This beet hummus recipe offers a colorful, flavorful upgrade to regular hummus with added nutrients and antioxidants from beets. It’s vegan, gluten-free, and packed with fiber and plant-based protein. The earthy sweetness of beets pairs beautifully with the zing of lemon and the creaminess of tahini, making it a versatile dip or spread that’s as nutritious as it is satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roasted beets
Cooked or canned chickpeas (garbanzo beans), drained and rinsed
Tahini
Fresh lemon juice
Garlic cloves
Olive oil
Salt
Cold water (to adjust consistency)
Optional toppings: sesame seeds, fresh herbs, a drizzle of olive oil
Directions
Roast or steam the beets until tender. Let them cool, then peel and roughly chop.
In a food processor, combine the chopped beets, chickpeas, tahini, lemon juice, and garlic.
Blend until the mixture starts to come together.
With the processor running, slowly drizzle in olive oil and a bit of cold water until you reach a smooth, creamy consistency.
Season with salt to taste and blend again to incorporate.
Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with sesame seeds or herbs if desired.
Serve with pita chips, crackers, or fresh vegetables.
Servings and timing
This recipe makes about 2 cups of beet hummus, serving 4 to 6 people as a dip. Preparation time: 10 minutes Cooking time (if roasting beets): 45 minutes Total time: 55 minutes (with roasted beets) or 10 minutes (if using pre-cooked beets)
Variations
Spicy beet hummus: Add a pinch of cayenne pepper or a roasted jalapeño for heat.
Herbed version: Blend in fresh herbs like dill, mint, or parsley for added flavor.
Citrus twist: Add orange zest or juice for a unique citrusy brightness.
Nutty addition: Blend in a handful of walnuts or cashews for extra richness.
With yogurt: Mix in a spoonful of Greek yogurt for a creamier, tangy dip.
Beet and carrot hummus: Add roasted carrots along with the beets for a sweeter version.
Storage/Reheating
Store beet hummus in an airtight container in the refrigerator for up to 4–5 days.
Stir before serving, as natural separation may occur.
Beet hummus is not meant to be reheated, but can be served cold or at room temperature.
It also freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using.
FAQs
Can I use canned beets for this recipe?
Yes, canned beets can be used for convenience. Just make sure they are plain, unsweetened, and drained well before blending.
Do I need to peel the beets before blending?
If you roast or steam fresh beets, it’s best to peel them once they’re cooked and cooled. The skins come off easily and improve the texture of the hummus.
Can I make beet hummus without tahini?
Yes, you can omit tahini, though it contributes to the creamy texture and nutty flavor. You can substitute with a bit of olive oil, sunflower seed butter, or Greek yogurt if preferred.
How do I make the hummus extra smooth?
Use a high-powered food processor and blend the ingredients for a few minutes. Adding cold water gradually also helps achieve a creamier texture.
Is beet hummus healthy?
Absolutely. It’s high in fiber, plant-based protein, antioxidants (from beets), and healthy fats from tahini and olive oil.
What should I serve with beet hummus?
It pairs well with pita chips, sliced cucumbers, bell peppers, carrots, crackers, or even as a spread on sandwiches and wraps.
How can I enhance the flavor of beet hummus?
A dash of cumin, paprika, or sumac can add depth. Adjust the garlic and lemon juice to your taste preferences.
Can I freeze beet hummus?
Yes, it freezes well. Store in a freezer-safe container and thaw overnight in the fridge before serving. Stir well after thawing.
Why is my hummus too thick?
If your hummus is too thick, add more cold water or olive oil a tablespoon at a time until you reach the desired consistency.
Does beet hummus taste like beets?
It has a mild earthy sweetness from the beets, but the garlic, lemon, and tahini balance the flavor so it’s not overpowering.
Conclusion
Beet hummus is a delicious, nutritious, and visually stunning variation of traditional hummus. With its creamy texture, vibrant color, and wholesome ingredients, it’s a perfect dip or spread for any occasion. Easy to prepare and even easier to enjoy, this recipe adds a flavorful and colorful twist to your appetizer lineup or snack routine
Beet Hummus is a vibrant, creamy dip made by blending roasted beets with chickpeas, tahini, lemon juice, garlic, and olive oil. Packed with nutrients and bursting with color, it’s a healthy and delicious twist on traditional hummus—perfect as a dip, spread, or appetizer.
Ingredients
1 medium roasted beet, peeled and chopped
1 1/2 cups cooked or canned chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons fresh lemon juice
1–2 garlic cloves, minced
2 tablespoons olive oil (plus more for drizzling)
1/2 teaspoon salt (or to taste)
2–4 tablespoons cold water (to adjust consistency)
Optional toppings: sesame seeds, fresh herbs (parsley or dill), extra olive oil
Instructions
Roast or steam the beet until tender. Let cool, then peel and chop into chunks.
In a food processor, combine the chopped beet, chickpeas, tahini, lemon juice, and garlic.
Pulse until the mixture begins to come together.
With the processor running, slowly drizzle in olive oil and cold water until the hummus reaches a smooth, creamy consistency.
Season with salt and blend again to incorporate.
Transfer to a serving bowl and top with optional garnishes like olive oil, sesame seeds, or fresh herbs.
Serve with pita chips, crackers, or fresh vegetables.
Notes
Canned beets can be used for convenience—just ensure they’re unsweetened and drained.Add cayenne pepper or a roasted jalapeño for a spicy kick.For extra creaminess, blend in a spoonful of Greek yogurt or roasted nuts.Freezes well for up to 3 months. Thaw in the fridge overnight and stir before serving.Serve chilled or at room temperature. Do not reheat.
