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This beet hummus recipe is creamy, vibrant, and naturally stunning thanks to tender beets blended into classic hummus ingredients. The result is a smooth dip with a beautiful color, balanced flavor, and a texture that feels both comforting and elevated.
Made in a food processor with chickpeas, tahini, lemon juice, garlic, and olive oil, this hummus comes together quickly and makes the perfect appetizer for guests, snack boards, or even sandwiches.
Since you’re here check out these delicious brie and fig jam puff pastry bites as well as this high protein cottage cheese queso recipe.
Why You’ll Love This Hummus
- Naturally bright pink color from roasted beets
- Ultra creamy texture with rich sesame flavor
- Made with simple pantry ingredients
- Great as a dip, spread, or sandwich base
- Easy to prep ahead and store in the fridge
This is one of those recipes that looks impressive but takes very little effort.
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This is one of those recipes I genuinely love making because it looks fancy but takes almost no effort. I’ll usually throw it together for game day or casual get-togethers and serve it with crispy crostinis or cut-up veggies, and it’s always the first thing to disappear.
I especially love making this beet hummus with the Love Beets white wine–marinated beets when I want something a little more elevated. They add extra depth and a subtle sweetness that pairs perfectly with a drizzle of olive oil and a sprinkle of feta on top. It instantly turns a simple dip into something that feels special.
I’ve also made this using their balsamic vinegar–marinated beets, which is just as delicious but slightly tangier. When I use those, I like to dial back the lemon juice a bit, since the vinegar already brings plenty of acidity. It’s a small adjustment, but it makes a big difference in keeping the flavor balanced.
What Is Beet Hummus?
Beet hummus is a twist on traditional hummus where cooked or roasted beets are blended with chickpeas, tahini, lemon juice, garlic, and olive oil. The beets add subtle sweetness, earthy depth, and that signature vibrant color.
This version uses cooked beets for a smoother blend and better overall taste than raw beets.
Ingredients for Beet Hummus
Scroll to the recipe card for exact tablespoons and measurements.
- Canned chickpeas, drained and rinsed
- Cooked or roasted beets, peeled
- Tahini made from sesame seeds
- Fresh lemon juice (and optional lemon zest)
- Garlic cloves
- Extra-virgin olive oil
- Salt
All of these ingredients blend together into a smooth, flavorful hummus that’s perfect for dipping or spreading.
How to Make Beet Hummus
This hummus is made entirely in a food processor or blender.
- Add the chickpeas, beets, tahini, lemon juice, garlic, salt, and olive oil to the bowl. Blend until smooth, scraping down the sides as needed. Taste and adjust seasoning, then blend again until the texture is creamy and well combined.
- If the hummus feels too thick, drizzle in a bit more olive oil or water and blend again.
How to Serve This Hummus
This beet hummus is incredibly versatile. Serve it with:
- Pita chips or crackers
- Fresh veggies
- Crostini or wraps
- As a spread for sandwiches
Finish with a drizzle of olive oil and your favorite garnishes like parsley, za’atar, or a light sprinkle of sesame seeds.
Tips for a Successful Pink Hummus
- Serve it your way. This hummus is great with crostinis, crackers, pita chips, or fresh veggies, perfect for game day or entertaining.
- Use cooked or marinated beets, not raw. Cooked beets blend much more smoothly and give the hummus a creamy texture without overpowering the flavor.
- Adjust the lemon juice based on your beets. If you’re using balsamic-marinated beets, use a little less lemon juice since the vinegar already adds acidity.
- Blend longer than you think. Let the food processor run for a full minute or two to get that ultra-smooth, creamy texture.
- Scrape down the bowl often. This helps everything blend evenly and prevents chunks of beets or chickpeas from hiding on the sides.
- Finish with toppings. A drizzle of olive oil, crumbled feta, fresh parsley, or a sprinkle of sesame seeds adds texture and makes it look extra inviting.
Frequently Asked Question About This Beet Hummus
Raw beets are very firm and harder to blend, which can affect the creamy texture. For best results, it’s recommended to roast, boil, or use pre-cooked beets. Cooking helps soften the beets and brings out their natural sweetness.
Store beet hummus in an airtight container in the fridge for up to 4–5 days. Stir before serving and add a small drizzle of olive oil if needed to refresh the texture.
Yes. Beet hummus can be frozen in an airtight container for up to 2 months. Thaw overnight in the fridge, then stir well before serving. The color may deepen slightly, but the flavor stays great.
Fresh Beet Hummus
Equipment
Ingredients
serve it with
- 2 tbsp fetta cheese
- 2 tbsp chopped parsley
- 2 tbsp slivered almonds
- 1 drizzle olive oil
- 10 toasted crostini
- veggies
Instructions
- Place the chickpeas, beets, garlic cloves, tahini, olive oil, juice of half a lemon, and the sea salt in a food processor and blend until smooth.
- Scoop the beetroot hummus into a serving dish, drizzle it with some extra olive oil and top it wit some fresh parsley and feta cheese.
- Slather it onto crostini, or serve it with raw veggies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
