Roasted Beet Hummus

Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

5 from 11 reviews

A vibrantly pink, slightly sweet and deliciously healthy beet hummus, very easily made by placing all ingredients in the bowl of a food processor.




  1. Combine the chickpeas, tahini, beet, lemon juice, lemon zest, garlic, cumin, and salt in the bowl of a food processor.
  2. With the motor running, slowly drizzle in the olive oil and blend until smooth.
  3. 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!
  4. 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.


*Note: to roast a beet, wash and drizzle with olive oil and salt, wrap in tin foil and place in a 400 degree oven, for about an hour (until a fork easily slides in it). Wait for it to cool then peel the skin off, which should peel off easily if its fully cooked through (if it doesn’t that’s a sign that you need to put in in the oven a bit longer).

Keywords: Hummus, Beet Hummus, Healthy Hummus, Hummus Recipe