Roasted Beet Hummus

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Sliced veggies and a bowl of our Roasted Beet Hummus recipe

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.

Food  processor with pureed beets for making our Roasted Beet Hummus recipe
Food processor with freshly made Roasted 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.

Sliced veggies and bowl of Roasted Beet Hummus topped with lemon zest
Baby carrots, lemon wedges, sliced cucumber, and a bowl of homemade 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.

Holding up a baby carrot dipped in Roasted Beet Hummus

Roasted Beet Hummus

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.
Author Minimalist Baker
Bowl of vibrant pink Roasted Beet Hummus surrounded by carrot and cucumber slices
4.72 from 77 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 (~1/3-cup servings)
Course Dip, Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 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


  • 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.



*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 ~one-third-cup servings Calories: 216 Carbohydrates: 19 g Protein: 6.1 g Fat: 14 g Saturated Fat: 1.8 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 191 mg Potassium: 155 mg Fiber: 5.4 g Sugar: 4 g Vitamin A: 25 IU Vitamin C: 4.2 mg Calcium: 58 mg Iron: 1.3 mg

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  1. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  2. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo sounds so delish! So glad you enjoyed this recipe, Michelle. Thanks for the great review!

  3. Alex says

    This is my favorite “fancy” hummus. It looks gorgeous and tastes amazing – even non-hummus eating friends love it!

  4. 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.

  5. 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!

  6. 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! ❤

  7. 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

  8. 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.

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  10. 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!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, the flavor won’t be as good, unfortunately. Roasted adds caramelization/sweetness (versus boiled/steamed). But in a pinch, it can work.

  11. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They can be roasted the day prior! And yes it should double easily. Let us know how it goes, Jen!

  12. 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.

  13. 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! 🥰

  14. 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!

  15. 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!

  16. 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

      • 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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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.

  17. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

        • Margaret says

          Hi, this sounds great but I have a food allergy to beans and chickpeas. Is there an alternative I could use?


          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            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!

  18. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina, we don’t think roasting canned beets would work. You could maybe use canned beets, but roasted will provide a superior flavor.

  19. 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!

  20. 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!!!

  21. 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

  22. 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

  23. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  24. 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

  25. 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!

  26. 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.

  27. Rebecca says

    Yum! I made a double batch of this today as I had some organic beets to use up. I slow cooked the beets first in the slow cooker, then followed the rest of the recipe (with the addition of some minced ginger). So so good! And made so much. I’ve put 1 container in the fridge and the rest in the freezer to keep for longer. Xx

  28. Donna says

    I have made this many times and it is sooo delicious. For those with sesame allergies, it’s just as yummy without the tahini! My preference is only one garlic clove. I use Dorot frozen garlic, which works fine. I have also used precooked Love Beets, which doesn’t seem to impact the flavor. This is now a constant snack in our house! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Donna! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  29. JOANNA says

    First time I made it, I have followed the receipe and it was delicious. Second time, I made it with two beets, and since I didn’t have chicpeas, I substituted with black beans. It turned out equally yummy!

  30. Gianna says

    So delish! I added the juice of 1 whole lemon because I dig things very lemony, but stuck to the recipe otherwise. I also used a Limonato Infused olive oil which added a lot more zesty flavor.

  31. Ash says

    First off, I would like to say that I dont actually enjoy beets at all. This is why when I ended up with 13 (yes, 13 it’s a long story) beets in my refrigerator I was concerned. I just made this recipe and I have to say it’s really good! I added more lemon juice, but otherwise I’m very proud of this recipe for successfully making beets taste good :D Next I’m going to try MB’s chocolate beet muffins!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ash. We are so glad you enjoyed 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

      • Julie says

        This is an excellent hummus recipe all around. I first made the beet hummus – delicious! The beet flavor actually mellowed in the days after and I really couldn’t tell that strong beet favor any longer but still got those same benefits. I made the recipe again and left out the beets (didn’t have any!) and it was just as delicious. I’ve long been intimidated by making hummus and have watched more YouTube videos than I can say on “the best hummus”. This recipe here *is* truly the simplest and tastiest I’ve ever had. Thank you!

  32. Terra says

    Although I typically prefer my root vegetables roasted, I wound up steaming one large peeled beet to cut down on prep time, and I’m happy to say the hummus still turned out brilliantly! I didn’t find it at all lacking without the caramel notes of a good roasting. I also used a touch of water in place of olive oil and just one tablespoon of tahini. I’m sure keeping the recipe as-is would’ve made for a creamier hummus overall, but I was super happy with the results regardless! Another MB hit.

  33. R. Lee says

    Made this tonight and it was delicious. I had never used tahini before, so I had a bit of a learning curve with needing to stir it. Also, I tasted the hummus just before adding the oil and decided it was so tasty as it was that I ended up eating it with no oil added. (I’m sure the oil would have made it even better, but I loved it without it. And, as I’m trying to lose weight, I decided to go ahead and forego the oil this time.) So for anyone out there who is needing to cut back a bit on calories and fat, take it from me that this is satisfying without the addition of oil.) That’s when you KNOW you’ve got a good recipe ?

  34. Lindsey Zero says

    I made a slightly larger portion and added some extra ingredients – it turned out great!

    – 3 medium beets + olive oil drizzle, wrapped in foil, baked 75min @ 350deg. (cut into bite sized pieces)
    – 1 head garlic + olive oil drizzle, wrapped in foil & baked w/ beets (squeezed the garlic out of the clove skin after cooking)
    – 1/3 container Trader Joe’s Mediterranean hummus (it was in the fridge ¯\_(ツ)_/¯ )
    – juice of 1 seedless lime (or more, to brighten the flavor up, depending on how big the beets are)
    – 1 T. olive oil
    – 1 oz. red wine
    – 2 tsp. paprika
    – 1 tsp. oregano
    – 1 tsp. pepper + 2 pinch salt

    Blended everything together in food processor until smooth, and chilled. Perfect!

  35. Sarah says

    I made this hummus as a Thanksgiving appetizer. I doubled the recipe and made two two adjustments:
    added two cloves of roasted garlic (in addition to the fresh garlic) and tossed a handful of walnuts in food processor as well. It is delicious and the the color is beautiful!
    Thanks Dana!

  36. Glo says

    I just tried beet hummus at an event the other night and it was delicious. Your recipe looks fabulous and I can’t wait to try it. Do you think it would ruin the recipe to add only 1/4 or 1/2 the tahini? I’m trying to keep the cholesterol and fat as low as possible. Then again, two tablespoons for six servings doesn’t sound like a lot.

  37. Rachel Mixer says

    Made this with grilled beets. Scrub the beets well, drizzle with a little oil, and wrap them in a foil packet, then grill on the bbq on high for 30 minutes, flipping once in the middle. No peeling of beets required. It worked amazing for this hummus! All together it is delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Rachel. We are so glad you enjoyed 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

  38. Janet Hanley says

    I love this recipe. Have made it 3x. Husband raves about it. We are on a Whole Food Plant Based diet. No oils dairy meat fish or eggs.
    My alterations are:
    I use cannelloni white beans or chick peas.
    No salt. 1 tsp white Miso
    No oil.
    To hurry up the beets, I grate them and simmer 15 minutes in 1/2 cup water. (Save beet water for minestrone soup.)
    Love the lemon ? and the tahini!

    It’s a fantastic taste treat, appetizer. Color is amazing!!! One dollop on a thick slice cucumber with a speck of purple onion and parsley will tempt any appetite. It’s good on rye crisp crackers.

  39. Donna says

    My version: I used 1/2 of one clove of frozen chopped garlic, added 1/2 a cup of walnuts, and 1/4 teaspoon of rice vinegar. Left out the tahini due to sesame allergy. Not bad, it still does seem a little bland, it feels like it’s missing something but my unrefined palate has no idea what. Definitely not garlic, though, that’s coming through loud and clear! I have a feeling once it sits a while in the fridge the flavors will come up a little better. I do like it, though! Thank you

    • Janet Hanley says

      You could try fresh dill or parsley with it. I like your idea of walnuts. Also 1/4-1/2 tsp smoky paprika, 1/4 tsp red pepper flakes. Or 1/2 tsp cumin 1/4, tsp turmeric and scant coriander would also be good.

  40. Kim says

    I made this with beets I’d roasted and then froze, used about half a cup. I’m completely addicted to this hummus and will make again for sure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Melinda. We are so glad you enjoyed 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed 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

  41. susan neeman says

    I made the recipe exactly as indicated without adding any salt. I used precooked beets and frozen crushed garlic so absolutely no chopping!! Added a pinch of cumin. Delicious! Made it for a pink party. It was so good and easy – I may never buy hummus again.

  42. Lauren says

    This recipe doesn’t miss a beat! Great recipe and simple to make. I doubled the recipe and it turned out perfectly! I was a bit short on time so I diced the beets, roasted them at about 425 on a sheet pan with ghee, salt & pepper for 20 minutes or so and let them cool for 5-10 minutes and it whipped up beautifully. Yum!

  43. Anne Boggs says

    A perfect recipe no adjustments needed. So delicious and such a wonderful texture. I doubt if you could buy Hummus as good as this.
    Thank you

  44. Zoe says

    Made this a little earlier this week and it was soooo good. I’m absolutely addicted :) I made this recipe oil free by adding a little bit more tahini and adding a little bit of water. I’m excited to try more of your hummus recipes

    • Lara says

      I agree with you that in needs a seasoning, so I added dried tarragon-a couple pinches until the flavor came through a bit (it intensifies over time in the fridge). Beets and tarragon go really well together. I also used a larger beet, so the texture was more dip-like and less pasty. Not only was the hummus delicious, it had cool and different flavors and was beautiful too!

  45. Rachel says

    Just made this and it’s quite good! A nice, sweeter, more summery alternative to regular hummus. I used lime instead of lemon due to a food sensitivity, and cayenne pepper out of preference, and I really quite enjoy it. I think my beetroot was much bigger than this recipe is supposed to use though. Admittedly, this homegrown specimen is massive, but I only used a quarter, and I had to double the amounts of all the seasonings (lime, garlic, salt, pepper) to get the flavour I prefer. My poor little food processor struggled with the volume!! I think I’ll be enjoying this for quite a few days!

  46. Katie says

    Hi! Can’t wait to try this out!!
    Just a quick question…..
    Can you recommend a replacement for tahini?


    • Rachel says

      Katie, in a pinch I have used a very small amount of peanut butter instead of tahini and I’d go as far to say, providing there are no allergies, any nut butter (peanut, almond, cashew, etc) would do- tahini helps to provide a nutty, earthy background flavour. As others have done, it can be left out if needed. The flavour isn’t quite as full, but it’ll still be enjoyable. I’ve personally started making my own tahini as it seems to be hard to come by where I live. It’s REALLY easy to make.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so. Just let it thaw in the refrigerator overnight before enjoying. Should keep for 1 month in the freezer.

      • Len says

        Because you say you can keep it in the freezer for ~ 1 month (I keep hummus in there no problem), please change the heading at the top of the page

        ie: freezer friendly? no


        freezer friendly? yes

  47. Daria says

    Just made this for the second time this week! Super easy,super delicious! Goes well with everything- i put it on toast, dipped veggies in it, used as dressing in my vegan bowl with bunch of grains and veggies! Great thing to always have in the fridge, as it brings any meal to the next level! Thank you for the recipe!

  48. Cathy Connor says

    Wonderful recipe! I’ve been a big fan of your recipes over the years.
    I was planning on making hummus this afternoon and stumbled upon your Beet Hummus recipe and was amazed at how much the beets compliment and add a bit of sweetness.
    Perfect for Valentine’s Day week! :-)
    I used sliced canned beets, (it’s what I had on hand) added some cumin, a handful of toasted pine nuts and used the entire lemon, zest and all. I LOVE it and will make it part of my “go-to’s” for healthy recipes!

  49. Arzu says

    I just made this?this is awesome!! Just for a kick, I added hot red pepper. I will be sprinkling walnut pieces when I serve it. I have another beet-based meze (as we call it?) and walnuts work beautifully with it) I have guests over tonight. I wonder how this pairs with my red wine. I’ll let you know.
    Thank you so much??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes!Freeze your hummus in an airtight, freezer-safe container and make sure you don’t fill it all the way to the top because it will expand as it freezes. Cheers!

  50. Kasey says

    Just made this for a party – it’s amazing! Followed the recipe almost exactly but didn’t add salt or pepper, mostly because I forgot but it really didn’t need it. I also added a little more lemon juice. I’ll be serving it topped with some dill, pepper, and a tiny bit of salt sprinkled on top, alongside homemade pita! I’ll definitely be making this again!

  51. Becky says

    Delicious! Changed a few things to use what I already had in the pantry:
    – used one large vacuum sealed (already cooked) beetroot. Roasted probably gives a richer flavour though
    – no tahini on hand, so I just omitted it and added some extra chickpeas at the end for a less liquid consistency
    – no lemon zest
    – 3 tbsp lemon juice
    – added it all and blended in one go.

  52. Emilie says

    This turned out such a pretty bright pink! I brought this to a get-together and got compliments but I think I would put 1\2 the garlic next time and more beets.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ben! You do not need to cook the chickpeas if you are buying them from in a can, as they are already cooked. It is only if you are buying them raw.

  53. Julianne says

    Do you have to use a roasted beet for this recipe? I’m always pressed for time so can a raw cold beet work in replacement? I bought a pack from Trader Joe’s; there’s about 10 small beets in the package, but I’m not sure how many to use as the equivalent.

  54. Sarah says

    Delicious! I love the taste and the color, scarfing this down with roasted veggies. thanks for the great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan! That may have been a little confusing, but the instructions were in the beet cupcake recipe!
      Here they are:
      Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
      Wrap beets in foil, drizzle on a bit of canola 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.
      Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

  55. sweetshubh says

    This is one of the best dips not only because of its color but because of its color which is really appealing to the kids.. This bright magenta is found in clothing, color pens/markers and so on but rarely found in food. My daughter couldn’t wait to have it. Health is indeed beautiful!
    The changes I made:
    1) I steamed the beet instead of roasting.
    2) I added about half a teaspoon of salt not just a pinch.

  56. Islay says

    Hi Dana! Just made this and it looked so pretty but it turned out quite sweet. Any tips on making it less so? More lemon?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      More lemon should balance the flavor out if you’re finding it too sweet, Islay!

  57. Micaela says

    I made this last night and it was a hit with my reluctant-to-switch-to-a-plant-based-diet-because-he-really-loves-meat boyfriend, so that’s a step in the right direction.

    I made hand-made pizzas and used the beet hummus as a base, and topped it with some feta cheese, olives, spinach, and rainbow cherry tomatoes. He loved it, and it was one of the most beautiful meals I’ve ever made!

    This afternoon I used the rest of the beet hummus on burgers, served with avocado, onion, some more feta, black olives, and tomatoes. Again, it was a hit, it looks BEAUTIFUL and it goes so well with everything, plus I’m sneaking more and more veggies into every meal and he doesn’t even notice.

    Thanks Dana!

  58. Annie says

    Hi Dana!

    I realize this recipe is from forever ago, but I just tried it, and i’m wondering if you have any tips to help me make my hummus less bland? Every single time I attempt homemade hummus, it doesn’t have that tangy-ness that store-bought seems to have.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annie! If you’re wanting a little more flavour, up the garlic and lemon and that should help!

  59. Sarah says

    Tastes good. I used love beets and even added extra beet juice from the bag but still only a pink fleshy color. Probably has something to do with it not being a freshly roasted beet. I’ll try that next time.

  60. Anna Leach says

    This was delicious and looked so pretty! I ended up making it with black beans instead of the chickpeas because that is what we had on hand. Also, I just recently discovered your website and recipes and absolutely love them! I’ve been making some lifestyle changes as far as eating habits go and this website has definitely inspired me and helped me to actually enjoy cooking. ^.^

  61. Amelia says

    So delicious! I’ve made this a few times but the most recent time, the grocery store had no regular beets and only golden beets. I figured might as well try and make it and it tastes just as good but looks like regular hummus! So if you wanted the extra vitamins but normal hummus color just use golden beets :) Thanks for the recipe!

  62. Lili says

    Thank you so much for this recipe! So easy, tasty, healthy and beautiful! I’ve made a few of your recipes so thank you and Happy Thanksgiving!

  63. Sydney says

    Hey guys, I was thinking of trying this recipe but I wanted to pair it with some roasted pumpkin, feta and some chicken breast. What do you think that will be like, do you think it will be too sweet?

  64. Rebekah says

    Your recipes are great but there are so many ads on your site now that the pages take forever to load… causing me to avoid your site. Just wanted to leave some feedback!

  65. Gen says

    I made this exactly as the recipe says and it’s one of the best dips I’ve ever made – super tasty, colourful and healthy. Luv that it’s more lemon zesty and colourful than regular hummus! I can see this being a regular thing for me to make for years to come.

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  67. Tailor Bee says

    Awesome base recipe that made it easy to spice up to my funky taste needs! Which for this particular recipe simply meant adding a bit of yellow curry to taste… :) nothing store-bought can “beet” this homemade hommus! Something about the tanginess seems just right, compared to the store brands which tend to have excess citric acid for preservation purposes, at the expense of the flavor’s balance. Just my picky observation. Thank you for sharing!

  68. Jackson says

    Used this for a Wedding reception…BEAUTIFUL! We put them into diagionally cut bread cups with brightly colored veggies sticks. They were a HIT! Thanks for sharing.

  69. Luna's mom says

    Waaaaaay too much tehini! It totally overpowered the subtle sweet beet flavor. I had to doctor it up by adding 3 more cloves of garlic and a whole other lemon to kill that nut butter feel on the tongue and back of my palette. BTW: rating stars are stuck at at least 3. I would give this two stars even after i altered it to save it. As written, only one : (

    • Leo says

      Yes a little too much tahini it dominated the flavor so I added more roasted beets and it tasted fantastic. Next time I will cut back a little on the tahini.

  70. Katia Colombo says

    I really hope to make this recipie soon! It sounds very satisfying and yummy! May I use a blender if I don’t have a food processer?

  71. 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.

  72. Emanuele @ guyslovecooking says

    Great idea, that made me think of something my grandma used to make. Thanks for sharing :)

    • 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!

  73. 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

  74. 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.

    • Katia Colombo says

      Okay, if you have not used can beets, you can try that or just peel off the skin of the whole, organic beet and roast it (as mentioned) in the recipie. If that does not work or you have tried both ideas, tell me because I have a few more ideas. :)

      • Marta Medyna says

        I think you should bake your beets with the skin. What I do is: scrub the beet cut a bit at top and the bottom, rub some oil on the skin, season w/salt add a bit of water cover tightly, bake it use your beets as needed. They are beautiful in color, much sweeter and peeling is much easer. You won’t loose much of the beets flash. Good luck

    • Maggie says

      Liz, dearie,

      Let me give you a little hint. You know that fabby Red Velvet cake that almost everybody goes gaa-gaa over? The original was NOT made with half a bottle of red food coloring (yuckie aftertaste from that stuff) — it was created with ground up cooked beets. The secret is to add some acid to the cake batter. Usually that is a bit of vinegar or substituting buttermilk for the liquid. That acid helps keep the color bright instead of turning brownish. I would suggest that you amend the recipe to use more lemon juice or add a tablespoon or so of a gentle vinegar. I like a citrus infused rice vinegar from the Oriental Foods aisle of my supermarket. This hummus already has a bright light citrus flavor from lemon juice and lemon zest. Play with it to bring up the acid pH balance.
      Citric acid (also known as Sour Salt used in Kosher cooking) would work — just be careful not to totally overpower the basic flavor of the dish.

      Dana, lovie,
      Thank you for this recipe. My friend gave me a sack full of cooked beets and I hate the thought of just throwing them out. Chickpeas and beets sound like a marriage made in heaven to me. After all, every Greek salad I have ever seen has sliced beets on it, right? This one sounds sooooo good! (What about adding a little spoonful of kalamenta olive spread in, maybe instead of the salt?)


  75. 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.

  76. 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!

  77. WWXD 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.

  78. 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!

  79. Monu Teena 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 :)

  80. Lori @ Foxes Love Lemons says

    Just wanted to let you know that I featured this recipe (with full credit and a link-back) in a hummus recipe roundup today on Foxes Love Lemons. Happy Friday!

  81. chelsea says

    OMGeeeeez, this is such a great idea! I’ve been trying to think of unconventional ways to use beets, this wins! xo chelsea

  82. Jess 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.

  83. 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. :)

  84. Nicole S. Young says

    I just had beet hummus last night for dinner at a restaurant, and now I have to make this myself! Beets are one of my favorite veggies so it’s really a no-brainer :)

  85. Tammy 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!


  86. Megan says

    Yes. 100 times yes! I love this so much! It’s the valentine of hummus. I want to paint my walls the exact color of this snack.