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Beet hummus has been a recent obsession of mine. It’s colorful, healthy, and so delicious. I’ve made my fair share of hummus recipes over the years, but adding roasted beets takes it to another level. There’s something about the sweetness of the beets blending with the creamy texture of chickpeas that keeps me coming back for more.

But let’s face it—making perfectly smooth and flavorful hummus can sometimes be tricky. I’ve had hummus turn out too thick, too grainy, or lacking that punch of flavor. So, after a lot of trial and error, I’ve come up with some foolproof tips to help you get that perfectly creamy, silky-smooth beet hummus every single time.

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Beet Hummus Recipe

This vibrant beet hummus is not only visually stunning but also incredibly nutritious. The roasted beets add a subtle sweetness that pairs beautifully with the creamy texture of chickpeas. It’s a versatile dish perfect for serving as a dip with pita bread or fresh vegetables, or as a spread on sandwiches. Whether you're hosting guests or looking for a healthy snack, this beet hummus will surely impress.

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Prep Time 15 minutes mins

Cook Time 43 minutes mins

Course Appetizer, Snack

Cuisine Mediterranean, Middle Eastern

Servings 6

Calories 120 kcal

Equipment

• 1 Baking sheet (for roasting beets)
• 1 Food processor or blender
• 1 Measuring cups and spoons
• 1 Spatula
• 1 Knife and cutting board
• 1 Aluminum foil (optional, for roasting beets)

Ingredients

  

• 2 medium beets washed and scrubbed
• 1 can (15 oz) chickpeas drained and rinsed
• 2 tablespoons tahini
• 2 olive oil
• 1 clove garlic clove
• 1 juice of 1 lemon
• 1 teaspoon ground cumin
• 1 teaspoon salt (adjust to taste)
• 2-3 tablespoons water (for desired consistency)
• Optional garnish: olive oil, fresh herbs (parsley), sesame seeds

Instructions

 

• Roast the Beets:

  Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 40-45 minutes, or until tender when pierced with a fork. Let them cool, then peel and chop into chunks.
  
• Prepare the Hummus:

  In a food processor or blender, combine the roasted beet chunks, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt.
  
• Blend:

  Pulse the mixture, gradually adding 2-3 tablespoons of water to achieve a smooth consistency. Pause occasionally to scrape down the sides with a spatula. Blend until the hummus is creamy and the beets are fully incorporated.
  
• Taste and Adjust:

  Taste the hummus and adjust the seasoning, adding more salt or lemon juice if needed.
  
• Serve:

  Transfer the beet hummus to a serving bowl. Drizzle with a bit of olive oil and garnish with fresh parsley, sesame seeds, or other herbs of your choice. Serve with pita bread, chips, or fresh vegetables.
  

Video

Notes

Roasting Beets: For added flavor, drizzle the beets with olive oil and a pinch of salt before roasting. If you’re short on time, you can use pre-cooked beets available at most grocery stores.
Texture Control: Adjust the consistency by adding water or olive oil gradually. For a smoother hummus, peel the chickpeas before blending—this extra step results in an ultra-creamy texture.
Storage: Store your beet hummus in an airtight container in the refrigerator for up to 5 days.

Nutritional Information (per serving)

The Bottom Line

By making your own beet hummus, you get to control the flavor, consistency, and ingredients, ensuring it’s perfectly suited to your taste. It’s a fun way to switch things up from the classic hummus we all know and love. Give it a try, experiment with flavors, and enjoy the process.