This vibrant beet hummus is a nutrient-packed, anti-inflammatory dip—great for mezze, snacking, or spreading.
Beet Hummus
I have to admit, I’m not the biggest fan of roasted red beets, but I love how they taste in this beet hummus! The roasted beets blend with canned chickpeas, tahini, lemon, and garlic into a creamy dip, perfect as an appetizer, snack, or spread for your favorite sandwich. It’s also high in fiber and anti-inflammatory, making it as good for you as it is tasty. You can also skip roasting the beets and buy them cooked to save time. For more easy hummus recipes, try my Classic Hummus, Roasted Red Pepper Hummus, and Edamame Hummus.
Why This Works
Traditional hummus is already anti-inflammatory because of ingredients like chickpeas, olive oil, tahini, garlic, and lemon, all of which contain antioxidants and healthy fats. Adding roasted beets enhances the anti-inflammatory properties. Plus, they’re delicious in hummus!
- Vibrant: No artificial colors here! The gorgeous magenta hue comes straight from roasted beets.
- Nutrient-Packed: Beets provide fiber, folate, and antioxidants, while chickpeas add plant-based protein.
- Mediterranean Diet-Friendly: This hummus is packed with whole, heart- healthy ingredients commonly found in the Mediterranean diet.
- Anti-Inflammatory Benefits: Beets and olive oil contain antioxidants that support heart health and fight inflammation.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, vegan, gluten-free, high-fiber, Mediterranean diet-friendly, dairy-free, and anti- inflammatory
If you make this healthy beet hummus recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
Here are the ingredients for this roasted beet hummus. See the recipe card below for the exact measurements.
- Beets: Cut off the greens and scrub the beets clean.
- Chickpeas are also called garbanzo beans and are a classic hummus ingredient.
- Baking Soda: Boiling the chickpeas with baking soda “raises the pH of the water and helps” them break down, creating an incredibly smooth hummus.
- Garlic Cloves for flavor
- Tahini, a ground sesame seed paste, is another essential component of hummus.
- Olive Oil improves the texture and taste.
- Lemon: Use the lemon zest and juice for maximum citrus flavor.
- Spices: Coriander, cumin, salt
- Garnish: Microgreens and lemon zest for a pretty finish
How to Make Beet Hummus
If you don’t have a food processor, you’ll need a high-speed blender to make this simple beet hummus recipe. See the recipe card at the bottom for printable directions.
- Roast the Beet: Wrap the beet in foil and bake on a rimmed baking sheet at 400°F, depending on the size, for 50 minutes to 1 hour 15 minutes. Once you can easily pierce it with a fork, remove it from the oven and let it cool.
- How to Remove Beet Skin: Rub the skin off with your hands while rinsing it under running water, or use a paper towel to gently rub it off. Roughly chop the roasted beet.
- Boil the Chickpeas: Add the beans and baking soda to a small saucepan and cover with water. Bring the mixture to a boil on high heat, then reduce it to medium. Boil for 20 minutes until the chickpeas are soft and some of the skins begin to come off. Drain and rinse under cold water.
- Make the Hummus: Add the beets and garlic to the food processor and pulse until finely chopped. Add the remaining ingredients and blend until smooth.
- How to Serve: Transfer the hummus to a shallow bowl and top with olive oil, lemon zest, and microgreens if desired.
Variations
- Can you use canned beets for hummus? You can, but roasted beets will deliver better flavor. Trader Joe’s and Whole Foods sell cooked beets in the refrigerated produce section.
- Hummus without Tahini: Swap tahini with cashew butter or use more olive oil.
- Adjust to suit your tastes: Add more or less lemon juice and garlic, depending on your preferences.
- Herbs: Add dried herbs, like za’atar, oregano, parsley, or thyme.
Serving Suggestions
- For dipping: This beetroot hummus is gorgeous on a crudite platter. Serve it with warm pita wedges and fresh veggies like cucumbers, radishes, baby carrots, and bell peppers.
- Sandwich Spread: Use it instead of mayo or mustard for an extra flavor boost, as I did in this Hummus Avocado Toast recipe.
- Add It to Grain Bowls: I made a quinoa bowl with cucumber, arugula, hard-boiled eggs, and this hummus, and it was a quick, nutritious lunch.
- Use it any recipe that calls for hummus, like these Greek Nachos, Veggie Hummus Cucumber Boats, and Greek 7-Layer Dip.
Storage
- How long does homemade beet hummus last in the fridge? It lasts for up to 4 days in the refrigerator in an airtight container. You can also make it a day early if you’re serving it a party.
- Freeze the hummus in an airtight container for up to 3 months.
- How to Thaw: Refrigerate it overnight before serving. If the consistency is too thick after freezing, you may need to add a little water or olive oil and blend again.
More Healthy Dip Recipes You’ll Love
For more snack ideas, check out my Sauces, Dips, and Spreads Recipes collection, plus these five delicious dips to satisfy your cravings!
Yield: 6 servings
Serving Size: 1 /3 cup
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Preheat the oven to 400 degrees F.
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Wrap the beet tightly in foil and place on a small rimmed baking sheet. Transfer to the oven to roast until fork tender, about 50 minutes to 1 our 15 minutes. Remove from the oven and let cool. Once the beet is cool enough to handle, remove the skin with clean hands under running water or use a paper towel to gently rub off the skin. Roughly chop the beet and set aside. You should have about ¾ cups – You can alternatively use store-bought cooked beets!
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While the beet roasts, add the chickpeas and baking soda to a small saucepan and cover with water 2 inches above the chickpeas. Bring the mixture to a boil over high heat. Once boiling, turn the heat down to medium and let boil for 20 minutes, until the chickpeas are soft and some of the skins are beginning to come off. Drain the chickpeas and rinse them under cold water. Set aside.
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In a food processor fitted with the blade attachment, add the chopped beet and garlic. Pulse until very finely chopped, scraping down the sides as necessary. Add the rinsed chickpeas, tahini, olive oil, lemon zest, lemon juice, coriander, cumin, and salt to the food processor and blend until completely smooth, about 1 minute, scraping down the sides as periodically.
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Transfer the hummus to a shallow bowl and swirl in the bowl. Top with optional drizzle of olive oil, lemon zest and microgreens and serve with pita wedges and/or veggies.
Last Step:
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Serving: 1 /3 cup, Calories: 206.5 kcal, Carbohydrates: 20 g, Protein: 7 g, Fat: 12 g, Saturated Fat: 1.5 g, Sodium: 428 mg, Fiber: 5.5 g, Sugar: 4 g
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