This jewel-colored beet hummus takes an ordinary dip into an absolutely striking spread when served with fresh crudités, pita triangles, or your favorite crusty bread.
We have a theory that really colorful food is even more fun to eat! This hot pink hummus dip is spiced with lemon and cumin and is delicious with veggies, bread, crackers, or matzah. The beets add a wonderfully sweet and earthy flavor to traditional hummus that you'll love. All you need is a food processor and an empty belly...you’ll be a happy snacker in no time!
How to Make Beet Hummus
Beet hummus is bright, fresh, and full of heart-healthy vitamins making it one of our favorite – and easy to prepare! -- accompaniments to any meal. We prepare our beet hummus in minutes by blending roasted beets, canned chickpeas, lemon juice, tahini, and salt in a food processor, resulting in its elegant purple color and super-creamy consistency.
How to Roast Beets
Our foolproof method for roasting beets is so simple, you’ll find yourself adding beets to every meal. Roasting beets is really simple and it brings out their delicious naturally sweet flavor! We like to accomplish this by wrapping them in tin foil, placing them on a baking sheet, and roasting them until they’re fork-tender.
6 steps to delicious fresh roasted beets:
- Remove beet greens, but don't throw them away. Beet greens are edible and delicious. Use them in a salad or cook them like spinach or Swiss chard. We like to simly sauté beet greens with some garlic and olive oil.
- Wash, and trim ends. No need to peel beets before roasting
- Wrap each beet in aluminum foil
- Place them on a baking sheet and bake at 400 degrees for an hour or until the beets are tender. Time will depend on the size of the beets. Large beets can be cut in half to speed the roasting process
- Remove from the oven and let them cool
- Remove aluminum foil and rub beet skin with hands, they will easily peel.
Once you’ve seen how easy preparing roasted beets can be, you may also want to try some of our other delicious beet recipes like our appetizer-sides Beet Carpaccio with Avocado-Chia Dressing or Beet Salad with Horseradish-Alioli & Caramelized Walnuts. You can highlight beets as the main course with our delicious Dijon-Beet and Chickpea-Quinoa Veggie Burger or Beet and Sweet Potato Fall Tacos.
Make Beetroot Hummus Even Easier!
No time to roast your own beets? Try one of the many brands of pre-cooked beets that are now sold in vacuum-sealed packets in the produce section of most supermarkets. It is important to note that the color of the hummus will not be as vibrant as it will be when using fresh beets, but it will be just as delicious. Note: You may want to increase the tahini or lemon juice to help brighten the taste.
Don’t like tahini? Whether you don’t like tahini, or simply ran out, you can substitute peanut, almond, or sunflower butter for the sesame paste, it won't taste the same, but you will get the nutty flavor and protein content. Delicious
Making Hummus at Home
Hummus is so simple to make at home that we would like to encourage you to try making homemade hummus. You can make Hummus in 5 minutes using canned chickpeas, tahini paste, lemon, water, and salt. Combine all of your hummus ingredients in a food processor and blend until smooth! Check out our tips for homemade hummus.
Nutritional Info on Beets
Beets are REALLY good for you! They’re a root vegetable that’s high in vitamin C, folate, and manganese while also being low in calories. Beets are high in nitrates, which have been shown to lower blood pressure. They are also good for digestion thanks to being high in fiber.
Some Inspired Beet recipes
- Cauliflower beet dip
- Roasted beet salad with creamy horseradish and candied walnuts
- Roasted beets and sweet potato tacos
- Veggie noodle salad with peanut dressing
- How to cook beets
- Apple Beet Salad with Pickled Onions
Other Hummus Recipes
- Homemade Hummus
- Roasted Beet Hummus
- Roasted Red Pepper Hummus
- Cauliflower Hummus
- Hummus Toast
- Chocolate Hummus
- Hummus and Grilled Vegetable Pizza
- Red Pepper and Harissa Hummus
- Chipotle Hummus and Roasted Vegetable Tacos
- Warm Deconstructed Hummus
- Shawarma Mushroom Hummus Recipe
Did you like our beet hummus recipe?
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Roasted Beet Hummus
- Total Time: 1 hour 10 minutes
- Yield: 2 ½ cups 1x
Description
This jewel-colored beet hummus takes an ordinary dip into an absolutely striking spread when served with fresh crudités, pita triangles, or your favorite crusty bread.
Ingredients
- 1 medium-large beet, trimmed ( or 1 medium-large store-bought cooked beet) (See Note 1)
- 1 - 15 ounce can of chickpeas, can liquid reserved. Rinse and drain the chickpeas
- ⅓ cup tahini
- ¼ cup freshly squeezed lemon juice
- ¼ cup water or ¼ cup of aquafaba ( the chickpea water from the can)
- ½ tsp salt
- Optional garnishes:
- Dukkah
- Roasted hazelnuts
- Black sesame seeds
Instructions
- If using a fresh beet, preheat oven to 400F. Wrap it in aluminum foil and place it on a baking sheet. Cook for one hour or until tender (See Note 2)
- Remove the beet from the oven and let it cool. Rub the skin off and dice it into medium size pieces
- Place all the ingredients in a food processor and process until smooth and creamy. You may need to add more water, one tablespoon at a time, to achieve the desired consistency
Notes
- In order to save time, store-bought cooked beets may be used, but please note that the color of the beet hummus won't be as vibrant.
- Since beets take a while to cook, we recommend cooking several beets, and add them to salads or eat them as a side, dressed with some salt, olive oil, and lemon juice.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: appetizer
- Method: roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 1.1
- Sodium: 115
- Fat: 2.7
- Saturated Fat: 0.3
- Unsaturated Fat: 2
- Trans Fat: 0
- Fiber: 1.7
- Protein: 2.3
- Cholesterol: 0
Raquel
yummy!!!
Maudie
Really delicious Roasted Beet Hummus recipe. Thank you for sharing!
Ronnie
Roasted Beet Hummus, Simply Genius!
Kathleen
This roasted beet hummus was amazing!
June
I have not made the recipe yet, but thanks for sharing it. I saw a recipe that calls for beet hummus as an accompaniement. So thanks again for sharing i will certainly be making it.
Vicky & Ruth
Thank you! Enjoy!
Nuria
I made this recipe on Friday and everybody loved it! The color of the hummus is gorgeous and it tastes amazing! Thanks for sharing 🙂
Vicky & Ruth
Thank YOU! We love hearing from you!
Susan Nathan
I can't wait to try this! Looks so easy and delicious! How long do you think it will last in the fridge (if there are any leftovers)?
Vicky and Ruth
Thank you Susan. It should last 3-4 days in the fridge.
Patsy Little
The hummus is a gorgeous color and the taste is greater than the sum of its parts. This recipe also makes a generous amount so I was able to send my guests home with a nice sample of our new favorite dip. Thanks for adding more veggie deliciousness into our lives!
Vicky and Ruth
Thank you so much Patsy for your sweet comment. We so appreciate the support, we put so much effort in our work, it's nice to be recognized.