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Red Beet Hummus in a white bowl surrounded by pita chips carrot sticks green pepper sticks and lemon wedges

Red Beet Hummus

Red Beet Hummus is a sweeter version of the wonderful Classic Hummus. Featuring red beets, garlic, and a small amount of tahini for an earthy flavor. This Red Beet Hummus tastes great on pita chips, carrot sticks, and on a sandwich or wrap!

Course Appetizer
Cuisine Mediterranean
Keyword Roasted red beet hummus recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 - 16
Calories 172 kcal
Author Sandy Clifton


  • 2-3 Small Cooked Beets, peeled and roughly chopped
  • 2 Cloves Garlic, rough chopped
  • 1 14.5 oz Can of Garbanzo Beans, rinsed and drained
  • 1 tsp Lemon Zest
  • 1/4 cup Lemon Juice, fresh squeezed
  • 3 Tbsp Warm Water
  • 2 Tbsp Tahini
  • 1/4 cup Olive Oil
  • 1/8 tsp Cumin
  • Pinch of Kosher Salt
  • Pinch of Black Pepper


  1. 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.

  2. Add the tahini, olive oil, cumin, salt & pepper. Pulse a few times. Then process until creamy. Adjust salt to taste.

  3. Serve at room temperature for best flavor.

Recipe Notes

Beets can be Roasted in a 450 degree (F) oven for about 45 minutes for small-medium size beets (Don't peel. Rub with olive oil before roasting). -------- Beets can also be Pressure Cooked (see my Instant Pot Beets recipe). --------- This recipe is a variation of my Classic Hummus recipe, which I've made for 20 years!