Roasted Beet Hummus Recipe

This roasted beet hummus recipeis a vibrant twist on a traditional hummus, combining earthy roasted beets with creamy chickpeas, tahini, and warm spices. It's naturally vegan, gluten-free, and perfect as a healthy appetizer, snack, or colorful dip for entertaining.

Hummus is something my husband and I make on repeat in our kitchen, especially when we want something healthy, flavorful, and easy. 

This roasted beet hummus recipe is a vibrant spin on our classic homemade hummus, inspired by the legendary Yotam Ottolenghi's approach to hummus-making. A couple of small but intentional steps-like peeling the chickpeas and simmering them until tender-help create that signature ultra-smooth, creamy texture.

The addition of roasted beets adds natural sweetness, earthy depth, and that beautiful pink hue, making this hummus a fresh, vegan-friendly dip that feels right at home on both everyday snack boards and relaxed Mediterranean-style spreads.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• What Is Hummus?
• Ingredients You'll Need
• Seasonality: When Are Beets in Season?
• How to Make Beet Hummus
• Flavor Variations, Substitutions, and Add-Ins
• What to Serve with Beetroot Hummus
• Our Favorite Wine Pairings
• Storage Instructions
• FAQ's
• More Dip Recipes
• Roasted Beet Hummus Recipe

What Is Hummus?

Hummus is a classic Middle Eastern dip traditionally made from chickpeas, tahini, olive oil, lemon juice, and garlic. It's commonly served with warm pita bread as part of a mezze spread, alongside dishes like falafel, grilled meats, salads, and pickles. In many Middle Eastern cultures, hummus isn't just an appetizer-it's an everyday food, often enjoyed at breakfast or lunch, shared from a communal bowl and eaten with flatbread rather than utensils.

This roasted beet hummus recipe keeps that classic base but adds roasted beets for natural sweetness, earthy depth, and that gorgeous pink color.

Ingredients You'll Need

This beet hummus uses simple pantry ingredients, each playing an important role in flavor and texture:

• Canned chickpeas - The creamy base of the hummus; simmering them helps create an extra-smooth texture.
• Roasted beets - Add natural sweetness and earthy flavor, along with a nutritional boost. Beets are rich in fiber, folate, and vitamin C, and they're a great source of antioxidants and nitrates, which support heart health and healthy blood flow.
• Ground cumin & ground coriander - Warm spices that balance the sweetness of the beets.
• Good-quality tahini - Essential for richness and that signature hummus creaminess.
• Garlic cloves - Add savory depth without overpowering.
• Olive oil - Brings everything together and enhances the Mediterranean flavor profile.
• Fresh lemon juice - Brightens and balances the dip.
• Ice cubes - A classic hummus trick for a lighter, fluffier texture.
• Salt - Enhances all the flavors.

See the recipe card for quantities.

Seasonality: When Are Beets in Season?

Beets are a cool-season vegetable, typically at their best from late summer through early spring, with peak flavor in fall. While they're available year-round, roasting beets during cooler months brings out their natural sweetness and depth.

They grow well in both hemispheres when temperatures drop, making them ideal for cozy, nourishing dishes like this roasted beet hummus. Want to learn more about when your favorite fruits and veggies are in season? Check out the USDA's Seasonal Produce Guide.

How to Make Beet Hummus

Tested in our kitchen and loved by our readers-this recipe is creamy, vibrant, and packed with flavor.

Roast the Beets

If you haven't already, prepare your roasted beets, pop over to our How to Roast Beets guide. Let them cool, then peel and chop into chunks.

Peel the Chickpeas (Optional but Recommended)

This step is optional, but it helps make the hummus extra smooth.

You can either:

• Gently 'pop' each chickpea out of its skin, or
• Spread them between two clean tea towels and gently rub the towels together. The friction will loosen the skins. Remove and discard the skins.

 Simmer the Chickpeas

Add the peeled chickpeas to a medium saucepan with ½ teaspoon salt and enough water to cover. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the chickpeas are soft and creamy. Reserve about ½ cup of the cooking water, then drain.

Chef's Tip: Blend the chickpeas while they're still warm to help the tahini emulsify smoothly and create a lighter, creamier hummus.

Blend

Add the chickpeas, beets, ground cumin, ground coriander, tahini, garlic, olive oil, lemon juice, 1-2 ice cubes, and a generous pinch of salt to a food processor or high-speed blender.

Chef's Tip: Add ice cubes while blending to cool the mixture down, preventing the motor of your blender from overheating and helping achieve a silky-smooth hummus texture.

Blend until smooth and creamy, adding a splash of the reserved chickpea cooking water as needed to loosen the texture. Scrape down the sides and continue blending until fully combined, light and fluffy.

Adjust and Season

Taste the hummus and adjust the seasoning-add more lemon juice, tahini, salt, or olive oil as needed. If the texture is too thick, blend in a tablespoon of reserved chickpea water at a time until you reach your desired consistency.

Chef's Tip: Chill the hummus for at least 1 hour before serving to allow the flavors to meld and the texture to thicken slightly.

Serve and Garnish

Spoon the hummus into a shallow bowl. Swirl the top with the back of a spoon and drizzle with olive oil. Sprinkle with dukkah and chopped parsley just before serving.

Flavor Variations, Substitutions, and Add-Ins

This roasted beet hummus is delicious as-is, but it's also easy to adapt based on what you have on hand or how you plan to serve it.

• Tahini Substitution: If you don't have tahini, smooth nut butters like cashew butter, almond butter, or even peanut butter can be used instead. They'll still give you a creamy texture, with a slightly different but complementary nutty flavor.
• Flavor Variations: Add a pinch of smoked paprika for gentle smokiness, blend in roasted garlic for deeper savory notes, or swap the cumin for za'atar to give the hummus a more herb-forward, Middle Eastern feel.
• Topping Ideas: Finish with toasted pine nuts or chopped walnuts for crunch, pomegranate seeds for a pop of sweetness, or a little lemon zest to brighten the flavors. For extra richness or heat, add a swirl of harissa or chili oil.

What to Serve with Beetroot Hummus

This beet hummus is incredibly versatile and works well in both casual and special-occasion spreads:

• Crudités & Dippers: Serve this hummus with crunchy raw vegetables like carrots, cucumbers, and radishes, along with seeded crackers, warm pita bread or pita chips for easy dipping.
• Middle Eastern-Inspired Spread: Pair it with falafel or include it as part of a mezze platter alongside baba ghanoush, tabbouleh, cacik, haydari, Turkish flatbread, and stuffed grape leaves.
• Sandwiches & Wraps: Use the hummus as a creamy spread in sandwiches or wraps to add flavor and richness.
• Grain Bowls: Add a generous spoonful to grain bowls with quinoa, bulgur, or rice, plus your favorite vegetables and proteins.
• Mediterranean Feasts: Serve it as a side or condiment with roast lamb, chicken shawarma, lamb koftas, or kebabs for a complete Mediterranean-style meal.

Our Favorite Wine Pairings

The earthy sweetness of roasted beet hummus pairs beautifully with wines that offer freshness and balance

• Dry rosé works especially well, as its crisp acidity and subtle fruit notes complement the sweetness of the beets without overpowering the hummus.
• Sauvignon Blanc is another great option, with bright acidity and herbal, citrusy notes that lift the tahini and lemon flavors.
• A light, unoaked Pinot Noir can also work if you're serving the hummus alongside heartier dishes like grilled meats or a mezze-style spread.

Storage Instructions

This beet hummus stores well and is great for meal prep:

• Fridge: Store in an airtight container for up to 3 - 4 days.
• Make Ahead: You can roast the beets a few days in advance and store them in the fridge until you're ready to make the hummus. The finished roasted beet hummus can also be made 1-2 days ahead and kept in an airtight container in the refrigerator. Give it a good stir before serving and adjust with a little olive oil or lemon juice if needed.
• Freezer: This hummus is freezer-friendly, but we don't recommend freezing it as the texture can change once thawed. If needed, freeze in small portions in airtight containers for up to 1 month. Thaw overnight in the fridge, then stir well before serving and adjust with a little olive oil or lemon juice if needed.

FAQ's

More Dip Recipes

If you love this recipe, you might also enjoy browsing our other homemade dip recipes-perfect for snacking, sharing, and entertaining year-round.

This roasted beet hummus is everything we love in a homemade dip-simple, healthy, and full of bold Mediterranean flavor. Whether you're serving it as part of a mezze spread or enjoying it as a healthy snack, it's a recipe worth keeping on repeat.

Give it a try, let us know how it turned out in the comments, and don't forget to Pin it for later!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.