Roasted Beet Hummus is secretly super easy to make with only canned or dried chickpeas and a few other simple ingredients. This dip is a gorgeous color, and it’s an incredibly healthy snack. Roasting the beets brings out a flavor so irresistible, you’ll be making this weekly—don’t say I didn’t warn you.

Vegan hummus recipe is served in a bowl with crackers or vegetables for a healthy snack.

Roasted Beet Hummus Recipe

Who else eats hummus like it is going out of style?

Most weeks I purchase at least 2 or 3 containers of this tasty dip.

I inevitably end up licking the bottom of the tubs in anticipation of the next grocery store trip!

A few years ago I realized how easy it is to make traditional hummus.

Not only was it incredibly simple to make, but it tasted SO freaking good when it was made from fresh ingredients.

After mastering the art of the classic hummus recipe, I looked for a fun twist. This roasted beet hummus, along with lentil hummus and sweet potato hummus were born!

While I couldn’t possibly choose favorites, I do have to admit—this bright and vibrantly colored roasted beet hummus definitely wins the “Most Beautiful” award!

Olive oil, beets, garlic, chickpeas, tahini paste, and lemon are the ingredients used in Beet Hummus.

Ingredients

The simple ingredients you need to make creamy beet hummus include:

  • Beets. You can either buy the beets with the stems attached or just the beet roots. You’ll need about ½ pound to get 1 ½ cups of beets.
  • Garbanzo Beans. These beans are also known as chickpeas. You can either choose to use canned chickpeas or cook chickpeas from dried beans.
  • Tahini Paste. This is a Mediterranean paste made from ground sesame seeds. You can normally find it in your “ethnic food” section at the grocery store.
  • Olive Oil. A good quality extra virgin olive oil is recommended since a large majority of the hummus flavor will come from it. If you prefer a robust taste, use a more peppery oil. Want a milder hummus? Use a lighter colored and less flavorful oil.
  • Garlic. Fresh garlic cloves are preferred, but garlic powder may also be substituted.
  • Lemon. Freshly squeezed lemon juice adds a subtle acidity that helps to balance out the other flavors. For a fresh kick, include the lemon zest, too.

How Make Roasted Beet Hummus

Below you’ll find the steps to make easy beet hummus at home:

Roast the Beets

Roasting fresh beets in the oven helps to bring out their natural sweetness, thus drastically decreasing their “dirt-like” taste.

While roasting the beets is highly recommended, you can also choose to either boil beets or even use packaged cooked whole beets from your grocery store.

You’ll lose a little bit of that sweetness, but you’ll still get the incredible beet-y flavor without a ton of work!

There are two different ways you can roast beets for this recipe.

My preferred method is to peel and chop them before roasting since it speeds up the hummus-making process just a touch. However, you can also roast whole beets if that is your preferred method.

Start by preheating the oven to 400°F.

Peel the outer skin from beets using a vegetable peeler. Remove the stem end and cut beets into ½- to 1-inch cubes. 

Add beets to a large bowl with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until well coated. Line a large baking sheet with parchment paper or aluminum foil and place the cut beets in a single layer.

Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.

Using the method above not only cooks the beets about 20 minutes faster than cooking them whole, but they also cool down much more quickly.

Blend the Hummus

Once you have the beets roasted and your other ingredients gathered, the rest of the recipe is rather simple.

To make hummus you will need a large food processor or a high-speed blender.

The food processor is recommended since you can easily control the texture of the hummus.

If using a high-speed blender, keep a close eye on the hummus while blending so it does not become too liquid.

Place roasted beets along with the remaining hummus ingredients into a large food processor. Purée for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds. 

If you would like the hummus a little smoother, add additional water or oil.

Note: Be sure to drain the chickpea liquid from the can before adding it to the bowl of a food processor.

Serve It Up

One of the best things about hummus is its versatility.

Add it to a serving bowl and set this delicious beet hummus out as a dip for a party appetizer with some chips, pita chips or pita bread, raw veggies, or crackers.

It also makes a great vegan spread for sandwiches and wraps or as a topping for grain bowls.

Meal Prep and Storage

  • How to Prep-Ahead: You can either roast the beets a day or two early, or make the entire recipe the day before enjoying.
  • How to Store: Hummus will last for up to 1 week when stored in an airtight container in the refrigerator.
  • How to Freeze: You can also freeze hummus by placing it in a freezer-safe container for up to 6-9 months. Smaller containers work best for snacking! If frozen for a very long time, the hummus will lose its taste and texture. To defrost frozen hummus, place it in the refrigerator for up to 24-48 hours in advance so it can thaw slowly and evenly.
A gluten-free cracker is dipped into this creamy, homemade hummus.

Do you need to roast beets to make hummus?

While you can use raw beets, this recipe is best when they’re roasted. Cooking slightly caramelizes the root vegetable and gives it a slight sweetness. It also creates a tender texture that perfectly blends with the chickpeas.

Is beet hummus good for you?

Beet hummus is super good for you! Both beets and chickpeas are densely nutritious foods. Between the protein from the chickpeas and the vitamins and minerals from the beets, this dish packs a healthful punch.

What is beetroot hummus made of?

Beetroot hummus is made from cooked chickpeas, tahini, roasted beets, and seasonings. This delicious dip turns out a beautiful color that is also super good for you. Beet hummus tastes slightly sweet but still savory.

Roasted beet hummus is served in a bowl for dipping vegetables and crackers.

Expert Tips and Tricks

  • Make extra. This recipe is perfect for a double batch, take some to a party!
  • Everyone can enjoy. Serve this vegan beet hummus to all your friends.
  • Serve it up. Sprinkle some roasted garlic or chickpeas or drizzle some olive oil on top of the hummus for an impressive presentation.
  • Start whole. Fresh lemon juice makes all the difference.
  • Don’t skimp. Use a generous amount of tahini for the most flavor.

Other Beautiful Beet Dishes

If you couldn’t tell, I LOVE beets. Try any of these other recipes and fall in love with this beautiful root.

Creamy Beet Soup will knock your socks off.

For breakfast, whip up a Very Berry Beet Smoothie.

And don’t miss this Roasted Beet Salad with Goat CheeseButternut Squash Pizza with Beets, or Twice Roasted Beets with Goat Cheese.

More Homemade Hummus Recipes

Like I mentioned, I’m a fan of hummus. If you want to expand your hummus horizons, try any of these recipes next. They just might become your favorite snacks.

Go for a classic like Homemade Hummus.

Or, change things up with Lentil HummusRoasted Red Pepper HummusPumpkin Hummus, or Roasted Sweet Potato Hummus.

Tap stars to rate!

5 from 3 votes

Roasted Beet Hummus Recipe

Roasted Beet Hummus is secretly super easy to make with only canned or dried chickpeas and a few other simple ingredients. This dip is a gorgeous color, and it's an incredibly healthy snack. Roasting the beets brings out a flavor so irresistible, you'll be making this weekly—don't say I didn't warn you.
Yield 12 servings
Prep 15 minutes
Cook 45 minutes
Total 1 hour

Ingredients 

Roasted Beets

  • ½ lb. beets about 1 ½ cups
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. black pepper

Hummus

  • 1 ½ cups roasted beets from above
  • 15 oz. garbanzo beans canned, rinsed and drained*
  • ¼ cup tahini paste
  • 2 garlic cloves crushed
  • 1 tsp. salt to taste
  • 1 lemon juiced
  • ¼ cup olive oil

Instructions 

For the Roasted Beets:

  • Preheat oven to 400°F.
  • Prep the beets: Using a vegetable peeler, peel the outer skin from beets. Remove the stem end and cut beets into ½ to 1-inch cubes.
    ½ lb. beets
  • Season and bake: Add beets to a large bowl toss with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until well coated.
Line a large baking sheet with parchment paper and place cut beets in a single layer. 
Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
Let beets cool to room temperature before proceeding.
    1 Tbsp. olive oil
  • You can also roast whole beets instead.
    ¼ tsp. black pepper, 1 ½ cups roasted beets, ½ tsp. salt

For the Hummus:

  • Puree the ingredients: Place roasted beets along with the remaining hummus ingredients into a large food processor. Puree for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds. If you would like the hummus a little smoother, add additional water or oil.
    15 oz. garbanzo beans, ¼ cup tahini paste, 2 garlic cloves, 1 tsp. salt, 1 lemon, ¼ cup olive oil
  • Serve beet hummus with lentil chips, vegetables or gluten free pretzels and enjoy!

Tap stars to rate!

5 from 3 votes

Notes

Meal Prep and Storage

  • How to Prep-Ahead: You can either roast the beets a day or two early, or make the entire recipe the day before enjoying.
  • How to Store: Hummus will last for up to 1 week when stored in an airtight container in the refrigerator.
  • How to Freeze: You can also freeze hummus by placing it in a freezer-safe container for up to 6-9 months. Smaller containers work best for snacking! If frozen for a very long time, the hummus will lose its taste and texture. To defrost frozen hummus, place it in the refrigerator for up to 24-48 hours in advance so it can thaw slowly and evenly.

Nutrition

Calories: 157kcal, Carbohydrates: 15g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Sodium: 271mg, Potassium: 255mg, Fiber: 4g, Sugar: 4g, Vitamin A: 21IU, Vitamin C: 7mg, Calcium: 33mg, Iron: 2mg

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

Made this recipe?Leave a comment below!
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