This beet hummus recipe is creamy, slightly sweet, and vibrant pink! It’s easy to make in a food processor and makes a delicious appetizer or healthy snack.
This beet hummus recipe might be the prettiest dip I’ve ever seen! The vibrant pink color comes from, you guessed it, roasted beets. Traditional hummus ingredients like chickpeas, tahini, garlic, and lemon are combined to create a subtly sweet, nutty, earthy, and creamy dip. I love keeping it in the fridge for a healthy snack with pita and veggies, but it’s also a standout party appetizer.
I first shared this beetroot hummus in 2016. After perfecting my basic hummus recipe a few years ago, I knew I could improve on the original beet version. It needed more tahini for a creamier texture and more water to make it soft and smooth.
After some testing and tweaking, I’m excited to share my updated beet hummus recipe with you. Even our resident beet skeptic Jack can eat half a batch straight from the food processor. I think you’ll like it too!
Beet Hummus Ingredients
Here’s what you need to make this recipe:
- sugar beet, of course! All it takes is one small roasted beet to turn this hummus a bold fuchsia color and add some sweetness (not to mention lots of vitamins and minerals).
- chickpeas – I use canned chickpeas to make this dip quick and easy. I find that if I put enough liquid and enough time in the food processor, it becomes very smooth. If you have time, try using dried chickpeas cooked from scratch instead. Cooking until soft gives the hummus a smoother texture. Find out how in this post on how to cook dried beans.
- tahini – This Middle Eastern sesame paste is the key ingredient that makes hummus rich and savory. I think it’s essential to use a generous amount (1/3 cup in this recipe) for the most tender and flavorful results. Look for a brand that is soft and easy to pour, not dry and stiff. I like Soom and Seed+Mill.
- Extra virgin olive oil and water – Helps the dip blend into a smooth puree.
- fresh lemon juice – For brightness.
- garlic – For depth of savory flavor.
- Grind cumin and coriander – The earthy flavor of this spice blends perfectly with beets.
- and sea salt – To make every flavor stand out!
Find the full measured recipe below.
How to make beet hummus
The first step in the beet hummus recipe is to roast the beets. Preheat the oven to 400°F and place the beets on a small piece of foil. Drizzle with olive oil, sprinkle with salt and wrap tightly in foil. Place on a baking sheet and bake for 35 to 50 minutes or until fork tender.
- tip: The exact timing will depend on the size and freshness of the beets. Simplify this recipe by roasting the beets up to 3 days ahead!
Take the beets out of the oven and let them cool slightly. Once cool enough to handle, peel off the skin. I like to do this under running water to help the skin peel off and prevent my hands from getting completely red. 🙂 Coarsely chop the beets.
Next, mix in the hummus. Place the beets in the bowl of a food processor with the rest of the ingredients. Process until very smooth, adding water as needed to reach desired texture.
Taste and adjust Add more salt, pepper, and/or lemon to balance the flavors, as desired. Transfer to a serving bowl and enjoy!
How to Serve Beet Hummus
For the prettiest presentation, serve this bright pink dip with garnishes like lemon zest, sesame seeds, fresh mint or parsley, and olive oil. You can also sprinkle it with za’atar, flaky salt, and/or Aleppo pepper!
Serve with pita bread, pita chips, crackers or crostini and fresh vegetables. I like to serve it with radishes, carrots, peppers, cauliflower, etc.
This hummus can also be a delicious sandwich spread or added to a Mediterranean mezze platter!
storage tips
Store leftover hummus in an airtight container in the refrigerator for up to 5 days. If stored in the refrigerator, it will thicken slightly, so add water 1 teaspoon at a time to loosen it as needed before eating.
More dip recipes to try
If you love roasted beet hummus, try one of these delicious dip recipes:
Beet Hummus
serve 6
Roasted beets add sweet, earthy flavor and vibrant color to this beet hummus recipe. An easy and delicious appetizer or snack made with simple ingredients like canned chickpeas (aka chickpeas), tahini, garlic, and lemon! Vegan and gluten-free.
- 1 small beets, trimmed
- 1½ cup cooked chickpeas, Drained and rinsed
- ⅓ cup smooth tahini
- 2 tablespoon extra virgin olive oil, Plus more info for drizzle
- 2 tablespoon fresh lemon juice, Plus, you can taste more flavors.
- 1 garlic cloves
- ½ teaspoon coriander
- ½ teaspoon ground cumin
- ½ teaspoon sea salt, Plus more to sow
- 5 tablespoon water, plus more as per your need
- sesame, For decoration
- lemon zest, For decoration
- Finely chopped fresh parsley or fresh mint leaves, For decoration
- Warm pita and/or vegetables, for service
Prevent your screen from going dark
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Preheat oven to 400°F.
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Place the beets on the foil. Drizzle generously with olive oil and sprinkle with salt. Wrap the beets in foil, place on a baking sheet, and bake for 35 to 50 minutes, or until fork-tender.
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Remove the beets from the oven, remove the foil and set aside to cool. Once cool enough to handle, peel off the skin. I like to soak it under running water and push the skin out with my hands. Coarsely chop the beets.
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In a food processor, combine roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, coriander, cumin, salt, and water. Process until very smooth, adding more water as needed until desired consistency is reached. Season to taste.
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Transfer to a serving plate and drizzle with olive oil. Garnish with sesame seeds, lemon peel, and parsley. Serve with warm pita and vegetables.
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