Roasted Beet Hummus

From the minute I saw this idea, I knew I wanted to make it.  Just look how gorgeous it is!  Finally, the stain power of beets is good for something other than ruining counters.  That right there, ladies and gentleman, is Las Vegas in a bowl.  Hot mama!

I’m a huge hummus fan. If you haven’t been following me for long, check out the “Dip” section on my recipe page, and you’ll see numerous variations on bean dips.  Naturally, I jumped at the opportunity to once again play around with chickpeas and my magical food processor.

With some beets leftover from my CSA job, I decided to use my favorite beet-softening method:  Roasting.  After that, I just tweaked my standard hummus recipe to accommodate the extra ingredient.

So how’d it taste?  Like hummus, with a kick of sweetness.  The earthiness of the beets was subdued by the chickpeas, making this a great way to introduce the veggie to skeptical newcomers or picky palates.  If you already know you’re not a fan of beets, simply cut down on the amount you toss in, and slightly reduce the lemon juice.  You’ll still end up with a striking bowl of hummus.

From now on, whenever I have summertime beets and plan on making hummus, I’ll absolutely be pairing the two together.  Who wants to have tan hummus when you could have hot pink?

Roasted Beet Hummus


  • -2 medium garlic cloves
  • -15.5 oz. can chickpeas, drained and rinsed
  • -3 1/2 Tbsp. lemon juice
  • -2 Tbsp. sesame tahini
  • -1 1/2 cups roasted beets, chopped (5-6 small or 2-4 medium ones)*
  • -1 tsp. cumin
  • -2 Tbsp. warm water
  • -1/2 tsp. salt
  • -1 Tbsp. hot sauce of your choice, optional


  1. *To roast the beets, cut off the tops and scrub the roots under water, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
  2. Pulse garlic in food processor. Add remaining ingredients and puree until smooth. Serve with pita, chips, crudites or on a sandwich.

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  • Reply
    Savory Simple
    September 7, 2011 at 8:46 am

    I made hummus just like this recently and it was a huge hit. The color is beautiful and the sweetness from the beets adds the nicest touch! Yours looks delicious!

  • Reply
    September 7, 2011 at 9:04 am

    Hot pink looks like the color to go with when entertaining. I’m sure you have people trying to guess what gives it the wonderful color…beets.

  • Reply
    Jessy (squeezetheday)
    September 7, 2011 at 9:17 am

    That’s a great photo!

  • Reply
    September 7, 2011 at 10:22 pm

    I love beets. I love hummus. The color of the hummus is stunning! Great idea!

  • Reply
    Nicole, RD
    September 8, 2011 at 11:36 am

    This makes me want more beet hummus in my life – stat! I think I’ll need to make another batch this weekend 🙂

  • Reply
    September 9, 2011 at 6:27 pm

    That photo is literally amazing, you have a real talent for photography. I adore hummus too, I shall have to try this recipe. Just the colour really gets me!

  • Reply
    Laural @ Being Healthier
    September 11, 2011 at 12:11 am

    so bright and vibrant!!Great recipe idea and wonderful photo!

  • Reply
    Nat Co.
    September 13, 2011 at 12:58 am

    Ooh la la! I am already a huge fan of hummus, a general fan of beets and dying to learn more go-to recipes. This looks great!

  • Reply
    October 12, 2011 at 12:23 am

    WOW, this looks and sounds delicious. Can-t wait to try it. My husband has just discovered how great beets are, and he loves hummus, so it will be a winner. thanks for sharing. B.

  • Reply
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