Beet Hummus


Beet Hummus is a bright pink twist on the classic dip using roasted beets. I take it one step further by frying up the beet greens to add a nice crunch as a topping.

Beet Hummus with Crispy Beet Greens //

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. I loooove it. I’d normally never add ground cumin or coriander to hummus (I like my hummus pretty simple), but I think with the beet those spices work really well.

I was wavering as to what to garnish the beets with and decided to quickly pan fry the beet greens to add a bit of crunch, especially since I was planning on eating it with slightly baked pita.

The last step is totally optional–no need to fry up beet greens if you don’t want to, though I do love the idea of utilizing every part.

Beet Hummus with Crispy Beet Greens // www.acozykitchen.comWhat to Eat with Beet Hummus:

  • Pita Bread. Super easy, just cut it up into wedges and warm it up slightly so it doesn’t seem dry.
  • Pita Chips. If you want something a little crunchier, go for the pita chips.
  • Vegetables. The beet flavor also pairs well with carrot and celery sticks.

Beet Hummus with Crispy Beet Greens //

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.
  5. Fry up the beet greens. Another optional thing, but I think it gives a nice crunch that’s needed on hummus! Just heat up some olive oil in a pan and fry up the trimmed beet greens then transfer to a paper towel lined plate. Once they’re cool, break them up and use them to top the hummus.

Beet Hummus with Crispy Beet Greens //


Beet Hummus Recipe

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serving Size: 4
Calories: 191kcal
Beet Hummus is a bright pink twist on the classic dip using roasted beets. I take it one step further by frying up the beet greens to add a nice crunch as a topping.


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


  • 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 the jar of a blender or food processor, add the cubed beet, garbanzo beans, garlic cloves, tahini paste, lemon juice, lemon zest, ground cumin, ground coriander, olive oil and a splash of beet juice. Blend until smooth. You may need to add a splash or two of beet 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.
  • To make the crispy beet green garnish, heat a tablespoon of olive oil in a sauté pan. As the oil is heating up slice your beet greens, discarding the stem. Transfer to a paper towel to drain. Immediately sprinkle with a pinch of ground coriander, ground cumin and salt. Repeat until the remaining beet greens are pan fried. Note: you don't need to do a lot. I did about 3 hand torn pieces.
  • Break up the fried beet greens into shards and garnish the hummus with them. Or not. I also love this hummus topped with a drizzle of olive oil and a few sprinkles of sumac.
CuisineMiddle Eastern
Keywordbeet, hummus
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
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Recipe Rating

  • Reply kaity July 1, 2015 at 11:58 am

    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.

  • Reply Shweta Gupta May 19, 2015 at 6:01 am

    Very tasty recipe and easy to make.

  • Reply Laura @ Laura's Culinary Adventures February 11, 2014 at 12:35 pm

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

  • Reply Rachel February 10, 2014 at 11:08 am

    I just made this and, holy smokes, it is amazing. I could eat it by the spoonful! Thanks for a great recipe.

  • Reply Laura (Blogging Over Thyme) February 6, 2014 at 7:16 pm

    You’re awesome!!! I agree–people need to chill on the food coloring (it scares me). But this hummus pretty much wins over all the red velvet cakes in the world.

  • Reply sandra February 6, 2014 at 12:41 pm

    what a great idea. beets are very sweet so must this be as well. it sounds divine. and oh so pink!

  • Reply francesca February 6, 2014 at 7:19 am

    Love this a lot. Plus I can trick him into eat beets.

  • Reply Michelle February 5, 2014 at 11:43 pm

    I’m not a big v-day fan either, but I would totally serve this on that day just to be obnoxious. That’s true love.

  • Reply Tieghan February 5, 2014 at 9:14 pm

    Look at that color! Gorgeous!

    Sounds incredible!

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