Roasted Beet Hummus

If you’ve been following along with my recent beet recipes, you already know how much I love finding new ways to use this earthy, naturally sweet vegetable. From roasted beet salads to melting beets, they add color, texture, and serious nutrition to any plate. And now? We’re blending them into hummus.

This roasted beet hummus recipe is creamy, slightly sweet, and beautifully bright — the kind of dip that instantly elevates a snack board/grazing board. It’s simple enough for everyday meal prep but pretty enough for entertaining. As a dietitian, I also love that this recipe pairs fiber-rich chickpeas with antioxidant-packed beets for a combination that supports blood sugar balance and gut health.

Why You’ll Love This Beet Hummus Recipe

• Naturally vibrant (no artificial color needed)
• Rich in fiber from both chickpeas and beets
• A great plant-based source of iron and folate
• Perfect for meal prep
• A fun way to encourage more vegetables on the table

Beets contain betalains, powerful antioxidants that give them their deep red hue. Pairing them with healthy fats from tahini and olive oil also helps with nutrient absorption.

Ingredients: Roasted Beet Hummus

• 1 medium roasted beet (about ¾ cup chopped): The star of the recipe. Roasted beets add natural sweetness, vibrant color, and a dose of antioxidants. Roasting enhances their flavor and keeps the hummus smooth rather than watery. If you buy store-bought cooked beets the color will not be as vibrant. Take the time to roast the beet!
• 1 (15.5-ounce) can chickpeas, low-sodium or no-added salt, drained and rinsed: Chickpeas create the creamy base of hummus. They provide plant-based protein and fiber, which helps support satiety and steady blood sugar levels. I do remove the skin to make this hummus extra smooth (believe me, it’s worth it!)
• ¼ cup tahini: Tahini (ground sesame seeds) gives hummus its signature richness and nutty depth. It also adds heart-healthy fats and minerals like calcium and iron. Don’t skip this — it’s essential for both flavor and texture.
• 2 tablespoons fresh lemon juice: Lemon brightens the earthiness of the beets and balances their sweetness. The acidity also enhances overall flavor, so the hummus tastes vibrant rather than flat.
• 2 garlic cloves minced: Garlic adds subtle sharpness and savory depth. If you prefer a milder flavor, you can start with half a clove and adjust to taste.
• ½ teaspoon salt (adjust to taste): Salt enhances all the other flavors — especially important when working with naturally sweet vegetables like beets.
• 1/4 cup cold water OR 1/4 cup reserved chickpea liquid (as needed for blending) Cold water helps whip the hummus into a lighter, creamier consistency. Adding it slowly allows you to control the final texture.

Optional Toppings (for texture + flavor contrast)

• Extra olive oil for richness
• Sesame seeds for crunch
• Fresh parsley for brightness
• Crumbled feta for a salty, tangy finish

How To Make Roasted Beet Hummus

1. Prepare the beet. Roast your beet until fork tender (see note below if you need a quick roasting method). Allow it to cool slightly before chopping.
2. Cook/Peel the Chickpeas – 1st things first. Either grab a can of low-sodium and/or no-added salt chickpeas. OR make them homemade using my recipe/foolproof method. Remember to save the liquid (aquafaba) from the can or grab 1/4 cup cold water. Peel your chickpeas – hold a chickpea between your two fingers and the peel just pops right off.
3. Mince the garlic – Mince your garlic and let it soak in the lemon juice for a few minutes
4. Blend the chickpeas – start first with blending/pureeing your chickpeas until they form a dust, about 1 minute.
5. Continue to blend – Add in your tahini, roasted beet, lemon juice, garlic, and salt. Blend until smooth.
6. Adjust texture. With the processor running, add cold water 1 tablespoon at a time until you reach your desired creamy consistency. I used right around 4 tablespoons. Amounts may vary, add in a tablespoon at a time.
7. Taste and adjust. Add more lemon juice or salt as needed.
8. Serve. Transfer to a shallow bowl, drizzle with olive oil, and add toppings of choice.

Quick Roasting Tip

Wrap a trimmed beet loosely in foil, drizzle with olive oil, and roast at 400°F for 45–60 minutes until tender. Let cool, then peel (the skin should slide off easily).

Make a Snack Board:

• Goat cheese Stuffed Dates with Thyme and Pistachios
• Marinated Feta
• Rosemary Marcona Almonds
• Gambas Al Ajillo

Storage

Store in an airtight container in the refrigerator for up to 3-4 days. The color may deepen slightly over time — that’s completely normal.

If you’ve been hesitant about beets, this beet hummus recipe might just convert you. It’s slightly sweet, ultra-creamy, and an easy way to add more vegetables to everyday meals — without feeling like you’re trying too hard. And if you make it, let me know: are you team classic hummus, or team beet?

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