Add some color to your life with this roasted beet hummus — a healthy, creamy, bright-pink dip that’s a crowd-pleaser and easy to make.
When I was handling beets recently my fingers turned a vivid beet-red and I had that lightbulb moment about the phrase — a small reminder that simple kitchen experiences can be oddly enlightening. I’m not a beet super-fan, so I was surprised to find how much I enjoyed this dip. The flavor is balanced: the earthy beet notes complement the classic hummus ingredients without overwhelming them. And the color? Stunning.
How to make roasted beet hummus
- Roast the beet: preheat the oven to 450°F and roast whole beets (wrapped in foil) until tender, about 45 minutes or more depending on size. Let cool slightly.
- Make the base: in a food processor combine drained chickpeas, garlic, lemon juice, tahini, salt, and pepper. Blend on high while slowly drizzling in olive oil until smooth and creamy.
- Add the beet: once the beet is cool enough to handle, peel and chop it, then add to the food processor. Blend until the beet is fully incorporated and the hummus is evenly colored and smooth. (Full ingredients and step-by-step instructions appear in the recipe card below.)
Pro tip: Roast more than one beet if you’re using the oven — extra roasted beets are great as a side or tossed into salads.
This hummus is vegan-friendly and makes a vibrant addition to a party spread or a simple snack plate. If you love beets, you’ll likely adore the neon color and subtle sweetness they bring. If you’re hesitant, try a small batch first — the beet enhances flavor without overpowering it.
Now for a few aside thoughts: I often end up making food for others, like my sister, which gives me the perfect excuse to test recipes. Also, like many people, I can’t resist a good (or groan-worthy) pun about beets — they’re part of the charm.
Other beet recipes to try:
- Beet and Spinach Salad
- Instant Pot Beets (2 Ways!)
- Maple Roasted Beets and Carrots
- Roasted Beet and Kale Salad
I hope this roasted beet hummus appears at your next gathering — it’s simple, beautiful, and reliably delicious. If you have questions about the recipe or substitutions, let me know in the comments below.
Roasted Beet Hummus
Natasha Bull
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 small beet
- 2 cloves garlic
- 1 (19 fl oz) can chickpeas drained
- Juice of 1/2 lemon
- 2 tablespoons tahini
- 1/3 cup olive oil
- Pinch salt
- Pepper to taste
Instructions
-
Preheat oven to 450°F.
-
Line a baking dish with foil. Wash the beet, trim the leaves and stem back leaving an inch or two, but keep the tail to retain juices.
-
Place beet on the foil, cover with foil, and roast for at least 45 minutes. Check doneness by inserting a skewer; it should slide in easily.
-
Remove from oven and let cool for 5–10 minutes.
-
While the beet cools, combine chickpeas, garlic, lemon juice, tahini, salt, and pepper in a food processor. Blend on high and slowly drizzle in olive oil until smooth.
-
Peel the cooled beet, chop it into chunks, and add to the food processor. Blend until the hummus is smooth and the beet is fully incorporated.
-
Serve chilled, with an extra drizzle of olive oil if desired.
Notes
- You can blend everything (except the oil) at once if you prefer, but separating the base and adding the beet afterward helps ensure the hummus tastes balanced on its own.
- Beet size varies; choose one that fits in the palm of your hand. If you don’t want to use the oven for a single beet, roast extras for salads or sides.
- Adjust salt, lemon, and tahini to taste — small tweaks make a big difference in balance.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is appreciated; copying full recipes without permission is prohibited.
Leave a star rating and comment below!