Every time I make this Roasted Beetroot Hummus I can't quite believe how beautiful it is! It put's Barbie to shame with it's beautiful pink color. It's also incredibly easy to make, as well as being absolutely delicious as a dip and a spread. Make a double batch because everyone will want some!
Homemade hummus, no matter what kind is always better than the hummus you buy in the grocery store. You can leave out the oil and control what goes into it, plus if you follow the hints below, you'll always end up with a deliciously smooth hummus.
This beet hummus recipe is a sister recipe to my other twists on the classic hummus recipe, like this Lemon Dill Hummus and my favourite Sun Dried Tomato Hummus. They all go brilliantly with these Easy Super Seed Crackers, some simple pita bread for dunking or some crudites.
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🍋Ingredients
You'll need some simple ingredients to make this delicious roasted beet hummus:
- The key to this glorious dip is BEETROOT! I roast them whole wrapped in aluminum foil then peel (use your washing up gloves to do this unless you want pink hands! You could also use that pre-cooked beetroot you get in the supermarket if you like. Don't be tempted to use the pickled or tinned stuff though!
- Chickpeas: It's fine to use canned chickpeas (aka garbanzo beans). Alternatively you can soak and boil your own dried chickpeas. If you do cook your own, add a teaspoon of bi-carb soda to the final 10 minutes of cooking. This makes them super soft and perfect for making hummus!
- Tahini aka sesame seed paste : Tahini is just ground up sesame seeds, but it adds a beautiful overall velvetyness to hummus. Plus it's high in calcium, so don't leave it out!
- Fresh Lemon Juice: tangy lemon juice balances the sweet earthy flavors. I prefer to use freshly squeezed but you can use the kind from bottle if you want to.
- Fresh Garlic: A single fresh garlic clove is all you need. More will dominate the flavors.
- Ground Cumin: I like to add a little cumin to my beetroot hummus as it goes so beautifully with the earthy beet flavor.
- Add a little hint of cayenne pepper if you want a kick.
- Ice Cubes: An ice cube or two works magic when making hummus, somehow turning a stubbornly chunky hummus into an extra smooth velvety experience.
- Flakey Sea Salt and Fresh Cracked Black Pepper- to taste.
See recipe card for quantities.
👩🍳Instructions
- Roast your beetroot whole with their skins on. This will take around 45 minutes depending on your oven and how large the beetroot are. You can also roast your beets in the air fryer.
- Remove the beetroot skin (use washing up gloves!) and roughly chop.
Once your beets are peeled, add all the ingredients to a high speed blender or food processor.
Blend until you have a smooth creamy texture. Add more salt or lemon juice as needed to balance the flavors.
Hint: Beets will stain your hands, so be sure to use gloves when peeling and chopping them!
🌶️Substitutions & Variations
Here are some easy swaps for making this delicious and easy beet hummus:
- Butter Beans- choose butterbeans (lima beans) in place of the chickpeas for an extra creamy hummus.
- Peanut Butter- if you're out of tahini, you can substitute smooth peanut butter.
- Spice the hummus up with some extra chilli powder!
- Swap the oven-baked beetroots for sweet potato for a fun twist.
🧆Hummus Toppings and to Serve
Here are some great ideas for topping and serving with this fun pink beetroot hummus!
- Dukka- a blend of nuts, spices and sesame seeds, dukkah makes a great textural contrast, plus tastes delicious with the earthy flavor of the beets.
- Fresh Herbs: Freshly chopped parsley or basil are delicious on this hummus
- Pita Chips or Pita Bread: toast some pita bread and drizzle with extra virgin olive oil for the ultimate snack.
- Extra Virgin Olive Oil: This hummus recipe is oil free which keeps it delightfully low calorie, but feel free to add a drizzle of olive oil to serve.
- Of course freshly made falafel would be delicious with this pink hummus!
- Crudites such as carrot sticks, celery or sweet bell pepper slices all make a great snack with this hummus.
🔪Equipment
To make this beetroot hummus recipe you'll need a good high-speed jug blender is needed to make this recipe. You could also use a food processor with the blade attachment.
🫙Storage
This beet hummus recipe can be stored for up to a week in an airtight container in the fridge. You can freeze this hummus for up to three months. Defrost before using.
Top tip
For an extra creamy hummus add an ice cube to the blender, it somehow makes the hummus extra creamy.
FAQ
I like to use roasted whole beetroot because it's easy to make, plus the roasting concentrates the flavor of the beets. You can use boiled beetroot if that's what you have, or even the cooked beetroot you buy shrink wrapped from the store. Just don't use the pickled stuff!
Yes absolutely, you can choose other coloured beetroot. Golden beets would be particularly pretty.
More Dips
Love to dip? Try these other dip recipes.
Snacks
Some more great snack recipes to try
Easy Roasted Beetroot Hummus Dip
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 200 g (1 cup) cooked beetroot (about 2 medium beets.... reserve a little extra to finely chop and sprinkle on top)
- 240 g (1½ cups) chickpeas (cooked, or equivalant of 1 tin/can drained)
- 3 tablespoon tahini
- ½ teaspoon chilli powder (optional if you like a bit of heat)
- 1 teaspoon cumin
- 1 clove garlic chopped (less if you like it not too garlicky, or 2 if you want it more garlicky)
- ½ 1 lemon, juice of (You might need more than half depending on the lemon size)
- Salt to taste
- Olive oil for drizzling later (optional)
- 1 ice cube (optional)
Instructions
- If using fresh beetroot, roast it in the oven for 45 minutes. When cool, remove the skin and roughly chop. Reserve a little to decorate if you like.
- Whizz all the ingredients in a food processor or blender until smooth.200 g cooked beetroot, 240 g chickpeas, 3 tbsp tahini, ½ tsp chilli powder, 1 clove garlic chopped
- Taste and add more lemon juice/ salt or cumin.1 tsp cumin, ½ 1 lemon, juice of, Salt to taste
- Add an ice cube and blend for a really smooth texture.
- Serve with a drizzle of olive oil, some dukkah or toasted seeds and some extra chopped beetroot on top.Olive oil for drizzling later
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