When my aunt first brought out her Christmas Beet Hummus with Rainbow Veggie Dippers at our holiday party, I thought someone had dropped a bowl of edible rubies on the table! That gorgeous, deep pink color from roasted beets makes this appetizer instantly festive, and the crisp rainbow veggies add such a cheerful crunch. What I love most is how this healthy dish holds its own among all the rich holiday treats; no one can resist dipping into that creamy hummus.
Every year now, this vibrant platter becomes the centerpiece of our Christmas spread. The kids go crazy for the colorful veggies (especially when arranged like a wreath!), while the adults appreciate how light and fresh it feels between all the cookies and eggnog. Those roasted beets give the hummus such a lovely earthy sweetness, and the tahini adds just enough richness to make it feel special. It’s become our family’s edible holiday tradition, pretty enough for the table, wholesome enough for seconds!
Why You’ll Love This Christmas Beet Hummus with Rainbow Veggie Dippers
This isn’t just another holiday dip, it’s a total showstopper that’ll have everyone talking! Here’s why it’s become my must-make Christmas appetizer:
- That stunning ruby red color makes your table instantly festive, no food coloring needed!
- Packed with wholesome ingredients that actually make you feel good after indulging
- Takes just 20 minutes of hands-on time (most of it’s roasting the beets while you wrap presents!)
- The rainbow veggie platter turns even picky eaters into vegetable lovers
- Perfect make-ahead dish that tastes even better after chilling overnight
Trust me, this vibrant platter disappears faster than Santa’s cookies!
Ingredients for Christmas Beet Hummus with Rainbow Veggie Dippers
Gathering these simple ingredients is half the fun, especially when you see how they transform into something magical! Here’s everything you’ll need:
For the Festive Beet Hummus:
- 1 medium beet, roasted and peeled: That gorgeous natural dye!
- 1 can (15 oz) chickpeas, drained and rinsed: The creamy base
- 2 tbsp tahini, well-stirred: Look for the runny kind at the bottom of the jar
- 2 cloves garlic: Fresh is best, but I’ve used roasted when feeling fancy
- 2 tbsp lemon juice: Brightens everything up
- 1 tsp ground cumin: That warm, earthy magic
- 1/2 tsp salt: Start here, then adjust to taste
- 2 tbsp olive oil: The good stuff for silky texture
- 2 tbsp water: Adjust as needed for perfect dip-ability
For the Rainbow Veggie Dippers:
- 1 red bell pepper, sliced into strips: The ruby of the platter
- 2 carrots, cut into matchsticks: Orange sunshine
- 1 cucumber, sliced into rounds: Cool green crunch
- 4 radishes, halved or quartered: Peppery pink pops
- 1 cup cherry tomatoes: Little bursts of red
Pro tip: I always grab extra veggies because people go crazy for them! The colors look so pretty arranged in rainbow order or shaped into a wreath on your holiday table. For more festive platter ideas, check out this Christmas Veggie Tree Platter.
Equipment You’ll Need
You probably have most of these kitchen essentials already, but just in case, here’s your quick checklist to make this Christmas beet hummus magic happen:
- Food processor: My trusty sidekick for that perfectly smooth hummus texture
- Baking sheet: For roasting those beets to sweet perfection
- Aluminum foil: A beet’s best friend for easy roasting and cleanup
- Sharp knife: Essential for prepping veggies (and not crying over wonky carrot sticks)
- Large serving platter: The stage for your edible holiday masterpiece
That’s really all you need! I sometimes use my vegetable peeler for pretty carrot ribbons when I’m feeling fancy, but honestly, simple veggie sticks work just as well when you’re in a holiday rush.
How to Make Christmas Beet Hummus with Rainbow Veggie Dippers
Okay, let’s make some holiday magic happen! This process is seriously simple, but I’ll walk you through each step so your beet hummus turns out perfect every time. The secret is in roasting those beets just right; everything else is a breeze.
Step 1: Roast Those Beautiful Beets
Preheat your oven to 400°F (200°C). Take your beet (no need to peel yet!) and wrap it snugly in aluminum foil like a little present. Pop it on a baking sheet and roast for 45-60 minutes until it’s fork-tender. You’ll know it’s ready when a knife slides in easily. Let it cool until you can handle it, then rub off the skin; it’ll slip right off! Pro tip: wear gloves unless you want holiday-red fingers.
Step 2: Blend the Hummus Base
In your food processor, combine the drained chickpeas, peeled roasted beet (chopped into chunks), tahini, garlic, lemon juice, cumin, and salt. Pulse a few times to break everything down, then let it run for a good minute until you’ve got this gorgeous pink paste forming. Scrape down the sides; we want everything well incorporated!
Step 3: Stream In the Liquids
With the processor running, slowly drizzle in the olive oil through the feed tube. Then add water a tablespoon at a time until you reach that perfect dip-able consistency. I usually stop at 2 tbsp, but you do you! The hummus should be smooth but still hold its shape.
Step 4: Taste and Adjust
This is my favorite part, quality control! Give your hummus a taste. Need more zing? Add another squeeze of lemon. Want more depth? A pinch more cumin. Salt is your friend here, too. Blend again briefly after any adjustments.
Step 5: Chill Out (Literally)
Transfer your beautiful pink hummus to a serving bowl, cover, and refrigerate for at least 30 minutes. I know it’s tempting to dive right in, but trust me, this resting time lets the flavors really get to know each other. Overnight is even better if you’re prepping ahead!
Step 6: Serve with Flair
When you’re ready to serve, give your hummus a quick stir and make a little well in the center with the back of a spoon. I love drizzling with extra olive oil and sprinkling with sesame seeds for texture. Now bring on those rainbow veggies!
Preparing the Rainbow Veggie Dippers
While your hummus is chilling, let’s prep those colorful dippers! Here’s how I do it:
- Red bell pepper: Slice into thin strips (about 1/4-inch thick), they make perfect scoopers!
- Carrots: Cut into matchsticks (or use a peeler for fancy ribbons if you’re feeling festive)
- Cucumber: Slice into rounds or spears, leave the skin on for that gorgeous green contrast
- Radishes: Halve or quarter them depending on size, their peppery bite is so good with the sweet hummus
- Cherry tomatoes: Leave them whole for popping or halve if they’re large
Now arrange them by color around your hummus. I love doing rainbow order (red, orange, yellow, green) or making a wreath shape for Christmas. The more colorful, the better! Pro tip: If prepping ahead, store sliced veggies in cold water to keep them crisp.
Tips for Perfect Christmas Beet Hummus with Rainbow Veggie Dippers
After making this holiday hummus more times than I can count, here are my tried-and-true secrets for beet hummus perfection every time:
- Water is your texture friend: Start with 2 tbsp water when blending, then add more 1 tsp at a time until it’s perfectly dippable. Too thick? More water. Too thin? Add a spoonful more tahini.
- Roast beets until they surrender: Your beet should be fork-tender; if your knife meets any resistance, give it more oven time. Undercooked beets make grainy hummus, and nobody wants that!
- Patience pays off: That 30-minute chill time isn’t optional! It transforms your hummus from “good” to “can’t-stop-eating-it” amazing as the flavors meld. Overnight is even better if you can wait.
Follow these simple tricks, and you’ll have the most festive (and delicious) hummus on the holiday table! For other festive appetizer ideas, consider a Christmas Turkey and Cranberry Charcuterie Board or these Christmas Cranberry Brie Bites.
Make-Ahead and Storage Instructions
Here’s the beautiful thing about this Christmas beet hummus: it actually gets better with time! Here’s how to plan and store leftovers (if you have any!):
- Hummus storage: Transfer to an airtight container, and it’ll keep beautifully in the fridge for up to 5 days. The color deepens into this gorgeous jewel tone as it sits. Just give it a good stir before serving.
- Veggie prep ahead: You can slice all your rainbow dippers up to 1 day in advance. Store them in separate airtight containers filled with cold water; this keeps them crisp and fresh. Drain and pat dry before arranging your platter.
- Freezing option: While I don’t recommend freezing the hummus (the texture changes), you can absolutely roast and peel extra beets to freeze for future batches. Just thaw in the fridge overnight before using.
Pro tip: If your hummus thickens in the fridge, just stir in a teaspoon of water at a time until it’s back to that perfect dipping consistency. No reheating needed, this dip is meant to be served chilled!
Nutritional Information
Here’s the scoop on what makes this Christmas Beet Hummus with Rainbow Veggie Dippers as good for you as it is pretty! (Remember, these numbers are estimates; your exact counts might vary a little depending on your ingredients.)
- Serving Size: About 1/4 cup hummus with assorted veggies
- Calories: 120, perfect for guilt-free holiday nibbling
- Sugar: 3g (all natural from those beautiful beets and veggies!)
- Sodium: 180mg, easy on the salt shaker
- Fat: 7g (mostly the good-for-you kind from olive oil and tahini)
- Carbohydrates: 12g, with 3g fiber to keep you satisfied
- Protein: 4g, not bad for a plant-based snack!
The best part? You’re getting a rainbow of vitamins and antioxidants from both the beet hummus and fresh veggies. It’s like edible holiday cheer that loves you back!
Disclaimer: Nutritional values are estimates. Actual numbers may vary based on ingredient brands and portion sizes.
FAQs About Christmas Beet Hummus with Rainbow Veggie Dippers
Got questions about this festive dip? I’ve got answers! Here are the most common things people ask me about my favorite holiday appetizer:
- Can I use canned beets?
Absolutely! While roasted fresh beets give the best flavor, drained canned beets work in a pinch. Just reduce any added water since canned beets are softer. Your hummus might be slightly sweeter and less earthy. - How long do the veggie dippers stay fresh?
Prepped veggies keep crisp for about 24 hours when stored in cold water in airtight containers. Radishes and carrots last longest, while cucumbers and peppers are best used the same day. - Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free. Just double-check your tahini label if you’re highly sensitive, as some brands process nuts in facilities with wheat.
Still curious? Drop your questions in the comments, I love chatting about holiday recipes!
I’d love to see your holiday platters! Tag your photos with #ChristmasBeetHummus so we can all admire your edible artwork. What holiday memories will you make with this vibrant appetizer? Tell me in the comments!
For more delicious recipes and inspiration, visit Family Tastes.
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Magical Christmas Beet Hummus with Rainbow Veggie Dippers in 20 Minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A festive and colorful twist on classic hummus, perfect for holiday gatherings. Serve with fresh rainbow veggie dippers for a healthy and vibrant appetizer.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 medium beet, roasted and peeled
- 2 tbsp tahini
- 2 cloves garlic
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp water, adjust as needed
- Rainbow veggie dippers: bell peppers, carrots, cucumber, radishes, cherry tomatoes
Instructions
- Preheat oven to 400°F (200°C). Wrap beet in foil and roast for 45-60 minutes until tender. Let cool, then peel.
- In a food processor, combine chickpeas, roasted beet, tahini, garlic, lemon juice, cumin, and salt. Process until smooth.
- With the processor running, slowly add olive oil and water until desired consistency is reached.
- Transfer to a serving bowl and refrigerate for at least 30 minutes to let flavors meld.
- Meanwhile, prepare rainbow veggie dippers by slicing vegetables into sticks or rounds.
- Serve chilled beet hummus with fresh veggie dippers.
Notes
- For extra flavor, drizzle hummus with olive oil and sprinkle with sesame seeds before serving.
- Leftover hummus keeps well in an airtight container in the refrigerator for up to 5 days.
- Adjust lemon juice and salt to taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup hummus with veggies
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg