Roasted Beet Hummus Recipe: Creamy Vibrant Dip

This vibrant roasted beet hummus is brilliantly colored, creamy, and simple to prepare. It’s a healthy, plant-based appetizer that pairs beautifully with pita chips, fresh vegetables, or as a spread on sandwiches and toast.

Making hummus from scratch lets you control the ingredients and flavor, and roasted beets add a natural sweetness and stunning ruby color. This recipe takes minimal hands-on time: the longest step is roasting the beets. Once they’re tender and roasted, a quick whirl in the food processor yields a silky, eye-catching hummus that makes a memorable appetizer or everyday snack.

How to roast beets

Roasting concentrates the beet’s natural sugars and deepens the color. Trim the greens leaving a little stem, scrub the beets clean, wrap each beet in foil, and roast at 400°F (200°C) for about an hour or until a knife slides in easily. When cool enough to handle, rub or peel the skins off under running water—using a paper towel or gloves can help prevent staining fingertips. Roughly chop the roasted beets before adding them to your food processor.

Roasted Beet Hummus – Quick Overview

This recipe is naturally gluten-free, dairy-free, and vegan, making it suitable for most diets. The combination of chickpeas, tahini, lemon, and roasted beets creates a hummus that’s both nutritious and flavorful. It’s an easy way to add color and nutrients to a snack platter or to brighten up a lunchbox or picnic.

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 to 4 cloves garlic, peeled
• 3 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1/2 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 2 to 3 tablespoons olive oil, plus extra for drizzling

Instructions

1. Preheat the oven to 400°F (200°C). Prepare the beets by trimming the greens, scrubbing them clean, and wrapping each beet individually in foil. Roast for about 60 minutes, or until tender when pierced with a knife.
2. When the beets are cool enough to handle, run them under cold water to loosen the skins and peel them. Roughly chop and set aside.
3. In a food processor, combine the roasted beets, chickpeas, tahini, garlic, lemon juice, lemon zest, cumin, and salt. Process for 1–2 minutes until the mixture is smooth, scraping down the sides as needed.
4. With the processor running, slowly drizzle in the olive oil and continue processing until the hummus reaches your desired creaminess. Add additional oil or a splash of water if you prefer a thinner texture. Taste and adjust salt, lemon, or garlic to suit your preference.
5. Transfer the hummus to a serving bowl, drizzle with olive oil if desired, and serve with pita chips, fresh vegetables, or use as a colorful sandwich spread.

Storage & Tips

• Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
• Freeze portions in a freezer-safe container for up to 1 month; thaw overnight in the refrigerator and stir before serving.
• If you prefer a milder garlic flavor, reduce the cloves to 1–2 or roast the garlic alongside the beets for a softer, sweeter garlic note.
• To adjust consistency, add more olive oil or a tablespoon of water while blending.

Variations and Serving Ideas

Experiment with extra flavors such as smoked paprika, a touch of cayenne, or fresh herbs like parsley or dill for a brighter finish. This hummus pairs well with warm pita, crisp vegetables, grain bowls, or as a spread for wraps and sandwiches. It also makes an attractive addition to a party platter because of its vivid color and crowd-pleasing flavor.

Nutrition (per 1/4 cup)

Serving: 1/4 cup | Calories: 149 kcal | Carbohydrates: 16.5 g | Protein: 4.3 g | Fat: 8.1 g | Saturated Fat: 1.1 g | Sodium: 466.3 mg | Fiber: 3.3 g | Sugar: 1.6 g

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