Roasted Red Beet Hummus

The first time I made this red beet hummus recipe, I had a bad case of double dipping. 😋 Honestly, it was so creamy and delicious, I couldn’t let go of my chip! This bright pink dip tastes amazing with pita chips or pepper slices for a light snack, but it’s really good as a spread on wraps, sandwiches, or avocado toast. 

Beet hummus is savory, flavorful, and made with nutritious ingredients that come together quickly for a light lunch or healthy snack. It’s irresistible when served with grilled chicken or roasted veggies, and that beautiful color sure does get everyone’s attention!

The toppings are optional, but they add a crunchy bite and even more flavor. Offer this beetroot dip with other Mediterranean spreads like Baba Ghanoush, or make a vegetable board featuring Cottage Cheese Ranch Dip. It also pairs well with Whipped Feta with Roasted Tomatoes and a sweet spread like Cannoli Dip.

What You’ll Need

Below are the ingredients you’ll need to make this recipe. To view quantities, check out the printable recipe card.

• Fresh Beets: Use raw red beets for that gorgeous color. You can roast, boil, or use canned beets to save time.
• Chickpeas: Also called garbanzo beans, they make the dip thick and creamy.
• Tahini Paste: Made from sesame seeds for that smooth, nutty flavor.
• Garlic Cloves: Brings a little bite and freshness.
• Lemon Juice & Zest: Use a large lemon for brightness and balance.
• Olive Oil: A drizzle of olive oil adds richness and helps everything blend together.
• Ground Cumin: Adds rich flavor and depth.
• Salt & Black Pepper: Just a little salt to make the flavor pop.
• Ice Cubes: Ice makes it light and fluffy, giving you the creamiest hummus every time.
• Crumbled Feta & Parsley (optional): Adds color and freshness.
• Za’atar (optional): A Middle Eastern spice blend that adds an earthy, tangy flavor, great for garnish.
• Pine Nuts (optional): Toasted pine nuts add a buttery crunch on top. You can substitute toasted pistachios if desired.

Step by Step Instructions

1. Preheat the oven to 400°F. Scrub the beet well, then dry and lightly coat it with olive oil. Wrap it tightly in foil, and place it on a baking sheet. Roast until tender when pierced with a knife, about 45 minutes, depending on the size. Let it cool completely.
2. Once cooled, peel and roughly chop the beet. Add it to a food processor along with chickpeas, tahini, garlic, lemon zest, lemon juice, and seasonings.
3. Blend the mixture until smooth, gradually pouring in olive oil to fully incorporate. For a creamier texture, add ice cubes while blending.
4. Taste and adjust the seasoning by adding more salt, lemon juice, or olive oil as needed. If the hummus is too thick, mix in a small amount of water to reach your desired consistency.
5. Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil and garnish with za’atar, pine nuts, feta, and fresh parsley.
6. Serve alongside pita wedges, homemade pita chips, or fresh vegetables for a healthy snack.

Favorite Pairings

• Pita chips or warm pita bread
• Crackers or toasted baguette slices
• Cucumber slices and fresh veggies like carrots and bell peppers
• Add it to grain bowls or on top of roasted veggies
• Serve it alongside grilled meats or falafel

Make it Yours!

• Try using white beans instead of chickpeas for a lighter version.
• Use garlic powder instead of fresh garlic if desired.
• Use edamame instead of chickpeas for a completely different flavor.

Dip Tips

• Use good-quality Tahini: The creaminess of tahini really makes or breaks hummus texture.
• Add ice cubes when blending: Tossing in a couple of ice cubes while blending helps keep the mixture cool and adds moisture, resulting in an ultra-smooth, creamy texture.
• Use fresh lemon juice and garlic: Fresh ingredients brighten the flavor and balance the earthiness of beets.
• Don’t skimp on olive oil: Adding good olive oil during blending and a drizzle on top provides richness.