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 of extra roasted beets I was hungry to use up in my fridge. I was also making a batch of hummus that week. Clearly the solution was beet hummus.
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.
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 or 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
Ingredients
- 1 small roasted beet
- 1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 healthy pinch salt and black pepper
- 2 large cloves garlic (minced)
- 2 heaping Tbsp tahini
- 1/4 cup extra virgin olive oil
Instructions
- Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
- Add remaining ingredients except for olive oil and blend until smooth.
- Drizzle in olive oil as the hummus is mixing.
- 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.
- Will keep in the fridge for up to a week.
carolita says
This might seem a silly question but where it says 1 large lemon (zested)
and 1/2 large lemon (juiced), is the recipe calling only for the grated zest and the juice, without the rest of the lemon?
Hi Carolita, great question! It means the zest of 1 lemon, but the juice of only half the lemon. Always feel free to adjust to taste though :) Hope that helps!
Julie says
This is delicious, awesome recipe. I roasted the beetroot in salt, wrapped in baking paper in an airfryer; quick and easy. Very yummy.
I tried the recipe again, with a ready cooked beetroot bought from the supermarket. It was nice, but didn’t have half the depth of flavour of roasted.
Thank you for sharing your experience, Julie! We’re glad you enjoyed the hummus. We agree – freshly roasted is best!
Kelly says
Would Whole Foods canned beets work in this recipe?
Freshly roasted are best! The flavor of canned beets won’t be as good.
L. Moriarty says
Thank you for an easy, quick recipe that is super-yummy! This tastes better than the beet hummus I buy at Whole Foods. I had an enormous beet, so added more of everything else. It is so good with corn chips! However, if you add sriracha, the beet hummus is elevated to an exponential level. Try it!
We’re so glad you love the recipe! Thank you for sharing! xo
Mumof6 says
Before combining any ingredients, I first transfer the chickpeas and their liquid to a microwave safe bowl and warm them for a few minutes on medium power, and then stir them gently to help them release as many skins as possible, which makes for a smoother finished product. Other than that the only adjustment I made was to increase the Tahini to 1/4 cup and reduce the olive oil to 2 Tbsp.
Love the tip! Thanks so much for sharing. We’re so glad you enjoyed!
Sue Heddle says
I’ve just made this as a trial for an upcoming function here in a fortnight. We will scoff it all – YUM!!!!! – but for future reference, will it freeze?
Yay! We’re so glad you enjoy it, Sue. Yes, it can be frozen!
Kathy Johnson says
Hummus does freeze, though the consistency will not be quite the same. It lasts up to 3-4 months according to other online sources I’ve read.
D says
Thankyou, I’ll give it a go.
D says
Hi, could I use dried chickpeas & soak overnight. If so how much dried chickpeas would I need? Kind regards Deb
Hi, you’d need to cook them after soaking, but yes, homemade chickpeas would work! You’ll need ~1/2 cup dried chickpeas.
Sandy says
This was simple, easy and delicious — not to mention nutrient dense. Wonderful on a slice of sourdough bread. My partner was skeptical, but instantly won over when she tried it. I happened to have harissa tahini on hand, and the extra kick is quite good.
We’re so glad you both enjoyed it, Sue. Thank you for the lovely review! xo
Erica Buchanan says
This came out delicious but not the bright pink color, I kept adding more beets and still only light pink. Is it because I used packaged pickled beets, rather than roasted? Do I need to buy raw fresh beets then roast them?
Hi Erica, yes! We’d definitely recommend fresh roasted beets for this one.
Erica Buchanan says
Sooo much better!! Thank you! I had assumed the beets in produce section were roasted, but they’re pickled. Roasting them made it the beautiful bright pink!
Yay! Thank you for the update :)
Raime Coyle says
Can I substitute the tahini? I want to try this but can’t find it anywhere!
Hi Raime, we think raw cashew butter would also work. Hope that helps!
JAW says
I like to roast my beets on the BBQ grill, how do you thing this would work in the beet hummus recipe. If they need to be very soft I could finish the beets in the oven.
Hi, we think it would work great with finishing in the oven. They should be tender enough to pierce easily with a knife.
Angela says
Easy and tasty. I need to play with the ingredients a little more as I have never made regular hummus so I was afraid to put too many different things in but was definitely pleased with how it turned out. I used lemon juice instead of a lemon because I overlooked that ingredient while I was at the grocery store, but directionally, I think it worked. Thank you for this. I love beets.
Thank you for sharing, Angela! We’re glad you enjoyed it! xo
Robin Stewart says
This recipe is awesome! I made this for a party as a healthy appetizer! The color was very festive for the holidays. I served it with cucumbers, baby carrots & salt & pepper pretzel chips. Definitely a keeper! Thank you for sharing this delightfully delicious dish!
P.S. I added extra lemon juice & fresh garlic cloves….my personal preference.
Yay! Thanks, Robin!
JC says
Added extra lemon juice.
Great recipe.
Lovely! Thanks so much for sharing!
Claire says
I just made this and, while very tasty, it’s quite grainy. Do you have any tips for making this smoother in consistency? Thanks!!
Hmm, is it possible your beet(s) didn’t get fully cooked/tender? Or if the chickpeas are what’s grainy, perhaps it’s not enough volume for your food processor to churn it until creamy?
Anne says
I’m confused by how you listed the ingredients. 1 large lemon, zested and 1 large lemon, juiced. This appears to mean 2 large lemons are required. Then the instructions say to add all the ingredients. I assume that doesn’t mean to add a zested lemon. But if that’s not the case, why not say “the zest of a large lemon and the juice of 1/2 the lemon.
Hi Anne, for this recipe you will only need one lemon. You can zest the outside of the lemon and then use the juice of half of it. You will add the juice of the lemon and the zest of the lemon to the hummus. Hope this helps!
Michelle says
I just made this! It is delicious! I have tried to make traditional hummus previously, but wasn’t a fan for whatever reason, but this… is sooooo good! I’m imagining a piece of sourdough bread drenched in smashed avo and a poached egg with a line of beetroot hummus on the plate, sprinkled with dukka!!
Thankyou for another wonderful recipe! You are always my go to! We must have a similar taste palette! Xx
Ooo sounds so delish! So glad you enjoyed this recipe, Michelle. Thanks for the great review!
Alex says
This is my favorite “fancy” hummus. It looks gorgeous and tastes amazing – even non-hummus eating friends love it!
Amazing! Thank you so much for sharing, Alex! xo
Leanda says
Easy to make with a little planning and delicious! Thank you 😋
Woohoo! Thanks, Leanda!
Stacey says
Delicious and very easy to make. Beautiful color. Thanks for another great recipe.
We’re so glad you enjoy it, Stacey! xoxo
Tania Green says
This was a huge hit as a Thanksgiving appetizer. Beware not to add more than one beet. No you are not making it healthier, it will be inedible. I was concerned it was too beety with the two beets I added but luckily it marinated over night and it turned out good. Second time I made it, I used one beet that was out of a jar. No need to actually roast your own.
Yay! So glad you enjoyed, Tania. Thanks for the great review!
Marie says
This recipe is outstanding. It has way more flavor and freshness than grocery store hummus. I make a double batch once a month. It has single-handedly convinced me to subscribe to the minimalist baker newsletter!
Amazing! We’re glad you enjoy it so much, Marie! Thank you for the lovely review! xo
Nicolette says
Can this be frozen?
Yes!
Lady Maitrea says
This is the most delicious, bursting with flavor on all the right notes recipe. Highly highly recommend. I am adding this to my regular rotation of recipes. Roasting the beets is a little extra work…. but this blows store bought and even home made hummus recipes out of the water. So good. Thank you! ❤
Woohoo! Love to hear this. Thanks so much for the lovely review!
Kristina says
This is one of the prettiest him hummuses (?) I’ve ever seen. It’s simple and comes together quickly.
This particular time I made it will be for dipping fresh rice paper rolls 😍 but it’s perfect with anything green and crispy
That combo sounds amazing! Thanks for the lovely reviews, Kristina =)
Suparna says
Delicious!!! I roasted the beet one day prior, quick to make after that. I added 1 more garlic clove and eyeballed the olive oil. I served it with crackers, carrots, cucumbers and celery sticks. This a definite keeper, thank you for this healthy, super delicious recipe.
Great! We’re so glad you enjoyed it. Thanks for sharing, Suparna! xo
Mamie Wilkins says
Your link that was supposed to link to how to roast beets led to a chocolate cupcake recipe and I didn’t see beet roasting there either.
Hi Mamie, sorry for the confusion. The roasted beet instructions are in instructions 1-2 of the chocolate cupcakes: Preheat oven to 375 degrees F (190 C), remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
Wrap beet(s) in foil, drizzle on a bit of olive or avocado oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
Skyler Pemberton says
This hummus is the best and my entire family begs me to make it for the holiday gatherings. I like extra garlic and roast a few cloves with the beets in a cast iron with olive oil. Another trick I picked up was completely draining the chickpeas and using veggie broth as a back up liquid. Thank you minimalist baker! You never fail!!!!
Love that! Thanks so much for sharing, Skyler! xo
VeggieAD says
Could I use prepackaged cooked beets for this recipe? Or will the flavor be diluted?
Hi, the flavor won’t be as good, unfortunately. Roasted adds caramelization/sweetness (versus boiled/steamed). But in a pinch, it can work.
Jen L says
I plan to make this next week but have a couple of questions. Do the beets need to be roasted right before making the hummus or can it be the day prior? Does this easily double just by doubling the ingredients? I’ve made some dips in the past that didn’t blend well when doubled. Thanks!
They can be roasted the day prior! And yes it should double easily. Let us know how it goes, Jen!
Twotoned30 says
Delicious! EASY (once you have a roasted beet). I adjusted the seasonings by adding 2x the salt and pepper and 2x the garlic. FOR ALL YOU AIR FRYERS: I roasted the beet tightly wrapped in foil, drizzled with olive oil in the air fryer at 375º for just under 30 minutes and it was perfect! I needed to add a little more olive oil and a splash of water, but this is likely because the garbanzos/chick peas dried out and drained too much. I scraped down the sides of the food processor several times. I cut up Persian cucumbers, carrots, celery and served with 2 kinds of olives, lemon wedges, and gluten free seeded crackers.
We’re so glad you enjoyed it! Thanks for sharing!
Shweta Bajee says
This is my go-to hummus recipe! I love it and everyone in my family and friends love it!! I especially love a lemony hummus! 🥰
Aw, yay! Thanks for sharing, Shweta! xo
Ciara Bourne says
Delicious! This hummus was a hit, everyone loved it! I followed the recipe exactly with no modifications and the color was a beautiful magenta just like the photos! I’ll be making this again for sure!
Amazing! Thanks so much for sharing, Ciara! xo
Jennifer says
Whoops! forgot to rate this recipe. thanks!
Jennifer says
Another wonderful recipe from Minimalist Baker! Thank you so much. I know I can always find a well crafted recipe on your site. This beet hummus is just fantastic. Beautiful, delicious and nutritious. The holy trinity. My family is addicted to both beets and hummus so this is perfect for us. thanks!
Aw, so kind Jennifer! Thanks so much for your kind words and lovely review! xo
Marg says
Awful, Way too much lemon zest and unless you have the ingredients to then dilute it (maybe triple all other ingredients) the best spot for it is in the compost. Cant even taste the beetroot
Sorry to hear that, Marg! Did you modify anything else?
marg says
I didnt modify anything. Today we tried adding more salt and olive oil and even some grated fresh beetroot. Everyone gave it the thumbs down – too bitter, no beetroot taste – it just didnt work
Sorry to hear that, Marg! We wouldn’t recommend fresh beet as roasting adds a nice caramelized flavor. We wonder if when you zested the lemon, some of the white pith got in there (because it is bitter). For zesting, we recommend making sure it’s only the bright yellow portion of the skin.
Jora says
Amazing, but are you staging your photos with additives? Yours is so hot pink, mine is like strawberry cream cheese. Your pumpkin butter is like wild orange, mine is more pumpkin spice. Makes me say, am I color blind? Please let me know, so I don’t feel an urge to get my eyes checked! I recently went for my annual eye exam! I added jalapeño rounds (fresh, meaning sliced circles, about 4 “rings,” with the seeds to kick it up. I had to almost double the olive oil, and that healthy pinch was about 1/2 teaspoon! At least! Also no zest, just lemon juice for me! LOVE IT. THANKS
Hi Jora, no, we didn’t use any additives. Maybe try a larger beet next time!
Jennifer says
I used a medium beet with mine and it came out like the recipe photo.
Jamie says
Could I use beet root powder in place of the fresh roasted beets? If so, how much powder should I use? Thanks!
Hi Jamie, freshly roasted beets are best in this one!
Jennifer says
I used a medium beet with mine and it came out like the recipe photo.
Aurélie says
Just made this and it is delicious. This is definitely a keeper. Thanks!
Yay! Thanks for sharing, Aurélie! Also, you have such a pretty name =)
Cheryl says
Can you use canned beets instead of roasting a regular beet?
Hi Cheryl, we don’t think roasting canned beets would work. You could maybe use canned beets, but roasted will provide a superior flavor.
Lisa says
My first batch came out super tasty – thanks for another great recipe to add to the heavy rotation. Just curious how do you get the bright color of the beet? Mine ended up looking more like the color of salmon dip.
Hm, were you using red beets? We could see that happening with golden beets.
Margaret says
Hi, this sounds great but I have a food allergy to beans and chickpeas. Is there an alternative I could use?
Thanks!
Hi Margaret, that’s tricky! Can you have lentils? Otherwise, you could try looking up a recipe for cauliflower or zucchini hummus. Or try our baba ganoush recipe for an equally flavorful dip!
Diane says
The prettiest dip ever! I made this with no salt added garbanzos and omitted the salt in the recipe (low sodium diet). Love the added lemon peel for a citrus pop. My husband likes beets but not hummus. I made him taste it and even he likes it. This is definitely going to appear at my next party!
FYI, if omitting tahini or oil, if you use canned garbanzos the liquid is a great substitution that adds flavor.
Whoop! We’re so glad you both enjoy it! Thanks so much for the lovely review, Diane!
Sonia Hansra says
Hi! Mine also turned like a salmon color. I used Trader Joe’s steamed beets. Could that be why?
Ah, yes! That could be the reason. Those don’t seem to be as vibrantly colored as homemade.
Jude says
Nice tip about omitting the oil, thanks! :-) I’m planning to make this today and was wondering about that point
Christina says
Can I roast beets from the can? Or just use canned beets?
Hi Christina, we don’t think roasting canned beets would work. You could maybe use canned beets, but roasted will provide a superior flavor.
Caroline says
I’ve made your golden turmeric hummus before which was amazing, so I knew i had to try this one today! Amazing combination of flavor. I was a bit skeptical to add the lemon juice, and I just realized I added the full lemon. But it turned out great haha!
We’re so glad you enjoyed it, Caroline! Thanks so much for the lovely review!
Gabriella Pacifico says
It’s SO good. I already had some roasted beets in my fridge so I whipped this up in like 7 minutes. I’m so impressed!!!
Yay! We’re so glad you enjoyed it, Gabriella! xo
Carol says
Does this recipe use only one lemon – the zest from the whole lemon and the juice from half? Thanks
Yes, that’s correct!
Elly says
made this with a golden beet since that’s what I had on hand, and added a lil paprika instead of black pepper, and woooowwww I want to eat this stuff by the spoonful! I can’t believe i’ve never tried making this before! I also peeled most of the chickpeas because that’s how I typically make hummus and it just didn’t feel right putting them in without peeling them lol
We’re so glad it turned out well! Thanks so much for sharing, Elly! xo
Stephanie says
Do you have substitutions for tahini that can be used? I love hummus but sesame seeds and I don’t get along so I’m wondering if there is another option or to just leave it out
Maybe cashew butter? Or just leave out and add more olive oil. Hope that helps!
Mavis says
This is a winner, every..single.. time. made a half batch and it still worked perfectly. TY!! will take some photos on my picnic and post to insta for tagging
Thanks so much for the lovely review, Mavis. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jennifer says
Can I omit olive oil?
Yes! Add a little extra tahini or some water as needed.
sandy says
i tried to look receipe for roasting beets, but it took me to beetroot cupcake. I do not find roasting beets receipe. Please help
Hi Sandy, the recipe is in the first & second instruction of the Beet Cupcakes. Hope that helps!
Sneha says
Perfect for falafel night and keeps in the fridge when you make a big batch for some time to snack on!
Agreed! Thanks for sharing, Sneha!
Ana says
Made this twice and it opened our appetites for roasted beets! I made two batches, one like in the recipe, but because I had extra chickpeas and no tahini left I substituted that for peanut butter. I also didn’t clean the food processor so the hot pink bits left colored my second batch pastel pink!
Ada says
Just made this with leftover beets from the vegan beet cupcakes! Soo good! I also added some cumin spice for the middle eastern flavour.
Carolyn Reece says
I have just made this hummus, thank you, it’s so divine, my go to recipe now, 5 ++ Yum
We’re so glad you enjoyed it, Carolyn! Thanks for sharing!