Pink Beet Hummus

Pink Beet Hummus is a creamy and flavorful dip made with roasted beetroot and hearty chickpeas that’s perfect as an appetizer, spread, or snack.

Enjoy it with pita bread, crackers, or crunchy veggies for a fun and colorful twist everyone will love!

I’ve been making homemade hummus for years, experimenting with all kinds of flavors - green hummus, smoky paprika hummus, black bean hummus, and roasted pepper hummus, you name it (yes, I’m a total hummus fan!).

But this red beet hummus version has quickly become my new favorite. It’s incredibly creamy, slightly sweet from the roasted beetroot, and has that rich, earthy depth that makes every bite feel extra special.

I love spreading it on a thick slice of rustic wheat bread or my homemade unleavened flatbread, then pairing it with a simple spinach and arugula salad for a quick, satisfying meal.

And if you’re as into beets as I am, don’t miss my favorite easy beet recipes like pineapple beet smoothie, cucumber beetroot salad, beet shake, and beet spinach smoothie - they’re all fresh, vibrant, and packed with plant-powered goodness!

• Red beets: Roast them until fork-tender to bring out their natural sweetness and vibrant color.
• Chickpeas: Canned chickpeas are quick and easy, but homemade cooked chickpeas work great too.
• Tahini: Use good-quality, runny tahini for a rich, nutty flavor. Or try my homemade tahini recipe if you want to make it from scratch.
• Olive oil: A drizzle of good-quality extra virgin olive oil adds richness and a silky finish.
• Garlic: Fresh garlic gives a bold, zesty kick. Use garlic powder instead if you prefer a milder, more subtle flavor.
• Lemon juice: Freshly squeezed lemon juice brightens up the flavors and balances the earthiness of the beets.
• Aquafaba: The liquid from cooked chickpeas that makes hummus extra creamy. If you don’t have any, plain water can work in a pinch.
• Salt, cumin, & black pepper: Salt boosts flavor, and cumin adds a warm, earthy touch that complements the beets.

As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

🔪How To Make Beet Hummus

Step 1: Roast finely diced beets (about 2 cm or ¾ inch cubes) on a baking sheet lined with parchment paper at 200°C (400°F) for 20 minutes, or until tender. Remove and let cool.

Step 2: In a high-speed blender, combine the roasted beets, cooked chickpeas, tahini, olive oil, lemon juice, garlic, aquafaba, salt, and ground cumin.

Step 3: Blend until creamy, stopping to scrape down the sides as needed for an even texture.

Hint: Don’t forget to pop on some gloves while peeling and dicing the beets if you don’t want pink-stained hands.

📋Substitutions and Variations

• No-roasting version: Use pre-cooked or vacuum-packed beets to save time.
• Herby twist: Blend in fresh herbs like dill, parsley, or mint for a fresh, vibrant flavor.
• Use roasted garlic: Swap raw garlic for roasted garlic for a deeper, mellower taste.
• Tahini-free hummus: Replace the tahini with 2 tablespoons of olive oil or aquafaba for creaminess. Or, if you want something different, check out my tahini-free hummus recipe.

❓Frequently Asked Questions (FAQ's)

🍽Serving Suggestions

To enjoy this pink beet hummus at its best, here are some of my favorite ways to serve and savor it:

• Gluten-free seed crackers
• Garbanzo bean patties
• Roasted carrot and asparagus
• Mediterranean potato salad
• Baked polenta frita
• Sweet potato tortilla wraps
• Roasted potatoes with broccoli