I’m really excited to share this Beet Hummus recipe with you! For the last few years, I’ve been making this hummus for all our family brunches, and it’s always a huge hit, especially when paired with avocado on crunchy sourdough. There’s something about the combination of creamy avocado and sweet but tangy beet hummus that just works—it’s simple yet feels indulgent.
This beet hummus recipe is loaded with antioxydants, fiber, and healthy fats, making it a nourishing option whether you’re serving it as a dip, spread, or part of a larger meal. Plus, it’s naturally gluten-free, soy-free, and nut-free, so it works for almost everyone.
The best part? It’s super easy to make, and you can even freeze it for later, ensuring you always have some on hand for a quick snack or an extravagant sandwich spread. This recipe makes a generous amount, but trust me, you’ll be glad to have extra!
Why I Love This Recipe
- This beet hummus is packed with minerals and fiber, making it a nourishing choice for any meal.
- The vibrant pink color is not only visually appealing but also indicates the presence of antioxidants in the beets.
- It’s an easy-to-make dip that pairs perfectly with crackers, veggies, or as a spread in sandwiches.
- Rich in healthy fats from tahini and olive oil, this hummus is also satisfying and creamy.
- It’s naturally gluten-free and vegan, making it suitable for almost everyone.
Ingredient Notes
Beet: Fresh beets give this hummus its stunning color and are packed with iron and fiber. You can also use pre-cooked beets to save time, but be sure they’re not pickled.
- Chickpeas: Chickpeas add a good amount of protein and fiber to this dip. You can use canned chickpeas for convenience. Make sure to rinse them well to reduce their level of oligosaccharides, a compound that can make you feel bloated and accumulate in the liquid the chickpeas are kept in.
Tahini: Tahini is a creamy paste made from sesame seeds, rich in calcium and healthy fats, contributing to this hummus’s smooth and creamy consistency.
Lemon Juice: Fresh lemon juice adds brightness and a bit of tang, balancing the sweetness of the beets. Its high vitamin C content also enhances the iron absorption from the beets and chickpeas.
Garlic: Fresh garlic adds a nice sharpness to the hummus, but you can adjust the amount to your taste or use roasted garlic for a milder flavor.
How to Make This Recipe (Summary)
Start by cooking the beets until tender. Once cooked, cool it in ice water and peel the skin off. Prepare the hummus by adding the cooked beets, chickpeas, lemon juice, tahini, olive oil, garlic, salt, cumin, and ice cubes to a high-speed blender. Blend until smooth, using a tamper or spatula to scrape down the sides as needed. Chill the hummus in the fridge to firm up before serving. View recipe card below for detailed instructions.
Variations and Tips
- For a sweeter hummus, add a drizzle of maple syrup.
- If you prefer a chunkier texture, pulse the ingredients instead of blending them completely smooth.
- Swap the beans: butter beans or cannellini beans are great substitutes for chickpeas in this recipe.
- Get creative with the toppings. In this example, I used chopped pistachios and lemon zest, but you can top the hummus with almonds, toasted pine nuts, sesame seeds, dukkah, finely chopped beets, or a drizzle of olive oil for extra texture and flavor.
- Any leftovers can be stored in an airtight container in the fridge for up to 5 days. The flavors will continue to meld together, making them even more delicious. You can also freeze them in individual portions.
- This delicious dip pairs perfectly with our Healthy Seeded Crackers Recipe, our 2-Ingredients Quinoa Red Lentils Wraps, One-Ingredient Gluten-Free Buckwheat Bread or Red Lentil Quinoa Bread (Gluten-Free).
- If you love beets, you might want to try our Harissa Cauliflower Beetroot Recipe, High-Protein Beetroot Medi Bowl, or Pasta Salad Meal Prep with Creamy Beetroot Sauce.
Why You’ll Love This Beet Hummus TLDR
- Vibrant
- Nutritious
- Fiber-packed
- Easy
- Gluten-free
The Best Healthy Beet Hummus Recipe
Equipment
Ingredients
- 1 large beet - about 200g – see notes
- 1.5 cups (245 g) cooked chickpeas
- ¼ cup (60 ml) lemon juice
- 2 tbsp (30 g) tahini
- 2 tbsp (30 ml) olive oil
- 1 garlic cloves - peeled
- 1 tsp (6 g) sea salt flakes
- 1 tsp (2 g) ground cumin
- ½ cup (120 g) ice cubes - or 1/3 cup ice water
Instructions
- To cook the beets, cut the stems about 1 inch from the top of the beet. Rinse well. Add to a pot of boiling water, bring down to a simmer, and cook covered for 30 to 40 minutes (this will vary slightly depending on the size of the beetroot)—Spike with a fork to check that the beets are tender. Drain, and place the beetroot in a bowl of ice water. This will prevent further cooking and accelerate the cooling process. Once cool down, peel the skin using your fingers. It should come off easily.
- To a high-speed blender: add the chickpeas, beets, lemon juice, tahini, olive oil, garlic clove, salt, cumin, and ice cubes and blend until you reach a smooth consistency. Use a temper or spatula to scrap down the sides as necessary. Take some breaks if needed as to not overheat your blender.
- Place in the fridge to firm up. Once ready to eat add your favorite toppings (I used pistachios and lemon zest in the video) and enjoy!
Notes
Video
Per Serving/Portion
FAQ
Yes, this recipe is naturally gluten-free.
Yes, canned beets can be used for convenience. Just make sure they aren’t pickled.
It can be stored in an airtight container for up to 5 days.
It pairs well with crackers, fresh veggies, or as a spread in sandwiches or wraps.
Yes, you can freeze it for up to 3 months. I recommend freezing in individual portions. Thaw in the fridge overnight, and stir well before serving.
Serving sizes are suggestive, but I divided this recipe into 11 servings, which works out to be a little more than a 1/4 cup (63g).
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I finally made this and absolutely loved it!!!
I topped it with black sesame seeds because pink and black look so pretty together.
Oh wow, Julie, what a beautiful plate! I agree, the black sesame seeds really make it pop 😍
Can o leave out the oil? If so, is there a substitution?
Hi Deborah, you could definitely skip the oil and just add a bit more tahini. It would slightly impact the texture, but it would still be delicious. Let us know how you go! 💚
Looks good usually we dont use Beets here in italy. Other ingredients pretty much with some variations thanks
How to do those crackers?
Hope you love them 💚
https://plantbaes.com/healthy-seeded-crackers/
Can I leave the beet skin on since it has alot of nutrients?
I have not tried, but I don’t see why not, I think it’s a great idea! Let us know how you go 💚
What are the crackers shown in the picture please
It’s our healthy seeded crackers, hope you love them!
https://plantbaes.com/healthy-seeded-crackers/
Need more recipes like this please
Noted 😍 Any flavor you’d like to see first ?
My family loved this!
And they don’t like beetroot very much, so 🥰
Wow that’s awesome, thank you for sharing 💚
Very delicious and surprisingly sweet, I left out the cumin as I am not a lover of this particular spice. Thank you!!
I love the colour of this one, I paired this with the quinoa tumeric wrap!! Wonderful!!
That’s so lovely to hear, thank you Charlie 💚
You’re going to love this Beet Hummus recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!
Hi can I use canned chickpeas and canned beets.
absolutely 🙂
Hi Sarah! Can I use canned beets?
Absolutely 🙂