Dessert

Beet Hummus Recipe

Byanna orden January 3, 2026January 3, 2026

Introduction

Beet hummus is a vibrant twist on the classic Middle Eastern dip, combining earthy roasted beets with creamy chickpeas for a colorful and flavorful treat. This easy-to-make recipe adds a touch of sweetness and a beautiful pink hue to your appetizer platter or snack time.

The dish is a white shallow bowl filled with a smooth bright pink beet hummus base, spread thickly with swirled texture creating three visible layers of vibrant pink waves. Scattered on top are small dark red beet cubes, white crumbly goat cheese pieces, and fresh green dill sprigs, adding pops of color and texture. A drizzle of golden olive oil glistens softly over the surface. Around the bowl on a white marbled surface are pieces of toasted pita bread with browned marks and a bowl of green cucumber slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium beet
1 (15 oz) can chickpeas, drained
1 clove garlic, peeled and crushed
¼ cup tahini paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt (or to taste)
½ teaspoon cumin
½ teaspoon coriander
To garnish: chopped beets, feta, minced parsley or dill

Instructions

Step 1: Prepare the beet by washing and cutting it into quarters. You can either boil or roast it. To boil, place beet quarters in a saucepan with enough water to cover them, bring to a boil, then simmer for 30-45 minutes until fork-tender.
Step 2: To roast, preheat the oven to 400°F (200°C). Place the whole beet (after slicing off the greens) in an oven-safe dish with ½ cup water. Cover tightly with foil and roast for 45 minutes or until fork-tender. Let cool, then peel and cube the beet. Reserve some finely chopped pieces for garnish.
Step 3: In a food processor, combine the cooked beets, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, coriander, and salt. Blend until smooth and creamy. Add splashes of cold water if the mixture is too thick. Taste and adjust salt and lemon juice if needed.
Step 4: Transfer the hummus to a serving bowl. Garnish with olive oil, reserved chopped beets, feta, and minced herbs like parsley or dill. Serve with pita bread, pita chips, crackers, or sliced vegetables.

Tips & Variations

For extra depth, try roasting the beets instead of boiling to enhance their natural sweetness.
Use food-safe gloves when peeling beets to avoid staining your hands.
Add a pinch of smoked paprika or cayenne for a spicy kick.
Try substituting lemon juice with fresh lime juice for a different citrus note.
For a smoother texture, peel the chickpeas after draining.

Storage

Store beet hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and add a drizzle of olive oil if it appears thickened. It can be served cold or at room temperature. Avoid freezing to maintain the best texture and flavor.

How to Serve

A large white bowl filled with a smooth, thick layer of bright pink beet hummus, spread in a swirl pattern with visible ridges on the surface. On top, scattered dark red beet cubes and soft white crumbled cheese create a contrast, while small green dill sprigs are dotted across for a fresh touch. A drizzle of golden olive oil shines gently over the dish, pooling slightly in the swirled grooves. Around the bowl on a white marbled surface, there are pieces of light golden pita bread, a small bowl of tan crackers, some fresh cucumber slices in a black dish, and extra dill sprigs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make beet hummus ahead of time?

Yes, beet hummus tastes even better after resting for a few hours or overnight, allowing the flavors to meld. Just keep it refrigerated in a sealed container.