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Roasted Beet Hummus

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Add some color to your life with this roasted beet hummus – a healthy, creamy, and bright pink dip that’s a real crowd-pleaser.

You'll want this vibrant and delicious beet hummus at your next party!

Do you ever have moments where you have an epiphany but for something that everyone else already knows?

I was handling beets the other day and noticed my fingers were tinted a lovely shade of BEET RED and I thought oh wow so that’s where the phrase comes from.

Maybe I’m just not that bright? This dip is, though. I mean look at that color.

I’m not a huge beet fan so I was a bit skeptical when I made this dip. I often question my cooking. No, I made it for my sister because I’m such a good big sister.

How to make roasted beet hummus

Roast beet at 450F until tender (at least 45 minutes); let cool.

Meanwhile, add chickpeas, garlic, lemon juice, tahini, and salt & pepper to the bowl of a food processor. Slowly drizzle in olive oil while processing until the mixture is nice and smooth.

Peel the beet once it’s cooled. Add it to the food processor and continue processing until well combined.

Pro tip: I recommend roasting more than one beet since you’re using the oven and so on. You can just eat the remaining beets as a side dish or in a salad, for example.

You'll want this vibrant and delicious beet hummus at your next party!
That color! Have mercy!

Anyway, I was pleasantly surprised when I found that the beets do not overpower the other flavors and this vegan beet hummus actually tastes good. If you love beets I am sure you will totally love this neon dip. It just can’t be beet.

There’s this sports reporter in my city who always makes the lamest puns. He’s been doing this for the past 15 years. It’s his schtick.

I always say that I can’t stand him but secretly I like him and hope he never changes. I sometimes beet him to the punchline and then I feel all impressed with myself for like two seconds.

Moving on.

I hope this roasted beetroot hummus recipe makes an appearance at your next party soon!

Questions? Let me know in the comments below!

You'll want this vibrant and delicious beet hummus at your next party!
5 from 2 votes
Print

Roasted Beet Hummus

Add some color to your life with this roasted beet hummus - a healthy, creamy, and bright pink dip that's a real crowd-pleaser.

Course Appetizer
Cuisine American
Keyword beetroot hummus, roasted beet hummus
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 1 small beet
  • 2 cloves garlic
  • 1 (19 fluid ounce) can chickpeas drained
  • Juice of 1/2 lemon
  • 2 tablespoons tahini
  • 1/3 cup olive oil
  • Pinch salt
  • Pepper to taste

Instructions

  1. Pre-heat oven to 450F.
  2. Line a baking dish with tin foil. Wash beet and trim the leaves/stem back (leaving an inch or two) if your beet has any. Don't trim the tail as you'll lose juice (and thus flavor) while roasting.
  3. Add beet to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beet is done by inserting a skewer. If it slides in easily (through the beet's centre), it's done.
  4. Remove from oven and let cool for 5-10 minutes.
  5. When the beet is cooling, you can get the hummus going. Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper. Blend on high and slowly drizzle in olive oil. Blend until smooth (this may take a few minutes).
  6. Once beet has cooled for a few minutes, peel it (I used a knife). Cut beet into a few chunks and place into food processor. Blend on high until it's smooth and mixed together.
  7. Serve chilled with an extra drizzle of olive oil if desired.

Recipe Notes

  • You could probably blend everything together (except the oil) at once, but I made it the way I describe above because I wanted to ensure the hummus tasted good on its own prior to adding the beets.
  • I really struggled defining the size of the beet for this recipe. Mine was somewhere between small and medium-sized. You want one that will easily fit in the palm of your hand, basically. I suggest roasting more than one beet at a time if you don't want to turn the oven on for just one beet. Remaining beets can be used as a side dish or in a salad. 
  • Beet cooking method adapted from here - they have great step-by-step photos.
  • This is the food processor I use and I highly recommend it.

Love easy hummus recipes? Try my roasted red pepper hummus.

Reader Interactions

Comments

  1. Michelle says

    5 stars
    This is fantastic! I’m not a huge fan of beets, but I thought making one into hummus might be good, and it was. I added some cilantro at the end and it added a nice pop of flavor. The color is lovely, and even my toddler enjoys this. I’ll definitely be making it again.

    Reply

  3. Michelle says

    Do you live in the Edmonton area? If so, I know exactly which “punny” guy you are referring to lol. I secretly enjoy his terrible puns as well.

    I have shared thisrecipe with my twitter pals. Thanks for the great recipe!

    Reply

    • Natasha says

      Haha yes I do! That’s so funny that someone finally commented that. I’m excited to check out the new arena. Thanks for sharing!!

      Reply

  4. Beth says

    I picked up some very hummus at a market recently and loved it, so I’ve been looking for a recipe to try it on my own. Thanks! Can’t wait to give this one a try!

    Reply

  5. Collette says

    I saw some beet hummus in the store recently and was so excited to find it- but I would definitely love to make my own. So glad I stumbled upon this recipe! It looks perfect 🙂

    Reply

  7. Brianna Danner says

    I think it was pretty much impossible not to click on that bright pink photo on foodgawker, stunning! I love beets, and I love hummus. I’m picking up some beets next time I’m at the store. Yum!

    Reply

  11. Kate @ Babaganosh.org says

    Ha! I love puns. Whenever I make anything with beets at home my fiance always sings the “We got the beat” song.

    I also love beets in things. They don’t make things too beety, just beautifully colored and a tad sweet. I made a beet baba ganoush once, and it was awesome. I bet this hummus is too!

    Reply

  12. Tracy | Baking Mischief says

    I don’t love beets on their own, but I love cooking with them because they are such a beautiful color! This makes such a stunning dip and I bet the flavor would actually complement the hummus very nicely. I’ll have to make this for my beet-loving family sometime!

    Reply

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