Beet Hummus

5 from 16 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This creamy, earthy, sweet, and savory beet hummus is made with roasted beets and chickpeas. It’s a vibrant addition to any party platter, great for dipping chips or veggies or spreading over sandwiches!

Homemade roasted beet hummus served with carrot and cucumber sticks and pita chips

Why I love this recipe

Beets—or beetroot, as they’re known in some parts of the world—have a distinctive, earthy taste that turns a bit sweet when roasted and caramelized. This flavor blends well with classic hummus’s nutty and tangy flavor, resulting in a creamy and delicious dip. Plus, my roasted beet hummus recipe is simple and quick to make. Once the beets are roasted, blend everything in your food processor. And the vibrant pink color of this hummus will impress all your family and friends.


Ingredients for roasted beet hummus
  • Chickpeas: You can use pre-cooked or canned chickpeas.
  • Roasted beets: I roast mine with extra virgin olive oil and salt.
  • Tahini: Made from ground sesame seeds, tahini is an essential hummus ingredient with a real umami flavor.
  • Lemon juice
  • Garlic
  • Salt

How to make beet hummus

If you’re starting with dry chickpeas, follow my instructions on how to cook them here. To roast the beets, check my detailed post. You will need to cook them in the oven for 45-60 minutes at 400ºF/200ºC.

To make the hummus, place all the ingredients in a blender or a food processor and blend until smooth and creamy. For super fluffy hummus, add an ice cube or two while blending. This may sound odd, but it makes a big difference! Taste test and adjust some of the ingredients if wanted. Add a bit more tahini, lemon juice, a garlic clove or salt, etc. Serve and enjoy!

Steps for blending hummus with beets

What to dip in beet hummus

This recipe is so versatile it can go with anything. It’s great as part of a grazing board or veggie platter. Here are my top choices for what to dip in beet hummus:

  • Bread: pita bread, pretzel sticks, sourdough baguette
  • Crudité: carrot sticks, cucumber slices, celery sticks, bell pepper strips, cherry tomatoes, radish slices, broccoli florets, cauliflower bites
  • Crackers: whole grain crackers, seed crackers, pita chips, etc.
A serving plate with homemade beet hummus topped with mint leaf

Recipe notes

  • Boiled or steamed beets: Instead of roasted beets, you can also use boiled or steamed. To help maintain the color, you can even blanch them once cooked.
  • For super smooth hummus, cook the chickpeas until mushy. You can also boil canned chickpeas for 20-30 minutes with 1/2 tsp of baking soda.
  • For the perfect consistency: add a tablespoon of ice water (or an ice cube) and blend until you reach your desired consistency. Alternatively, use some of the chickpea cooking water (aquafaba).
  • The dip will thicken once refrigerated. When ready to serve, add 1-2 tablespoons of cold water and mix until you get your perfect consistency again.

If you try this roasted beet hummus recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Beet Hummus

5 from 16 votes
By: Samira
This creamy, earthy, sweet, and savory beet hummus is made with roasted beets and chickpeas. It's a vibrant addition to any party platter, great for dipping chips or veggies or spreading over sandwiches!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12


  • 3 roasted beets medium-sized
  • 1.26 lb cooked chickpeas 3 cups; or use 2 cans
  • 1/3 cup lemon juice 1 large lemon
  • 0.42 oz garlic 2 cloves
  • 2 Tbsp tahini


  • Place all the ingredients in a blender and blend until smooth and creamy. Scrape the sides of the bowl and blend again.
    Add a few ice cubes to make it smoother.
  • Taste test and adjust some of the ingredients if desired—add a bit more lemon juice or salt, etc.
    Serve and enjoy!


To store: Place the roasted beet hummus in an airtight container in the refrigerator for 4-5 days. You can also freeze it in a freezer-safe container for up to four months.
Beets: Roast them at home with olive oil at 400ºF/200ºC for about 45-60 minutes. Or use boiled or steamed beets.
To cook dry chickpeas: Soak them in cold water overnight with baking soda. Drain, rinse, and cook until mushy (1.5 to 2 hours). For more details, check cooking chickpeas here!
Sourcing: You can purchase tahini online or in Middle Eastern stores. OR make it at home using white sesame seeds.
Check the blog post for serving suggestions!
Course: Appetizer, Condiment, Side
Cuisine: Mediterranean, Middle Eastern
Freezer friendly: 3-4 Months
Shelf life: 5 Days


Serving: 0.25cup, Calories: 105kcal, Carbohydrates: 16g, Protein: 5g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 20mg, Potassium: 228mg, Fiber: 4g, Sugar: 4g, Vitamin A: 22IU, Vitamin C: 5mg, Calcium: 32mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Bee says:

    5 stars
    The ice cubes

    1. Support @ Alphafoodie says:

      Yes, the ice cubes help make it creamy and fluffy 🙂