This Beet Hummus is so creamy and flavorful that you won’t be able to get enough of it. Use it as a dip, sandwich spread, or an easy on-the-go-snack! Love beets? These Roasted Beets are a favorite! We make them several times a month!
If you’ve never had hummus before, you may find yourself wondering exactly what it is. Is it a dip? A sauce? A spread?
Yes! Hummus is all the above. It adds a delicious flavor punch to sandwiches and wraps, and you can also use it as a chip and veggie dip. It makes a delicious snack or addition to any meal!
When most people think of hummus, the basic chickpea variety comes to mind. However, hummus is not only versatile in how you can use it, but it’s also super easy to change the flavor (and color!) of your hummus.
Hello, roasted beet hummus!
The BEST Beet Hummus Recipe
In full transparency, I was slightly apprehensive to try beet hummus the first time because I know how overpowering that beet flavor can be. As much as I love beets (as in, I simply ADORE them), I also love traditional hummus and was worried that the beet flavor may take over.
I couldn’t have been more wrong! Roasted beet hummus has the perfect blend of beet, tahini, garlic, lemon, and oil. The earthy, slightly sweet beet flavor pairs with the chickpeas and tahini like it was just meant to be there, and it’s crazy delicious.
Really, what’s not to love? The hot pink color alone is enough to draw me in like a moth to a flame! Plus, this beet hummus is super flavorful with that creamy texture you crave, full of vitamins and minerals, and deliciously lemony with a pop of garlic.
Once you find out how EASY it is to make, you’re going to be making this recipe regularly! After roasting a beet, all you do is throw all your ingredients into a food processor and let it do the work for you.
I recently shared my recipe for how to roast beets and wanted to highlight yet another way to roast and enjoy beets. You can use plain roasted beets in the recipe as well.
All you’ll need to do is combine all of the roasting beets ingredients (minus the olive oil) with the rest of the hummus ingredients in the blender. See notes in the recipe card for more information.
What to Dip in Roasted Beet Hummus
This hummus variation tastes delicious as a spread on sandwiches, but my absolute favorite way to eat it is as a snack or appetizer dip for veggies and crackers. Try dipping:
- Cucumber slices
- Carrot sticks
- Celery sticks
- Snap peas
- Pepper sticks
Here’s what you’ll need to make this recipe.
- Beet – in order to use it in this recipe, you’ll want to roast it in the oven first.
- Chickpeas – cook them rather than using them raw.
- Tahini – adds a creamy texture and the flavor helps to meld all the other flavors together.
- Olive oil – you’ll use olive oil for roasting the beet as well as for thinning out the hummus to get that perfect texture.
- Lemon juice – adds a light, bright note of citrus to the recipe.
- Spices – garlic powder, onion powder, and cumin all lend a hand in enhancing the flavor of the other ingredients (see note below about garlic)
- Salt and pepper – flavor enhancers
Garlic: If you love extra garlicky hummus, feel free to swap the garlic powder for 1 or more garlic cloves. I have found 2 is the perfect amount for me.
How to Make Roasted Beet Hummus
Since the oven and the food processor do the heavy lifting for this recipe, it’s super simple to make!
- Toss the beets – Toss the beet, olive oil, garlic, onion powder, and salt and pepper in a skillet so everything gets coated.
- Roast the beets – Roast in a 350-degree oven for 35 minutes or until soft. Remove from the oven and let it cool completely.
- Prepare the hummus – Add the roasted beet, chickpeas, tahini, garlic powder, and lemon juice to a food processor and pulse until smooth, around 4 minutes.
- Add oil – With the food processor running, slowly pour in the olive oil and continue blending until silky.
- Finish – Add salt and pepper to taste and blend everything one last time. Serve with toppings, if desired.
If you’ve recently made a batch of my roasted beets, feel free to use those in this recipe. Just add the seasonings straight into the blender with the rest of the ingredients.
Wear gloves. Using bare hands when working with beets can mean that you end up with hands dyed pink. If you want to avoid that, simply wear a pair of kitchen disposable gloves when handling beets.
Run the processor longer than you think. Ensure that you get all the chunks blended well to create that smooth and creamy texture for high-quality hummus by letting your food processor run. It will likely take longer than you think, up to 4 minutes or so.
Beet Hummus Variations Ideas
There are lots of varieties of hummus that you can make, and this beet hummus recipe is one of my favorites!
I love to add toppings to our hummus, and those are super simple to change out when you want a quick flavor change. Minimal effort for maximum results! Try these ideas:
- chopped cilantro
- sesame seeds
- bee pollen
- olive oil
- sunflower seeds
- basil pesto
For this recipe, you do need to roast the beet and let it cool completely.
Store any leftovers in an airtight container in the refrigerator for up to a week.
Yes! Roasted beet hummus freezes very well. Simply move it to the fridge to thaw when you want to eat it again.
I hope you love this beet hummus recipe! Try it in several different ways for a delicious addition to any dish or an easy on-the-go snack!
More Favorite Appetizers
- Spinach Artichoke Dip
- Charcuterie Board
- Spicy Ranch Dip
- Turkey Cranberry Pinwheels
- Baked Apple Pie Dip
- Baked Crab Dip
- Caramel Apple Dip
How To Make Beet Hummus
- 1 medium to large beet peeled and diced
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 2 cups chickpeas cooked
- 1 cup tahini
- ¾ cup lemon juice
- ⅓ cup olive oil
- ½ teaspoon garlic powder or 1 clove of fresh garlic
- 1 teaspoon ground cumin
- salt and pepper to taste
- sesame seeds, sunflower seeds, olive oil, mint, bee pollen, chopped cilantro
- Preheat oven to 350°F. Place the beet, olive oil, garlic and onion powder and salt and pepper in a small cast iron skillet or small baking dish and toss together so everything gets coated.
- Bake for 35 minutes or until soft and tender. Remove from the oven and let cool completely.
- Add the roasted beet, chickpeas, tahini, garlic powder and lemon juice to a blender and pulse until smooth. This will take several minutes and remember to check for consistency, you want it completely smooth.
- With the blender on low speed, slowly pour in the olive oil and continue blending until silky and smooth.
- Add salt and pepper to taste and blend again as needed.
- Serve immediately garnished with optional toppings or refrigerate in an airtight container until ready to serve.