Beet Hummus Recipe

If you’re on the hunt for a vibrant, flavorful twist on classic hummus, you absolutely need to try this Beet Hummus Recipe. I love how it brings a gorgeous pop of color to any snack table, plus it’s packed with earthy sweetness from the beets paired with that signature creamy tahini punch. Whether you’re serving it for a crowd or just craving something fresh and healthy to scoop up with pita or veggies, this recipe is a total winner—and I can’t wait to share all my tips to make sure yours turns out perfect every time.

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Ingredients You’ll Need

This Beet Hummus Recipe works because the earthy sweetness of roasted beets blends beautifully with the creamy chickpeas and tahini. When shopping, look for firm beets without blemishes and good-quality tahini for the best flavor.

• Roasted beet: Using roasted beets brings out their natural sweetness and soft texture for blending.
• Chickpeas: I prefer canned chickpeas for convenience, but make sure to drain and rinse them well.
• Tahini: A good-quality tahini makes a huge difference—look for smooth and creamy.
• Lemons (zest & juice): Fresh lemons provide bright acidity that balances the sweetness of the beets.
• Garlic: Fresh garlic cloves give that classic hummus kick; chop them finely before blending.
• Olive oil: Adds richness and helps achieve a smooth, creamy texture.
• Cumin: Just a teaspoon adds a warm, earthy undertone—don’t skip it!
• Kosher salt: Essential for seasonings to pop.
• Chopped herbs: Parsley works perfectly to add a fresh contrast on top.
• Toppings (optional): Think za’atar, sliced radishes, pine nuts, lemon zest, bee pollen, or flaky sea salt for that extra wow factor.

Variations

I love that this Beet Hummus Recipe is so flexible—you can adjust it depending on what you have at home or want to highlight. Feel free to play around with spices or toppings to make it your own.

• Extra spice: When I want a little heat, I toss in a pinch of smoked paprika or cayenne—it adds such a nice kick without overpowering the beets.
• Green goddess: Adding a handful of fresh spinach or kale to the food processor makes a “green” beet hummus that’s packed with extra nutrients.
• Nutty twist: Swap olive oil for toasted walnut or almond oil for a rich, nutty flavor that’s surprisingly delicious.
• Garlic-free: If you’re making this for someone sensitive to garlic, you can use roasted garlic or simply leave it out—the lemon and cumin still pack plenty of punch.

How to Make Beet Hummus Recipe

Step 1: Prep Your Beets

The first step is roasting your beet if you haven’t already. I like to wrap the beet in foil and roast it at 400°F for about 40-50 minutes until it’s fork-tender. You’ll know it’s done when the beet gives easily under a knife. Once cooled, peel the skin off—it should slip right off with your fingers or a paper towel. Chop into chunks to make blending easier. This little bit of effort results in the sweetest, richest flavor you’ll absolutely notice in the final hummus.

Step 2: Blend Ingredients

Drop your roasted beet, chickpeas, tahini, lemon juice and zest, garlic, cumin, and salt into the bowl of your food processor. Start blending, then slowly drizzle in the olive oil while the motor runs. You want to keep going until the mixture is silky smooth. Use a spatula occasionally to scrape down the sides—this keeps everything evenly mixed. If it’s too thick, I sometimes add a bit of water or extra olive oil to loosen it up. Taste and tweak the lemon, garlic, cumin, or salt to your liking—I’m a fan of bright, tangy hummus with a garlicky punch!

Step 3: Serve with Flair

Transfer the beet hummus to a pretty bowl and get creative with toppings. I love a sprinkle of chopped parsley, za’atar spice, and a drizzle of olive oil. Sometimes I scatter pine nuts or thin radish slices on top for crunch. For parties, I’ve even swirled in a bit of tahini or added big flakes of sea salt for that gourmet touch. Presentation can really up the wow factor when guests come over, but this hummus is delicious plain too.

How to Serve Beet Hummus Recipe

Garnishes

I’m a sucker for fresh parsley because it adds a refreshing contrast to the earthy beet flavor. Za’atar is another favorite—it brings a subtle tang and herbal depth. If you want crunch, pine nuts or thinly sliced radishes add great texture. And always a drizzle of high-quality olive oil on top—it’s like the cherry on this pink hummus sundae!

Side Dishes

This beet hummus pairs wonderfully with warm pita bread, crunchy cucumber slices, or raw carrots. When I planned small gatherings, I also paired it with roasted veggies and grilled meats for a balanced spread. It’s fantastic as part of a mezze platter alongside olives, feta, and stuffed grape leaves.

Creative Ways to Present

For special occasions, I’ve served this hummus in a shallow white bowl with a swirl of tahini and a sprinkle of edible flowers on top—it’s such a showstopper. Another time, I spread it in a thick layer on a wooden board and arranged colorful veggies and crackers all around, turning it into an inviting, colorful appetizer centerpiece. This recipe really lends itself to creative plating!

Make Ahead and Storage

Storing Leftovers

Leftover beet hummus keeps beautifully in an airtight container in the fridge for up to 4-5 days. I always give it a good stir before serving because the oils and flavors can settle. It’s perfect prepared a day ahead—the flavors deepen and meld together nicely.

Freezing

While I don’t freeze hummus regularly, I’ve frozen beet hummus a couple of times with decent results. Just pack it in a freezer-safe container and thaw overnight in the fridge before serving. The texture might be slightly different upon thawing, so give it a good stir and maybe a splash of olive oil or lemon juice to freshen it up.

Reheating

I typically enjoy beet hummus cold or at room temperature, but if you want to warm it slightly, just let it sit out for 30 minutes before serving or briefly microwave in short bursts stirred in between to avoid overheating. It’s best not to heat it too much as it might alter the flavor and texture.

FAQs

Final Thoughts

This Beet Hummus Recipe has become one of my go-to snacks—it’s colorful, flavorful, and endlessly versatile. Every time I make it, friends and family rave about how pretty and tasty it is, and I love that it’s a healthy alternative that doesn’t sacrifice any indulgence. If you’ve never tried beet hummus before, this is the perfect recipe to start with—it’s foolproof, satisfying, and will add some fun to your everyday dips. Trust me, once you make it, you’ll keep coming back for more!

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