Easy Homemade Roasted Beet Hummus Recipe

I’m back with another beet recipe. My friends and family may think I am a little strange, always finding new ways to eat my red beets! Beet hummus, though, this bright pink recipe is a crowd pleaser, even for the pickiest of eaters. The not-so-secret ingredient might just be your next huge hit. 

Welcome to the colorful world of beets— this yummy spread is also known as pink hummus in our home. This vibrant color of beetroot hummus is as beautiful as it is creamy.

A few simple ingredients give you a perfect dip for pita chips, naan, crackers, or fresh veggies like carrots, cucumber slices, or celery sticks. You can also use it as a sandwich spread, with your avocado toast, or to top your pasta!

Try making Beet Pasta Sauce, Beet Pizza Crust, or Beet Cake. Or try some of our simple recipes like Baba Ganoush or Homemade Mayo.

Why You’ll This Beet Hummus Recipe

Beets give the perfect twist on a classic hummus recipe. It’s the creamiest hummus thanks to tahini and olive oil, with vitamins & color galore from the roasted beets.

Say yes to antioxidants on your plate and have the best healthy snacks, plus your board looks like a unicorn exploded! The best part? It takes hardly any time at all, especially if you roast the beets ahead of time. 

Beetroot has been found to possess the potential to treat and prevent multiple diseases (source), so fit those red beauties in wherever you can!

Step‑by‑Step Instructions for Hummus

Roast the beets: Preheat oven to 400°F. Wash and wrap in foil, and roast for 45–60 minutes, or until fork-tender. Let cool, then remove peels. Wear gloves if you don’t want a free dye job.

Blend up: Drain chickpea liquid. To the bowl of a food processor, add all ingredients. Blend on high for 30-60 seconds, or until smooth.

Taste & tweak: Brighten with more lemon juice, salt, or add in your favorite seasoning like cumin to fit your mood.

Serve it up: Scoop into a bowl and eat! You can top with a drizzle of olive oil, sprinkle parsley, chopped olives, or pine nuts. Done and delicious!

Tips & Variations for Beet Hummus

You can spice it up by adding smoked paprika, cumin, a pinch of cayenne, lemon zest, or coriander for extra flavor. Or, garnish with feta, pomegranate seeds, or microgreens for a Pinterest-ready plate.

This homemade hummus is a meal prep win! Use it in grain bowls, sandwiches, wraps—it stores well and levels up your lunches.

Store leftover beet hummus in an airtight container in the fridge for up to a week. We don’t recommend freezing because it can become a little watery. 

If you don’t have canned chickpeas you can try using any other canned beans like pinto or cannellini. You can also make the recipe without tahini; just use almond butter or peanut butter as a substitute.

So pop open that processor, and let the beet magic commence! I hope you enjoy this easy beet hummus recipe and its gorgeous color for your next snack.

Continue to Content

Easy Homemade Roasted Beet Hummus Recipe

Yield: 1 Batch of Hummus

Prep Time: 5 minutes

Total Time: 5 minutes

Vibrant homemade beet hummus made easy! Creamy, healthy, & gluten‑free with simple ingredients. Perfect dip or spread!

Print

Ingredients

• 1-2 medium red beets, roasted and peeled
• 1 (15 oz) Can Chickpeas (garbanzo beans), drained
• 1/4 Cup Tahini
• 1/4 Olive Oil
• 3 Tbsp Fresh Lemon juice
• 3-4 Garlic Cloves, (1-2 Tbsp of minced garlic works too)
• 1/2 tsp Salt, plus more to taste
• Pinch of Ground Pepper
• Optional for serving: parsley, feta, olives, pine nuts, coarse salt

Instructions

1. Roast the beets: Preheat oven to 400°F. Wash and wrap in foil, and roast for 45–60 minutes, or until fork-tender. Let cool, then remove peels.
2. Drain the chickpea liquid. To the bowl of a food processor, add all ingredients. Blend on high for 30-60 seconds, or until smooth.
3. Adjust to taste with more lemon juice, salt, or add in your favorite seasoning like cumin.
4. Scoop into a bowl and eat! You can top with a drizzle of olive oil, sprinkle parsley, chopped olives, or pine nuts.

Notes

• I usually roasted a bunch of fresh beets at a time and store leftover beets in the freezer to use for another delicious recipe like Beet Pasta Sauce!
• If it is too thick, you can add a little water, about 1-22 teaspoons or an ice cube when blending.
• You can also throw in roasted garlic cloves for more flavor!
• If you don't have canned chickpeas you can try using any other canned beans like pinto or cannellini. You can also make the recipe without tahini; just use almond butter or peanut butter as a substitute.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 125Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 3mgSodium 268mgCarbohydrates 10gFiber 2gSugar 2gProtein 4g

*This has not been evaluated by the FDA