This Roasted Beet Hummus is loaded with roasted beets, tahini and garlic flavour. It’s the perfect dip to serve with crackers, veggies or spread on sandwiches and wraps.

Roasted Beet Hummus in a bowl topped with cilantro and sesame seeds

An easy roasted beet hummus

This Roasted Beet Hummus is one of those incredibly simple, “dump everything in the food processor and press the on button” type of recipes.

The beets in this recipe give the hummus a subtle earthy & sweet flavour without stealing the show. Roasting them enhances their sweet flavour, and gives the hummus a little bit more depth.

Also, can we talk about the colour? Between this hummus and Heart Beet Ravioli, the vibrancy is enough to take your breath away.

Ingredients you’ll need

  • Beets: fresh ones. not premade!
  • Chickpeas: canned or dried. (just cook them if they’re dried first.)
  • Tahini: authentic runny tahini works best.
  • Olive oil: to help everything get creamy
  • Lemon Juice: for a hint of acidity
  • Garlic: fresh garlic, not powdered.
  • Cumin: ground cumin powder.
  • Salt: to season
  • Water: to make it creamy.
roasted beet hummus in a food processor

How to make this hummus

This hummus recipe can be broken down into three simple steps:

  1. Roast the beets in the oven
  2. Skin the chickpeas and boil to soften them
  3. Add all the ingredients to a food processor and blend until smooth

Making beet hummus creamy

Traditionally hummus is very smooth, light and creamy. But sometimes when making it at home, you can end up with a dip that is not so smooth.

Here’s how to make sure you hummus is creamy, every time:

  • Remove the skins from your chickpeas. This is the #1 most important step to getting a creamy hummus.
  • Boil the chickpeas in water with a tsp of baking soda. This helps soften them.
  • Add COLD water slowly to the food processor as you blend. This whips up the hummus to be light, fluffy and creamy.
Beet hummus is a beige bowl

Tips for making this recipe perfectly

  • Do not substitute roasting the beets for pre-packaged boiled beets. Beets that have been boiled will have little to no colour left in them, and when you make the hummus you’ll end up with a very dull pink.
  • Blend, and then blend some more! Hummus needs a good couple minutes in the food processor for everything to get smooth and really come together.
  • Taste and adjust seasoning if needed. Depending on if your chickpeas are pre-salted and your personal taste, you may want a bit more salt, cumin, or lemon in your hummus.

More dip recipes to try

Roasted beet hummus in a bowl on a marble counter

If you tried this Roasted Beet Hummus or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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Roasted Beet Hummus in a bowl topped with cilantro and sesame seeds

Roasted Beet Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jessica Hoffman
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 8–10 servings 1x
  • Category: Snack
  • Method: Blend
  • Cuisine: Middle Eastern
  • Diet: Gluten Free
Print Recipe

Description

This vibrant pink hummus is as delicious as looks and loaded with roasted beets!

Ingredients

Scale

Roasted Beetroot Hummus

  • 2 medium beets
  • 15oz can chickpeas
  • 1/2 tsp baking soda 
  • 1/3 cup tahini
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 garlic clove
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/3–1/2 cup water

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Rinse, scrub and cut off the root of the beets and loosely wrap them in foil. place the beets in the oven and roast for 30-45 minutes until tender. Remove and let cool.
  3. Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. The skins will naturally come off. 
  4. Discard the skins and place the chickpeas in a pot of boiling water with 1/2 tsp baking soda and cook for 5 minutes until chickpeas are soft, then remove from heat, drain and let cool. 
  5. Add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor and blend for 1 minute, stopping to scrape down the sides as needed. (I use this food processor for this recipe)
  6. With the food processor running, slowly add some water, starting with 1/4 cup, and adding more if needed for a creamy texture. (*Add more water if you like a smoother texture, less for a thicker texture) 
  7. Serve and enjoy!

Notes

Do not substitute roasting the beets for pre-packaged boiled beets. Beets that have been boiled will have little to no colour left in them, and when you make the hummus you’ll end up with a very dull pink.

Blend, and then blend some more! Hummus needs a good couple minutes in the food processor for everything to get smooth and really come together.

Taste and adjust seasoning if needed. Depending on if your chickpeas are pre-salted and your personal taste, you may want a bit more salt, cumin, or lemon in your hummus.

Nutrition

  • Serving Size: 1 serving
  • Calories: 145
  • Sugar: 3g
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 3g