This Roasted Beet Hummus Recipe is vibrant pink, creamy, and subtly sweet with tangy lemon and garlic. It is a healthy, vegan beetroot dip that is way better than store-bought and perfect for dipping chips, fresh veggies, or even straight off the spoon. Super easy to make in a food processor!
Easy Beet Hummus Recipe
I absolutely love the flavor of this beet hummus – it’s slightly sweet, but not overly “beet-y.” And let's talk about that color – so bright, vibrant, and eye-catching!
Adding beets to hummus is a fantastic way to boost nutrition and create a show-stopping dip. This hummus is perfect for parties, especially during the holidays, thanks to its gorgeous reddish-pink hue and its slightly sweet, earthy flavor. The other ingredients – chickpeas, tahini, olive oil, lemon juice, and garlic – stay true to the classic hummus recipe, so you get all that familiar creaminess with an exciting twist - Best homemade hummus recipe you'll try!
The best way to cook beetroot is to roast them in the oven, wrapped in foil. The steam helps them cook faster, retains moisture, and preserves their natural sweetness – resulting in beets that taste almost like candy.
So yes, this isn’t your traditional hummus – it’s traditional hummus with a roasted beet twist, adding spectacular color, extra vitamins and minerals, and a touch of sweet earthiness. Just like a healthy chocolate hummus with dates, it’s a delicious way to enjoy a nutrient-packed, naturally healthy dip. Honestly, what’s not to love about that?!
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♡ What you’ll love about this recipe:
✔️ Taste: Ultra creamy and deliciously satisfying.
✔️ Color: Roasted beets add a subtle sweet earthiness and a fun twist to classic hummus. The result? A stunning, bright pink hummus that’s as visually striking as it is tasty!
✔️ Healthy: Naturally vegan, protein-rich, gluten-free, and dairy-free, packed with plant-based protein and fiber for a wholesome snack.
✔️ Flavor: A perfect balance of subtly sweet, earthy, and garlicky notes.
✔️ Versatile: Ideal for healthy snacking at home or as a colorful, crowd-pleasing hummus dip that will wow guests at any party.
✔️ Easy to make: Ready in minutes using roasted beetroot, by simply pureeing all ingredients in a food processor – effortless and delicious!
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Beets – Use one medium or two small red beetroot; roasting them in the oven makes them tender, locks in their natural sweetness, and makes the hummus a vibrant pink. Simply wrap in foil, roast, cool, and blend.
- Chickpeas – The base of any hummus, chickpeas provide a creamy texture, nutty flavor, and a good dose of plant-based protein. Use one can of chickpeas or make your own - get the instant pot chickpeas recipe)
- Olive oil – Olive oil adds a smooth, velvety consistency to the dip while contributing a light, fruity flavor that enhances the overall taste.
- Tahini – Tahini adds a nutty flavor, binds the ingredients together, and creates an authentic hummus taste; use hulled tahini for a smoother, less bitter result.
- Lemon – Freshly squeezed lemon juice adds tanginess, brightens flavors, and balances the richness of the other ingredients for a refreshing finish.
- Sugar – A small dash of sugar enhances the natural sweetness of the roasted beets and rounds out the flavors.
- Cumin – Cumin complements the earthy flavor of the beets and adds a subtle warmth to the hummus.
- Garlic – Garlic provides a pungent, slightly spicy kick that elevates the dip's savory depth.
How to make beet hummus?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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How to serve?
Hummus with beetroot is incredibly versatile and can be enjoyed as a spread or a dip with pita bread, spicy pita chips, baguette slices, tortilla chips, pretzels, or fresh vegetable sticks like carrots, celery, cucumbers, and bell peppers. It also makes a delicious spread for sandwiches or wraps, adding a creamy, flavorful twist. Honestly, it’s so good that sometimes I’m perfectly happy with just a bowl and a spoon for lunch – packed with protein and veggies, it’s a complete and satisfying meal!
Looking for more ways to use cooked chickpeas? Check out our round up post of recipes using chickpeas.
Tips for Success
- Prep Ahead: Roasted red beetroot can be prepared in advance and stored in the refrigerator for up to 3 days.
- Tahini Tip: Different tahini brands vary in flavor and fat content, so be sure to use hulled tahini for a smooth, nutty taste; avoid unhulled tahini, which is made from whole sesame seeds and can be slightly bitter and darker in color.
- Storage: Leftover hummus will keep in the fridge for up to 1 week.
- Freezing: Freeze beet hummus in small portions that you’ll likely use in one sitting, and give it a good stir after thawing. This helps minimize waste and ensures you only thaw what you need.
Frequently Asked Questions
Although boiled beetroots are quicker, they will have a milder and less intense flavor. If you have boiled beets, you'll notice how pink the water gets, and that flavor goes down the drain. Conversely, roasting brings out their natural sweetness and intensifies their flavor, resulting in a rich, earthy taste.
Technically you can; however, freshly roasted beets have a richer and more intense flavor and add an unparalleled sweet earthy flavor that just can't be achieved with canned vegetables. The roasting process caramelizes the natural sugars, resulting in a more complex taste. Canned beets, on the other hand, may have a slightly bland or processed flavor due to the preservation method.
Roasted beets are a breeze to peel—just use a paring knife and the skins will slip off effortlessly. You can also rub them with rubber gloves, paper towels, or a butter knife to make the skins slide right off.
More dips for parties
Roasted Beet Hummus
Equipment
Ingredients
- 1 medium to large beet
- 1 can chickpeas, drain (15.5 ounce can)
- 1 large garlic clove
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons olive oil
- ½ to ¾ teaspoon salt (I used ¾ teaspoon)
- ½ teaspoon ground cumin
- ½ teaspoon sugar
Instructions
- Roast the Beets: Preheat your oven to 400°F (205°C). Wash the beet thoroughly, then wrap it tightly in foil and place it in a baking dish. Roast for about 1 hour, or until a fork pierces the beet easily. Let it cool before using. 👉 Roasted beets can also be cooked ahead of time and stored in the refrigerator for up to 3 days.
- Prepare the Beets: Slice off the top and bottom of the beetroot. Using a paper towel or the edge of a butter knife, gently rub the beet to loosen and remove the skin. Then, chop the peeled beet into large chunks.
- Blend Hummus: Add chopped beets, and all remaining ingredients into a food processor and process for 3 to 5 minutes, until the hummus is smooth and creamy.
- Serving Suggestion: Enjoy the hummus with toasted pita chips, fresh vegetables, or baguette slices, or use it as a flavorful spread in wraps.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Watch how to make it
If you are looking for healthy recipes using beetroot, then you'll love this beet curry with chickpeas, which is a curry version of this beetroot hummus recipe.
Ann Warner
Can I use pickled beets?
Maria Doss
Hi Ann, I'm sorry pickled beets will not work in this recipe!