Name: Beet Hummus
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: For the hummus:; 1 medium or 2 small red beets; 2 garlic cloves; 1½ cups cooked chickpeas, drained and rinsed; 2 tablespoons tahini; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 to 3 tablespoons warm water; ½ teaspoon ground cumin (optional); ½ teaspoon ground coriander (optional); Sea salt and freshly ground black pepper, to taste; Optional toppings and dippers:; 1 teaspoon sesame seeds; 1 tablespoon chopped parsley; 1 tablespoon pine nuts; Raw veggies (radishes, carrots, cucumbers); 1 small baguette, sliced and toasted

Jump to Recipe·Leave a Review

Beet Hummus is one of those dips that instantly brightens up any snack table—with its vibrant pink color and slightly sweet, earthy flavor, it’s as beautiful as it is delicious. This version combines roasted beets with classic hummus ingredients like chickpeas, tahini, lemon, and garlic, plus a touch of cumin and coriander for extra depth. Whether I’m serving it as an appetizer, a midday snack, or adding it to a lunch bowl, this beet hummus is always a hit.

Why I Love This Recipe

I love how this beet hummus turns a humble beet into something truly special. The roasting brings out the beet’s natural sweetness without making it overpowering, and the garlic gives it that familiar savory kick. I also appreciate how creamy and smooth the texture becomes thanks to tahini, olive oil, and just a splash of warm water. And that color—absolutely gorgeous! It’s the kind of dish I pull out when I want something healthy that still feels fun and a little unexpected.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium or 2 small red beets
2 garlic cloves
1½ cups cooked chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 to 3 tablespoons warm water
½ teaspoon cumin (optional)
½ teaspoon coriander (optional)
Sea salt and freshly ground black pepper, to taste

Optional toppings and dippers:

1 small baguette, sliced and toasted
Raw veggies (radishes, carrots, cucumbers)
1 teaspoon sesame seeds
1 tablespoon chopped parsley
1 tablespoon pine nuts

Directions

I preheat the oven to 400°F (200°C). I drizzle a bit of olive oil over the beet, then wrap it together with the garlic cloves in foil and place it on a baking sheet.
I roast the beet and garlic for 30 to 40 minutes, until the beet is fork-tender and the garlic is soft.
Once cool enough to handle, I peel the beet under running water—it slips off easily—and chop it into chunks.
I place the chopped beet, roasted garlic, chickpeas, tahini, olive oil, lemon juice, and 2 tablespoons of warm water into a blender or food processor. I blend until smooth, adding more water a little at a time if needed to reach the perfect creamy consistency.
I season with salt, black pepper, and stir in the cumin and coriander if I want a more complex flavor.
I chill the hummus until ready to serve, then garnish it with sesame seeds, parsley, and pine nuts if using.

Servings and timing

This recipe makes about 1½ cups of hummus—perfect for 4 to 6 people as an appetizer.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes swap lemon juice for orange juice for a sweeter, citrusy twist.
Roasted carrots or sweet potatoes make great add-ins alongside or in place of the beets.
For extra heat, I blend in a small roasted chili or a pinch of cayenne.
I also love using white beans instead of chickpeas for an even silkier texture.

Storage/Reheating

I store leftover beet hummus in an airtight container in the fridge for up to 4 days. It doesn’t require reheating—just give it a good stir before serving. If the top dries out slightly, I stir in a splash of olive oil or water to bring it back to life.

FAQs

Can I use canned beets instead of roasting?

Yes, I’ve used canned or pre-cooked beets when I’m short on time. Roasted beets have more depth, but the convenience of canned beets works just fine.

Can I freeze beet hummus?

I can freeze it, but I find the texture changes slightly once thawed. If I do freeze it, I store it in small portions and stir well after defrosting.

Do I need a food processor?

A food processor works best for a smooth texture, but I’ve made this in a high-speed blender as well. I just scrape down the sides more often.

Is beet hummus healthy?

Yes, it’s full of fiber, plant-based protein, and healthy fats. Plus, beets are packed with antioxidants and anti-inflammatory compounds.

What can I serve this with?

I love serving it with toasted baguette slices, pita chips, crackers, or raw veggies like carrots, celery, radishes, and cucumbers.

Conclusion

Beet Hummus is one of those recipes that’s both stunning and simple. I love how it transforms basic ingredients into a bold, colorful dip that tastes just as amazing as it looks. Whether I’m entertaining or meal-prepping snacks for the week, this hummus brings a splash of brightness to my table. It’s healthy, versatile, and so easy to make—once I try it, it’s hard not to crave it again and again.