Need a vibrant, healthy dip that tastes amazing and looks stunning? This Beetroot Hummus Recipe blends earthy beets with creamy chickpeas and bright lemon for a punchy, pretty snack you’ll want to make on repeat.
Beetroot hummus has become a popular choice at parties, picnics, and plant-based feasts because it’s both gorgeous and good for you. The rich pink color turns heads, while the sweet, earthy flavor of beetroot brings something new to the traditional hummus bowl.
If you're into easy beetroot recipes, check out our Beetroot Cured Salmon, Beetroot Carpaccio, or Beetroot Black Bean Burger for more beet-packed ideas
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💖 Why This Recipe Works
- Gorgeous Color: Beetroot makes this dip stunningly bright and totally table-worthy.
- Full of Good Stuff: Chickpeas + beets = fiber, protein, vitamins, and minerals.
- Quick & Easy: Toss everything in a blender and go—no fuss, just flavor.
🌟 Star Ingredients
- Beetroot: Roasted or pressure-cooked, it adds earthy sweetness and that bold pink hue.
- Chickpeas: These creamy, nutty legumes make the perfect base for any hummus.
- Tahini & Lemon Juice: This dream team brings creamy richness and a zesty kick that balances the beets beautifully.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔄 Substitutions & Variations
- Smoky Twist: Add a pinch of smoked paprika or chipotle for depth and heat.
- Nutty Boost: Blend in walnuts or pine nuts for added richness.
- No Beets? Try this base with roasted red peppers or cooked carrots for a colorful spin.
If you're a fan of beetroot then check out this list of easy beetroot salad recipes or try making our popular citrus and honey roasted beetroot.
🔪How To Make Beetroot Hummus
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- Step 1: Place the beetroots in an Instant Pot with enough water to cover them.
- Step 2: Cook on high pressure for 15 minutes, then allow the pressure to release naturally.
- Step 3: Remove the beetroots, let them cool, and chop them into chunks for the hummus.
- Step 4: In a food processor or blender, combine cooked chickpeas, garlic, tahini, lemon juice, olive oil, and salt.
- Step 5: Add chopped beetroot to the food processor or blender with the hummus base ingredients. If the mixture is too thick, slowly incorporate cold water or beet juice a little at a time, until the desired consistency is reached.
- Step 6: Blend all the ingredients together until a smooth consistency is achieved.
- Step 7: Transfer the blended hummus to a bowl and refrigerate for at least 10 minutes before serving. Drizzle with olive oil, sprinkle with sesame seeds and fresh mint before serving. Enjoy Beetroot Hummus with pita bread chips for dipping!
💡 Hint: Want ultra-creamy hummus? Peel your chickpeas before blending! It takes a few extra minutes but gives a silky-smooth finish.
👩🍳 Expert Tips
- Roast Beets for Flavor: Roasted beets make your hummus sweeter and more complex.
- Make It Ahead: Beet hummus actually tastes better after a few hours in the fridge.
- Balance That Sweetness: Don’t skip the lemon—it really brightens the earthy flavor of the beets.
💭 FAQs
Yes, you can make beetroot hummus ahead of time and store it in an airtight container in the fridge for up to 3-4 days. The flavors even improve after a day or two as they have more time to meld together.
Yes! Just drain and pat them dry. Fresh beets will give a deeper flavor, but canned is a great shortcut.
Very! It’s full of fiber, antioxidants, iron, and vitamin C. Great for digestion and overall energy.
Yep! Store in an airtight container or freezer bag for up to 3 months. Defrost in the fridge and stir before serving.
💖 Serving Suggestions
- Pita Chips or Flatbread: A crunchy classic for scooping.
- Crudités: Think cucumber, carrots, cherry tomatoes, and bell pepper strips.
- Grilled Halloumi: That salty, squeaky texture pairs so well with sweet beet hummus.
- Falafel Balls: The Middle Eastern pairing you didn’t know you needed.
- Tabbouleh Salad: Light, lemony grains that make it a perfect platter partner.
🍽 Try These Easy Dip Recipes
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Beetroot Hummus Recipe
Ingredients
- 2 Small Beetroots 1 Large
- 2 Cups Cooked Chickpeas
- 1 Garlic Clove
- ¼ cup Tahini
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Salt
- 2 tablespoon Cold Water
- Fresh Mint sesame seeds (drizzle olive oil) garnish
- Pita Bread
Instructions
- Place the beetroots in an Instant Pot with enough water to cover them. Cook on high pressure for 15 minutes, then allow the pressure to release naturally.
- Remove the beetroots, let them cool, and chop them into chunks for the hummus.
- In a food processor or blender, combine cooked chickpeas, garlic, tahini, lemon juice, olive oil, and salt.
- Once the beetroots are cooled, add them to the food processor or blender with the hummus base ingredients.
- Blend all the ingredients together until a smooth consistency is achieved.
- If the mixture is too thick, slowly incorporate cold water or beet juice a little at a time, until the desired consistency is reached.
- Transfer the blended hummus to a bowl and refrigerate for at least 10 minutes before serving.
- Drizzle with olive oil, sprinkle with sesame seeds and fresh mint before serving. Enjoy with pita bread chips for dipping!
This beetroot hummus is next-level! The color alone makes it party-worthy, but that sweet-earthy flavor and creamy texture? Total dip perfection!