This beet hummus recipe is creamy, slightly sweet…and vibrant pink! Easy to make in the food processor, it’s a delicious appetizer or healthy snack.
This beet hummus recipe might be the prettiest dip I’ve ever seen! Its vibrant pink color comes from—you guessed it—roasted beets. Blended with classic hummus ingredients like chickpeas, tahini, garlic, and lemon, they create a dip that’s subtly sweet, nutty, and earthy, with a wonderful creamy texture. I love keeping it on hand in the fridge for a healthy snack with pita and veggies, but it’s a show-stopping party appetizer too.
I first shared this beetroot hummus back in 2016. After perfecting my basic hummus recipe a few years ago, I knew I could improve the original beet version. It needed more tahini for a creamier texture and extra water to get it silky smooth.
Several tests and tweaks later, I’m so excited to share this updated beet hummus recipe with you. Even Jack, our resident beet skeptic, can eat half a batch straight from the food processor. I think you’ll love it too!
Beet Hummus Ingredients
Here’s what you’ll need to make this recipe:
- Beets, of course! One small roasted beet is all it takes to turn this hummus a bold magenta color and add sweetness (not to mention plenty of vitamins and minerals).
- Chickpeas – I use canned chickpeas so that this dip is quick and easy to make. I find that with enough liquid and enough time in the food processor, they become super-smooth. If you have the time, feel free to use dried chickpeas that you cook from scratch instead. If you cook them until tender, they’ll give the hummus an even smoother texture. Learn how in this post on how to cook dried beans.
- Tahini – This Middle Eastern ground sesame paste is the key ingredient that makes any hummus rich and nutty. I find that using a generous amount—1/3 cup in this recipe—is essential for the smoothest, most flavorful results. Look for a brand that’s smooth and pourable, not dry and stiff. I like Soom and Seed + Mill.
- Extra-virgin olive oil and water – They help the dip blend into a smooth puree.
- Fresh lemon juice – For brightness.
- Garlic – For savory depth of flavor.
- Ground cumin and coriander – These spices’ earthy flavors marry perfectly with the beets.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Beet Hummus
The first step in this beet hummus recipe is roasting the beet. Preheat the oven to 400°F and place the beet on a small piece of foil. Drizzle with olive oil, sprinkle with salt, and wrap tightly in the foil. Place on a baking sheet and roast for 35 to 50 minutes, or until fork-tender.
- Tip: The exact timing will depend on the size and freshness of your beet. Streamline this recipe by roasting the beet up to 3 days ahead!
Remove the beet from the oven and allow to cool slightly. When it’s cool enough to handle, slip off the skins. I like to do this under running water to help the skins release and prevent my hands from turning completely red. 🙂 Roughly chop the beet.
Next, blend the hummus. Place the beet in the bowl of a food processor with the remaining ingredients. Process until very smooth, adding extra water as needed to reach your desired texture.
Taste and adjust the balance of flavors with more salt, pepper, and/or lemon 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 a drizzle of olive oil. A sprinkle of za’atar, flaky salt, and/or Aleppo pepper would be great too!
Scoop it up with pita bread, pita chips, crackers, or crostini, plus fresh veggies. I love it with radishes, carrots, peppers, cauliflower, and more.
This hummus is also a delicious sandwich spread or addition to a Mediterranean mezze platter!
Storage Tips
Store leftover hummus in an airtight container in the refrigerator for up to 5 days. It will thicken slightly in the fridge, so stir in water, 1 teaspoon at a time, as needed to loosen it before serving.
More Dip Recipes to Try
If you love this roasted beet hummus, try one of these delicious dip recipes next:
Beet Hummus
Serves 6
Roasted beets give this beet hummus recipe its sweet, earthy flavor and vibrant color. Made with simple ingredients like canned chickpeas (aka garbanzo beans), tahini, garlic, and lemon, it’s an easy, delicious appetizer or snack! Vegan and gluten-free.
- 1 small beet, trimmed
- 1½ cups cooked chickpeas, drained and rinsed
- ⅓ cup smooth tahini
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 garlic clove
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon sea salt, plus more for sprinkling
- 5 tablespoons water, plus more as needed
- Sesame seeds, for garnish
- Lemon zest, for garnish
- Finely chopped fresh parsley or fresh mint leaves, for garnish
- Warm pita and/or veggies, for serving
Prevent your screen from going dark
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Preheat the oven to 400°F.
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Place the beet on a sheet of foil. Drizzle generously with olive oil and sprinkle with salt. Wrap the beet in the foil, place on a baking sheet, and roast for 35 to 50 minutes, or until fork-tender.
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Remove the beet from the oven, remove the foil, and set aside to cool. When cool enough to handle, peel off the skin. I like to hold it under running water and slide the skin off with my hands. Roughly chop the beet.
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In a food processor, place the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, coriander, cumin, salt, and water. Process until very smooth, adding more water as needed to reach your desired consistency. Season to taste.
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Transfer to a serving dish and drizzle with olive oil. Garnish with sesame seeds, lemon zest, and parsley. Serve with warm pita and veggies.
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