Roasted Beet Hummus

Pretty and pink! Basic hummus goes scrumptious and scarlet with roasted beets whirred into the mix.

Total Time: 35 minutes


I fully admit that until a couple of years ago, beets were my nemesis food. Hated the suckers! But then, on a whim, I tried roasting them – and learned they’re not half bad. In fact, they can be 100% good!

Plus, they’re pretty – especially when you blend a couple roasted beets in with a little basic hummus. Vibrant, hot pink veggie/cracker dip? I’m in.

Roasted Beet Hummus

Roasted Beet Hummus. You take a couple of beets, roast them until tender, then puree them with chickpeas, tahini, garlic, lemon – all that hummus-y good stuff. Super easy, super scarlet. Perfect with peas, as you can see in this plethora of pictures – it’s so pretty, I couldn’t stop!

Roasted Beet Hummus

So basically, this tastes like your typical delicious garlicky hummus, but with a little bit of earthy beetiness. I promise, it’s good stuff.

Roasted Beet Hummus

Roasted Beet Hummus

Okay, okay, one more picture. I can’t help myself!

Roasted Beet Hummus

Print Recipe

Roasted Beet Hummus

Pretty and pink! Basic hummus goes scrumptious and scarlet with roasted beets whirred into the mix.

Yield: Approx. 2 cups

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 2 medium beets (about 1 pound total), greens removed and scrubbed clean
  • 1 (15-ounce) can garbanzo beans (aka chickpeas) drained, but reserve the liquid
  • 1/3 cup tahini
  • 2 medium cloves garlic
  • 3 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt plus more to taste (I usually use about 1 teaspoon total)
  • Olive oil for drizzling on top, if desired


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place each beet on a square of foil and wrap well. Set on a small baking sheet and bake until easily pierced with a fork, 20-30 minutes. Remove from oven and let sit until cool enough to handle. Using your hands, slip off the outer layer of beet, or use a carrot peeler. Cut into quarters and add to the pitcher of a blender along with the garbanzo beans, tahini, garlic, lemon juice, cumin, and 1/2 teaspoon salt.
  3. Pulse until pureed, adding bean liquid as needed to get things moving, and puree until completely smooth.
  4. Transfer to a serving bowl and drizzle with olive oil if desired. Serve with pitas and/or veggies.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

7 Responses to “Roasted Beet Hummus”

  1. Julia posted on July 21, 2014 at 7:12 am

    My tail is between my legs as I tell you this, but I’ve never made beet hummus. It looks so tasty though and I bet it’s fabulous! I want to smear it on everything!

  2. Amy @ Thoroughly Nourished Life posted on July 22, 2014 at 6:03 pm

    I love beets and I love hummus. Usually I spread hummus on a cracker and then top it with some beet slices, but this seems so much more portable. And so pretty!

  3. Thalia @ butter and brioche posted on July 22, 2014 at 6:23 pm

    what a great dip flavour.. definitely need to create my own version. i love beetroot dip but never made my own before. thanks for sharing the recipe!

  4. IveA posted on July 24, 2014 at 3:32 pm


  5. Jennifer Stewart posted on July 29, 2014 at 4:21 pm

    I love beets and can’t wait to try this!  The color is amazing!!!!

  6. Jbce posted on December 27, 2014 at 7:33 am

    What size chickpea can??

    • Karen Raye posted on December 27, 2014 at 8:55 am

      Thank you for asking this; I should have specified in the recipe! 15 ounces. I’ve added that to the list of ingredients. Thanks again.

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