If you’re craving a vibrant dip that’s as stunning to look at as it is delicious to eat, you’re going to fall in love with this Beet Hummus Recipe. The rich, earthy sweetness of roasted beets perfectly balances the creamy nuttiness of chickpeas and tahini, while a bright splash of lemon juice lifts everything to new heights. This dip is not only bursting with flavor but also packs a nutrient punch, making it an irresistible and wholesome addition to any snack or meal. Trust me, once you whip up this Beet Hummus Recipe, it’ll become a staple in your kitchen rotation!

Ingredients You’ll Need

The image shows several small white bowls and plates arranged neatly on a white marbled surface, each holding different ingredients. From top left, there are green cucumber sticks and orange carrot sticks placed on white plates alongside crispy seed crackers with pumpkin and flax seeds. Near the center are bowls containing dark red diced beets, pale beige tahini sauce, light yellow lemon juice, golden liquid (likely apple cider vinegar), chickpeas, and small portions of salt, minced garlic, chili flakes, red liquid (probably hot sauce), and finely grated yellow lemon zest. Fresh parsley leaves appear on the upper right side as a garnish. The colors vary from bright vegetables and seeds to pale sauces and rich earthy tones, all displayed in an orderly and clean setup. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the secret to making this Beet Hummus Recipe shine. Every component plays a vital role in building the flavors, creaminess, and that gorgeous pink hue you’ll adore. Here’s what you’ll need:

Chickpeas: A 13.5-ounce can, drained but save some liquid to adjust texture if needed.
Roasted beets: One cup, roughly chopped to bring a natural sweetness and vivid color.
Tahini: Two-thirds of a cup for a creamy, nutty base that makes the hummus luxuriously smooth.
Extra-virgin olive oil: A quarter cup plus a little extra for drizzling enhances richness and mouthfeel.
Lemon zest: Two teaspoons add zingy brightness and aromatic lift.
Fresh lemon juice: One-third cup from about two lemons, for that essential citrus tang.
Garlic cloves: Three, smashed to infuse a punch of savory depth.
Red wine vinegar: Two tablespoons bring a subtle sweet-acid balance to the dip.
Kosher salt: One teaspoon, plus more to taste—key for seasoning all the flavors perfectly.
Red pepper flakes: A quarter teaspoon adds just a touch of heat to keep things interesting.
Fresh flat leaf parsley: Chopped for garnish, offering a fresh, herbal note to finish.
Optional serve-withs: Crackers, pita bread, and crunchy cut veggies like carrot, celery, or cucumber.

How to Make Beet Hummus Recipe

Step 1: Prep Your Beets and Chickpeas

Start by making sure your beets are nicely roasted and chopped into manageable pieces—this unlocks their natural sweetness and makes blending easier. Drain the chickpeas, but reserve the liquid from the can; this starchy water will help you achieve the perfect creamy consistency later on.

Step 2: Blend the Base Ingredients

Into a food processor, add the roasted beets, drained chickpeas, tahini, extra-virgin olive oil, garlic cloves, lemon zest, lemon juice, red wine vinegar, kosher salt, and red pepper flakes. Pulse everything until the mixture is fairly smooth, stopping occasionally to scrape down the sides so all ingredients get blended evenly.

Step 3: Adjust Texture and Seasoning

Slowly add some of the reserved chickpea liquid or additional olive oil if the hummus seems too thick or chunky. Taste and tweak the salt or lemon juice to your liking. The result should be velvety smooth, rich, and balanced between sweet, tangy, and savory notes with a subtle kick from the red pepper flakes.

Step 4: Serve with a Garnish

Transfer the beet hummus to a serving bowl, drizzle with a little more olive oil, and scatter freshly chopped parsley on top. The vibrant pink dip is now ready to impress!

How to Serve Beet Hummus Recipe

A white bowl filled with bright pink beet hummus swirled smoothly, topped with drizzle of olive oil, small green herb pieces, and grated yellow lemon zest scattered on the surface. On the right side of the bowl, a piece of seed-covered cracker dipped into the hummus. Surrounding the bowl are fresh vegetable sticks including green celery stalks, orange carrot sticks, and dark green cucumber slices, along with multiple seeded crackers in light tan color, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with freshly chopped flat leaf parsley adds a burst of freshness and a pop of green that contrasts beautifully with the pink hummus. A drizzle of good-quality extra-virgin olive oil adds shine and richness, while a sprinkle of red pepper flakes or toasted sesame seeds can bring an exciting texture and flavor boost.

Side Dishes

This beet hummus pairs wonderfully with crunchy vegetables like carrot sticks, celery, or cucumber slices to balance its creaminess. For a heartier bite, serve it alongside warm pita bread or crispy crackers. It also makes a fantastic accompaniment to grilled meats or roasted veggies, adding vibrant color and flavor to your plate.

Creative Ways to Present

Want to wow your guests? Spoon the Beet Hummus Recipe onto a beautiful platter and serve it with an array of colorful veggie sticks arranged around it. Or spread it over a flatbread topped with crumbled feta and toasted pine nuts for a stunning appetizer. Layered in a jar with chopped veggies and pita chips, it makes a great grab-and-go snack option as well.

Make Ahead and Storage

Storing Leftovers

Store leftover Beet Hummus Recipe in an airtight container in the refrigerator for up to 5 days. Make sure to cover the surface with a thin layer of olive oil to help prevent drying out and preserve freshness.

Freezing

This hummus freezes beautifully. Portion it into freezer-safe containers or bags, leaving some room for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge before using.

Reheating

Reheat the hummus gently at room temperature and give it a good stir to restore its creamy texture. Avoid microwaving as it can dry out the dip. If it seems a bit thick, stir in a teaspoon or two of olive oil or water to loosen it up.

FAQs

Can I use raw beets instead of roasted?

While you can technically use raw beets, roasting enhances their natural sweetness and softens them, which creates a smoother and more flavorful hummus. Raw beets might produce a slightly earthy and less creamy dip.

Is this recipe gluten-free?

Yes, the Beet Hummus Recipe is naturally gluten-free as long as you serve it with gluten-free crackers or vegetables. Just double-check any store-bought accompaniments to be sure.

How can I make this recipe more spicy?

If you love heat, increase the red pepper flakes or add a pinch of cayenne pepper. You could also toss in a small chopped chili or a splash of hot sauce during blending for an extra kick.

Can I substitute tahini with something else?

Tahini provides a distinctive nutty flavor and creaminess, but if you need a substitute, try using almond butter or sunflower seed butter. The flavor will shift slightly, but it can still deliver a deliciously creamy texture.

What’s the best way to enjoy beet hummus for a party?

Serve this Beet Hummus Recipe on a colorful platter with plenty of dippable veggies, pita triangles, and assorted crackers. Add some bright garnishes like parsley or toasted nuts for extra flair, and watch it disappear quickly!

Final Thoughts

There’s something truly magical about making your own Beet Hummus Recipe and savoring every luscious bite. It’s a delightful blend of fresh, wholesome ingredients that come together in a way that’s both comforting and exciting. Whether you’re dipping, spreading, or dolloping, this vibrant hummus is guaranteed to brighten up any table and become a beloved favorite you’ll make again and again.

Beet Hummus Recipe