This Beet Hummus isn’t just pretty to look at, it’s packed with flavor, too! The earthy sweetness of roasted beets pairs beautifully with creamy chickpeas, nutty tahini, and a splash of lemon juice for balance. It’s the kind of dip that keeps you coming back for more!
I know not everyone is a big fan of beets, they can be a little earthy on their own, but turning them into hummus completely changes the game! Roasting the beets brings out their natural sweetness and gives them a smoother, mellow flavor that blends beautifully with creamy chickpeas, tahini, and lemon juice. The result is a dip that’s subtly sweet, perfectly balanced, and totally irresistible (even for beet skeptics).
Once you’ve roasted the beets, everything goes right into the food processor, so there are no fancy steps required. It’s wholesome, colorful, and the kind of snack that instantly brightens up your table! I mean, look at that beautiful color!
Nutrition at a Glance
- Protein: Chickpeas add plant-based protein to help keep you full and satisfied.
- Healthy fats: Olive oil and tahini provide heart-healthy fats that promote satiety and support brain health.
- Fiber: Both beets and chickpeas are packed with fiber to support digestion and keep your energy steady throughout the day!
- Antioxidants: Beets are rich in antioxidants like betalains, which help reduce inflammation and support overall wellness.
- Vitamins & minerals: Fresh lemon juice adds vitamin C for immune support, while beets provide folate and iron to help maintain energy levels.
Ingredients You Need
- Beets: Use fresh beets in this beet hummus recipe for the best flavor and color. You can roast, boil, or buy pre-cooked ones if you’re short on time. I like to roast them for the best flavor!
- Chickpeas: Canned chickpeas keep this recipe simple!
- Tahini: This sesame seed paste gives hummus its signature flavor.
- Olive Oil: For smooth blending and rich flavor. Avocado oil also works.
- Lemon Juice: Adds brightness and balances the earthy beets.
- Garlic: Just one small clove gives the right amount of kick!
- Cumin: Adds warmth and depth.
- Salt: Add to taste!
- Water: Helps achieve the perfect creamy consistency.
- Feta Cheese (for garnish): Adds a salty, tangy finish. Omit for a vegan version or replace with crumbled vegan feta.
Dietary Substitutions
- Gluten Free: Roasted beet hummus is naturally gluten-free! Just be sure your dipping crackers or pita are, too.
- Dairy-Free: Skip the feta or use a plant-based alternative.
- Vegetarian/Vegan: Omit feta or use vegan feta to keep this 100% plant-based.
How to Make Beet Hummus
- How to Cook Beets in the Oven: Preheat oven to 400°F. Wrap beets in foil and roast for 40–50 minutes, or until fork-tender. Let cool, then peel and chop.
- Blend Hummus: Add roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor. Blend until smooth.
- Add Water: Add water, 1 tablespoon at a time, until hummus is creamy and spreadable. Taste and adjust seasoning if needed.
- Serve & Enjoy: Transfer to a bowl, drizzle with olive oil, and sprinkle with feta on top. Serve the beetroot hummus with cucumbers, bell peppers, carrots, or crackers.
Dietitian Tips for Success
- Roast a few extra beets while you’re at it. They’re great to prep ahead and use in salads or smoothies later in the week!
- For ultra-smooth hummus, feel free to peel the chickpeas before blending. I personally don’t do this because it takes more time, but some people swear by it!
- Double the recipe! I like to prep ahead and store half in the freezer for an easy appetizer later.
How to Serve It
Beet hummus pairs beautifully with roasted vegetables, pita chips, or fresh crudité like carrots, cucumbers, and bell peppers. It also makes a great spread for sandwiches, wraps, or avocado toast.
I like to add a dollop of this beet hummus to my Greek power bowls or chicken shawarma bowls!
Storage Suggestions
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze in small portions for up to 3 months. Thaw overnight in the fridge and stir before serving.
Frequently Asked Questions
Beet hummus has a creamy, smooth texture with a slightly sweet, earthy flavor from the roasted beets. The tahini and chickpeas add a nutty, savory richness, while lemon juice brightens the dip with a subtle tang. It’s balanced, flavorful, and not overwhelmingly “beet-y,” making it enjoyable even for people who aren’t usually fans of beets.
Yes! Just make sure to drain and rinse them well before blending. The flavor will be slightly milder but still delicious.
You can, but it won't taste quite the same. You need something smooth and nutty to add to the mix, so try using almond butter or sunflower seed butter instead.
It stays fresh for up to 5 days in an airtight container.
More Appetizer Recipes to Try
- Peanut Butter Greek Yogurt Dip
- Healthy Homemade Ranch
- Greek Salad Skewers
- Pear & Prosciutto Crostinis
- Cauliflower Buffalo Wings
Roasted Beet Hummus Recipe
Ingredients
- 2 beets roasted and peeled
- 1 15-ounce can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons olive oil plus more for drizzling
- 2 tablespoons lemon juice
- 1 small garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon salt more to taste
- 2-3 tablespoons water as needed
- ⅓ cup feta cheese for garnish
Instructions
- Preheat oven to 400°F. Wrap beets in foil and roast for 40–50 minutes, or until fork-tender. Let cool, then peel and chop.
- Add roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor. Blend until smooth.
- Add water, 1 tablespoon at a time, until hummus is creamy and spreadable. Taste and adjust seasoning if needed.
- Transfer to a bowl, drizzle with olive oil, and sprinkle with feta on top. Serve with cucumbers, bell peppers, carrots, or crackers.
Notes
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze in small portions for up to 3 months. Thaw overnight in the fridge and stir before serving.
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