Super creamy roasted beet hummus is slightly sweet, lemony, garlic-y, healthy, so delicious, and ridiculously gorgeous! Perfect dip served with sliced veggies or pita chips for an awesome snack or appetizer that will wow the pants off of everyone!
Would you just look at this beet hummus! My goodness. If that doesn’t wake you up, nothing will.
These days, it seems that there’s a million ways to flavor and enjoy hummus. At the grocery store, there are always so many different variations, it can be hard to pick a favorite. Making it from scratch is even better and this homemade beet hummus is truly a front runner. It’s a vibrant, guilt-free chickpea and beet spread that is oh-so satisfying.
Impressive Homemade Beet Hummus
Here’s why we love it:
- Flavor: A little lemony with a punch of garlic, and subtly sweet from the beets. Perfectly balanced and so delicious in every bite.
- Texture: Ultra creamy. There’s something incredibly satisfying when you dip into it.
- Healthy: Packed with vitamins and minerals.
- Easy: Once you’ve got your roasted beets, it’s literally a matter of throwing everything in a food processor and blending. DONE.
- Beautiful: Stunningly magenta in color, is it not so pretty?! We do eat with our eyes, after all. So simple, and yet so impressive.
Beet Hummus Recipe
You only need a few humble ingredients for beet hummus:
*Scroll down for the exact measurements and the detailed printable recipe card.
- Roasted red beet
- Canned Chickpeas
- Chickpea liquid
- Fresh Lemon juice
- Fresh Garlic
- Salt & Pepper
- Olive Oil
How to Make Beet Hummus
This dip is so easy to make. You start by roasting a beet and then simply combine everything in a food processor until blended and the desired consistency is reached. That’s it! I’ll often times make roasted beets in advance so I have them on hand, and then this spread literally comes together in minutes for the best no-hassle afternoon snack. My kids love it.
How to Store Beet Hummus
Any leftovers should be stored in an airtight container in the refrigerator. It will keep up to 1 week. Hummus will thicken up as it sits in the fridge – simply dilute with 1 tablespoon of water at a time until you get your desired consistency again.
Can you freeze beet hummus? Yep. Make sure it’s in a freezer-safe, airtight container. It will keep up to 2 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight. If the texture isn’t quite the same, simply toss it back in the food processor and let it blend for a minute or two.
What to Eat with Beet Hummus
I usually drizzle a little extra olive oil over the top with a sprinkle of freshly cracked black pepper. This hummus pairs perfectly with fresh veggie sticks or pita chips. It’s also delicious as a sandwich spread!
Beet Hummus Video
More Healthy Dip Recipes
More Beet Recipes We Love
Roasted Beet Hummus
- 1 medium roasted red beet (about 3 inches in diameter and 6 ounces in weight)
- 15 ounce can chickpeas , drained with liquid reserved
- 1/4 cup chickpea liquid (or more as needed)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- pinch of pepper
- 2 cloves garlic , minced
- 2 tablespoons tahini
- 1/4 cup extra-virgin olive oil
- Finely chopped fresh parsley , for garnish
- Pita chips, carrot sticks, and sliced cucumber , for serving
- Roast the beet – see note below.
- Once your beet is cooled and peeled, quarter it and place in the bowl of a food processor. Blend until only small bits remain.
- Add remaining ingredients (except the olive oil) and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. (If it’s too thick, add a bit of warm water to loosen.)
- Transfer to a serving bowl and drizzle with a little bit of olive oil and finely chopped fresh parsley. Serve with dippers and enjoy!
How to Roast Beets
- Preheat oven to 400 degrees F with rack in the middle position. Line a rimmed baking sheet with foil.(Cut off most of the leafy tops, if still attached. Wash and scrub the beet thoroughly.)Wrap the beet loosely with foil (no need to dry them first) and transfer them to the baking sheet.Roast until you can easily slide a skewer to the center without any resistance, about 1 hour for medium sized beets.Let cool 15 minutes or so, then trim the stems and root ends. Use a paper towel or food prep gloves to rub off the skins.