Roasted Beet Hummus
by Sommer Collier — on May 7, 2021 
This Roasted Beet Hummus recipe blends roasted beets, lemon, garlic, and spices into a colorful, creamy dip that’s perfect for veggies, chips, and also makes for a great spread.
The Best Roasted Beet Hummus Recipe
There’s nothing more eye-catching than the dazzling jewel-toned color of beets. They are lovely to look at and tasty to enjoy cooked, raw, juiced or pickled.
This bold and vibrant Zesty Beet Hummus is seriously delicious, and packed with flavors from juicy, roasted beets and savory spices.
Sommer’s Recipe Notes
One of my favorite ways to really bring out the earthy, slightly sweet flavors of fresh beets is to roast them. Even the pickiest eater will absolutely LOVE this recipe where we puree the roasted beets into a creamy hummus packed with spices.
Why You’ll Love This Zesty Beet Dip Recipe:
- Versatile – You can enjoy this beet hummus as a dip with your favorite crackers and veggies, spread it onto sandwiches or top off grain bowls with a generous scoop of this magenta heaven.
- Nutrient-packed – This beet dip is loaded with fiber, protein and iron from the beets and chickpeas. It’s also gluten-free and vegan!
- Simple ingredients – All you need is just a handful of pantry staples to make this delicious and hearty beet hummus.
This rich and colorful beet dip is a fun and creative twist on the classic hummus. It’s one of those recipes that you’re sure to make again and again!
Ingredients and Notes
- Beets – Make sure to trim and scrub your raw red beet before roasting them in order to remove any excess dirt.
- Canned chickpeas – Make sure to drain and rinse the chickpeas before pureeing them.
- Tahini – Tahini is a must to make a classic hummus recipe because it gives that smooth texture and sesame flavor to the dip.
- Garlic – Use a peeled and whole garlic clove.
- Lemon – Make sure to zest the lemon first and then squeeze it for fresh lemon juice.
- Seasonings – You’ll need a combination of ground cumin, salt and cayenne pepper.
Yep! If you’re in a time crunch, you can use either pre-cooked or even canned beets. Just make sure to drain any excess liquid before blending.
You can use golden beets for a more subtle flavor and striped beets too. Just note that if you opt to use beets other than the classic red beet, you won’t get that pungent magenta color.
Recipe Variations and Dietary Swaps
- Nut butters – Substitute tahini with cashew, almond or peanut butter.
- Greek yogurt – To make this hummus extra creamy, blend in some Greek yogurt.
- Roasted garlic – For some extra flavor, you can roast the garlic before pureeing it.
- Feta – Fold in or top off this beet hummus with crumbled feta cheese or firm goat cheese.
- Nuts – Mix in some chopped walnuts or hazelnuts for a crunchy kick.
- Za’atar – Sprinkle in some za’atar for an extra savory flavor.
- Low-sodium – Reduce the salt and use low-sodium canned chickpeas.
How to Make Roasted Beet Hummus
This zesty beet dip is made with just a handful of wholesome and simple pantry ingredients. All you need to do is roast, pulse and enjoy!
Use a high-powered blender and mix for a few minutes. Make sure to scrape down the sides as needed. If you want to give the hummus extra creaminess, you can add in a tablespoon of cold water or chickpea liquid (aquafaba).
First, let the roasted beets cool and once they’re at room temperature, make sure to wear gloves or rub your hands in olive oil to prevent any staining.
Find the full Zesty Beet Dip recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftover hummus in an airtight container and keep in the fridge for up to a week.
Serving Suggestions
Garnish the Beetroot Hummus with a drizzle of extra-virgin olive oil, chopped parsley, scallions, and a bit of extra lemon zest. The goodies add wonderful crunch and zing to every bite!
I love to serve the hummus dip with pita chips or tortilla chips, veggie chips, or slices of baguette. For gluten-free and low carb dippers enjoy this beet dip with raw veggies like carrot sticks, thick slices of cucumber, and/or pieces of bell peppers.
You can also use it as a spread on your favorite sandwiches and wraps, like on Avocado Toast. It’s also fantastic in a Chunky Mediterranean Salad in addition to or in place of traditional Greek or Italian dressing.
Frequently Asked Questions
Hummus originates in the Middle East and Mediterranean region. It’s a staple dish in countries like Jordan, Lebanon, Syria and Israel and typically enjoyed on its own with some pita, and lathered on wraps like shawarmas.
Yep! Beetroot skin is actually very nutritious, but it’s also super bitter, which is why I recommend peeling the roasted beets for this recipe.
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Zesty Roasted Beet Hummus Recipe
Ingredients
- 1 average beet or 2 small beets
- 15 ounce can chickpeas drained and rinsed
- ¼ cup tahini paste
- 1 small clove garlic peeled
- 1 lemon zested and juiced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Optional Garnish: chopped parsley scallions, and extra lemon zest
Instructions
- Preheat the oven to 450 degrees F. Place the beet(s) on a rimmed baking sheet and bake until fork-tender, approximately 60 minutes. Once cool enough to handle, peel the skin off the beet and cut it in half.
- Set out a large food processor. Add the beets, chickpeas, tahini paste, garlic, lemon zest and juice, cumin, salt, and cayenne. Lock the lid into place and puree until smooth. If needed, scrape the bowl with a rubber spatula and puree again.
- Scoop the hummus into a serving bowl and serve with fresh vegetables, veggie chips, or pita chips.
Easy to make and so fresh and delicious! I had extra roasted beets from Thanksgiving and made this for a nice festive Christmas party appetizer. I froze it as directed and know my friends will be delighted when I bring it over!
So creamy and good! Love the color too! We’ll be making it again!
Has anyone tried freezing this? I’ve got a garden full of beets. Thanks.
love beets and but hummus only a bit, its basically tasteless and so made much better wth beets, thank you!
I never thought that this would be something I would like, but it is one of the best hummus recipe that I have tried!