Easy Homemade Hummus Variations (Beet, Sweet Potato)

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Stepping away from the store-bought tubs and diving into homemade hummus is a game-changer. It’s fresher, often cheaper, and allows for complete control over the ingredients and texture. While classic hummus is undeniably delicious, the world of hummus variations is vast and exciting. Adding vegetables not only bumps up the nutritional value but also introduces stunning colours and complex flavours that can elevate your snacking or meal prepping routine. Two particularly rewarding and surprisingly easy variations to master are beet hummus and sweet potato hummus.

Why bother venturing beyond the traditional chickpea-tahini blend? For starters, visual appeal! Imagine a vibrant, jewel-toned magenta dip or a warm, sunny orange spread brightening up your table. These colourful additions make everyday snacks feel a bit more special. Beyond aesthetics, incorporating beets or sweet potatoes adds their inherent nutritional benefits – beets are packed with folate and manganese, while sweet potatoes offer a hefty dose of Vitamin A. They also lend unique flavour profiles: beets bring an earthy sweetness, while sweet potatoes contribute a creamy, subtly sweet, and comforting taste. It’s a fantastic way to sneak more veggies into your diet, or the diets of picky eaters, in a delicious disguise.

The Foundation: Your Basic Hummus Blueprint

Before we jazz things up, let’s nail the base. Almost all hummus recipes start with the same core components. Mastering this foundation makes creating variations incredibly simple. Think of it as your blank canvas.

Essential Ingredients:

Chickpeas (Garbanzo Beans): The heart and soul of hummus. Canned chickpeas are the ultimate convenience, just be sure to rinse and drain them well. If you have the time and inclination, cooking dried chickpeas from scratch can yield a slightly creamier result, but don’t feel obligated – canned works beautifully.
Tahini: This sesame seed paste is crucial for that authentic hummus flavour and creamy texture. Quality matters here! Look for a tahini that is smooth, runny, and not overly bitter. Stir it well before using, as the oil tends to separate.
Lemon Juice: Freshly squeezed lemon juice adds brightness and cuts through the richness of the tahini. Avoid bottled lemon juice, as the flavour just isn’t the same. Start with a moderate amount and add more to taste.
Garlic: Fresh garlic cloves provide that essential pungent kick. Adjust the amount based on your preference – start with one or two cloves and increase if you like it garlicky. Roasting the garlic beforehand can mellow its flavour if you prefer.
Olive Oil: Extra virgin olive oil contributes richness and flavour. Some is blended into the hummus, and a drizzle on top before serving is traditional and adds visual appeal.
Salt: Enhances all the other flavours. Use sea salt or kosher salt to taste.
Ice Water (Optional but Recommended): Adding a few tablespoons of ice-cold water while blending helps create an exceptionally smooth and fluffy texture.

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The basic process involves combining these ingredients (except for some olive oil reserved for garnish) in a food processor and blending until very smooth. This might take several minutes, so be patient! Stop occasionally to scrape down the sides of the bowl.

A Note on Tahini Quality: The flavour of your tahini significantly impacts the final hummus. If your hummus tastes bitter or “off,” chances are the tahini is the culprit. Opt for brands made from 100% roasted sesame seeds, often found in Middle Eastern grocery stores or well-stocked supermarkets. Good tahini should taste nutty and rich, not harsh.

Vibrant Variation 1: Earthy & Sweet Beet Hummus

This variation is a showstopper. The colour alone is enough to make anyone grab a pita chip, but the flavour is equally compelling – a delightful balance of earthy beet sweetness and classic hummus tang.

Ingredients for Beet Hummus

1 batch Basic Hummus ingredients (approx. 1 can chickpeas, 1/4 to 1/2 cup tahini, 1-2 cloves garlic, juice of 1/2 to 1 lemon, salt)
1 medium beet (about 1 cup cooked and roughly chopped)
2-4 tablespoons extra virgin olive oil (plus more for drizzling)
2-4 tablespoons ice water (as needed for consistency)
Optional: A pinch of ground cumin for added earthiness

Preparing Your Beets

The key is to cook the beet until tender. Roasting is arguably the best method for flavour concentration:

Preheat your oven to 400°F (200°C).
Wash the beet well, trim off the leaves and root end.
Wrap the beet loosely in aluminum foil.
Roast for 45-60 minutes, or until easily pierced with a fork. The time will vary depending on the beet’s size.
Let it cool slightly, then peel the skin off – it should slip off easily, especially if peeled while still warm (use gloves to avoid stained hands!).
Roughly chop the cooked beet.

Alternatively, you can boil or steam the beet until tender, then peel and chop. Canned or pre-cooked beets work in a pinch, but roasting offers the best flavour.

Making the Beet Hummus

Prepare the base hummus first, but perhaps start with slightly less lemon juice and salt, as the beet adds its own flavour profile. Add the rinsed chickpeas, tahini, garlic, and lemon juice to your food processor. Blend for a minute until combined.
Add the chopped, cooked beet to the food processor.
Blend again until the mixture is smooth and brilliantly pink. This may take 2-4 minutes. Scrape down the sides as needed.
With the processor running, slowly drizzle in the olive oil.
Add ice water, one tablespoon at a time, until you reach your desired consistency. Keep blending until it’s super creamy and smooth.
Taste and adjust seasonings. Add more salt, lemon juice, or a pinch of cumin if desired.
Transfer to a serving bowl, drizzle generously with olive oil, and perhaps garnish with some toasted sesame seeds, chopped parsley, or crumbled feta cheese.

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Serving Suggestions for Beet Hummus

The earthy sweetness pairs wonderfully with tangy or salty elements. Try serving it with:

Pita bread (warm is best!)
Cucumber slices, carrot sticks, bell pepper strips
Crackers or rice cakes
Crumbled feta or goat cheese
As a spread in wraps or sandwiches with greens and turkey

Sunny Variation 2: Creamy & Comforting Sweet Potato Hummus

If beet hummus is vibrant and earthy, sweet potato hummus is warm, comforting, and incredibly creamy. The natural sweetness of the potato melds beautifully with the savory hummus base, creating a dip that’s both unique and familiar.

Ingredients for Sweet Potato Hummus

1 batch Basic Hummus ingredients (approx. 1 can chickpeas, 1/4 to 1/2 cup tahini, 1-2 cloves garlic, juice of 1/2 to 1 lemon, salt)
1 medium sweet potato (about 1 cup cooked and mashed or roughly chopped)
2-4 tablespoons extra virgin olive oil (plus more for drizzling)
2-4 tablespoons ice water (as needed for consistency)
Optional spices: 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, or a pinch of cayenne pepper for heat.

Preparing Your Sweet Potato

Similar to beets, roasting brings out the best flavour in sweet potatoes:

Preheat your oven to 400°F (200°C).
Wash the sweet potato well and pierce it several times with a fork.
Place it on a baking sheet (lined with foil for easy cleanup).
Roast for 45-60 minutes, or until very tender when pierced with a fork.
Let it cool slightly, then slice it open and scoop out the flesh, discarding the skin.
You can mash the flesh roughly with a fork or just add the scooped-out pieces directly to the food processor.

Boiling or steaming the sweet potato until tender also works, but roasting develops a deeper, sweeter flavour. Ensure it’s cooked through for maximum creaminess.

Making the Sweet Potato Hummus

Start by blending the base ingredients in your food processor: rinsed chickpeas, tahini, garlic, and lemon juice. Blend for a minute.
Add the cooked sweet potato flesh to the processor.
Add any desired spices like cumin or smoked paprika now.
Blend thoroughly until the mixture is smooth and evenly combined. This might take a few minutes; scrape down the sides to ensure everything incorporates.
While the processor is running, stream in the olive oil.
Add ice water gradually, blending until you achieve a smooth, creamy texture that you like. Sweet potato can make the hummus quite thick, so you might need a little more water than usual.
Taste carefully and adjust seasonings. You might need a touch more salt or lemon to balance the sweetness of the potato. Add a pinch of cayenne if you like a little heat.
Serve in a bowl, creating a swirl on top with the back of a spoon. Drizzle generously with olive oil and consider garnishing with smoked paprika, toasted pumpkin seeds (pepitas), or chopped cilantro.

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Serving Suggestions for Sweet Potato Hummus

The subtle sweetness and warm spices make this hummus versatile:

Whole wheat pita or crackers
Apple slices or pear slices (surprisingly good pairing!)
Celery sticks, jicama sticks
As a spread on toast or in grain bowls
Alongside roasted vegetables

Tips for Achieving Hummus Perfection

Whether you’re making classic, beet, or sweet potato hummus, a few tips can elevate your dip from good to great:

Smoothness Secrets: For ultra-smooth hummus, some swear by peeling the chickpeas. It’s tedious but does make a difference. Another trick is to blend the tahini and lemon juice together first for a minute before adding anything else. Lastly, don’t underestimate blending time – let that food processor run for a good 4-5 minutes!
Texture Control: Hummus thickens as it chills. Aim for a slightly thinner consistency than you ultimately want. Add ice water (or plain cold water) tablespoon by tablespoon to thin it out. If it’s too thin, you can try adding a few more chickpeas or a bit more tahini, but adjust seasoning accordingly.
Flavour Finesse: Taste, taste, taste! Don’t be afraid to adjust. Need more brightness? Add lemon juice. More savory depth? A bit more salt or tahini. Too much garlic? Next time, try roasting it first.
Storage Savvy: Homemade hummus lasts for about 4-5 days in an airtight container in the refrigerator. Drizzle a thin layer of olive oil over the surface before storing to help prevent it from drying out.

Making your own hummus, especially these colourful variations, is incredibly rewarding. It’s a simple process that yields delicious, healthy results far superior to most store-bought options. Don’t be afraid to experiment further – roasted carrots, pumpkin, or even edamame can be blended into exciting hummus creations. Enjoy the process and the fantastic flavours!