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January 12, 2024

Beet Hummus

This jewel-hued roasted beet hummus is an instant mood booster. Serve it with raw or roasted veg, some pita for dipping or alongside meat from the grill, it’s versatile, delicious, and a real stunner!

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homemade beet hummus in a serving bowl surrounded by crackers, celery and carrots for dipping
Photography by Gayle McLeod

Add Some Color To The Table With Beet And Chickpea Hummus

Beet hummus is a feast for the eyes, and tasty too! Roasted beets turn regular hummus a deep fuschia, and add their signature earthy flavor. Serve it alongside Chicken Shawarma or Beef Kebabs and a Mediterranean Wedge salad. If you’re simply serving this as a dip, it’s great with Roasted Cauliflower, Roasted Broccoli, and Roasted Carrots. Because we love beets, raw and roasted, our Grated Beet Salad is another favorite way to eat this beautiful veggie!

chickpeas, beets, tahini, olive oil, lemon zest & juice, red wine vinegar, spices, crackers & vegetables in prep bowls

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Ingredients You’ll Need To Make Roasted Beet Hummus

  • Canned chickpeas – One of the indisputable Pantry Essentials in The Modern Proper kitchen.

  • Roasted beets – Read all about How to Roast Beets, and then cook up a batch to use for this hummus!

  • Tahini – From simple Tahini Sauce to Green Goddess Dressing, tahini is our sesame seed bestie that makes everything taste earthy and delicious.

  • Two lemons – We’re using the juice for an acidic kiss, and the zest to really amp up the citrus notes for this lemon beet hummus.

  • Garlic

  • Red wine vinegar + extra-virgin olive oil

  • Red pepper flakes

  • Fresh parsley

chickpeas, beets, tahini, olive oil, lemon zest & juice, red wine vinegar & spices in a blender to make beet hummus
smooth and creamy homemade beet hummus in a high speed blender

How to Make Beet Hummus

  1. Whizz. Add chickpeas, ¼ cup of the reserved chickpea liquid, beets, tahini, olive oil, lemon zest and juice, garlic, red wine vinegar, salt and red pepper flakes to a high speed blender or food processor. Blend on low until roughly combined, then slowly increase the speed to high. We’re looking for a smooth, evenly textured consistency. If it’s too thick, you can add more of the chickpea liquid to thin it.

  2. Style + Serve. Add the hummus to a shallow bowl, then spread out using the back of a spoon. Drizzle with the olive oil and sprinkle with the parsley. Serve with crackers, pita, and/or vegetables.

beet hummus in a bowl made with chickpeas, beets, tahini, olive oil, lemon zest & juice, red wine vinegar & spices
homemade beet hummus in a serving bowl surrounded by crackers and raw vegetables for dipping

How to Store Beet Hummus + Tips

  • If your hummus tastes “flat” it’s probably lacking salt. Don’t be afraid to salt it up!

  • Don’t have a high-speed blender? You can always make this in a food processor, but the texture might be a little grainier than when made in a blender. Still tastes great!

  • When you’re blending dips and liquids, they will sound different when they’re fully incorporated. Next time you’re blending, listen for this subtle change!

  • Save the extra liquid from the chickpea can. It’s called aquafaba, and can be used for a number of cooking tasks, including vegan baking!

  • Store beet hummus in an airtight container in the fridge for 4-5 days.

  • Can beet hummus be frozen? Totally! You can freeze beet hummus for up to three months.

homemade beet hummus in a serving bowl surrounded by crackers and raw vegetables for dipping

More Great Dips From The Modern Proper

The Hummus Among Us

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Beet Hummus

  • Serves: 6
  • Prep Time:  45 min
  • Cook Time:  5 min
  • Calories: 324

Ingredients

  • 1 (13.5-ounce) can chickpeas, drained and liquid reserved
  • 1 cup roasted beets, roughly chopped
  • ⅔ cup tahini
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 2 teaspoons lemon zest
  • ⅓ cup fresh lemon juice (from 2 lemons)
  • 3 garlic cloves, smashed
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon red pepper flakes
  • Fresh flat leaf parsley, chopped, for garnish
  • Crackers, for serving (optional)
  • Pita bread, for serving (optional)
  • Carrot, celery, and/or cucumber, cut into 2-inch pieces, for serving (optional)

Method

  1. Add chickpeas, ¼ cup of the reserved chickpea liquid, beets, tahini, olive oil, lemon zest and juice, garlic, red wine vinegar, salt and red pepper flakes to a high speed blender or food processor. Blend on low until roughly combined, then slowly increase the speed to high. Blend on high, using a tamper as needed, for 3 minutes, or until smooth and creamy. If the hummus seems dry, add more reserved chickpea liquid 1 tablespoon at a time. Taste and season with salt.

  2. To serve, add the hummus to a shallow bowl, then spread out using the back of a spoon. Drizzle with the olive oil and sprinkle with the parsley. Serve with crackers, pita, and/or vegetables.

  3. Store in an airtight container in the refrigerator for 4-5 days.

Nutrition Info

  • Per Serving
  • Amount
  • Calories324
  • Protein9 g
  • Carbohydrates20 g
  • Total Fat25 g
  • Dietary Fiber6 g
  • Cholesterol0 mg
  • sodium299 mg
  • Total Sugars2 g

Beet Hummus

Questions & Reviews

Join the discussion below.

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  • Caitlin

    Any ideas for substitutes for tahini? I am in kiddo lunch mode and we aren't allowed to send things with any nuts or seeds! Thanks in advance :)

    I've never made a hummus without tahini. Not sure what a good substitute would be.

  • Isabel Sparks

    Absolutely delicious recipe. Red wine vinegar could easily be substituted for balsamic and lemon subbed for lime. Genuinely so fabulous when served spread over a piece of bread topped with various salads and fresh vegetables! Sort of as a beetroot bruschetta. I loved this recipe!

    Thanks Isabel, so happy you loved it!

  • Jenn D

    What a delicious stunning appetizer. I bought pre-cooked beets and was able to whip this up in under 10 minutes.

    Thank you Jenn!