Creamy Beet Hummus Recipe with Garlic and Lemon

Introducing my Beetroot Hummus — a stunning, vibrant dip that takes about 10 minutes of prep and delivers a creamy, unforgettable bowl of hummus with a sweet beet twist.

Recipe Difficulty – Very Easy

Why this recipe works

This beetroot hummus is simple to prepare and delivers big on colour, texture and flavour. Roasted beet adds a natural sweetness and an eye-catching pink hue while the chickpeas and tahini create that classic creamy hummus texture. It’s perfect for dipping veggies, crackers, pita or for spreading on sandwiches.

In addition to taste, this version brings extra nutrients from beets — fiber, vitamin C, potassium and antioxidants — while still offering the protein and healthy fats you expect from traditional hummus.

Ingredients to make Beetroot Hummus

1. Beet – roasted and peeled; the star ingredient.
2. Chickpeas – rinsed and drained from a can.
3. Lemon – zest and juice for brightness.
4. Tahini – sesame paste for richness and creaminess.
5. Garlic cloves – for savory depth.
6. Ground coriander – subtle citrus notes.
7. Ground cumin – warm and earthy.
8. Salt – to taste, to bring the flavours together.
9. Extra virgin olive oil – used for roasting and to finish the hummus.
10. Pita chips – optional, for serving.

See the recipe card below for exact quantities and full details.

Substitutions

• Chickpeas – try cannellini beans, edamame or white beans for a different flavour and texture.
• Tahini – Greek yogurt, sunflower seed butter or avocado can work if you don’t have tahini.
• Seasonings – adjust spices to taste; smoked paprika or a pinch of cayenne add interest.
• Olive oil – a neutral oil can be substituted if needed.
• Serving options – raw vegetables, crackers or flatbreads are great alternatives to pita chips.

Variations

• Spicy – add jalapeño, cayenne or extra cumin for heat.
• Deluxe – finish with a drizzle of olive oil, crumbled feta and chopped parsley for a more elegant presentation.
• Kid friendly – serve with familiar dippers so children are more likely to try the vibrant spread.

How to make Beetroot Hummus

Step 1: Preheat the oven to 225°C/425°F. Place a whole beet on a sheet of foil, drizzle with olive oil, wrap it tightly and roast for 45–60 minutes until fork-tender.

Step 2: Carefully open the foil and let the beet cool. When it’s cool enough to handle, peel and chop it into pieces.

Step 3: In a food processor combine the chickpeas, roasted beet, tahini, garlic, ground coriander, ground cumin, lemon zest and juice, and salt.

Step 4: Blend until mostly smooth, then slowly drizzle in extra virgin olive oil while blending until silky. Taste and adjust salt or lemon if needed.

Hint: If the hummus is too thick, thin with a little water or extra tahini until you reach the desired consistency.

What to serve with Beetroot Hummus

• Gluten-free flatbread
• Socca or chickpea flatbread
• Seeded bread or focaccia
• Three bean salad or roasted potatoes
• Falafels
• Pita chips, crackers or raw vegetables

Leftovers

Store leftover beetroot hummus in an airtight container in the refrigerator for up to 5 days.

Recipe FAQs

More Beetroot recipes

• Beetroot Salad
• Beetroot Soup
• Pickled Beetroot
• Roasted Root Vegetables

You might also like

Dips/Sauces

Garlic Hummus

Dips/Sauces

Vegan Tzatziki

Sides

Best Gluten Free Naan Bread

Sides

Gluten Free Flatbread