Before we get into how to make this creamy and colorful Beet Hummus recipe, let's take a moment to appreciate how beautiful beets are! Their deep reddish-purple hue and naturally earthy sweetness make them one of the most vibrant vegetables in the kitchen.
Here in Texas, we’re lucky to have fresh beets available year-round thanks to our wide range of climates. In most other places, they’re typically in season during late summer and early fall. No matter when you find them, they full of nutrients — especially folate, an essential source for red blood cell growth and function.
I’ll be honest — I used to be a little intimidated by fresh beets. They look tough to handle, and it can look a little scary when they stain your hands! But once I learned how to roast beets, I felt a little more comfortable with beet recipes. Roasting brings out their natural sweetness, softens their texture, and makes peeling them a breeze.
💡 Pro tip to avoid staining: Add a splash of lemon juice or vinegar to your boiling water if you prefer to boil them — it helps reduce staining on your hands!
Once I started making this beet hummus recipe, I completely fell in love with their flavor. This recipe converted me from beet skeptic to beet lover.
What Is Folate and Why Is It Important?
Folate, also known as vitamin B9, plays a key role in forming healthy red blood cells and supporting proper cell function. The synthetic form of folate is called folic acid, which is often added to foods like bread, pasta, rice, and cereals. Pregnant women are encouraged to take folic acid supplements to help prevent certain birth defects — just one more reason to love folate-rich veggies like beets!
Ingredients For Beet Hummus
- Roasted beets.
- To roast the beets: Preheat oven to 400°F. Wash and trim your beets, wrap them in foil, and roast for 50–60 minutes until tender. Let them cool, then gently rub off the skin — it should slide right off!
- Chickpeas – canned or freshly cooked both work great. (I prefer canned for convenience.)
- Garlic, lemon juice, and cumin powder – for balance of zest and spice.
- Olive oil – use a good-quality extra virgin olive oil for the smoothest texture.
- Salt – don’t skip it; it brings all the flavors together.
- Ice-cold water – this trick helps your beet hummus turn out smooth, creamy, and fluffy.
- Optional toppings: drizzle of olive oil, parsley, pine nuts, hemp seeds, sesame seeds, or a sprinkle of za’atar.
How to Roast Beets (Step-by-Step)
- Preheat your oven to 400°F (200°C).
- Prep your beets: Trim off the greens and scrub the beets clean.
- Wrap in foil: Place each beet on a small square of foil, drizzle with olive oil, and wrap tightly.
- Roast: Arrange on a baking sheet and roast for 50–60 minutes, depending on the size of your beets. They’re done when you can easily pierce them with a fork.
- Cool and peel: Let them cool slightly. The skin should slip right off when rubbed gently with your fingers or a paper towel.
How To Make Beetroot Hummus
Roast your beets.
You can roast them ahead of time and store them in the fridge for up to 3 days. If you’re short on time, you can also use canned beets — they’ll still give you that gorgeous color.
Prep your chickpeas.
Drain and rinse a can of chickpeas. For extra-smooth hummus, boil them for 15 minutes with a pinch of baking soda, then drain and remove any loose skins.
Blend it up!
Add the roasted beets, chickpeas, garlic, lemon juice, cumin, salt, and olive oil to a food processor. Start blending and slowly drizzle in ice-cold water until your hummus reaches that dreamy creamy consistency.
Taste and adjust.
Add more lemon juice or salt as needed.
Garnish and serve.
Spoon your beet hummus into a bowl, drizzle with olive oil, and top with your favorite toppings.
What to Serve with Beet Hummus
This beet hummus makes a beautiful appetizer, side dish, or sandwich spread. Pair it with:
- Warm pita or naan bread
- Fresh veggie sticks (carrots, cucumbers, bell peppers)
- Falafel, wraps, or grain bowls
- Crackers or chips for an easy snack
I can't get over the beautiful colors of this delicious beet hummus!
More Appetizer Recipes
For similar recipes, check out this Turkish eggplant salad or this Olive Oil Bread Dip.
Other Favorite Appetizers:
If you loved this Beetroot Hummus recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
📖 Recipe
Beetroot Hummus
Ingredients
- 1 small roasted beet, *You may use canned beets also. I roasted mine the day before (See notes).
- 2 cloves garlic
- 1 can chickpeas (15 oz.), low sodium, rinsed and drained
- 1 lemon
- ½ teaspoon cumin powder
- 4 tablespoon olive oil
- salt, to taste
- ¼ cup ice cold water, *more as needed until desired consistency
- Optional toppings: parsley, olive oil, pine nuts, hemp seeds, and sesame seeds for garnish
Instructions
- Place roasted beet, garlic, chick peas, lemon, cumin, water, and 3 tablespoons of olive oil in a food processor and blend until smooth consistency.
- Add additional water as desired until you reach your desired consistency. Use the last tablespoon of olive oil to drizzle on top.
- Add your preferred garnishes and you're ready to serve!
Notes
- To roast the beets:
- preheat oven to 400°F, and wrap your beets in foil. Roast for 50-60 minutes.
- Take your beets out of the oven and let cool. The beets should be soft and the peel should slide right off.
- Serve with vegetables, on a sandwich, or even with your favorite falafels!
Nutrition Info
Dgohel
So colorful and healthy.
Shweta
Thank you! I hope you get to try it soon 🙂
Alex
That deep rich red colour looks amazing!
Shweta
Thank you so much! I love the color too!
Rajan
Looks delicious!
Shweta
Thank you 🙂