A vibrantly pink, slightly sweet and deliciously healthy beet hummus, very easily made by placing all ingredients in the bowl of a food processor.
This roasted beet hummus recipe is officially the first recipe I’m ever sharing on my new blog! YAYA!!!! Seems apropos as apparently I found my visual voice and it’s very, very, very, purple. And this dish is basically me in hummus form.
Why this Recipe Works
- The addition of a roasted beet adds a touch of sweet earthiness and a fun twist to classic hummus.
- The vibrantly awesome pink color. Period.
- Using almost equal parts tahini to garbanzo beans makes the hummus ultra smooth and creamy.
- This hummus comes together super easily and quickly by pureeing all ingredients in a food processor. That’s it!
- This hummus falls in that sweet magical intersection of low maintenance and highly impressive-looking, making it as perfect for an entertaining appetizer as for healthy weekday snacking.
What is Hummus?
Hummus is a spread made from ground chickpeas, ground sesame seeds (tahini), olive oil, lemon, garlic and cumin, originating in the Middle East.
This dish is my classic hummus recipe with the addition of a roasted beet, and has become a quintessential dip of mine. Clients regularly reach out to request it for their parties, as the color never ceases to WOW folks. And the beets can be swapped out for other veggies as the possibilities are endless y’all! Check out my carrot hummus for another fun twist. May the hummus variation exploration continue!
And for all of you roasted-beet-hummus-doubters out there…just hear me out. I like to think I know all about traditional hummus after living in the Middle East for 6 years and am all about playing with fun variations. So no, this is not a traditional hummus. It’s a traditional hummus with the addition of a roasted beet, which adds a spectacular color, some more vitamins and minerals and a touch of sweet earthiness to traditional hummus. What’s not to love about that…?!?!
How to Make this Roasted Beet Hummus
- Place all ingredients, aside from the olive oil, in a food processor and puree.
- With the motor running, slowly drizzle the olive oil in.
- Taste and season with additional salt and pepper as needed. And that’s it! All done!
Be prepared that once you make this roasted beet hummus your guests will be wowed by the marvelous magenta color and flavor, and they’ll soon be asking ya to bring this dip whereva ya go too.
Cooks Tips
- If you have a food processor, now is the time to use it! If you don’t, a blender works too.
- Use the best possible tahini you can find.
- Using dried chickpeas will create an even better flavor than canned, but take more time. I *highly* suggest ya try with dried chickpeas sometime.
- Get playful with toppings options. See some suggestions below and all my pics for ideas.
- Leftover hummus will keep in the fridge a week.
- Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.
To note: I generally use dried chickpeas that I soak and then cook but that’s because it’s literally my job to make everything from scratch. I want to make my recipes on here super easy and accessible so have written it out using canned chickpeas (which I’ve used as well). If you’d like to use fresh chickpeas just sub 3/4 cup of dried instead of canned, soak and cook.
Stoked on hummus?!?! I got ya! Check out all my hummus-licious varieties: carrot hummus, butternut squash hummus, black tahini hummus, easy 7 layer hummus dip, hummus with spiced lamb and last def not least, plain (aka original) hummus.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson.You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Beet Hummus
Ingredients
For the Beet Hummus
- 1 roasted beet peeled and chopped
- 1 can chickpeas (15 oz) drained
- 2/3 cup tahini
- 2-3 zest & juice lemons about 1/3 cup of lemon juice
- 2 cloves garlic chopped
- 1/3 cup olive oil
- 1 teaspoon cumin or more to taste
- 1 teaspoon kosher salt
- 1 handfull chopped herbs
Topping Options
- 1 handful of chopped parsley, za’atar, thinly sliced radishes, pine nuts, some more lemon zest, gomasio, bee pollen, big salt flakes, olive oil, or anything else your heart desires for sprinkling on top (optional)
Instructions
- Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor.
- With the motor running, slowly drizzle in the olive oil and blend until smooth.
- Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!
- Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.
Notes
- If you have a food processor, now is the time to use it! If you don’t, a blender works too.
- Use the best possible tahini you can find.
- Using dried chickpeas will create an even better flavor than canned, but take more time. I *highly* suggest ya try with dried chickpeas sometime.
- Get playful with toppings options. See some suggestions below and all my pics for ideas.
- Leftover hummus will keep in the fridge a week.
- Hummus may thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.
Can you make this with boiled beets instead?
Yes absolutely! Let me know how it goes :). ?
Hello, I've just made it with boiled beets and taste is awsome, but the color is pink. Anyway thank you for this recipe, I love it! It's my firt hummus at all and I am amazed.
I mean light pink, like strawberry milkshake.
So honored and stoked to hear you made my recipe for your very first hummus :)! The beets in the images were roasted - some of the color leaks into the cooking liquid + they loose a little when boiled. If you want a darker color, add more boiled beets or try roasted ones :). Really appreciate the feedback!
This was great. I don't usually like beets, or hummus, but together they came out bright and just the right of lemony. I only had one lemon and one ancient garlic clove, and I thought it was perfect. Also, the color is dreamy, and it would be a gorgeous highlight on a party vegetable platter. The recipe made more than one typical store sized container, so I froze about a third of it to use in next week's lunches.
Thanks so much for the sweet feedback Haley and super stoked to hear that! The color never fails to impress and it's def a gorgeous addition to any party veggie platter. Appreciate ya sharing and enjoy your frozen leftovers :).
Looks DELICIOUS and that color us DIVINE ???????????
Looks DELICIOUS and the color is GORGEOUS ???????????
Thank you so much!!! Love the color too :). ???
Hi, do you roast the beet whole or in pieces, and at what temperature, for how long? Thanks.
Hi Carolyn - roasting the beet either whole or in pieces both work! You can try roasting it whole, wrapped in aluminum foil, at 400 degrees fahrenheit, for about an hour or until a for easily pierces through it. Stoked to hear your making this hummus + please lemme know how it goes :)!
That cracked me up about it being your voice. Hehe. This looks spectacular. It's a beautiful color and has the best texture! And I agree, using dried chickpeas in any recipe instead of canned is so much better but sometimes canned is necessary for timing! I can't wait to try it!
Hehehe stoked to hear ya got a nice laugh outta it. Thank ya Elaine! ??❤️
What a great idea for a variation on hummus! That colour is so vibrant, it's great t serve at parties!
Yes exactly!!! Thanks so much for the super sweet feedback Carrie :). ??
Wow! This is such an amazing colour and I just love the presentation of it. It would be perfect for a dinner party appetizer.
Yes exactly!!! Please let me know if ya make it Corina :). ??❤️
What a gorgeous color! I love how beets taint everything a beautiful hue. This is also delicious and good for you, wouldn't know which topping to choose.
Thanks so much Nicoletta!!! Really appreciate the super sweet feedback :). ??
Love beet hummus! Beetroot adds so much delicious flavour and it has soooo many health benefits! Not to mention the colour is just phenomenal!!!
My thoughts exactly!!! Thanks so much for the feedback Anna :). ??❤️
This dish is a pop of colors. Beet hummus is always a great treat when you want a changeup from chick peas. Also a super healthy and colorful way to snack. Thanks for sharing!
Absolute pleasure Analida ~ thanks for the feedback! There’s chick peas in there too I just also added a beet :). Please let me know your thoughts if ya make it! ??❤️
Oh my gosh, this hummus is GORGEOUS and I love how you demonstrate how to decorate it in different ways. I would probably go for the chopped pistachios as I LOVE pistachios and always have some on hand!
Thank ya!!! Really appreciate the feedback! And pistachios are indeed a great hummus topping! ???
This is one beautiful bowl of hummus! And I'm sure it tastes delicious too.
It definitely does! And thanks so mi h for the super sweet feedback :). ??
Absolutely beautiful color!!! I love how healthy this is!! I've not made my own hummus before but this is one I want to try!
Yessss Amanda do it!!! It's so super simple to make at home and so much more delicious than anything you'll buy at the store! Please let me know how it goes... I'd absolutely love to hear :).
Holy gorgeousness! Who knew a dip could be THIS beautiful?!
Hehehe... you are too kind Leslie! I love making absolutely stunningly beautiful dips :). They're so easy to make and so fun to decorate!
Just look at this beautiful color! It looks so delicious! I want to try it right now!)
Thank ya so much Veronika!!! The color is a true show stopper every time! Please let me know how it goes after you make it... would love to hear :). 💗💜😘
Oh. Emh. Gee. I just showed this to my husband and we both agreed that we need to make this! It looks delicious and that color is gorgeous!
Thank ya so much Claire!!! Super stoked to hear that! Please let me know how it goes after ya make it... would love to hear :). 💜😘
Absolutely beautiful color and looks delicious! I will definitely make this for my family. Thanks for sharing.
Absolute pleasure Jennifer and so super stoked to heat that!!! Thanks so much for the sweet feedback! And please let me know how it goes after ya make it for your family... I'd absolutely love to hear :)!
Hi thanks for this lovely recipe, I just have a question: when you said fresh chickpeas, you meant dried? 🤔 if so you measured 3/4 cup when dried?.
Hi Ingrid and yes I mean dried and just updated the post. And yep 3/4 cup dried should give you the same amount as a can of chickpeas. Please let me know how it goes after you make it... I'd absolutely love to hear :)!
You don’t need to wrap beets or yams before roasting -if they are whole. I just put them on a rack with a tray underneath to catch any leaks (especially the yams.) Once cool, they are easy to peel. Sometimes I just leave them in there overnight to cool. If you aren’t going to use them for a few days, they keep very well in the fridge unpeeled.
Yep they are def easy to peel once cooled! And I also appreciate how well they keep in the fridge! I often roast my beets in advance. It's my practice to wrap them but I'll def try not wrapping them in the future... thanks so much for sharing Pam!
Thank you Daniela -- this looks wonderful.
1.) What would be the volume/weight of dried garbanzo beans to use instead of a can?
2.) Would you provide the Nutrition Counts for this please?
3.) Can this recipe be frozen, or canned?
4.) Can roasted beets by themselves be frozen for future use?
Thanks again:)
Mae.
Thanks so much Mae! Super stoked to hear you're making this :).
1. 1 15-ounce can of beans can be swapped for 3/4 cup of dried. It's on the post!
2) Sure! Have ya looked this up online? It's not my practice to include nutrition count in my recipes.
3 +4 ) It's not my practice to freeze my hummus or beets but def feel free to go ahead! Lemme know how it goes :).
Excited for all your cooking adventures and keep making waves in the kitchen!
Hi there, so excited to try this recipe! I recommend putting the size of can in the recipe. 1 can doesn't tell you anything about the amount you'll need since there are many sizes! Thank you 🙂
You are correct Emma and I'll update the post. Thanks so much for the feedback and I appreciate ya looking out for:).
Hello! So gorgeous! Wondering though- I just tried this and my hummus is pinkish reddish not this amazing fuchsia color. Is your photo taken with a filter or wondering how yours is more purple. Love it tho!
Hi! Did you start with a deeply colored red beet? I don't add filters but do shoot on DSLR and slightly edit. If it's too light I'd suggest adding more beet :)! And happy to hear ya love it!
Anxious to try this in my new Vitamix ! Love the color! What do you usually serve with it for dipping!
Awesome so stoked to hear that! I either make pita chips in the oven (pita bread, olive oil, salt, pepper and spices) or with cut up farmers market veggies. Please let me know how it turns out I'd love to hear :).
What kind of herbs are used? There are a lot out there.
Hi! I generally top my beet hummus with parsley and spices like za'atar and sumac. So stoked that you're making this!!!
Can I use pickled beets for this recipe? What would I need to adjust? Thanks!
I never have but def go ahead and try it! Can make the hummus as is and just add ‘em to the food processor. Adjust lemon/salt/olive oil to taste. Let me know how it is :)!
Mine definitely didn’t turn out as vibrantly pink as yours, but it is the best tasting hummus that I have ever made (and I have made a lot of really tasty hummus over the years!). Absolutely delicious and definitely worth making! Thank you for posting, this will be my go to beet hummus recipe for years to come. Cheers!
WOWIE the best hummus you've ever made :)?! So super stoked to hear that Melissa! You can try adding more beets to increase the color vibrancy. Really appreciate your comment ~ thank ya :)!
What size can of chickpeas is this recipe for please?
Any standard 15oz or 15.5oz can will work. Will update the recipe with this info. So stoked to hear you're making this Ellen :)!
Hye Daniela!! I have made this many times and it is so 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 my snack list!! Thank You!!
I am so super stoked, honored and flattered by your sweet feedback! Thank ya so much! Love that this has become a constant snack in your home and that you've found the perfect garlic/beet/no tahini combo that works for ya :)!
My first time making hummus. So easy and delish!
So super stoked to hear that Kat! And yessss - with the food processor it's so super easy and so much yummier than the store bought stuff! Thanks for taking the time to leave me this feedback :).
Beets are one of my husband's favorite veggies and something I have not been able to eat, until now!
This is my first time making hummus and stumbled across your site. Not only is this super easy to make, it is absolutely delish!! (Side note: I did not have tahini, so we substituted with organic peanut butter.) Will definitely be making again. Thanks for sharing!
So stoked and honored to hear that my beet hummus recipe was the very first hummus recipe ya made! How was it with peanut butter :)? Thanks so much for taking the time to share this sweet feedback ~ I really appreciate it!
Full disclosure--I've attended one of Daniela's dinner parties, so I was excited to make this recipe... and disappointed when it turned out tasty but a meh color. Here's where I went wrong: I'd used roasted beets BUT the "love beets" roasted beets that are vacuum packed and available from your grocery store. They look just like home-roasted beets, but evidently they just don't have the purple power. I used up an entire bag and got a bland pink color. So the next time I made the hummus, I used a big fresh beet, roasted until soft, and peeled. Tossed it in with the garbanzos, and shazam! I had delicious tasting and delicious looking magenta hummus. Thanks for sharing, Daniela!
Absolute pleasure Anne-Christine + so super stoked to hear ya made it! Yep I *always* recommend roasting your own beets :). Not too much work and much better than the pre-roasted vacuum sealed kind! Hope everything is wonderful in your world + xxx!
What’s an estimate of the nutritional information of this recipe?
Hi Lora! It's a healthy recipe with nutrients from the beets, tahini and garbanzo beans. Hope that helps + stoked to hear you're making it!
First time making hummus. I used red beets as well as a golden beet, and made homemade tahini for the first time. This recipe is going to be a keeper!!
So stoked to hear that Patricia and really appreciate you taking the time to leave this sweet feedback! And that's so rad that ya made homemade tahini too... am so inspired hearing that :).
I've just made it and double the recipe and the flavor is soooooooo good. My husband and I is in no oil diet
and without adding to this recipe still a champ. I double the garlic though and made my own tahini without oil. All I can say is many thanks to this recipe.
Absolute pleasure Mansueta and thanks so much for sharing this sweet beet hummus feedback! I often add extra garlic as well :). And that's sooooooo rad that ya made your own tahini!
Delicious and GORGEOUS! love your photos - purple rock 🙂
Thanks so much Laura! Def have a very special place in my heart for making purple food :).
I absolutely love this recipe. It’s beautiful and it tastes amazing! It is always a big hit to serve at get togethers too. I’ve made this recipe about once a month for the last 6 months and it’s still a favorite.
Wowie Jordan so super stoked to hear your sweet feedback! I make this hummus recipe on repeat as well - the color always amazes folks! Thanks so much for sharing :).
I saw beet hummus on a menu but didn't end up going to the restaurant, but wanted to try making it myself and found your recipe. I don't like tahini so skipped that and added a little more oil oil and a little water. It turned out every bit as delicious as I thought it would!! Definitely a keeper in my party rotation!
Laura
So stoked to hear that Laura and it never gets old! Especially as a party trick to wow guests with its color. If you're skipping the tahini there no need to add more oil or water unless you'd like to. Thanks so much for sharing and honored to add a dish to your party rotation :).
I just roasted the beets from my garden and my daughter called asking if I would make some beet hummus for her son! Of course I will!! Excited to try it. I love making things from scratch as well, but found a hummus recipe that says to simmer the drained can of chickpeas in water and a 1/2 tsp. of baking soda until they swell up. I make the hummus super smooth and creamy!
Thanks so much for sharing Linda! I simmer my raw garbanzo beans in water and baking soda but haven't tried doing so with the can ones. That's so rad ya grow your own beets!
I was wondering what brand tahini you used for this recipe?!
I've used so many different ones! My fav tahini brands are Soom Tahini and Seed & Mill but the generic Whole Foods or Trader Joe's or any other one can work as well :). Please let me know how it goes Mel + stoked to hear you're making this!
This hummus is strikingly gorgeous and absolutely delicious—and this is coming from someone who strongly dislikes beets! I added za'atar, flaky salt, and a drizzle of olive oil on top and ate it with spinach naan. So yummy. Thank you!
Absolute pleasure A and so stoked to hear that! Your comment made my day! Thanks so much for sharing :).
Recipe is great! I just don’t think the 2/3c tahini is needed? I Taste no difference when I use 3tbsp. Just increases calories. Speaking of calories, what is nutritional information for recipe?
Thanks so much for the feedback Candice and definitely feel free to use as much or as little tahini as you'd like :)!
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Thanks so much Donte and really appreciate all the feedback on my beet hummus! It's always a delicious hit and the color never ceases to WOW :)!
Love this recipe! Delicious, beautiful, and a great recipe to bring to parties. Thank you!
So stoked to hear that Natalie and thanks so much for your super sweet message! The color always wows and leaves an impression :).
Thank you for the recipe😊. Son is allergic to chick peas so substituted with pink kidney beans . He loved it
So stoked to hear that Nandita and thank you so much for taking the time to leave this feedback! This beet hummus is always such a hit and love hearing that you son loved it :).
Question. I assume you roast just the solid beet! What do you do with the beet leaves and stalks? Can you add them to salads? Thanks! I am making the beet hummus tomorrow for a New Year’s Eve gathering!
Hi Marguerite and hope I'm getting to your comment on time! The beet leaves and stalks are totally edible! I'd rec roasting them with olive oil, sat and pepper. Hope you love the hummus and please let me know how it all goes :).
Use beet greens the way you would spinach. I absolutely adore sauteed beet greens as an alternative to sauteed spinach. It's so good.
Yesss love doing that!!! Sometimes with the bigger ones I also roast them with olive oil, salt and pepper kinda like I do my kale stems after de-stemming them for salads :).💚
I used to have a beet hummus recipe I loved to make repeatedly years ago and lost it, then thought about it again recently and your photos are just so inspiring I cannot wait to try it out.
Those color combinations are so so so so gorgeous. I just want to rub them all over my face. Is that TMI? GAH!
Hahaha not TMI at all Bethlehem ~ I love and appreciate it! After all, my mission is to convince the world that veggies are sexy :).💋
It's the classic hummus recipe then I add all sorts of veggies for different colors ~ have about 6 recipes on here (carrot, beet, black tahini, spinach, etc) and there's still a whole more wide world out there.
So fun hosting and making a hummus in all the colors finger food board.
Stoked you;re making it and please lemme know how it goes :)!!💜
Made this today! Super easy and delicious thanks!!
Thanks for sharing Karina and so stoked to hear that! The color never fails to wow the and love adjusting the amount of beet and playing with all the shades of magenta :).💜🩷
This is so yummy! Thank you
Absolute pleasure Melissa and so super stoked to hear that! Yummy food is the best kinda food :).
Had a version of this at one of my favorite restaurants and lived it!! This recipe did not disappoint! Me and my guests loved it.. I did use 3 smallish beets instead of one.. The color was amazing!
So stoked to hear Kam and thanks so much for sharing! The color always wows and it's a wonderful crowd pleaser :).
Just made this today - I had some leftover beets that had I cooked with my sous vide (my favorite method as they are perfectly cooked all the way through), and used a bit less tahini and it was gorgeous and very tasty. Next time, I'll cook my own garbanzos as I couldn't get it perfectly smooth with canned ones. Love it!
Sounds amazing Gail and thanks so much for sharing! When using canned garbanzo beans, I'll often take the skins off for a smoother finish. Let me know how it goes with cooking your own and really appreciate the feedback! <3