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Beet hummus in a bowl garnished with fresh parsley that is set on a plate and surrounded with pita chips.
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5 from 12 votes

Beet Hummus

This roasted beet hummus is pink, delicious, and fun to eat! Pair it with pita chips and veggies for a snack or appetizer! A perfect way to use up beetroot!
Course Appetizer, Dips, Snack
Cuisine Lebanese
Prep Time 10 minutes
Cook Time 0 minutes
Roasting Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 166kcal
Author Yumna Jawad


  • 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


  • 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.


Calories: 166kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 642mg | Potassium: 349mg | Fiber: 7g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg