Delish Beet Hummus Recipe

This beet hummus is like regular hummus but with a wild pink twist and a little earthy-sweet magic. It’s creamy from tahini and olive oil, bright with lemon, and that color… I swear it makes even sad celery sticks look like they’ve got their life together. It’s a ten-minute blender situation if you use pre-cooked beets, or a cozy weekend project if you roast your own. Either way, it’s a bowl of “I made something gorgeous” without needing a culinary degree.

My husband calls this “princess hummus” and, look, he’s not wrong. Our kid will actually eat raw veggies if the dip is pink, so it’s on repeat over here. I started making it for a potluck and now it just keeps showing up—picnics, Tuesday lunches, snack boards when people pop by and I pretend I had a plan. We scoop it on warm pita, smear it under eggs in the morning, and sometimes I’m not above eating it straight from the fridge with a spoon while the pasta water boils. No regrets.

How to Make It

Okay, here’s the scoop. If you’ve got a pack of pre-cooked beets, you’re basically 10 minutes away from dip celebrity. If you’re roasting your own, wrap a medium beet in foil and roast at 400°F until a fork slides in easy (45–60 minutes), peel when cool, and now you’re set.

In the blender or food processor, I “fluff” the tahini with lemon juice first—30 seconds until it looks lighter and a little thick, like it’s waking up. Toss in a small garlic clove (or two if you like it punchy), 1/2 teaspoon cumin, and a good pinch of salt. Then chickpeas: one 15-ounce can, drained—but save the liquid (aquafaba). It’s the secret for silky texture.

Add your cooked beet (about 1 cup chopped), a drizzle of olive oil (2–3 tablespoons), and start blending. Thin it with 2–4 tablespoons of the aquafaba or cold water until it goes glossy and smooth. Taste. Add more salt, more lemon, a tiny swirl of honey or maple if your beets are extra earthy and you want balance. Chill it for 20 minutes if you can stand it—flavors settle in and it spreads like a dream.

This makes about 2 to 2 1/2 cups, perfect for a party or for you and your fridge to be best friends all week.

✔Ingredient Notes

– Beets: Cooked beets bring the color and that sweet-earthy vibe. If they taste too earthy, a teaspoon of lemon or honey flattens the edge.
– Chickpeas: Canned is totally fine. Save the liquid (aquafaba) to thin and smooth the hummus like magic.
– Tahini: Make sure it’s smooth and not bitter. Whip it with lemon first—it’s the trick that makes it fluffy.
– Lemon: Brightens everything. Start with 3 tablespoons, add more if your beets are super sweet.
– Garlic: One small clove is plenty. Two if you’re brave. Raw garlic gets louder overnight.
– Olive oil: Adds body and flavor. If you skip it, add a splash more aquafaba and a spoon of yogurt for creaminess.
– Cumin: Warmth without shouting. Optional but lovely.
– Salt: Don’t be shy. Pink hummus deserves bold flavor.

✔Recipe Steps

1. Roast beet at 400°F wrapped in foil until tender (45–60 minutes), then peel; or use 1 cup pre-cooked beets.
2. Drain chickpeas and reserve 1/4 cup aquafaba.
3. Blend tahini (1/3 cup) and lemon juice (3 tablespoons) for 30 seconds to whip.
4. Add garlic, cumin, and salt; blend to combine.
5. Add chickpeas, chopped beet, and olive oil; blend, thinning with aquafaba or cold water until silky.
6. Taste, adjust lemon and salt, chill 20 minutes, and garnish to serve.

What to Serve It With

– Warm pita wedges or naan, obviously.
– Crunchy veg: cukes, carrots, snap peas, radishes—the whole rainbow.
– Toast with a fried egg and chili crunch. Breakfast of champions.
– Grain bowls with roasted veg and feta.
– As a pink schmear under grilled salmon or chicken (trust me).

✔Tips & Mistakes

– Whip the tahini and lemon first—this is the secret to cloud-level creaminess.
– If it tastes “beet-y,” add a squeeze more lemon and a tiny drizzle of honey or maple to balance.
– Use cold water or aquafaba to thin; it helps emulsify and go glossy.
– Don’t overdo the garlic. Raw garlic blooms overnight and can hijack the whole bowl.
– Blend longer than you think—full minute or two. Gritty hummus is just hummus that needed more time.
– If you want extra smooth, pinch off chickpea skins. Tedious, yes. Worth it for party hummus.

✔Storage Tips

Pop leftovers in an airtight container and stash in the fridge for up to 5 days. It tastes amazing cold—like, grab-a-spoon level good. For breakfast, smear on toast with a little feta and you’re winning. You can freeze it up to 2 months; thaw in the fridge and give it a stir plus a fresh squeeze of lemon to wake it up.

✔Variations and Substitutions

– Golden beet hummus: same recipe, sunny color and milder sweetness.
– Spicy: add 1–2 teaspoons harissa or a pinch of cayenne.
– Extra creamy: blend in 2 tablespoons Greek yogurt.
– No tahini: use 2 tablespoons almond or sunflower seed butter + extra lemon.
– Roasted garlic: swap the raw clove for 2–3 roasted cloves—so mellow and cozy.
– Herb bomb: fold in chopped dill or parsley at the end.
– Touch of sweet: 1 teaspoon honey or maple if you want more balance (honey ↔ sugar both work in a pinch).
– Umami twist: a tiny splash of soy sauce for depth (tamari ↔ soy sauce if you’re gluten-free).

Frequently Asked Questions

Delish Beet Hummus Recipe

Vibrant, creamy beet hummus blended with chickpeas, tahini, lemon, and garlic. Naturally vegan, perfect for snacking or entertaining, and ready in about an hour.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 beet red beet roasted and peeled
• ▢ 1.5 cup cooked chickpeas drained and rinsed
• ▢ 0.25 cup tahini
• ▢ 0.25 cup fresh lemon juice
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 1 clove garlic roughly chopped
• ▢ 0.75 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon ground cumin
• ▢ 0.25 teaspoon black pepper
• ▢ 2 tablespoon cold water as needed to thin
• ▢ 1 tablespoon extra-virgin olive oil for serving (optional)
• ▢ 0.5 teaspoon sesame seeds for serving (optional)
• ▢ 1 tablespoon chopped fresh parsley for serving (optional)

Instructions

Preparation Steps

• Preheat oven to 400°F. Wrap beets tightly in foil, place on a small baking sheet, and roast until fork-tender, 45 to 60 minutes depending on size.
• Let beets cool until comfortable to handle, then rub off skins with a paper towel and roughly chop.
• Add chickpeas, tahini, lemon juice, garlic, cumin, salt, and black pepper to a food processor. Pulse to combine.
• Add chopped roasted beets. With the motor running, stream in olive oil, then blend until very smooth, adding cold water as needed to reach a creamy, scoopable consistency.
• Taste and adjust seasoning with more salt, lemon, or cumin as desired.
• Transfer to a bowl. Swirl the top and finish with a drizzle of olive oil, sesame seeds, and parsley if using. Serve with pita, crackers, or veggies.

Notes

Short on time? Use pre-cooked refrigerated beets and skip roasting. For a lighter dip, replace some tahini with extra lemon juice and water. Hummus thickens in the fridge; stir in a splash of water before serving if needed.