Creamy roasted beet hummus is a bright pink hummus that is a little bit earthy, slightly sweet and delicious. It's the perfect appetizer and a slight twist on traditional hummus that is not only for beet lovers; everyone will love this homemade hummus.
Homemade hummus is always better than the kind you buy in the grocery store, and there are so many ways to make it; savory, spicy, or sweet.
Try our snickerdoodle hummus which is a sweet hummus that tastes great as a fruit dip!
🤍Why you will love this recipe
- It's the perfect healthy snack packed with fiber and nutrients!
- Everyone will love the color of that hot pink hummus
- Roasted beet hummus is easy to make with just a few simple ingredients!
Here is what you will need to make creamy beet hummus
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Chickpeas (garbanzo beans)
- Fresh Beets
- Garlic
- Fresh Lemon Juice
- Tahini
- Olive Oil
- Cold Water
- Ground Cumin
🥄Equipment
Here's how to make this easy beet hummus recipe
Roast the beets until they are fork tender. This can be done a few days before or you can use leftover roasted beets.
If the beets have green tops on them still, trim them off and wash them beets. Wrap them in parchment or foil and roast them in the oven at 400 degrees for 50 minutes.
Allow the beets to cool off. Once they are cool enough to handle, use a paper towel or a knife to remove the skins which should come off very easily. Chop the beets into chunks and set them aside.
Step 1. Chop the garlic
Add the garlic, tahini and lemon juice to the bowl of a food processor and process until smooth and pasty.
Step 3. Add the chickpeas & beets
Add the chickpeas and chopped roasted beets to the food processor and blend.
Step 4. Blend with olive oil
At this point, the mixture will be crumbly, scrape down the sides of the bowl with a spatula and mixture again, and blend again while adding olive oil.
Step 5. Adjust the consistency
Adjust the consistency of the hummus by blending it in cold water. Transfer it to a serving bowl and add a drizzle of olive oil.
Ingredient notes and substitutions
The full list of ingredients to make homemade pink hummus recipe is above. Below are notes about some of the ingredients along with ideas for substitutes.
Chickpeas - both canned or dried (and cooked) chickpeas will work in this hummus recipe. I like to use canned chickpeas for the sake of time since they are already cooked.
Beets - you can use any variety of beets that you like or have on hand such as golden beets, white beets, striped beets, or red beets which is what I used to make this hummus. Try experimenting with different types of beets to see which you like best.
Tahini adds nuttiness to hummus and is a staple in hummus recipes. If you don't have tahini or would like to change up the flavor, try using an equal amount of cashew, almond or peanut butter.
What to serve with roasted beet hummus
Hummus is a favorite snack, and pink beetroot hummus is not only pretty, and its unique flavor also makes it the perfect dip for fresh vegetables such as celery and carrot sticks, and pita bread wedges, pita chips or your favorite crackers.
It also tastes great as a sandwich spread, that color pink will be beautiful on a Mediterranean Vegetable Sandwich or use it to make zucchini roll-ups in place of guacamole, for a pretty holiday appetizer!
How to store beet hummus
This tasty hummus will last in your refrigerator for up to a week in an airtight container, and up to four months in the freezer in a freezer-safe container.
Once the frozen leftover beet hummus has thawed out, stir it up and serve it!
Beet Hummus Variations
Even though this red beet hummus has a bright flavor, here are a few ways to change up the recipe.
Sweet and spicy beetroot hummus. Add a ½ to 1 teaspoon of cayenne pepper to contrast the sweetness of the beets for a sweet and spicy hummus.
Beet hummus with herbs. Add a few tablespoons of chopped fresh herbs such as basil, mint, tarragon or parsley and a ¼ teaspoon of lemon zest to the hummus for a fresh vibrant flavor.
Greek beetroot hummus - Add ¼ cup of feta cheese crumbles to your hummus.
Time Saving Tip
- Save time and use canned beets or leftover pre-cooked beets to make this homemade hummus recipe.
Hummus can become thick in the refrigerator. Most times, you will need is a touch of water to thin it out. Gradually stir cold water (by teaspoon) into the hummus to thin it out to a consistency you like before serving it.
Tahini adds a tangy flavor and creamy texture to hummus. Some love the flavor and some people don't. If you don't care for the taste of hummus, you can leave it out or use nut butter in its place. Substitutions are mentioned above.
Some claim that peeling the chickpeas will make a creamier hummus. I've tried making hummus both ways; removing chickpea skins and not removing them. We did not notice much of a difference in the texture of the hummus to make it worth the time to peel each chickpea.
It is not recommended to make hummus with uncooked beets. The flavor of raw beets is more earthy and the texture is too coarse and they will not blend as easily as roasted beets.
Have you tried these amazing hummus recipes?
- Classic Hummus
- Sun-Dried Tomato and Basil Hummus
- Sweet Potato Hummus
- Snickerdoodle Hummus
- Pumpkin Pie Hummus
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📖 Recipe
Click on serving size to scale this recipe
Equipment
Ingredients
- 2 cups chickpeas
- 2 Beets Medium sized, about ¾ cup cooked and chopped
- 2 cloves garlic
- ¼ cup olive oil
- 3 tablespoons lemon juice freshly squeezed
- ⅛ cup tahini sauce
- ¼ cup filtered water
- ½ teaspoon ground cumin - optional
Instructions
- Preheat oven to 375.
- While the oven is heating, wrap 2 Beets in parchment paper, place them in a pan an roast them for 30 to 40 minutes until they become soft.
- Remove the beets from the oven open up the parchment and allow them to cool until they are cool enough to touch.
- While the beets are cooling off, place 2 cloves garlic, 3 tablespoons lemon juice, ⅛ cup tahini sauce into a food processor and process until the mixture is the texture of paste.
- Once the beets have cooled off, use a knife to remove the skin and roughly chop them.
- Add the chopped beets and the 2 cups chickpeas to the food procesor with the tahin, lemon juice and garlic mixture.
- Scrape down the sides of the bowl of the food processor, place the top on and process once more while pouring in ¼ cup olive oil through the feed tube.
- Adjust the consistancy of the hummus with water into a creamy texture, you may not need to use the entire ¼ cup.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out more of our healthy appetizer and snack recipes here!
Donny says
So gorgeous and easy! I love having this around to snack on.