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

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
Nutrition Facts
Beet Hummus Recipe
Amount Per Serving
Calories 191 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 6mg0%
Potassium 61mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Leave a Reply

  • Reply Abby @ The Frosted Vegan February 5, 2014 at 6:06 am

    I’m sooo on board for this V-Day dish, no pink! sparkle! red everything!!!

  • Reply Bev @ Bev Cooks February 5, 2014 at 6:22 am

    Purty purty purty! Now feed me.

  • Reply aida mollenkamp February 5, 2014 at 7:51 am

    So much prettier than plain ol’ hummus!

  • Reply Michelle February 5, 2014 at 7:55 am

    Just wondering how long this will keep in the refrigerator? I am the only person in our house who like hummus and I don’t want to waste it! Great post – thanks!!

    • Reply Adrianna Adarme February 5, 2014 at 8:00 am

      If you cover it the hummus with plastic wrap or a lid, it should keep in the fridge for up to a week. The covering part is important or else it’ll get a little hard on the surface. 🙂

  • Reply [email protected] February 5, 2014 at 8:29 am

    Have to try this one! I love beats.
    Your blog is really inspiring, I love it!

  • Reply Laura (Tutti Dolci) February 5, 2014 at 11:03 am

    Prettiest hummus ever!

  • Reply Kasha @ The FarmGirl Cooks February 5, 2014 at 11:19 am

    We like to offer up samples of veggie-based foods at our farm’s CSA distribution. The summer’s hit was definitely beet hummus. I love the idea of frying the greens!

  • Reply Taylor @ greens & chocolate February 5, 2014 at 11:20 am

    Mmm I am a huge beet fan…this looks delicious!

  • Reply Denisse @ Le Petit Chef February 5, 2014 at 12:06 pm

    Ugh removing garbanzo bean skins is SO tedious! Plus they’re slimy. But it seriously makes all the difference if you want a silky smooth hummus…had to learn that the hard way. Great job on your pretty pink hummus!

  • Reply Chrissy February 5, 2014 at 12:32 pm

    I had beet hummus in Spain and it was amazing! And bravo to you for skinning the beans.

  • Reply cheri February 5, 2014 at 1:52 pm

    I love beets, this sounds delicious!

  • Reply Nicole ~ Cooking for Keeps February 5, 2014 at 4:29 pm

    I’d take this over a pink and red confetti cake any day.

  • Reply Stephanie February 5, 2014 at 8:06 pm

    It’s so pretty! I’m totally down with peeling off the skins.. worth it! I don’t mind the pink and white asplosion that happens each year, it reminds me of how we celebrated v-day in elementary school by gluing pink and white and red EVERYTHING TO EVERYTHING and covering it in glitter. Those desserts are like the food versions of my elementary school valentine cards.

  • Reply giuliana February 5, 2014 at 8:11 pm

    My partner and I watch sobering movies on Valentine’s Day as our tradition. Previous years have included Blue Valentine and 4 Months, 3 Weeks, 4 Days.

  • Reply giuliana February 5, 2014 at 8:12 pm

    We do this to counteract all the valentine saccharin, fyi.

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

    Look at that color! Gorgeous!

    Sounds incredible!

  • 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 francesca February 6, 2014 at 7:19 am

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

  • 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 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 GROCERY LIST XXXII | Wit & Vinegar February 7, 2014 at 8:21 am

    […] turned the beet around and shoved it in some hummus. Sorry. (via A Cozy […]

  • 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 @ 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 15 Healthy Snacks to Get You Through the Day March 21, 2014 at 12:33 pm

    […] Recipe and Photo credit to […]

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    […] started with a recipe from A Cozy Kitchen, but I cut back the oil and made some other tweaks to make it Dietitian-approved. This dip is great […]

  • Reply 20 Valentine's Recipes That Will Make You Swoon February 3, 2015 at 10:05 am

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

    Very tasty recipe and easy to make.

  • Reply Bean-Free Hummus | Gourmet Gwen May 22, 2015 at 1:41 pm

    […] welcome) and came up with a lot of fun and easy alternatives. Try substituting cooked carrot, beet, sweet pea, eggplant, or pumpkin for the chickpeas. The result is yumminess. Below is a recipe for […]

  • 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.