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This Red Beet Hummus recipe is a creamy, colorful dip made with cooked beets, chickpeas, tahini, lemon, and garlic. It’s slightly sweeter than traditional hummus, with a delicious balance of earthy and tangy flavors. This easy appetizer takes just 10 minutes to make when you start with cooked beets!
Beetroot Hummus
This beautiful pink hummus is a fun variation of my Classic Hummus Recipe.
The beets add natural sweetness and give the dip its gorgeous color, while the lemon, garlic, and tahini bring plenty of savory flavor.
You don’t even have to be a big fan of beets to enjoy this hummus. The other ingredients help balance their earthy flavor.
Ingredient Tips
- Beets: Use cooked, peeled red beets for that beautiful pink color. Golden beets will also work, but the color will be different. You can roast them, pressure cook them, or use plain packaged cooked beets to save time.
- Chickpeas: Canned garbanzo beans make this recipe quick and easy. Drain and rinse them before using.
- Tahini: This sesame seed paste gives the hummus a rich, nutty flavor. Stir it well before measuring, especially if the oil has separated.
- Lemon: Fresh lemon juice and zest brighten the flavor and balance the sweetness of the beets.
- Garlic: Fresh garlic adds plenty of flavor. You can adjust the amount to suit your taste.
How to Make Red Beet Hummus
Add the cooked beets, garlic, chickpeas, lemon zest, lemon juice, and warm water to a food processor. Pulse several times, then process briefly to combine.
Add the tahini, olive oil, cumin, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed.
Taste and adjust the seasoning. If the hummus is thicker than you like, add a little more water and blend again.
Ways to Serve Beet Hummus
This colorful dip makes a pretty addition to an appetizer platter or charcuterie board, and there are lots of ways to enjoy it.
- With pita chips: Serve with pita chips or warm pita bread for dipping.
- With fresh vegetables: Try carrot sticks, cucumbers, celery, bell peppers, radishes, or cauliflower.
- On sandwiches: Spread it on sandwiches instead of mayonnaise for a different flavor.
- In wraps: Add it to a veggie or chicken wrap with your favorite fillings.
- On an appetizer platter: Serve alongside cheeses, olives, crackers, and fresh vegetables.
Make-Ahead and Storage
Red beet hummus is a great appetizer to make ahead of time. Prepare it the day before serving and store it in an airtight container in the refrigerator.
Store leftovers in the refrigerator for up to 3 to 4 days.
For the best flavor, let the hummus sit at room temperature for about 10 to 15 minutes before serving. Give it a stir, and it’s ready to enjoy!
More Dip Recipes
Classic Hummus Recipe
Slow Cooker Spinach Artichoke Dip
Tzatziki Sauce
Baked Artichoke Jalapeño Dip
Hot Cheesy Corn Dip
Red Beet Hummus
Equipment
Ingredients
- 2-3 Small Cooked Beets, peeled and roughly chopped
- 2 Cloves Garlic, rough chopped
- 1 (14.5 oz can) Garbanzo Beans, rinsed and drained
- 1 teaspoon Lemon Zest
- ¼ cup Lemon Juice, fresh squeezed
- 3 Tablespoons Warm Water
- 2 Tablespoons Tahini
- ¼ cup Olive Oil
- â…› teaspoon Cumin
- Pinch of Kosher Salt
- Pinch of Black Pepper
Instructions
- In a food processor, add the beets, garlic, garbanzo beans, lemon zest, lemon juice, and water. Pulse several times. Then process for about 20 seconds to fully incorporate the garlic.
- Add the tahini, olive oil, cumin, salt & pepper. Pulse a few times. Then process until creamy. Adjust salt to taste.
- Serve at room temperature for best flavor.
Notes
- Beets can be roasted in a 450ºF oven for about 45 minutes for small-medium size beets (Don’t peel. Rub with olive oil before roasting). Once cooled, use a paper towel to rub off the peel.
- Beets can also be Pressure Cooked (see my Instant Pot Beets recipe).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was challenged at work to try a new vegetable, so I bought some beets. I just made your recipe after cooking them in the Instant Pot. DELICIOUS! Thanks for the helpful tips also!
Hi Lisa! That’s great! There are so many things you can make with cooked beets! So what’s your next new veggie?