Beet Hummus

Why You’ll Love This Recipe

You’ll love this Beet Hummus because it’s healthy, eye-catching, and incredibly easy to make. The roasted beets add natural sweetness and color, while the traditional hummus base provides creaminess and depth. It’s vegan, gluten-free, and rich in fiber and antioxidants—making it both nutritious and satisfying. Serve it with veggies, pita, or crackers for a snack that’s as wholesome as it is stunning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted beets (peeled and chopped)
cooked chickpeas (or canned, drained and rinsed)
tahini
lemon juice
garlic
olive oil
salt
water (as needed for consistency)

Directions

1. Roast or steam the beets until tender, then allow them to cool.
2. In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, garlic, and salt.
3. Blend until smooth, gradually adding olive oil and water until the desired consistency is reached.
4. Taste and adjust seasoning—add more lemon juice for brightness, or salt to taste.
5. Transfer to a serving bowl and drizzle with a little extra olive oil.
6. Serve with pita bread, crackers, or fresh vegetables.

Servings and timing

Serves 6 people.
Prep time: 10 minutes
Cook time: 30 minutes (for roasting beets)
Total time: 40 minutes

Variations

• Add a pinch of cumin or smoked paprika for a warm, earthy flavor.
• Use golden beets for a milder flavor and yellow hue.
• Blend in Greek yogurt for extra creaminess.
• Top with chopped herbs, sesame seeds, or crumbled feta before serving.
• Substitute half the chickpeas with white beans for a smoother texture.

Storage/Reheating

Store Beet Hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving if it thickens over time. For longer storage, freeze in small portions for up to 2 months and thaw overnight in the refrigerator before using. This hummus is best served chilled or at room temperature—no reheating needed.

FAQs

How do I roast beets for hummus?

Wrap whole beets in foil and roast at 400°F (200°C) for 35–40 minutes until tender, then peel.

Can I use canned beets?

Yes, but roasted beets give a deeper flavor and richer color.

Is Beet Hummus healthy?

Yes, it’s rich in vitamins, fiber, and antioxidants while being low in fat and calories.

Can I make it without tahini?

Yes, substitute with plain yogurt, nut butter, or a bit more olive oil for creaminess.

How do I make the hummus smoother?

Blend longer and add a bit of warm water or extra olive oil to create a silky texture.

What can I serve with Beet Hummus?

Serve with pita chips, veggie sticks, toast, or as a sandwich spread.

Can I make it in advance?

Yes, it actually tastes better after a few hours as the flavors meld.

How long does it last in the fridge?

Up to 5 days when stored properly in an airtight container.

Can I freeze Beet Hummus?

Yes, freeze in small containers and thaw in the fridge before serving.

What gives Beet Hummus its color?

The roasted beets naturally create its vibrant pink hue—no food coloring needed.

Conclusion

Beet Hummus is a simple yet striking recipe that transforms basic ingredients into a flavorful, nutrient-rich dip. With its creamy texture, vibrant color, and earthy sweetness, it’s a refreshing alternative to traditional hummus. Perfect for snacking, entertaining, or adding a pop of color to your meals, this Beet Hummus is sure to impress both your eyes and your taste buds.

Beet Hummus

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Beet Hummus is a creamy, vibrant pink dip made with roasted beets, chickpeas, tahini, and lemon juice. Naturally sweet, earthy, and packed with nutrients, this colorful twist on classic hummus is perfect for dipping veggies, spreading on toast, or adding flair to any snack platter.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Appetizer, Dip, Snack
• Method: Blended
• Cuisine: Middle Eastern

Ingredients

• 1 medium roasted beet, peeled and chopped
• 1 1/2 cups cooked or canned chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove
• 2–3 tbsp olive oil
• 1/2 tsp salt
• 2–4 tbsp water, as needed for consistency

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Instructions

1. Roast or steam the beet until tender, then let it cool and peel.
2. In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, and salt.
3. Blend until smooth, gradually adding olive oil and water until you reach your desired consistency.
4. Taste and adjust seasoning with more salt or lemon juice as needed.
5. Transfer to a serving bowl, drizzle with olive oil, and serve with pita, crackers, or fresh vegetables.

Notes

• Roasting the beets enhances their sweetness and gives the hummus a deeper color.
• For an extra-smooth texture, peel chickpeas before blending.
• Try adding cumin or smoked paprika for added warmth and depth.
• Beet Hummus can also be used as a spread for wraps or sandwiches.

Nutrition

• Serving Size: 1/4 cup
• Calories: 120
• Sugar: 2g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg