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Creamy, vibrant Beet Hummus is quick, easy, and made right in your food processor or blender. It’s a stunning, flavorful addition to vegan charcuterie boards and seasonal spreads or a tasty snack any day of the week.
Meggan’s notes
This easy Beet Hummus is a mash-up of my classic hummus and my favorite roasted beet tutorial. As a classically-trained chef, I’ve tested and perfected the ratios of so many dips and spreads over the years, the process feels effortless. And because I’m also a busy mom of three, everything goes straight into a food processor. Sometimes, simple can be so very good.
You can roast your own beets (check the recipe card for tips) or take a shortcut and grab pre-roasted ones from the store. Golden or candy-striped beets work just as well, though they’ll change the color of your finished hummus.
Nothing beats the smooth texture and vibrant color of fresh beet hummus. It’s a stand-out on any board or snack table, and I love it for parties, buffets, snacking, and sandwiches. Try it on your next Veggie Platter, Vegan Charcuterie Board, or picnic table.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chickpeas: Follow this recipe to use dried chickpeas for truly authentic flavor.
- Add 8 ounces of dried chickpeas to a bowl and cover with at least 2 inches of water, then soak overnight.
- Drain and rinse. Place in a stock pot with baking soda and cover with at least 1 inch of cold water.
- Bring to a boil and simmer until the chickpeas are tender, about 1 ½ to 4 ½ hours.
- Pour the chickpeas onto a very clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off. (It is not required to remove all skins, but roasted chickpeas taste better if you do.)
- Beets: Any kind of beet (red, golden, or candy cane-striped beets) work well in this recipe. I like red beets because of their vibrant color. Use store-bought roasted beets (usually sold in the produce section) or roast them yourself. To roast beets yourself:
- Preheat oven to 400 degrees. Remove green tops and scrub ½ pound beets well under cold water. Dry well and lightly oil beets with 1 tablespoon olive oil, then season to taste with salt and pepper.
- Place in small baking dish (a loaf pan works well) and cover with parchment paper. Bake until tender when pierced with a skewer, about 45 to 60 minutes.
- Remove from oven, remove parchment paper, and transfer to a bowl. Cover with plastic wrap and beets to steam for 15 to 20 minutes, to loosen skins. Rub off skins with paper towels. Slice or cut into wedges, cubes, or matchsticks..
- Tahini: Follow my homemade tahini recipe to add richness and dimension to the beet hummus or buy tahini from a store.
Step-by-step instructions
- In a food processor, combine chickpeas, beets, salt, and garlic.
- Blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.
- Add tahini, lemon juice, and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated.
- Taste and adjust seasonings as desired. Serve with fresh vegetables, pita bread, or crackers.
Recipe tips and variations
- Yield: This hummus recipe makes 12 generous 1/4-cup appetizer-sized servings. Pair with plenty of fluffy, warm pita bread, pita chips, crackers, and crunchy crudites. Or, you know, your spoon.
- Storage: Store leftover hummus covered in the refrigerator for up to 4 days.
- Make ahead: You can roast the beets ahead of time and blend everything when you’re ready. Store it in the fridge for up to a week.
- Freezer: Store frozen beet hummus in an airtight container for up to four months. The texture may change slightly, but you can add a splash of olive oil and mix it up in the food processor again.
- International delight: Craving something different for dinner? You’ll love my Beet Hummus as part of a Mezze platter followed by flavorful Matzo Ball Soup, and a side of Challah (a traditional Jewish bread made every week for the Sabbath and for most Jewish holidays) whether you’re Jewish or not!
Frequently Asked Questions
To use dried chickpeas, add 8 ounces of dried chickpeas to a bowl and cover with at least 2 inches of water, then soak overnight. Drain and rinse. Place in a stock pot with ⅛ teaspoon baking soda and 2 teaspoons salt and cover with at least 1 inch of cold water. Bring to a boil and simmer until the chickpeas are tender, about 1 ½ to 4 ½ hours. Pour the chickpeas onto a very clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off.
You can use raw if you enjoy the punchy flavor, or to mellow it out a bit, blend in roasted garlic. To roast garlic, preheat the oven to 400 degrees. Cut the top off a bulb of garlic so the cloves are exposed. Set the bulb on a piece of foil large enough to wrap the bulb. Top the exposed cloves with olive oil and wrap the bulb tightly in foil. Bake for 45 to 60 minutes or until a knife slides easily into the middle of the bulb. The garlic can be made up to a week in advance and stored in the refrigerator.
Yes! Beet hummus is perfect for meal prep. You can roast the beets ahead of time and blend everything when you’re ready. Store it in the fridge for up to a week.
More dips and spreads
Appetizer Recipes
How to Make Hummus
Appetizer Recipes
How to Make Olive Tapenade
Appetizer Recipes
Tzatziki Sauce
Stock, Sauce, and Spread Recipes
Yogurt Sauce
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Beet Hummus
Ingredients
- 2 (14- to 16-ounce) cans chickpeas drained
- 4 ounces roasted beets about 2 to 3 small (see note 1)
- 2 teaspoons salt
- 3 cloves garlic
- 1/3 cup tahini
- 1/4 cup lemon juice (from 2 lemons)
- 1/4 cup olive oil
Instructions
- In a food processor, combine chickpeas, beets, salt, and garlic and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.
- Add tahini, lemon juice, and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated. Taste and adjust seasonings as desired.
Notes
- How to Roast Beets:
- Preheat oven to 400 degrees. Remove green tops and scrub ½ pound beets well under cold water. Dry well and lightly oil beets with 1 tablespoon olive oil, then season to taste with salt and pepper.
- Place in small baking dish (a loaf pan works well) and cover with parchment paper. Bake until tender when pierced with a skewer, about 45 to 60 minutes.
- Remove from oven, remove parchment paper, and transfer to a bowl. Cover with plastic wrap and beets to steam for 15 to 20 minutes, to loosen skins. Rub off skins with paper towels. Slice or cut into wedges, cubes, or matchsticks.
- Yield: This hummus recipe makes 12 generous 1/4-cup appetizer-sized servings.
- Storage: Store leftover hummus covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
They use can I use beats that come out of a can?
Hi Maria, I haven’t tried it myself (yet!), but I don’t see why not. I would drain them well, first. I hope you love this hummus! – Meggan