Why You'll Love Beetroot Hummus

Bright flavor and eye-catching color
Beetroot hummus turns a classic Middle Eastern staple into a visually stunning, nutrient-packed dip. The roasted earthiness of beets combines with creamy chickpeas to create a spread that's both vibrant and deeply satisfying. It’s naturally vegan, gluten-free, and full of fiber, making it a great choice for gatherings, snacks, or packed lunches.
Health benefits are another strong reason to make this hummus: beets are high in nitrates, folate, and antioxidants, while chickpeas add plant-based protein and fiber. This combination provides sustained energy and supports digestion. The recipe is flexible — you can adjust salt, lemon, and tahini to suit your taste.
Use it as:

A dip for raw vegetables like carrots, cucumbers, and bell peppers
A spread on sandwiches and wraps instead of mayo
An eye-catching appetizer on a mezze board

Because the color and flavor are so distinctive, beetroot hummus is ideal for festive presentations and seasonal menus. The following sections walk you through ingredients, tools, step-by-step preparation, serving ideas, storage tips, variations, and FAQs so you can make perfect beet hummus every time.

Gathering Ingredients — what you need (Shopping list)

Core ingredients
This part lists exactly what you need to make a balanced and flavorful beetroot hummus. Quality matters: use fresh beets or high-quality canned beets, and choose a creamy tahini for a smooth texture.

Chickpeas — 1 can (15 oz) or 1 1/2 cups cooked (about 240 g)
Beetroot — 1 medium roasted beet or 7–8 oz canned beet
Tahini — 3 tablespoons
Fresh lemon juice — 2 tablespoons (adjust to taste)
Garlic — 1 clove, minced (or 1/2 tsp garlic powder)
Olive oil — 2 tablespoons, plus extra for serving
Cumin — 1/2 teaspoon for warmth
Salt — 1/2 to 3/4 teaspoon, to taste
Water or reserved aquafaba — 2–4 tablespoons to loosen texture

Optional add-ins and garnishes can elevate the dip: smoked paprika, chopped pistachios, za’atar, or a splash of balsamic vinegar for extra depth. If you prefer milder beet flavor, reduce the beet quantity; for more vivid color and sweetness, increase it slightly. Keep these ingredients organized when prepping: draining and rinsing chickpeas, roasting or heating beets, and measuring tahini and lemon before blending will streamline the process and ensure a silky final product.

Equipment: Tools that make the job easy

Essential tools
A few basic kitchen tools make preparing beetroot hummus straightforward and give you consistent results. You don't need specialized equipment — a high-speed blender or food processor yields the creamiest hummus, but a sturdy immersion blender with a tall jar can work too.

Food processor or high-speed blender — for smooth, even texture
Sharp knife and cutting board — to trim and chop beets and garlic
Baking sheet — if you're roasting whole beets
Measuring spoons and cups — for accurate ratios of tahini, lemon, and oil
Spatula — to scrape hummus from the bowl cleanly
Storage container — airtight glass jar or container for refrigeration

Using a food processor with an S-blade helps emulsify tahini and olive oil into the chickpeas and beets, producing a silky, glossy hummus. If your processor struggles, process in shorter bursts and scrape the sides frequently. For the smoothest result, peel chickpeas of their skins by rubbing between your fingers — this is optional but can take the texture from good to exceptional. Finally, warm ingredients slightly (room temperature) for easier blending and improved flavor integration. These small equipment and prep choices help you create professional-quality hummus at home.

Preparing the beets: roasting and alternatives

Choosing and preparing beets
How you prepare beets will influence both flavor and texture. Roasting concentrates sweetness and adds caramelized depth, while boiling or steaming preserves a cleaner, earthier profile. Canned beets add speed and convenience but may be softer and slightly less flavorful. This section explains multiple approaches so you can pick the one that suits your time and taste.
Roasting method (best flavor)

Preheat oven to 400°F (200°C). Trim beet greens and scrub beets clean.
Wrap each beet in foil with a drizzle of olive oil and a pinch of salt, or place on a baking tray and roast uncovered for deeper caramelization.
Roast 45–60 minutes for medium beets, until a paring knife slides easily through the center.
Cool slightly, then rub skins off with a paper towel or slip them off with your fingers.

Boiling or steaming (faster, milder)

Cut beets into rough chunks for quicker cooking.
Simmer 20–30 minutes until tender, or steam until easily pierced.

If using canned beets, drain and gently rinse to remove excess brine. Slice or roughly chop before adding to the blender. Always allow hot beets to cool slightly before combining with tahini to avoid separation or bitterness. Roasted beets add a smoky-sweet note that pairs beautifully with cumin and garlic in this hummus, while boiled beets lean cleaner and brighter, so choose according to your taste.

Step-by-step: blending the perfect beetroot hummus

Layering and blending for ideal texture
Start by adding the liquid and tahini to your food processor or blender to form an emulsion; this helps avoid grainy hummus. Follow with chickpeas and beets, then season and adjust. The order and technique matter: processing ingredients properly and scraping frequently yields the silkiest outcome.
Step-by-step technique

Add liquids and tahini first: 2 tablespoons olive oil, 2 tablespoons lemon juice, and 3 tablespoons tahini to the processor. Blend briefly to combine.
Add garlic and spices: Add minced garlic, 1/2 teaspoon cumin, and a pinch of salt; pulse to integrate.
Add chickpeas and beets: Add drained chickpeas and chopped roasted beets. Process on medium-high until smooth, pausing to scrape the sides.
Adjust consistency: Add reserved aquafaba or cold water 1 tablespoon at a time until desired creaminess is reached. Blend until glossy.
Taste and finish: Adjust lemon, salt, or tahini. Finish with 1 tablespoon extra virgin olive oil while blending for shine.

Troubleshooting tips: If hummus is too thick, add more water or aquafaba; if it's too thin, add a few extra chickpeas or a tablespoon of tahini. If the color fades, briefly pulse in a tiny extra piece of raw beet (careful — raw beet will change flavor). For ultra-smooth results, peel chickpeas or run hummus through a fine mesh sieve after blending, though this is optional. These precise steps produce a hummus that is creamy, flavorful, and visually striking.

Serving suggestions and plating ideas

Presentation elevates flavor perception
Beetroot hummus is inherently photogenic. Simple plating techniques amplify its appeal and invite people to taste. Consider contrasting colors and textures: sprinkle toasted seeds or chopped herbs to break up the uniform color and add flavor contrast. Serving in shallow bowls or on a long wooden board makes it perfect for sharing.
Creative serving ideas

Garnish: drizzle extra virgin olive oil, a sprinkle of smoked paprika, chopped pistachios, sesame seeds, or za’atar for texture and aroma.
Accompaniments: pita bread, crostini, crisp vegetable sticks (carrots, cucumber, radish), and flatbreads.
Plated pairings: Add dollops of yogurt or labneh (or vegan cashew cream) for creaminess and visual contrast; scatter microgreens or dill.

For a mezze platter, arrange hummus beside olives, marinated artichokes, falafel, and stuffed grape leaves. Use color contrast—bright green herbs, pale crackers, and golden olive oil—to make the magenta hummus pop. Portion control matters for events: scoop hummus into small bowls with individual spoons to avoid double-dipping. For sandwiches, spread a generous layer of beetroot hummus on bread, top with roasted vegetables or grilled halloumi for a satisfying meal. Presenting thoughtfully will transform a simple dip into a memorable centerpiece.

Variations, flavor twists, and dietary swaps

Customize flavor and dietary profile
Beetroot hummus is a versatile canvas. Small changes can shift it toward smoky, sweet, tangy, or earthy profiles. These variations let you accommodate dietary needs and explore new pairings while keeping the core technique the same.
Flavor variations

Smoky beet hummus: Add 1/2 teaspoon smoked paprika or a small spoonful of chipotle in adobo for a smoky, spicy kick.
Citrus-herb: Add extra lemon zest and chopped fresh dill or parsley for brightness.
Nutty twist: Swap some tahini for almond butter or add toasted walnut pieces for texture.

Dietary swaps

Lower fat: Reduce olive oil and tahini slightly and use aquafaba to maintain creaminess.
No garlic: Use roasted garlic for a milder flavor or omit entirely and increase cumin and lemon for balance.
Nut-free: Tahini is sesame-based; if avoiding seeds, use sunflower seed butter as an alternative.

Experiment with textures by leaving small chunks of beet for rustic hummus or blending until ultra-smooth for a refined dip. Consider layering different colors: swirl beetroot hummus with classic chickpea hummus or avocado hummus for a three-color platter. These creative directions keep the recipe fresh and adaptable to seasonal ingredients and guests’ preferences.

Storage, batch-making, and food safety

How to store and keep hummus fresh
Proper storage preserves flavor, color, and safety. Homemade beetroot hummus keeps well refrigerated and also freezes acceptably if made in larger batches. Understanding how acidity, oil, and refrigeration affect shelf life will help you plan for parties or meal prep.
Refrigeration

Airtight container: Transfer hummus to a clean airtight container within two hours of making it to limit bacterial growth.
Shelf life: Store in the fridge for 4–6 days. Stir before serving; if the surface shows any off smell, mold, or discoloration, discard.

Freezing and thawing

Freeze in portions: Spoon hummus into freezer-safe containers or silicone molds for 1–2 cup portions. Smooth the top and drizzle a thin layer of olive oil to reduce freezer burn.
Thawing: Thaw overnight in the fridge. After thawing, blend briefly to restore creaminess; you may need to add a teaspoon of water or olive oil to readjust texture.

Batch-making tips: If making large batches, keep beet and chickpea proportions consistent. Taste each batch and adjust lemon or tahini after combining larger volumes. For safe event service, keep hummus chilled on ice and discard any dip left at room temperature for more than two hours. These steps help you enjoy bright, safe hummus whether you’re prepping for the week or hosting a gathering.

FAQs — Frequently Asked Questions

Common questions answered

Can I use raw beets?
You can use raw beet for color, but raw beets are firmer and can impart a slightly grassy flavor; pulsing a very small piece can boost color without changing the overall taste, but roasting or boiling is recommended for the best flavor and texture.
Why is my hummus grainy?
Graininess can come from under-processed chickpeas, cold tahini, or insufficient liquid. Process longer, add aquafaba or water slowly, and scrape the bowl often. Peeling chickpea skins gives a smoother result if you want ultra-creamy hummus.
How do I prevent color from fading?
Beet color may dull slightly over time or with excessive heat. Use roasted beets for deeper color and store hummus chilled in an airtight container. A tiny bit of lemon helps preserve color as well.
Can I make it nut-free or sesame-free?
Yes — replace tahini with sunflower seed butter or omit tahini and add extra olive oil and a small amount of ground sunflower seeds to maintain body.
Is this recipe kid-friendly?
Generally yes — the bright color is appealing to kids. Reduce garlic and lemon to soften the flavor. Serve with familiar dippers like pita or crackers.

If you have any other questions about substitutions, scaling the recipe, or pairing ideas, tell me how you plan to serve it and I’ll suggest tailored tips.

Beetroot Hummus