Beet Hummus



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This Beet Hummus recipe results in a bright pink, creamy twist on the classic dip using roasted beets. This recipe calls for canned garbanzo beans, making this an appetizer you can make with minimal ingredients and is super easy. Eat it with slices of warm pita or crudite.

Beet Hummus in a bowl with pita.

If you thought I used food coloring in this creation…girl you’ve lost your mind. I would NEVER!

This hummus is all about beets. It gives this beautiful hummus a gorgeous color and a delicious earthy flavor. Serve it with lamb kofta, grilled mediterranean chicken or spread it on some grilled veggie sandwiches.

Ingredients You’ll Need for Beet Hummus

Garbanzo beans, cumin, tahini, beets, lemon, olive oil and salt on a counter top.
  1. Beets – Earthy red beets are perfect for this recipe.
  2. Garlic cloves – Only a few!
  3. Chickpeas – I’m using canned chickpeas for minimal cooking time but if you want you can also cook them from scratch. I like making my Instant Pot Hummus for that.
  4. Tahini – Grounded sesame paste gives this its essential hummus flavor.
  5. Olive oil – You want to use a good-quality extra virgin olive oil for this.
Beet Hummus in food processor.

How to Make Beet Hummus:

  1. Roast the beet. Place the beet in a baking dish, add a little water, and cover with foil. Roast in the oven until the beet is fork tender.
  2. Peel the Garbanzo Beans. This is totally optional but if you want the most smooth hummus you need to peel the skin off the chickpeas. It’s a good thing to do while watching tv while the beet is roasting!
  3. Cube up the beet. Once the beet is roasted and cooled, cube it up so it blends easier.
  4. Make the hummus. Add the beet along with the rest of the hummus ingredients to a food processor and blend until smooth, adding beet juice as needed.
Beet Hummus in bowl.

Recipe Tip

Peeling the garbanzo beans. This is absolutely an extra step. And you don’t have to do it. But I find that it results in the smoothest most delicious hummus.

Cooking dried garbanzo beans. You can absolutely use dried garbanzo beans. You’ll want to soak them overnight, cook them in water until very softened (you can add a pinch of baking soda to speed up the process). And then proceed with this recipe.

Recipe FAQs

What should I serve with beet hummus?

Pita chips, soft pita, chips, crackers or cut up crudité like carrots or celery sticks.

How long will this beet hummus last?

Store this beet hummus in an air-tight container in the fridge and it will last up to 7 days.

Beet Hummus in bowl.

What to Serve with Beet Hummus

If you tried this Beet Hummus Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 3 votes

Beet Hummus

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4
This Beet Hummus recipe results in a bright pink, creamy twist on the classic dip using roasted beets. Eat it with slices of warm pita or crudite.


  • 1 food processor or high-powered blender


  • 1 medium-sized beet
  • 1/4 cup water
  • 1 (15-ounce) can can garbanzo beans, drained and outer skin remove (last part is optional)
  • 1 garlic cloves, peeled
  • 3 tablespoons tahini paste
  • Juice from 1 lemon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup extra-virgin olive oil
  • Salt to taste


To Roast the Beets:

  • Preheat the oven to 400 degrees F. Slice off the beet greens and set aside. To a small baking dish, add the beet, along with the 1/4 cup water.
  • Cover the baking dish with foil and transfer to the oven to roast for 45 minutes, until the beet is tender when poked with a fork.
  • Transfer the beet to a cutting board to cool; and being sure to reserve the beet juice for later use. Slice off the tops of the beet, peel it and then cube it up.

To Make the Beet Hummus:

  • To the jar of a blender or food processor, add the cubed beet, garbanzo beans, garlic cloves, tahini paste, lemon juice and olive oil. Blend until smooth.
  • You may need to add a splash or two of water to get it to your desired consistency. Give it a taste test and salt to taste (I added about 1 1/2 teaspoons of salt). Transfer the hummus to a serving bowl.
  • I also love this hummus topped with a drizzle of olive oil and served with warm slices of pita.


Calories: 191kcal | Carbohydrates: 3g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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

Additional Info

Course: Appetizer
Cuisine: Middle Eastern
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. 5 stars
    Just made this and so glad I did! That pink color makes me so happy and the hummus was super smooth and tasty. I was hesitant adding the cumin and coriander, since I hadn’t ever used those in hummus before, but they were perfect!

  2. LOVED this recipe 🙂 Only thing I would change next time is use a little less cumin, maybe 1/2 teaspoon. Definitely take the time to skin the beans.

  3. I’m not a huge fan of dying everything pink or red during February either. This look beautiful and natural! Yum!