This beet hummus is made with roasted beets, chickpeas, tahini, lemon juice, and garlic blended until smooth and creamy. It has a vibrant color, a mild earthy flavor, and works well as a dip, spread, or snack. This recipe is naturally vegan, easy to prep, and comes together quickly in a food processor or blender.
From Classic to Beet
I grew up in the Middle East eating a lot of hummus. To me, hummus has always meant chickpeas, tahini, lemon juice, a little garlic, and salt. That is it. It should be pale in color and very smooth.
When I first moved to the UK, I started seeing all kinds of hummus variations, and honestly, I was very unsure about them. In my mind, hummus was only ever meant to be made the classic way.
That changed during a trip to Cairo. I ordered a platter with three different hummus dips, and one of them was beet hummus. I did not expect to like it as much as I did, but it completely surprised me. It was different from classic hummus, but still felt right.
Later, during our honeymoon in Canggu, Bali, my husband and I came across beet hummus again at a small cafe. We both loved it, and once we were back home, I started making it myself. After testing it a few times, sharing it here felt like the natural next step.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Beets: Use roasted beets for the best flavor and color. I recommend weighing them rather than measuring by volume since roasted beets do not pack consistently into a cup. Let them cool before blending.
- Chickpeas: Canned chickpeas work well here. Drain and rinse them thoroughly to remove excess salt and improve the final texture of the hummus.
- Tahini: Use a smooth, runny tahini for a creamy result. If your tahini is thick or separated, stir it well before measuring.
- Lemon juice: Fresh lemon juice gives the best balance and keeps the hummus from tasting earthy. Bottled lemon juice is not recommended.
- Olive oil: Use a good-quality extra virgin olive oil since the flavor comes through clearly in this recipe.
- Salt: Start with a small amount and adjust after blending. The salt level can vary depending on how salty your chickpeas and tahini are.
How This Beet Hummus Comes Together
Start by roasting the beets until tender, then let them cool and rub off the skins. Once prepped, everything goes into the food processor at the same time: chickpeas, roasted beets, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth, stopping to scrape down the sides as needed. Depending on your food processor, this may take a little longer to reach a creamy texture. Taste and adjust seasoning before serving.
Storing
Store beet hummus in an airtight container in the fridge for up to 4 days. Press plastic wrap directly onto the surface before sealing to prevent it from drying out.
How to Serve and Use Beet Hummus
Spread the hummus in a shallow bowl using the back of a spoon. Drizzle with extra virgin olive oil and garnish with crumbled feta if desired, extra virgin olive oil, and fresh herbs.
Serve with toasted pita chips, crackers, olives, or veggie sticks like cucumber, carrot, and celery. Beet hummus also works well spread on toast or added to grain bowls.
The bright pink color makes this a good option for Valentine’s Day brunch or dinner.
More tasty hummus recipes
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Beet Hummus
Equipment
- Rubber Spatula
- Measuring spoons
Ingredients
- 2 medium (175 g) beets cooked, roasted or boiled and peeled
- 1 15-ounce can (425 g) cooked chickpeas drained and rinsed
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1-2 tablespoons (30 ml) tahini
- 2 cloves garlic
- ¾ teaspoon salt
- ¼ teaspoon ground cumin
- 2 tablespoons cold water or ice cubes plus more if needed
Instructions
- To the jug of a food processor or blender, add cooked beets, chickpeas, olive oil, lemon juice, tahini, garlic, salt, cumin, and ice water or ice cubes.
- Blend for 2 to 3 minutes until mostly smooth, stopping to scrape down the sides as needed. Processing time may vary depending on your food processor.
- If the dip is too thick, add cold water one tablespoon at a time and continue blending until smooth and spoonable.
- Taste and adjust salt or lemon juice if needed, then transfer to a serving bowl.
Notes:
- This recipe makes about 2 cups of hummus in total. One serving is ¼ cup.
- Roasted, boiled, or steamed beetroot all work well. Make sure it is fully cooked and cooled before blending. For a smoother texture, peel the beetroot before using.
- Store in an airtight container in the refrigerator for up to 4 days. Serve with pita chips, raw vegetables like cucumber, carrot, or celery, olives, or crackers.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe was first published on Little Sunny Kitchen in May 2018 and updated in February 2026 with new photos and additional details.
Marie says
My daughter cans beets. Can I use them instead of fresh? She did them in water nothing else added.
Diana says
Hi Marie, canned beets would work great here!
Mumsie says
Perfect beet hummus recipe! I made it to your specifications and I wouldn’t change a thing! Thanks 🙂
Nicole says
Love the recipe. Roasted my beets for maximum flavor. Thank you.