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Creamy roasted beetroot hummus in a ceramic bowl garnished with olive oil, parsley, and sesame seeds, surrounded by pita bread, cucumber slices, carrots, radishes, and lemon wedges.
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❤️ Creamy Roasted Beetroot Hummus

A silky smooth, vibrant beetroot hummus made with roasted beets, chickpeas, tahini, lemon, and garlic. This colorful dip is perfect for pita chips, fresh vegetables, sandwiches, wraps, and Mediterranean-inspired snack boards.
Course Appetizer, Condiment, Dip, Mezze, Party Food, Snack, Spread
Cuisine Mediterranean, Mediterranean-Inspired, Middle Eastern, Vegetarian
Keyword beet hummus, beetroot dip, beetroot hummus, chickpea beet dip, colorful appetizer, creamy beet hummus, easy beet hummus recipe, healthy hummus recipe, healthy party dip, homemade beet hummus, homemade hummus, Mediterranean beet hummus, pink hummus, roasted beet dip, roasted beet hummus, roasted beetroot hummus, tahini beet hummus, vegetable hummus, vegetarian dip recipe, vibrant beet hummus
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings
Calories 115kcal
Cost $4 for entire recipe

Equipment

  • Food processor
  • Baking sheet
  • aluminum foil
  • measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Spatula
  • Serving bowl
  • spoon

Ingredients

  • 7 ounces roasted beetroot peeled and chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • ⅓ cup plus 1 tablespoon tahini
  • 3 tablespoons fresh lemon juice
  • 2 roasted garlic cloves
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cumin
  • 2 to 4 tablespoons ice water

Optional Garnishes

  • Extra virgin olive oil
  • Toasted sesame seeds
  • Chopped fresh parsley
  • Crumbled feta cheese
  • Smoked paprika
  • Microgreens

Instructions

  • Preheat your oven to 400°F (200°C).
  • Wrap the beetroot tightly in aluminum foil and place it on a baking sheet. Roast for 45 to 60 minutes, or until fork tender.
  • During the final 20 minutes of roasting, wrap the garlic cloves in a small piece of foil and place them in the oven until soft.
  • Let the beetroot cool slightly, then peel and roughly chop it.
  • Add the tahini and lemon juice to a food processor. Blend for about 1 minute until creamy and slightly thickened.
  • Add the chickpeas, roasted beetroot, roasted garlic, olive oil, salt, pepper, and cumin.
  • Process for 2 to 3 minutes, scraping down the sides of the bowl as needed.
  • With the processor running, add the ice water one tablespoon at a time until the hummus becomes smooth, creamy, and fluffy.
  • Taste and adjust the seasoning with additional salt or lemon juice if desired.
  • Transfer the hummus to a serving bowl and create decorative swirls with the back of a spoon.
  • Top with your favorite garnishes and serve immediately, or chill for 1 hour for even better flavor.

Notes

These helpful tips will ensure your beetroot hummus turns out creamy, flavorful, and beautifully vibrant every time.

Choose Fresh Beets for the Best Flavor

Fresh beets provide the sweetest flavor and brightest color. Roasting the beets concentrates their natural sugars and creates a richer taste than boiling or steaming. If possible, select firm beets with smooth skin and no soft spots.

Use Quality Tahini

Tahini is one of the key ingredients in beetroot hummus, so quality matters. Look for a smooth, pourable tahini made from 100% sesame seeds. A high-quality tahini creates a creamier texture and a more balanced flavor.

Roast Instead of Boil

Roasting beetroot removes excess moisture and intensifies the earthy sweetness. This helps prevent watery hummus and produces a deeper, more vibrant pink color.

Blend the Tahini and Lemon First

Processing the tahini and lemon juice before adding the remaining ingredients helps create a lighter, fluffier texture. This simple step is often used in restaurant-style hummus recipes.

Add Ice Water Slowly

Ice water helps emulsify the ingredients and creates an ultra-smooth consistency. Add it gradually while blending until the hummus reaches your desired texture.

For Extra-Smooth Hummus

If you love exceptionally creamy hummus, simmer the chickpeas for 10 to 15 minutes before blending. Some cooks also remove the chickpea skins for an even silkier texture.

Adjust the Flavor to Your Taste

Beetroot varieties can vary in sweetness. Taste the hummus before serving and adjust with additional lemon juice, salt, or a drizzle of olive oil if needed. A little extra lemon can help brighten the earthy beet flavor.

Make It Ahead

Beetroot hummus often tastes even better after chilling for a few hours. The flavors meld together beautifully, making it an excellent make-ahead appetizer for parties, gatherings, and meal prep.

Storage Tips

Store homemade beetroot hummus in an airtight container in the refrigerator for up to 5 days. If it thickens during storage, stir in a small splash of water before serving to restore its creamy texture.

Serving Ideas

This roasted beetroot hummus pairs wonderfully with:
  • Warm pita bread
  • Pita chips
  • Fresh vegetables
  • Crackers
  • Sandwiches and wraps
  • Grain bowls
  • Mediterranean mezze platters
  • Charcuterie boards
With its stunning color, creamy texture, and balanced flavor, this beetroot hummus is a simple way to elevate any snack table or appetizer spread.