This Beet Hummus brings a pop of color and a burst of flavor to your snacking board! It’s an easy and creamy dip made by blending roasted beets with classic hummus ingredients.
Craving more crowd-pleasing creamy dips? Give my Vegan Spinach Artichoke Dip, Vegan Queso, and Lemon Dill Hummus recipes a try!
Good luck walking by this Red Beet Hummus and not treating yourself to a scoop!
This creamy dip comes with a sophisticated look but is shockingly simple. By combining roasted beets with the classic hummus ingredients (canned chickpeas, tahini, garlic, etc.), you’re left with a vibrant pink snack that’s as easy to make and addictive as regular hummus. I know you’ll love its subtly sweet and earthy flavor profile, especially paired with pita and veggies!
Why this is the best roasted beet hummus recipe
- As good as my favorite hummus recipe – My Best and Easiest Hummus Recipe is loved by everyone who tries it, so naturally, I made this beet hummus almost the exact same way.
- A bright pink twist on a classic snack – Making hummus with beets gives the creamy dip subtle but delicious layers of earthiness and sweetness. And just look at that gorgeous pink color… How could you ever resist a scoop?!
- An easy blender recipe – After roasting the beets, all you need to do is combine them with the rest of the hummus ingredients in a blender and blend until smooth. Scoop and enjoy!
How to make beet hummus
Find the complete recipe with measurements in the recipe card below.
Clean, peel, and cut the tops and bottoms off of the beets. Dice them into cubes, then lay them on a lined baking sheet. Roast them in the oven until they’re fork tender.
Add the roasted and slightly cooled beets, chickpeas, tahini, garlic, cumin, salt, lemon juice, and some ice-cold water to a high-powered blender or food processor.
I highly recommend making this beet hummus recipe in a high-powered blender, like a Vitamix. A food processor will work but the hummus won’t be as smooth.
Blend until the hummus is very smooth and creamy.
If the hummus isn’t as creamy or fluffy as you would like, continue blending in a few more tablespoons of ice water.
Taste the hummus and add more garlic, cumin, lemon juice, or salt as needed.
Transfer the beetroot hummus to a serving bowl and garnish the top with hemp hearts, pine nuts, chopped fresh herbs, or a drizzle of olive oil. Enjoy with pita and veggies for dipping or spread it on a sandwich!
Frequently asked questions
The roasted beets do add a subtle earthiness to the hummus but it isn’t an overpowering flavor. I find it complements the savory garlic and nutty tahini really well! Even if you aren’t a huge fan of beets, I think you’ll adore this dip.
No, you don’t have to. This recipe works just as well with pre-cooked or steamed beets, but just know that the depth of flavor won’t be as good and the pink color won’t be as vibrant.
One of the most popular ways to serve beet hummus is as a simple snack with lots of dippables, like pita, sliced cucumber, celery sticks, radishes, crackers, or carrot sticks. From there, serve it on its own, on a snacking board, or with your other favorite snacks and appetizers.
Beet hummus is also a delicious spread you can use on veggie sandwiches and wraps. You can even spread it on crostini and top it with sliced veggies and vegan feta when you need a last-minute impressive party snack.
Lastly, if you have some leftover hummus you need to use up, you can always thin it with a little water and pour it over a salad. Even better, add a scoop on top of your favorite grain bowl.
Transfer the hummus to an airtight container and store it in the fridge for up to 1 week.
Beet Hummus
Ingredients
For topping
- hemp hearts, pine nuts, chopped fresh herbs, olive oil drizzle
Instructions
- Roast the beets – Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Clean the beets, peel and cut the tops and bottoms. Dice into small cubes and place on the baking sheet. Spray or drizzle with olive oil and roast for 20-30 minutes, until tender.
- To a high powered blender food processor, add the beets, drained and rinsed chickpeas, tahini, garlic, cumin, salt, lemon juice and 4 tablespoons of ice cold water.
- Blend/puree for a few minutes until smooth and creamy. If it's not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth.
- Taste and season with additional salt, garlic, cumin or lemon juice if needed.
- Add to a bowl and garnish with toppings of choice. Serve with pita bread and veggie sticks or spread on toast, sandwiches or use anywhere else you like. Enjoy!
Notes
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I prefer to use a high powered blender (my Vitamix) because the hummus will get super silky smooth. A food processor is fine to use as well, but it won’t be quite as smooth.
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You can use pre-cooked (steamed) beets if you want. It won’t taste quite as good and the color will be lighter, but it works pretty well.
