This colorful roasted beetroot hummus is easy to prepare and will be a huge hit at your parties. It’s a very vibrant snack and packed with nutrition.

Beets have a very earthy flavor!

That’s why Hummus and beets work so well together!

Also, who can resist this vibrant color of the hummus?!

Originally published on February 26, 2014 at 7:13pm. Click here to see why this recipe was updated.

Top view of a bowl filled with vibrant magenta colored hummus. Hummus is garnished with seeds and cilantro. On the side, there are grilled veggies.
This vibrant hummus recipe will make you fall in love with beets!

Ingredients

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

top view of 7 ingredients needed to make this recipe. The ingredient have their measurements next to it.
The ingredients to make this hummus are so easy to find.
  • Beets – These veggies get no love, even though they are packed with so much nutrition! They are high in nitrates which help blood vessels open and lower blood pressure. They also have high amounts of fiber which is crucial for gut health. They have lutein and Zeaxanthin which help protect the eye. Cut the top greens and cook them because they have so much potassium. Source: Cleveland Clinic and LiveStrong.
  • Chickpeas – They have 7 of 9 essential amino acids which makes them a relatively good source of protein. They are also a great source of fiber, folate, and iron. Source: Harvard and Well+Good.
  • Tahini – This Middle Eastern condiment is packed with good fats. Tahini is essentially sesame seeds butter. Their main benefit is that they are a great source of Calcium. Additionally, it helps fight inflammation and helps lower cholesterol. You can make tahini at home or get it from (Affiliate Link) Amazon Source: MBGFood, StyleCraze.
  • Peppercorns – They are high in antioxidants and have anti-inflammatory properties. They also protect your cells and give you a better gut health. Source: WebMD, Medical News Today.

🫘 Substitute tip: Don’t like chickpeas? You can use navy beans, cannellini beans or white beans. Make sure they are cooked or you can use canned version of these beans.

Instructions

Step 1: Cook the beets

Top view of one whole beet, one beet roughly copped and the skin of one beet. All on a grey plate
Preparing the beets for adding to the hummus is a very easy 3 step process.
  1. Preheat toaster oven to 425°F (218°C). Start by washing your beets thoroughly because they have a lot of dirt in them. Then, cut off the top and bottom of each beet. Also, make shallow cuts in the beet to help them cook better.
  2. Wrap the beets in foil and place them in the heated toaster oven. If you prefer a regular oven, that’s fine too. I don’t like starting the big oven for just 2 beets. Cook the beets in the toaster oven for 1 hour or until they pass the knife test.
  3. Remove the beets from the oven and let them cool to touch (about 15 minutes). Open up the foil packets, remove the skin from the beets which will come off easily now. Cut the beets into small pieces. They don’t have to be even because we are going to blend them.

🧤 Handy tip: Beets will stain your hands. It’s temporary, but can be unsightly. So, use disposable gloves on your hands and wear an apron. Learn from my mishaps. 🙂

Step 2: Blend the ingredients

Top view of a collage of 6 images that help make the beet hummus recipe.
Easily blend up the ingredients to make this colorful beet hummus recipe.
  1. Remove the chickpeas from the can and wash/drain them. Dry them on a tea cloth and then remove the skin from EACH chickpea. Yes, it’s tedious but it pays off because the beetroot hummus texture will be silky smooth.
  2. In a food processor, add the skinned chickpeas, salt and pepper. My food processor is (Affiliate Link) Homeleader’s Electric Food Chopper.
  3. Blend until the chickpeas are completely ground to either powder or paste form. Use a silicon spatula to scrap down the sides of the food processor.
  4. Now, add the remaining ingredients including the chopped beets from step 1 and the optional ingredients.
  5. Gently blend up the ingredients until they have hummus texture. You may have to scrap down the sides to get everything blended well.
  6. Transfer the beetroot hummus to a serving plate or put it in a glass container and refrigerate.

🌿 Texture Tip: Remove the skin form EACH chickpea. Yes, it can be very tedious, especially if you are making a big batch. But, it pays off in the long run. Your hummus will be silky smooth.

Answering Common Questions

Top view of a bowl filled with vibrant magenta colored hummus. Hummus is garnished with seeds and cilantro. On the side, there are grilled veggies.
Beetroot hummus can be used as a dip. spread or sauce.
How do you make hummus smooth?

Make sure you remove the top skin from the chickpeas. When you drain chickpeas, you will see the outer skin start to peel. Remove the skin from EVERY chickpea. It’s tedious, for sure, but, totally worth it.

What can I use instead of tahini in hummus?

You can use hazelnut butter, almond butter or peanut butter.

Can I make it without chickpeas?

Yes, you can sub it with navy beans, white beans, cannellini beans or lima beans too. Make sure they are cooked. Canned beans are cooked, so you can use right from the can.

How long will homemade hummus last?

Transfer the hummus to a glass container with a tight lid and refrigerate. It will last for about 2 weeks.

Is hummus healthy?

Hummus has protein, good fats and fiber. That trio is makes it a very healthy because it helps the gut and helps your muscles. Hummus with beetroot also adds nutrition like polyphenols.

🧈 Substitution tip: Tahini can be substituted with peanut butter, almond butter or hazelnut butter. But, it’s always better to use tahini because it’s more authentic.

Make ahead and storage

Top view of a bowl filled with vibrant magenta colored hummus. Hummus is garnished with seeds and cilantro. On the side, there are grilled veggies.
Roasted beets add a unique flavor to hummus.

The good news is that you can make this beet hummus recipe in advance and use it during the week. I love using it in meal prep menus and it’s also a great snack to enjoy when you have those sugar cravings.

So, what’s the bad news? I don’t know exactly how long it will last when refrigerated because this hummus gets devoured within 2-3 days in my house. However, I am confident that it will be good for about 10-14 days if refrigerated.

Also, I am sad to report that hummus doesn’t freeze well. It loses all the texture and becomes a runny mess when thawed.

❄️ Shelf life: Hummus can stay fresh and tasty for about 2 weeks when refrigerated. However, freezing it will make it lose all texture and flavor.

What do you dip in hummus?

How to use hummus

Top view of a bowl filled with vibrant magenta colored hummus. Hummus is garnished with seeds and cilantro. On the side, there are grilled veggies.
Dip grilled veggies in this hummus and it will be the perfect lunch recipe.

My favorite way to use hummus is as a spread. I have used it as a spread in my hummus club sandwich mushroom grilled cheese, and Greek hummus. Or, use it as a dip for your favorite chip! These homemade tortilla chips or eggplant chips will be more than happy to dip into this hummus!

I have used beet hummus in my tomato sandwich and vegan gyros. The hummus gave them a very unique flavor. Some surprising ways I have seen people use it on burgers and rotini pasta.

Want to try even more unique hummus recipes? I have a parsley hummus and a spicy kale hummus recipe that are so pleasing to the taste buds.

So, how will you make use of the BEST hummus recipe?

🍽 It has many uses: Hummus works great as a dip, a spread, and even as a sauce in your pasta. Its many uses make this a must-have condiment in your kitchen.

Try these beet recipes

Know someone who doesn’t like beets? Mix it with potatoes and make this Russian Beet Potato Salad. No one will be able to dislike beets after eating them.

Beets are a great snack, so I have turned them into beet chips in my air fryer. In the summertime, make this vibrant beet lemonade on hot summer days. It’s a great way to cool down.

Get a “meaty” texture in your chili by adding beets to it. It is perfect to eat all year round and also so easy to make.

Beets also come in different colors and I love using the golden beets to make this easy kale salad recipe. It’s a healthy and delicious way to enjoy lunch.

Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this recipe for beetroot hummus. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, and Instagram.

Top view of a bowl filled with vibrant magenta colored hummus. Hummus is garnished with seeds and cilantro. On the side, there are grilled veggies.

The BEST Beetroot Hummus Recipe

Rini
This colorful roasted beetroot hummus is easy to prepare and will be a huge hit at your parties. It’s a very vibrant snack and packed with nutrition.
5 from 6 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American, Middle Eastern
Servings 3 people
Calories 245 kcal

Equipment

  • 1 Toaster oven
  • 1 Food Processor

Ingredients
  

Optional ingredients

  • 1 Tbsp Greek yogurt to increase protein content
  • 2 cloves roasted garlic to add more flavor

Instructions
 

Step 1: Cook the beets

  • Preheat toaster oven to 425°F (218°C).
  • Start by washing your beets thoroughly because they have a lot of dirt on them.
    2 beetroots
  • Then, cut off the top and bottom of each beet. Also, make shallow cuts in the beet to help them cook better.
  • Wrap the beets in foil and place them in the heated toaster oven.
  • Cook the beets in the toaster oven for 1 hour.
  • Remove the beets from the oven and let them cool to touch (about 15 minutes).
  • Open up the foil packets, remove the skin from the beets which will come off easily now.
  • Cut the beets into small pieces. They don’t have to be even because we are going to blend them.

Step 2: Blend the ingredients

  • Remove the chickpeas from the can and drain/wash them.
    1 cup chickpeas
  • Dry them on a tea cloth and then remove the skin from EACH chickpea.
  • In a food processor, add the skinned chickpeas, salt and pepper.
    1 tsp pink salt, 1/2 tsp whole peppercorns
  • Blend until the chickpeas are completely ground to either powder or paste form.
  • Use a silicon spatula to scrap down the sides of the food processor.
  • Now, add the remaining ingredients including the beets and the optional ingredients (except the sesame seedss)
    3 Tbsp avocado oil, 1 Tbsp tahini, 1 Tbsp lemon juice, 1 Tbsp Greek yogurt, 2 cloves roasted garlic
  • Gently blend up the ingredients until they have hummus texture. You may have to scrap down the sides to get everything blended well.
  • Transfer the beetroot hummus to a serving plate or put it in a glass container and refrigerate.
  • Sprinkle sesame seeds on the hummus when serving.
    1 Tbsp sesame seeds

Notes

NUTRITION INFORMATION IS APPROXIMATE!
TIPS
– Don’t like chickpeas? You can use navy beans, cannellini beans or white beans. Make sure they are cooked or you can use canned version of these beans.
– Beets will stain your hands. It’s temporary, but can be unsightly. So, use disposable gloves on your hands and wear an apron. Learn from my mishaps. 🙂
– Remove the skin form EACH chickpea. Yes, it can be very tedious, especially if you are making a big batch. But, it pays off in the long run. Your hummus will be silky smooth.
– Tahini can be substituted with peanut butter, almond butter or hazelnut butter. But, it’s always better to use tahini because it’s more authentic.
– Hummus can stay fresh and tasty for about 2 weeks when refrigerated. However, freezing it will make it loose all texture and flavor.
– Use whole peppercorns because they will add a freshly ground flavor. Or you can use 1.5 tsp of ground black pepper
– If you have the time, soak 1/2 cup of chickpeas the night before you are going to make this hummus. In the morning, cook the chickpeas in your instant pot. Use the “Beans” option.
– You can also use your oven instead of a toaster oven. I just don’t like using the big oven for cooking just 2 beets. If you use the oven, keep the temp at 425°F and cook for about 45 minutes.

Nutrition

Calories: 245kcal
Keyword healthy hummus recipes, how to make beetroot hummus, what to make with beets
Tried this recipe?Let us know how it was!

Version 1

Top view of a white bowl with beet hummus. On the side, cucumber slices dipped in the hummus

Originally published on February 26, 2014 at 7:13pm.

The image is not the worst and the recipe still stands the test of time. But, I think it was time to update this post because I use beet hummus so much. I wanted to make the images more eye-catching and I think I succeeded.

I have kept the recipe the same with just a minor tweak. I added more lemon juice and used avocado oil instead of EVOO.

You can check out the original post here.

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20 Comments

  1. I love the way roasted beets add a new twist, a bright color, and a unique flavor to standard hummus. So delish!

  2. I just made this and it was delicious! I love the tangy flavor of beetroot and it really compliments the traditional hummus flavor. I think this would be a great addition to a party spread.

  3. This was so good! I subbed the tahini for Greek yogurt (I am allergic). Couldn’t stop eating it! Definitely will be making this for every party I host this summer. YUMMY!

  4. I recently had this for the first time at a friend’s house and she sent me the recipe link. I just made my first batch at home and I’m so pleased with how it turned out. Yum! Such a healthy, satisfying snack.

  5. Made this! Minus pine nuts and yogurt. Very delicious and so happy I got to use beets in these. Even my 3 year old son approves! Hehe

    Thank you for sharing your recipe!

  6. I love this recipe. I’ve made hummus before, but never with beets. You can’t “beet” that great color. haha I’ll be trying this one soon. Thanks.