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5 from 3 votes

Beet Hummus Recipe

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.
Prep Time15 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer
Cuisine: Middle Eastern
Keyword: beet, hummus
Servings: 4
Calories: 191kcal
Cost: $5


  • 1 medium-sized beet
  • 1/4 cup water
  • 1 15-ounce 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