serve with pita chips, crackers, sliced vegetables, or as a spread for wraps and sandwiches.

Notes

• Store in an airtight container in the fridge for up to 4 days.

• For extra creaminess, remove the skins from the chickpeas before blending.

• Swap lime for lemon juice if preferred.