Roasted Beet Hummus

Roasted Beet Hummus!

Isn’t health beautiful? Why yes, it is.

After my first go with beets last month for my fudgy beet cupcakes, I had a couple extra roasted beets in my fridge that I was hungry to use up. I was also making a batch of hummus that week. Clearly the solution was beet hummus.

Roasted Beet Hummus | Minimalist BakerRoasted beet hummus! | MinimalistBaker

I was a bit afraid of taking my first bite, now knowing it the beet would be too overpowering or altogether gross. But it was stupid delicious. The lemon, garlic and olive oil helped temper the flavor of the beet perfectly.

It wasn’t just me who liked it. I shared it with John and several friends and they all agreed it was spot on. Friends, behold – Roasted Beet Hummus.

Beet Hummus! Minimalist BakerRoasted Beet Hummus | via

What you need to know about this here hummus: It’s…

HOT pink.
Lemony with a kick of garlic.
Super creamy and flavorful.
Full of vitamins and minerals.
Perfect with pita, veggies or as a spread.

It’s also very simple to make. Once you have a roasted beet it’s a matter of throwing everything into a food processor or blender and whisking away. It also keeps for about a week in the fridge, making it the perfect weekday lunch solution or take-along snack.

Roasted Beet Hummus

4.4 from 8 reviews
Roasted Beet Hummus
Prep time
Total time
Super creamy roasted beet hummus featuring a whole roasted beet, lemon, plenty of garlic flavor. Perfect with chips, pita, veggies or as a sandwich spread.
Recipe type: Hummus
Cuisine: Vegan
Serves: 6
  • 1 small roasted beet
  • 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
  • zest of one large lemon
  • juice of half a large lemon
  • healthy pinch salt and black pepper
  • 2 large cloves garlic, minced
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil
  1. See roasting instructions here.
  2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  3. Add remaining ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil as the hummus is mixing.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
  6. Will keep in the fridge for up to a week.
Nutrition Information
Serving size: 1/6 batch Calories: 165 Fat: 12g Carbohydrates: 12g Sugar: 1.2g Fiber: 2.6g Protein: 3.4g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

(or jump to leave a comment & review)
  1. says

    I just had a beet spread at a restaurant and while I know I couldn’t replicate what they did, I know I could make this and love it! Can’t wait to try it! And that it’s hot pink is a bonus…think I could even get my girls to try it!


  2. Sara Kent says

    This recipe is amazing! My two year old is devouring it right now! It’s sweeter than I was expecting, but that’s a good thing. This will be a new staple in our house. :)

  3. says

    Dana – hooray! I roasted WAY too many beets earlier this week, and they keep taunting me from the fridge. I wasn’t sure what to do with them, but this is the answer.

  4. says

    Lovely Recipe you have shared.. thanks for sharing.. Made the similar recipe of “Hummus” try to visit my place when time permits .. love to have your feedback; just visiting..
    Happy blogging have a good day.. dear :)

  5. Melissa A says

    wow. I hate beets, but just made this recipe for Thanksgiving and it’s really good. I always make the standard roasted garlic hummus, but want variety. Lots of company and my mother in law is vegan. Should be a hit!

  6. says

    Just made this tonight as part of food prep for the week. It’s the sweetest, most delicious hummus ever. I’m never buying hummus again.

  7. Michelle says

    I made this yesterday for my five year old’s birthday party. It was the first thing to go! Everyone loved it, including the kids. I sent out links to the recipe!

  8. Lori says

    Got bunch of beets in CSA and just made the hummus. Delicious! My family loves it. Thanks for recipe, I love hummus variations.

  9. Liz says

    I love this recipe and followed it closely but my hummus did not turn out bright pink! Any suggestions? I used 3 baby beets instead of one regular but the color was totally muted. I want it to pop like in these gorgeous pics. Any help is appreciated.

  10. Kristin says

    Delicious! Had some raw beets already chopped up for smoothies – so didn’t cook/roast – but still turned out delicious. Put it on olive oil fried nan topped w/ sautéed lemon spinch :D

    • Rachel says

      I used about half a can of beets, drained. I also used homemade chickpeas, so I used plenty of salt. I sprinkled some chipotle red pepper on my portion and we dipped carrot sticks, black olives, and Kalamata olives. I was pleasantly surprised by my first taste of beets!

  11. KM says

    Whoa. Maybe you used really old, very small garlic cloves, but I used one-quarter the amount the recipe called for, and it was so garlicky none of us could eat it. Such a shame since I spent all that time roasting a single beet to make it. It was lovely to look at, though.

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