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Overhead photo of a bowl of beet hummus surrounded by various veggies for dipping.
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4.39 from 13 votes

Beet Hummus

This bright and creamy beet hummus is made with roasted beet, chickpeas, tahini, garlic and lemon. It's subtly sweet, full of flavor and super easy to whip up. Serve it as a healthy appetizer or snack with veggies, crackers or pita or use it as a sandwich spread.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: beet hummus
Servings: 8


  • 1 medium-large beet
  • 1 15 ounce can chickpeas
  • 3 Tablespoons lemon juice
  • 2 Tablespoons tahini
  • 2 Tablespoons extra virgin olive oil
  • 1 clove garlic minced
  • ½ teaspoon sea salt


  • Preheat oven to 400°F. Wash beet and wrap in aluminum foil. Place on a baking sheet and roast in the oven until cooked through and fork-tender, approximately 75-90 minutes, but timing will depend on the size of your beet.
    A beet freshly roasted in tin foil.
  • Remove beet from the oven, let cool for 10 minutes and then peel. If needed, you can run the beet under cold water.
  • In a food processor add chickpeas, roasted beet, lemon juice, tahini, olive oil, garlic and sea salt.
    A food processor with ingredients for beet hummus.
  • Blend until smooth. Transfer to a serving dish and serve with pita chips, carrots, and cucumbers (or any other veggie/chip of choice).
    A food processor with freshly made beet hummus.


  • Want to boil your beet? Scrub off the dirt and trim the leaves of your beet, leaving about 2 inches of the stem. Place cleaned beet in a large pot and fill with water so that your beet is covered with at least 1-2 inches. Bring water to a boil then reduce to a simmer and cook beet until fork-tender, approximately 30-45 minutes. Timing will depend on the size of your beet. Cool beet by running it under cold water or transfer it to an ice bath to stop the cooking. Once cool enough to handle, peel your beet and use as directed above.
  • Want super creamy hummus? Place 1 can of drained chickpeas and 1/2 teaspoon baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat. Boil chickpeas, reducing heat if necessary to prevent the saucepan from overflowing, for about 20 minutes, or until the chickpeas have expanded and the skins are falling off. You want the chickpeas soft, but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas in a colander and run cool water over them. Set aside and then follow the instructions as directed above!
  • Cold water: This is optional, but if your hummus is too thick and not smoothing out, just add in some cold water, 1 Tablespoon at a time. Using ice cold water results in light and fluffy hummus.


Serving: 1/8 of recipe | Calories: 126kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 335mg | Potassium: 145mg | Fiber: 4g