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Beautiful bright pink and creamy, this dip is tasty, packed with protein from the ricotta and chickpeas, and ultra luscious. I’ve made many different kinds of beet hummus, and this one is definitely my favorite!
One of my favorite ways to eat this beet ricotta hummus is with crudite, also known as raw veggies. I like to do a combination of heirloom carrots, celery, Persian cucumbers, radish, cherry tomatoes, and blanched broccolini. Veggies are typically not super common at gatherings, so if you bring a delicious dip and lots of crunchy, fresh veggies, I promise everyone will LOVE it!
To see how I like to prep these into cute shapes, feel free to watch this video.
One tip to help make this dish come together more seamlessly is to use pre-packaging cooked beets. I love using this brand below, and it simplifies this recipe (no need to peel the beets and get your hands all pink!) and gives you time back to prep the veggies.
Beet Ricotta Hummus with Crudite (Raw Veggies)
- Total Time: 15
- Yield: 2 cups 1x
Description
Easy Entertaining party appetizer idea with a beautiful pink beet hummus dip and fresh vegetables.
Ingredients
For the Beet Ricotta Hummus
- 1 cooked beet, about 4 ounces
- 14 ounces canned chickpeas
- 1/3 cup tahini
- Juice of 2 lemons
- 1 clove garlic
- 1/3 cup of ricotta cheese
- 1 teaspoon kosher salt
- Black pepper
- 1/3 cup extra virgin olive oil
For the Crudite (raw veggies)
- 3 Persian cucumbers, roll cut
- 8 heirloom carrots, peeled and roll cut
- 3 stalks of celery, cut on a sharp bias
- 1 bunch of radish, quartered
- 1 pint of cherry tomatoes
Instructions
For the Beet Ricotta Hummus
- Combine all the ingredients except the olive oil into a food processor. Blend until smooth and add a few tablespoons of water into the food processor if needed.
- Slowly drizzle in the olive oil. Taste, adjust seasoning as needed, and serve!
For the Crudite
- Prep the crudite – wash and cut the veggies. Watch my hummus bowl with snap peas, beets, and feta video for some tips on how to cut on a bias and a roll cut.
Notes
I like to use the packaged cooked beets from the refrigerated section of the grocery store to save time and be able to make this dip quickly. You can also get raw beets and boil or roast them if you can’t find cooked beets.
- Prep Time: 15
- Category: Appetizers
- Method: No Cook
- Cuisine: Californian
