Beet Hummus
Updated May 31, 2025
Beet hummus recipe uses a fresh, roasted beet. Made with chickpeas, tahini, lemon juice, fresh garlic, and salt. Just blend everything together and serve.
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My Beet Hummus is So Good!
I might have a hummus obsession. This beet hummus recipe is number 8 in my hummus lineup (you can see all my hummus recipes here), and it’s definitely the most colorful. I roast the beet ahead of time, then just toss everything in the food processor and blend until it’s smooth and bright pink. It’s a little different, but I love it—and it’s my go-to when I’ve got beets I need to use up.
Happy Cooking!
– Yumna
Beet Hummus Ingredients
- Roasted Beet: Use 1 medium beet, roasted and cooled. You can roast it ahead of time or even use store-bought pre-cooked beets to save time.
- Chickpeas: I use canned, rinsed and drained. You can peel them for extra smooth hummus, but I usually don’t bother.
- Lemon Juice: Fresh is best here.
- Tahini: Stick to a good-quality tahini. It makes a big difference in the texture and flavor.
- Garlic: I use 2 cloves, but you can adjust depending on how garlicky you like it.
- Salt: Start with ½ teaspoon, then taste and adjust.
- Ice Cubes: These help whip the hummus into a smoother, creamier texture. Don’t skip them.
- Olive Oil & Parsley (for serving): Optional, but I usually drizzle the oil on top and sprinkle a little parsley before serving.
How to Make Beet Hummus
Beet Hummus Recipe
Ingredients
- 1 medium roasted beet cooled
- 1 15-ounce can chickpeas rinsed and drained
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 garlic cloves
- ½ teaspoon salt
- 2-3 ice cubes
- Extra virgin olive oil for serving
- Fresh parsley for serving
- Arabic style pita chips for serving
Instructions
- Peel the roasted beet and place in the food processor and process to roughly chop the beets.
- Add the chickpeas, lemon juice, tahini, garlic, salt and ice cubes. Blend until the mixture is smooth with a bright pink color, 3- 5 minutes.
- Serve at room temperature or cold with naan or your favorite dippers.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Beet Hummus recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Don’t skip the ice cubes. When you blend ice cubes with the mixture in the food processor, it lightens up the color of the beets and creates an ice-cream-like texture. I learned this trick from my dad, who makes the best hummus.
- Cook your own chickpeas instead of using canned ones. While I love the convenience of making this quick dip with canned chickpeas, cooking dried chickpeas on the stovetop or instant pot creates the best hummus texture.
- Allow the dip to set for the best texture. Leave it in the fridge for at least an hour, and the fat from the tahini will help to solidify the dip and thicken it.
- Peel the chickpeas. If you want a smooth, creamy texture peeling the chickpeas is the best way to get it. It can be a tedious process, but if you soak the chickpeas in a baking soda bath! Soak in warm water and 1.5 teaspoons baking soda. It takes about 5 minutes and creates the best texture!
Serving Ideas
- Arabic Style Pita Bread
- Veggie and Hummus Sandwich
- Pink Hummus Pasta just swap out the plain hummus for this recipe!
- Mediterranean Hummus Bowl
FAQs
When properly stored in an airtight container in the fridge, beet hummus can last up to 5-7 days. Always check for any signs of spoilage before consuming.
Yes, you can freeze it. To do so, place it in an airtight, freezer-safe container, leaving some space at the top as the hummus will expand as it freezes. It can be stored in the freezer for up to 3 months. To thaw, simply place it in the refrigerator overnight. It’s worth noting that the texture might change slightly upon thawing but it will still be delicious.
Yes, you can use canned beets if fresh beets are not available. However, you may need to adjust the taste as canned beets are often preserved with added salt and/or sugar.
If you don’t have tahini on hand, you can use other nut butters like almond or cashew butter as a substitute. Alternatively, you can make your own tahini at home with sesame seeds and oil.
Absolutely! You can certainly use a blender to make beet hummus. Just ensure you blend all the ingredients until you reach a smooth consistency. You may need to pause and scrape down the sides a few times to get all the ingredients well blended.
Comments
Yumna, you are one of my most favorite chefs I follow daily!
As I read your hummus recipe, it sounded like Suzy at the Mediterranean dish. Same way ice cubes too!
I like your take bc you are my style of foodie 🤗❤️🫶🏼