Pin it The first time I made beet hummus, I honestly thought I'd messed something up. That shocking pink color staring back at me from the food processor bowl seemed impossible, almost like something you'd find in a candy shop rather than my kitchen. But one taste convinced me this wasn't just a pretty face—the earthy sweetness from roasted beets transforms regular hummus into something entirely unexpected and utterly addictive. Now it's my go-to for dinner parties because nobody ever guesses how simple it is to make.
I brought a bowl to a friend's summer potluck last year, right next to the standard store-bought hummus someone else had contributed. Watching people's faces light up when they realized the bright pink dip was actually hummus was better than any compliment I could have planned. By the end of the afternoon, my beet-stained serving bowl was scraped clean while the other hummus sat mostly ignored.
Ingredients
- 2 medium beets: Roasting these whole concentrates their natural sugars and creates that velvety texture that makes the hummus luxurious
- 1 (15 oz) can chickpeas: The creamy base that holds everything together—rinsing them removes excess sodium and helps blending
- 3 tablespoons tahini: This sesame paste is what gives hummus its signature nutty richness and helps achieve that smooth consistency
- 3 tablespoons freshly squeezed lemon juice: Bright acid cuts through the earthy beets and tahini, waking up all the flavors
- 2 garlic cloves: Just enough to add a subtle kick without overpowering the delicate beet flavor
- 1 teaspoon ground cumin: A warm spice that bridges the gap between the beets' sweetness and traditional hummus flavors
- 2-3 tablespoons cold water: The secret weapon for transforming grainy hummus into something impossibly smooth and airy
Instructions
- Roast the beets until tender:
- Preheat your oven to 400°F, wrap the scrubbed beets in foil with a drizzle of olive oil, and let them roast for 35-40 minutes until they're easily pierced with a knife. The smell that fills your kitchen will be earthy and sweet, a sign that those natural sugars are developing. Let them cool enough to handle, then slip off the skins and chop into rough chunks.
- Blend until mostly smooth:
- Combine those gorgeous roasted beets with chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in your food processor. The mixture will look shockingly pink at first, like something from a children's book, but trust the process. Pulse until everything is incorporated and mostly smooth, with just a tiny bit of texture remaining.
- Make it ultra-creamy:
- With the motor running, slowly drizzle in 2-3 tablespoons of cold water and watch the texture transform from grainy to silky right before your eyes. This step is what takes hummus from good to absolutely addictive. Taste and adjust the seasoning—maybe more salt, maybe more lemon—until it tastes exactly right to you.
- Finish with flair:
- Transfer that vibrant creation to your serving bowl and use the back of a spoon to create swoops and swirls in the surface. Drizzle generously with olive oil and shower with toasted pumpkin seeds and fresh parsley for texture contrast. Serve it proudly—it's going to be the prettiest thing on your table.
Pin it My mother-in-law still talks about the time I served this at a family gathering. She's not someone who's easily impressed by food, especially not anything involving beets, but she went back for third helpings and asked for the recipe before she even left the table. Something about that combination of familiar hummus flavors with the unexpected sweetness of roasted beets just clicks with people.
Make It Your Own
Golden beets create a stunning yellow-orange hummus that looks like sunshine in a bowl. I've also added roasted red peppers for extra depth, or swapped cumin for smoked paprika when I want something with a bit more warmth. The basic formula is so forgiving that it happily accommodates whatever direction your creativity takes you.
Serving Ideas That Impress
Beyond the obvious vegetable platter, this hummus makes an incredible spread for sandwiches and wraps. I love layering it with crisp cucumber, sprouts, and avocado on grainy bread for a lunch that feels special but takes five minutes. It's also gorgeous swirled onto a flatbread and topped with crumbled feta and fresh herbs.
Make-Ahead Magic
The flavors actually develop and meld after a day or two in the refrigerator, making this perfect for meal prep or entertaining planning. I roast a batch of beets on Sunday and blend up the hummus Monday—it tastes even better by Tuesday dinner.
- Store in an airtight container with a thin layer of olive oil on top to prevent drying
- Bring to room temperature for 20 minutes before serving for the creamiest texture
- The vibrant color does fade slightly over time, but the flavor just gets better
Pin it There's something deeply satisfying about serving a dish that looks like it came from a restaurant kitchen but actually required minimal effort. This beet hummus has that magic quality—stunning, delicious, and completely approachable.
Recipe FAQs
- → What makes beet hummus pink?
The vibrant pink color comes entirely from roasted beets, which release their natural crimson pigment when blended with chickpeas and tahini.
- → Can I use canned beets instead?
Canned beets work in a pinch, but roasting fresh beets develops deeper, sweeter flavor and richer color that canned varieties can't match.
- → How long does beet hummus last?
Stored in an airtight container in the refrigerator, this keeps well for 4-5 days. The color may deepen slightly over time but remains perfectly delicious.
- → What can I serve with beet hummus?
Warm pita bread, fresh vegetable crudités, crackers, or use as a colorful spread on sandwiches and wraps. It also makes an excellent base for grain bowls.
- → Is peeling chickpeas necessary?
Not required, but removing chickpea skins before blending yields exceptionally smooth, velvety hummus worth the extra effort for special occasions.
- → Can I freeze beet hummus?
Yes, freeze in portions for up to 3 months. Thaw overnight in the refrigerator and stir well before serving, adding a splash of lemon juice to refresh flavors.