This vibrant and colorful Roasted Beet Hummus is easy to make, ultra-creamy, and a healthy appetizer that shines with pita chips, crackers, or fresh vegetables.
Homemade hummus is one of those simple pleasures that tastes better than store-bought. This roasted beet version is not only stunning in color, it has a naturally sweet, earthy flavor and a smooth, creamy texture. It’s a favorite for parties, snack plates, or a vibrant spread on sandwiches and toast. Make a double batch — it disappears fast.
Hummus is versatile, made from whole-food plant ingredients, and in this case, it’s naturally gluten-free, dairy-free, and vegan. It’s a great way to add fiber, plant protein, and bold flavor to your snacks and meals without fuss. Below you’ll find an easy method for roasting beets, a straightforward recipe, and tips for serving, storing, and customizing your hummus.
How to roast beets
Roasting beets deepens their sweetness and intensifies their color, which is exactly what you want for this hummus. Start by trimming the leaves, leaving a short bit of stem to prevent bleeding. Rinse and scrub the beets well to remove dirt. Wrap each beet individually in aluminum foil and roast at 400°F (about 200°C) for up to one hour, depending on size, until tender when pierced with a fork.
When they’re cool enough to handle, run the beets briefly under cold water to loosen the skins, then rub the skins away with a paper towel or your fingers. Be aware: beet juice stains hands and surfaces — gloves or an apron help if you’re worried about color. Roughly chop the beets before adding them to the food processor to make blending easier.
Why roast instead of using raw beets
Roasted beets are sweeter and more mellow than raw ones, which helps the hummus taste balanced and naturally flavorful without excess salt or sugar. Roasting also preserves the vivid color that makes this dish so attractive on a table of appetizers.
Roasted Beet Hummus — Recipe Details
This bright and creamy roasted beet hummus is quick to blend and perfect for entertaining or weekday snacking.
Prep Time: 10 mins (plus roasting time)
Total Time: 10 mins active (plus roasting time)
Servings: 8 (about 1/4 cup per serving)
Ingredients
- 2 small to medium beets, roasted, peeled, and roughly chopped
- 1 15.5 oz can chickpeas, drained and rinsed
- 1/4 cup tahini
- 3–4 cloves garlic, peeled (adjust to taste)
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 2–3 tablespoons olive oil, plus more for drizzling
Instructions
- Preheat oven to 400°F (200°C). Trim beet greens, scrub beets, wrap individually in foil, and roast for about 1 hour or until fork-tender. Allow to cool slightly.
- When cool enough to handle, rinse the beets under cold water and rub off the skins. Roughly chop the beets into pieces.
- Place the chopped beets, drained chickpeas, tahini, garlic, lemon juice, lemon zest, cumin, and salt into a food processor. Puree for 1–2 minutes until smooth, stopping to scrape down the sides as needed.
- With the processor running, slowly stream in the olive oil until the hummus reaches your desired creaminess. Add a tablespoon of water if you prefer a lighter texture. Taste and adjust salt, lemon, or garlic as needed.
- Transfer to a bowl, drizzle with a little olive oil, and optionally sprinkle with fresh herbs, sesame seeds, or a pinch of smoked paprika before serving.
Nutrition (approximate per 1/4 cup)
- Calories: 149 kcal
- Carbohydrates: 16.5 g
- Protein: 4.3 g
- Fat: 8.1 g
- Fiber: 3.3 g
- Sodium: 466.3 mg
Nutrition information is an estimate and should be used as a guideline.
Serving suggestions and tips
- Serve chilled or at room temperature alongside pita chips, sliced cucumbers, bell peppers, carrots, or warm flatbread.
- Use as a spread for sandwiches, wraps, or on avocado toast to add color and flavor.
- If you prefer a milder garlic taste, start with 1 clove and increase after tasting.
Storage
Store hummus in an airtight container in the refrigerator for up to 5 days. The color may deepen slightly over time. For longer storage, freeze in small portions for up to 1 month; thaw in the refrigerator before serving and re-blend briefly to restore creaminess.
Variations
- Make it smoky by adding a pinch of smoked paprika or a small amount of roasted red pepper.
- For a tangier hummus, increase the lemon juice to 4 tablespoons.
- Add fresh herbs like dill or parsley for a bright herbaceous note.
This roasted beet hummus delivers a beautiful color, balanced flavor, and smooth texture — a reliable recipe to brighten a snack table, compliment a meal, or lift your everyday lunches.
