Introducing my Beetroot Hummus — one of the most striking dips you’ll make. With about 10 minutes of active prep, the result is a creamy, vividly colored hummus that’s memorable and versatile.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Beetroot Hummus
- Substitutions
- Variations
- How to make Beetroot Hummus
- What to serve with Beetroot Hummus
- Leftovers
- Recipe FAQs
- More Beetroot recipes
- You might also like
- Rate it…
- Beetroot Hummus Recipe
Why this recipe works
This beetroot hummus is simple, fast, and delicious. The roasted beet adds natural sweetness, brilliant color and a silky texture that lifts classic hummus. It’s ideal for dipping vegetables and crackers, spreading on sandwiches, or serving with warm pita.
Nutrition-wise, you get the familiar benefits of hummus—fiber and plant protein from chickpeas—plus additional vitamins and minerals from beetroot, such as vitamin C, potassium, and antioxidants.
Ingredients to make Beetroot Hummus
- Beet – the roasted beet gives color and sweetness.
- Chickpeas – rinse and drain canned chickpeas before using.
- Lemon – use both zest and juice for brightness.
- Tahini – ground sesame paste for creaminess and depth.
- Garlic cloves – for savory umami notes.
- Ground coriander – adds gentle citrusy warmth.
- Ground cumin – brings earthy, peppery flavor.
- Salt – balances and enhances the flavors.
- Extra virgin olive oil – used for roasting and to create a smooth texture.
- Pita chips – optional but an excellent choice for serving.
See the recipe card below for exact quantities.
Substitutions
- Chickpeas: Substitute cannellini beans, edamame, or white beans for a different flavor or to accommodate preferences.
- Tahini: Replace with Greek yogurt, sunflower seed butter, or mashed avocado if needed.
- Seasonings: Adjust spices to taste — more cumin, smoked paprika, or a pinch of chili all work well.
- Olive oil: Any neutral oil can be used in a pinch.
- Serving: Swap pita chips for fresh vegetables, crackers, or toasted flatbread.
Variations
- Spicy: Add jalapeño, cayenne, or extra cumin for heat.
- Deluxe: Garnish with chopped parsley, crumbled feta, and a drizzle of olive oil for an elevated presentation.
- Kid-friendly: Keep the seasonings mild and serve with familiar dippers to encourage kids to try it.
How to make Beetroot Hummus
Step 1: Preheat the oven to 225°C/425°F. Place the beet on aluminum foil, drizzle with olive oil, wrap tightly and roast for 45–60 minutes until fork-tender.
Step 2: Carefully open the foil. When the beet is cool enough to handle, peel and roughly chop it.
Step 3: In a high-power blender or food processor, combine the chickpeas, roasted beet, tahini, garlic, ground coriander, ground cumin, lemon zest and juice, and salt.
Step 4: Blend until mostly smooth, then slowly drizzle in extra virgin olive oil while blending until the hummus is silky. Taste and adjust salt or lemon as needed.
Hint: If the hummus is too thick, thin with a little water or extra tahini until you reach the desired consistency.
What to serve with Beetroot Hummus
- Gluten Free Flatbread
- Socca Bread
- Seeded Bread
- Focaccia
- Three Bean Salad
- Falafels
- Potato Rosti
- Pita chips or fresh vegetable sticks
Leftovers
Store leftover beetroot hummus in an airtight container in the refrigerator for up to 5 days.
Recipe FAQs
Yes. It provides fiber, plant-based protein and healthy fats, plus antioxidants and vitamins from beetroot. Like any hummus, it contains calories, but they come from nutritious ingredients.
A simple drizzle of olive oil, a sprinkle of parsley and some crumbled feta make an attractive finish. The vivid color alone is already impressive.
More Beetroot recipes
- Beetroot Salad
- Beetroot Soup
- How to Pickle Beetroot
- Roasted Root Vegetables
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Rate it…
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Beetroot Hummus
Ingredients
- 1 small beet
- 400 g can chickpeas, rinsed, drained (400g)
- 1 lemon, zest and juice
- 2 tbsp tahini
- 2 cloves garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- Salt, to taste
- ¼ cup extra-virgin olive oil
- Pita chips, for serving, optional (or see other suggestions above)
Instructions
-
Preheat oven to 225°C/425°F. Place the beet on a piece of aluminum foil, drizzle with oil, wrap tightly and roast 45–60 minutes until fork-tender.
-
Carefully open the foil. When cool enough to handle, peel and chop the beet.
-
In a food processor, combine chickpeas, roasted beet, tahini, garlic, coriander, cumin, lemon zest and juice, and salt.
-
Blend until mostly smooth, then slowly stream in olive oil while blending until silky. Adjust seasoning to taste.
Notes
Substitutions & Variations: See the suggestions in the recipe text above.
To Store: Refrigerate in an airtight container for up to 5 days.
To Freeze: Freeze up to four months; thaw in the refrigerator.
Tip 1: Freeze individual portions for easy defrosting.
Tip 2: If you don’t have tahini, blend toasted sesame seeds to make a quick substitute.
Tip 3: Use pre-cooked sliced beets to save time instead of roasting a raw beet.