Bloody Beet Hummus with Veggie Sticks – healthy Halloween snack idea

Alright, Halloween snack cravings just got a serious upgrade! I’m beyond excited to share this Bloody Beet Hummus recipe because it’s vibrant, spooky, and surprisingly healthy. Picture this: a creamy, velvety hummus blasted with a deep, ruby-red hue that actually looks like Halloween magic in a bowl. It’s so easy to whip up, and those crunchy veggie sticks are the perfect partners to scoop up all that beet-infused goodness. Plus, I love sneaking in beets because they bring a subtle earthiness, a slight sweetness, and a pop of color that’ll impress all your ghouls and goblins—without any artificial stuff. Trust me, this recipe is going to be your go-to snack all season long!

Quick Facts

• Yield: Serves 6–8
• Prep Time: 10 minutes
• Cook Time: 5 minutes (mostly blending)
• Total Time: 15 minutes

Ingredients

For the Main Dish:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 medium roasted beet (about ½ cup, chopped)
• ¼ cup tahini
• 2 tablespoons fresh lemon juice
• 2 cloves garlic
• 2 tablespoons olive oil, plus extra for drizzling
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika (optional, for a smoky touch)
• Salt to taste
• 2–3 tablespoons cold water (to adjust texture)

For Serving:

• Carrot sticks
• Cucumber sticks
• Celery sticks
• Red bell pepper strips

How I Make It

Step 1:

Start by roasting your beet if you haven’t got one prepped. I like wrapping it in foil and baking at 400°F for about 45 minutes until it’s tender. Once cooled, peel and chop it into chunks. This adds natural sweetness and that gorgeous deep red.

Step 2:

Into a food processor, toss the chickpeas, roasted beet, tahini, lemon juice, garlic, olive oil, cumin, and smoked paprika. Blend everything until smooth and creamy. If your mixture feels too thick, add cold water one tablespoon at a time—it helps keep the dip silky without losing its body.

Step 3:

Taste and season with salt. You can always add more lemon juice if you want more zing. Blend one last time to mix everything evenly.

Step 4:

Transfer your hummus to a bowl, drizzle a bit of olive oil on top, and sprinkle with extra smoked paprika or fresh herbs if you like. The color is stunning—like a little Halloween party in a dish!

Variations & Tips

• Swap roasted beet for canned if you’re in a pinch — just rinse well.
• Add a pinch of cayenne for a spicy, “bloody” kick.
• For smoother hummus, peel your chickpeas by rubbing them between your hands before blending.
• Try swapping lemon juice for orange juice for a sweeter, less tart flavor.
• Add a handful of toasted walnuts for a nutty twist and extra texture.

How I Like to Serve It

I love scooping this bloody beet hummus with crisp carrot and celery sticks for crunch—perfect for Halloween parties or cozy movie nights. It also pairs beautifully with pita chips if you want something a little more indulgent. For a real festive table, scatter some pomegranate seeds on top for that extra pop of color and bite.

Notes

• Store hummus covered in the fridge for up to 4 days; the color may deepen but flavors get better!
• If it thickens in the fridge, stir in a bit of water or olive oil before serving for that creamy texture.

Closing: This Bloody Beet Hummus is a fun, flavorful way to enjoy a wholesome snack that brings the Halloween spirit right to your kitchen table.