Sweet, earthy roasted beets make this creamy Beet Hummus extra delicious, and give it the prettiest pink colour! Serve this velvety smooth dip with veggies or use it as a spread for sandwiches, burgers, and more. 

Beet hummus in bowl surrounded by crudite and crackers

I don’t know about you, but I never need an excuse to eat hummus. When I first became a vegan, I most definitely ate my weight in hummus. I’ve experimented with adding all sorts of ingredients to hummus, be it roasted bell peppers, copious amounts of roasted garlic, and anything else I could get my hands on, but this beet hummus might just be my absolute favourite!

What Makes This Beet Hummus So Magical

Add the magic of roasted beets to creamy homemade hummus and let me tell you, a star is born.

  • Use it on ALL the things. This beet hummus tastes great on anything, be it a salad, a sandwich, with chips or veggies, or even by itself. (Yes, I’ve been known to eat it with a spoon.)
  • Smooth and velvety. The texture of beet hummus is completely unique—it is so smooth, it’s almost like whipped hummus butter!
  • Beets make it a standout. The beets add a subtle sweet earthiness to the flavour, and a shockingly bright colour that makes this dip an instant hit at any party. 
Overhead view of ingredients for beet hummus

Notes on Ingredients

You’ll need all the usual hummus ingredients, plus those beautiful beets! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Roasted beet – You can roast the beets yourself or buy them if your grocery store sells them. (They can sometimes be found in the produce section near the salad ingredients.)
  • Chickpeas – Canned chickpeas work well, or you can cook dried chickpeas for this recipe.
  • Lime juice – I use limes because they’re more readily available in Jamaica and it’s what I grew up with, but you can use lemon juice for a more traditional flavour.
  • Olive oil
  • Tahini – Homemade tahini is my favourite, but store-bought is just fine!
  • Sea salt
  • Ground black pepper
  • Garlic – If you want a more mellow garlic flavour, you can mince the garlic and let it sit in the lime juice for 5 minutes. The acid in the juice cuts the raw bite.

How to Make Beet Hummus

Once the beets are roasted, this recipe takes just 5 minutes to make!

Overhead view of roasted beets and chickpeas in food processor bowl
Pulse beets and chickpeas.
Overhead view of tahini added to food processor with pulsed beets and chickpeas
Add remaining ingredients.
Overhead view of beet hummus in food processor
Blend.
  • Process the beets and chickpeas. Add the roasted beets and chickpeas to the food processor and pulse for 15 seconds.
  • Add the rest of the ingredients. Place everything else in the food processor and process until smooth and combined.
  • Finish. Season to taste, then serve.

Tips for Success

Here are a few additional pointers for this beet hummus recipe!

  • Chill if needed. If your beets are still warm or if your food processor has to run a while, the hummus might be slightly warm. In that case, pop it in the fridge before serving to chill it.
  • Reserve some diced beets for garnish. If you’re making this for a party, you can serve it in a bowl with a generous drizzle of olive oil and some diced beets piled in the centre. 
  • Or garnish with crunchy chickpeas. As an alternative to the beets, if you want a topping that adds a crispy texture, try roasted chickpeas. Toasted pine nuts or walnuts would be great options for garnish too!
Wooden board with bowl of beet hummus, crackers, and raw vegetables

What to Serve With Beet Hummus

My homemade pita chips are always a hit at a party, but fresh pita bread, gluten-free naan, crackers, or fresh veggies are excellent pairings too. You can spread the hummus onto falafel burgers or sandwiches, or make it part of a mezze platter with olives and baba ghanoush.

How to Store

Store your beet hummus covered in a bowl or in an airtight container for up to a week. I do not recommend freezing this recipe.

Celery scooping beet hummus from bowl

More Vegan Beet Recipes to Try

Enjoy friends! If you make this beet hummus recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Bowl of beet hummus on platter with crudite and crackers

Beet Hummus

Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Roasted beets make this creamy Beet Hummus extra delicious—and give it the prettiest pink colour. It's easy to make and always a hit!
5 (from 2 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 medium roasted beet, chopped
  • 2 cups cooked and drained chickpeas, 330g
  • 1 tablespoon lime juice, 15mL
  • 3 tablespoons olive oil, 45mL
  • 2 tablespoons tahini, 30g
  • 1/2 teaspoon sea salt, 3g
  • 1/4 teaspoon ground black pepper, 0.5g
  • 2 cloves garlic

Instructions 

Beet Hummus

  • Blend the beets and chickpeas together in a food processor until slightly combined, about 15 seconds.
  • Add the rest of the ingredients in and blend until all the ingredients are incorporated and smooth, about 30 seconds to 1 minute or longer depending on your food processor. Taste and adjust any ingredients based on your taste. Enjoy!

Notes

Store your beet hummus covered in a bowl or in an airtight container for up to a week. I do not recommend freezing this recipe.
Calories: 189kcal, Carbohydrates: 18g, Protein: 6g, Fat: 11g, Saturated Fat: 1g, Sodium: 210mg, Potassium: 226mg, Fiber: 5g, Sugar: 4g, Vitamin A: 15IU, Vitamin C: 3mg, Calcium: 38mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Mediterranean, Middle Eastern
Course: Jams, Sauces, Dips & Spreads, Snacks, spreads
Author: Jessica Hylton