This Roasted Beet Hummus is creamy, colorful, and packed with fresh flavor. The bright pink color makes it extra fun for kids, snack boards, lunchboxes, and party platters. Serve it with fresh veggies, pita chips, crackers, or spread it on sandwiches and wraps for a healthy boost of flavor and color!
Why You’ll Love This Roasted Beet Hummus:
Roasted beet hummus is simple to make, beautiful to serve, and a great way to add more vegetables to snack time. Roasting the beets brings out their natural sweetness and gives the hummus a mellow, rich flavor that pairs perfectly with lemon, garlic, and tahini.
You’ll love this recipe because it is:
- Bright, beautiful, and naturally colorful
- Creamy, smooth, and flavorful
- Great for snacks, lunches, and appetizers
- Packed with plant-based protein and fiber
- Easy to make ahead
- Kid-friendly and fun to serve
Tips for the Best Beet Hummus
Roast the Beet for the Best Flavor
Roasting brings out the beet’s natural sweetness and gives the hummus a deeper, richer flavor than using raw beets.
Use Cold Water for a Creamy Texture
A few tablespoons of cold water help loosen the hummus and make it extra smooth.
Blend Longer Than You Think
Letting the food processor run for a couple of minutes makes a big difference in texture.
Adjust the Lemon and Salt
Beets are naturally sweet, so lemon juice and salt help balance the flavor and keep the hummus bright.
Use a Small Garlic Clove
Raw garlic can be strong. Start with one small clove, then add more if you like a bolder flavor.
Easy Variations
Beet Hummus Without Tahini
Swap tahini for plain Greek yogurt, sunflower seed butter, or a little extra olive oil.
Spicy Beet Hummus
Add a pinch of cayenne, red pepper flakes, or harissa.
Beet and Feta Hummus
Top with crumbled feta for a salty, creamy contrast.
Lemon Beet Hummus
Add extra lemon zest and lemon juice for a brighter flavor.
Beet Hummus Toast
Spread onto whole grain toast and top with avocado, cucumber, microgreens, or a fried egg.
Make-Ahead and Storage:
Store roasted beet hummus in an airtight container in the refrigerator for up to 5 days.
If it thickens as it chills, stir in a splash of water or olive oil before serving.
This hummus can also be made a day ahead, making it perfect for parties, meal prep, and easy snacks throughout the week.
More Delicious Homemade Hummus Recipes:
Roasted Beet Hummus
Ingredients
- 1 medium beet
- 1 can chickpeas drained and rinsed
- 1/4 cup tahini
- 2 tbsp olive oil plus more for serving
- 2 tbsp fresh lemon juice
- 2 small garlic cloves
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
- 1/4 tsp cumin optional
- 2-4 tbsp cold water as needed
- Fresh beet greens, slivered almonds, or extra olive oil for garnish, optional
Instructions
- Preheat oven to 400°F.Trim the beet, scrub it clean, and wrap it in foil. Place it on a baking sheet and roast for 45–60 minutes, or until tender when pierced with a fork.Let the beet cool slightly, then rub off the skin with a paper towel. Cut into chunks.
- Add roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, salt, pepper, and cumin if using to a food processor.Blend until smooth, stopping to scrape down the sides as needed.
- Add cold water, 1 tablespoon at a time, until the hummus reaches your desired consistency.For extra-smooth hummus, blend for 2–3 minutes.
- Taste and add more lemon juice, salt, garlic, or olive oil as needed.
- Spoon hummus into a bowl. Drizzle with olive oil and garnish with beet greens, almonds, or extra chickpeas if desired.Serve with fresh vegetables, pita, crackers, or spread onto sandwiches and wraps.
