Roasted Beet Hummus is creamy, garlicky, and nutritious. And the beautiful color is a reason enough to make this amazing hummus recipe.
Hummus is a dip or spread made with chickpeas, tahini, and lots of garlic and lemon. It's so easy to make that once you make your own homemade hummus, you'll never want to buy it at the grocery store again.
Hummus is so easy to get creative with, too. Besides this beetroot hummus, try my Roasted Pumpkin Hummus.
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Why This Recipe Works
- Roasted Beet Hummus is so easy to make. Just put everything in a food processor and whirl away!
- The classic hummus recipe is very healthy already, but when you add super nutritious beets to the mix, it's a nutrition win.
- Not only is this creamy beet hummus a healthy snack, but you will wow your guests at your next gathering with the gorgeous color.
Ingredient Notes
You need just a few healthy ingredients to make this roasted beet hummus recipe: Quantities and notes are in the recipe card at the bottom of this post.
- Chickpeas Also called garbanzo beans. I used canned chickpeas for convenience. If you prefer to used dried chickpeas, you will need to soak them and cook them.
- Fresh Lemon Juice Two large lemons.
- Garlic Fresh garlic or pre-minced jarred garlic.
- Tahini Nutty tahini is a paste made of ground sesame seeds. It's a key ingredient in most hummus recipes. However if you don't have tahini, or if allergies are a concern, you can omit it. If you do omit the tahini, reserve some of the chickpea liquid and add it to the ingredients in the food processor for a smoother hummus.
- Sesame Oil You can also use olive oil or even avocado oil.
- Roasted Beets Beets give the hummus vibrant color and a slightly sweet flavor. See the Top Tips section below for instructions for the best way to roast them.
- Seasonings Kosher salt and a little hit of spice with cayenne pepper. Traditional hummus recipes often have cumin and you can use that instead of cayenne.
How To Make It
- Put all ingredients into the bowl of a food processor or high-speed blender.
- Process until smooth.
Top Tips
- Roast extra beets when using them for other purposes (like this Roasted Beet and Apple Salad so you'll have them on hand for this hummus recipe.
- To Roast beets in the oven, put them, wrapped in foil, in a 400° oven for 45 minutes, or until fork-tender. Allow to cool enough to handle, then rub skins off with a paper towel.
- You can also use your air fryer to roast the beets. (See Air Fryer Beets)
- Roasted beets should be completely cooled before using them in this recipe.
- As an alternative to roasting fresh beets, you can buy beets already cooked, or canned, for this recipe.
- You can use golden beets instead of red beets. You'll still have the same creamy hummus and beet flavor, minus the color.
- Your homemade beet hummus tastes best if it's chilled for an hour or so before using it.
Frequently Asked
You don't have to have a food processor. You can also use a high powered blender to make roasted beet hummus. If you don't have either, you can mash everything together with a potato masher, or use a mortar and pestle. Your hummus won't be as smooth and creamy, but a chunkier version will still be delicious!
There's no need to remove the chickpea skins, but if you want a smoother hummus, you can. Here's how to do it: Skin Your Chickpeas.
Keep leftovers in an airtight container in the fridge for up to one week.
Yes you can! Freeze in a zip lock bag or airtight freezer container for up to 4 months. Defrost in the fridge. Your hummus may separate a little after defrosting so you may have to give it a stir before using.
Serving Suggestions
You can add a drizzle of olive oil or sesame oil over the top and garnish with fresh parsley or mint before serving, or try any of these for garnish:
- walnuts
- pine nuts
- white or black sesame seeds
- lemon zest
Roasted beet hummus is a perfect dip with pita bread (or pita chips), your favorite veggies, or crackers. It's also delicious as a sandwich spread.
Want to try more dips from the Middle East? Check out Muhammara Recipe (Roasted Red Pepper Dip) or Mutabbal (Eggplant Dip).
Recipe
Roasted Beet Hummus
Equipment
Ingredients
- 2 medium beets roasted *see recipe notes for beet roasting instructions
- 1 14 oz can chickpeas drained and rinsed
- 2 garlic cloves
- juice of two lemons
- 4 tablespoon tahini paste
- 2 teaspoon sesame oil
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- chopped parsley
Instructions
- Put all ingredients in a food processor and puree until smooth.
- Adjust seasonings after tasting, if desired.
- Transfer to a container and store in the fridge until well chilled.
- To serve, add a drizzle of sesame or olive oil and scatter with chopped parsley.
Notes
- Roast extra beets when using them for other purposes (like this Roasted Beet and Apple Salad so you'll have them on hand for this hummus recipe.
- To Roast beets in the oven, put them, wrapped in foil, in a 400° oven for 45 minutes, or until fork-tender. Allow to cool enough to handle, then rub skins off with a paper towel.
- You can also use your air fryer to roast the beets. (See Air Fryer Beets)
- Roasted beets should be completely cooled before using them in this recipe.
- As an alternative to roasting fresh beets, you can buy beets already cooked, or canned, for this recipe.
- You can use golden beets instead of red beets. You'll still have the same creamy hummus and beet flavor, minus the color.
- Your homemade beet hummus tastes best if it's chilled for an hour or so before using it.
- If you don't have either a food processor or a high speed blender, you can mash everything together with a potato masher, or use a mortar and pestle. Your hummus won't be as smooth and creamy, but a chunkier version will still be delicious!
- Keep leftovers in an airtight container in the fridge for up to one week.
Tara
Beautiful color on this lovely appetizer. The cayenne pepper adds a bit of heat without being too much.
Colleen
I'm glad the beet hummus had the right amount of heat. Thanks, Tara!
Amanda Wren-Grimwood
What an amazing colour! Roasted beets are so tasty and this is the perfect summer dip.
Colleen
Hi Amanda, I'm happy to hear that you loved this beet hummus. Thanks for sharing!
Kris
The color and taste were out of this world! Our guests were impressed!
Colleen
It's great to hear that your guests were impressed with this beet hummus, Kris! Thanks for commenting!
Tavo
Super colorful and tasty. I skipped the roasting of the beets, as I didn't have time, and it was yummy as well!
Colleen
Hi Tavo. I'm glad it was yummy. Thanks for sharing!
Biana
I love the color of this hummus! Looks so delicious.
Colleen
It is delicious, Biana. Hope you give it a try!
Brittany at I Love Vegan
This bright pink hummus is SO pretty. To be honest, I'm totally nervous to try something like this. I don't know why though? I love beets and I love hummus? Ah! Next time I make hummus I think I'll bit the bullet and try it with roasted beets. I trust you!
Colleen
Aww, thanks for trusting me Brittany 🙂 Believe me, this is so, so easy. You will love it, too.