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
4.75 from 85 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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My Rating:

  1. 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!

  2. 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.

  3. 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?

    • 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, you’d need to cook them after soaking, but yes, homemade chickpeas would work! You’ll need ~1/2 cup dried chickpeas.

  4. 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.

  5. 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?

  6. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we think it would work great with finishing in the oven. They should be tender enough to pierce easily with a knife.

  7. 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.

  8. 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.

  9. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

  10. 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!

  11. 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!

  12. Alex says

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

  13. 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.

  14. 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!

  15. 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! ❤

  16. 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

  17. 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.

  18. 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.

  19. 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.

  20. 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!

  21. 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.

  22. 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! 🥰

  23. 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!

  24. 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!

  25. 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.

  26. 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!

  27. 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.

  28. 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!

  29. 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!!!

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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!

  35. 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.