This easy beet hummus blends the natural sweetness of roasted beets with the classic, nutty flavors of hummus. The result is a vibrant pink dip that’s as tasty as it is eye-catching—perfect for spreading, dipping, or adding color to any appetizer spread.
Easy Beet Hummus Recipe
Adding beet to hummus gives it a stunning color and boosts the dip with antioxidants, fiber, and vitamins. It works beautifully as a spread on sandwiches or as a dip for vegetables and crackers. The sweet, earthy beet combined with tahini and lemon creates a balanced, flavorful hummus everyone will enjoy.
I often make this beet hummus for gatherings or just as a colorful snack. It’s simple to prepare and always draws compliments for its bright hue and pleasant flavor. Serve it with a vegetable platter, pita chips, or as part of a charcuterie board for a pretty and delicious addition.
Ingredients You Will Need
1 small beet — roasted until tender.
1 can chickpeas (garbanzo beans), rinsed and drained.
1/3 cup extra virgin olive oil, plus extra for drizzling.
2 tablespoons tahini for creaminess and a nutty flavor.
2 tablespoons lemon juice to brighten the flavors.
2 garlic cloves, minced.
1 teaspoon sea salt (or kosher salt), to taste.
How to Make Beet Hummus
STEP 1. Preheat the oven to 400°F (200°C).
STEP 2. Lightly coat the beet with olive oil, wrap it completely in foil, and place on a baking sheet. Roast for about 40 minutes, or until a knife or fork pierces through easily. Remove from the oven and let cool.
STEP 3. When cool, trim the ends and peel the beet. Chop or roughly break it up so you have about 1/4 cup of beet pieces.
STEP 4. Add the roasted beet, chickpeas, olive oil, tahini, lemon juice, garlic, and salt to a food processor. Blend until smooth, stopping to scrape down the sides as needed and blending again until fully combined and creamy.
STEP 5. Transfer the hummus to a serving bowl, drizzle with a little olive oil, and garnish with chopped parsley if desired. Serve with vegetables, pita chips, or crackers.
Tips
- Boil instead of roast: If you prefer, simmer the whole beet in water until fork-tender (about 30–35 minutes). Drain and cool before peeling and using.
- Use as a spread: Swap this hummus for mayonnaise on sandwiches, burgers, or avocado toast to add color and flavor.
- Serve with crunchy vegetables: Celery, cucumber, radishes, carrots, and snap peas pair well with this dip.
- Pair with crackers or pita: Pita chips, crackers, or crostini make an excellent accompaniment.
- Add to a board: Place the hummus in a small bowl for a bright, attractive addition to any appetizer or charcuterie board.
Variations
- Add heat: Stir in a pinch of cayenne pepper or smoked paprika for a spicy kick.
- Extra creamy: Add an additional tablespoon of olive oil for a richer texture.
- Thin as a dressing: Add a tablespoon or two of water to loosen the hummus into a pourable salad dressing consistency.
FAQS
Store hummus in an airtight container in the refrigerator for 5–7 days. Stir well and add a drizzle of olive oil before serving.
Yes. Top with chopped herbs, feta, or toasted nuts for extra flavor and texture.
Yes. This beet hummus recipe uses vegan ingredients.
Hummus provides some protein—about 2 grams per two-tablespoon serving—along with fiber and other nutrients.
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Dips
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Beet Hummus
Equipment
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Foil
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Measuring Cups
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Measuring Spoons
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Food Processor
Ingredients
- 1 small beet
- 1 can chickpeas, rinsed and drained
- 1/3 cup olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon sea salt, or kosher salt
Instructions
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Preheat the oven to 400 degrees F.
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Coat the beet with olive oil, wrap in foil, and roast about 40 minutes until tender. Let cool.
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Trim and peel the cooled beet; you should have roughly 1/4 cup chopped beet.
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Combine the beet, chickpeas, olive oil, tahini, lemon juice, garlic, and salt in a food processor. Blend until smooth, scraping sides as needed.
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Spoon into a serving dish, drizzle with olive oil, garnish if desired, and serve.
Notes
To boil the beet instead of roasting, simmer in a pot of water 30–35 minutes until fork-tender. Drain, cool, peel, and proceed with the recipe.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.