This Heart Beet Hummus has become a staple in my kitchen for its vibrant color and earthy-sweet flavor. Roasted beets blend seamlessly with classic hummus ingredients, creating a creamy dip that always stands out at gatherings. I love serving it as a snack or as part of a mezze platter for friends and family.

The aroma of roasted beets mingles with garlic and tahini, making the kitchen smell inviting. The texture is smooth but with a slight rustic edge from the chickpeas. It’s a practical recipe that I turn to when I want something familiar but with a twist.

What makes this hummus special is how the beets add a subtle sweetness and a beautiful pink hue. It’s a conversation starter, and I find it disappears quickly when paired with fresh veggies or warm pita bread. I often make a batch ahead for easy lunches or quick appetizers throughout the week.

Quick Facts

Why You’ll Love It

This beet hummus is a fresh take on a classic, offering both visual appeal and a gentle sweetness. It’s easy to prepare, perfect for meal prep, and works as a dip, spread, or side. The flavors are balanced and the color is always a hit.

• Bright, naturally pink color
• Earthy, sweet flavor from roasted beets
• Creamy texture with no dairy
• Great for snacks or entertaining
• Easy to make ahead
• Vegan and gluten-free

Ingredients

This recipe uses basic pantry staples plus a fresh beet for color and flavor. Roasting the beet intensifies its sweetness and blends smoothly with chickpeas and tahini. Fresh lemon juice and garlic add brightness, while olive oil brings everything together.

• 1 medium beet (about 5 oz), trimmed and scrubbed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil, plus more for serving
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, more to taste
• 2–4 tablespoons cold water
• Optional: 1/4 teaspoon smoked paprika, for garnish
• Optional: chopped fresh parsley, for garnish

Step-by-Step Instructions

Roast the beet first to bring out its natural sweetness and soften it for blending. Then, simply combine all the ingredients in a food processor and blend until smooth. Adjust the texture with water and season to taste before serving.

1. Preheat oven to 400°F (200°C). Wrap the beet in foil and roast on a baking sheet until fork-tender, 40–50 minutes.
2. Let the beet cool slightly, then peel and roughly chop it.
3. In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
4. Blend until mostly smooth, scraping down the sides as needed.
5. With the motor running, add cold water 1 tablespoon at a time until the hummus is creamy and smooth.
6. Taste and adjust salt or lemon juice as needed.
7. Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika and parsley, if using.
8. Serve with pita, crackers, or fresh vegetables.

Chef Tips

A few simple tweaks can help you get the best results from this recipe. Roasting the beet ahead saves time, and a high-powered food processor makes the hummus extra creamy. Taste as you go and don’t be afraid to adjust the seasoning.

• Roast beets up to 3 days ahead and refrigerate.
• Peel beets while still warm for easier handling.
• Use ice-cold water for a lighter, fluffier hummus.
• Blend longer for extra-smooth texture.
• Add more lemon juice for extra brightness.
• Garnish just before serving for freshest look.

Substitutions

You can easily adapt this recipe with what you have on hand. The beet is key for color, but other ingredients can be swapped to suit your taste or pantry. Play with the flavors and textures to make it your own.

• Use golden beet for a milder flavor and yellow color.
• Swap tahini for sunflower seed butter if needed.
• Canned white beans can replace chickpeas.
• Roasted garlic adds a milder, sweeter note.
• Lime juice works instead of lemon.
• Skip cumin or use coriander for a different spice profile.

Storage & Reheating

This hummus keeps well, making it ideal for meal prep or entertaining. Store it in an airtight container in the fridge and give it a quick stir before serving. It’s best enjoyed fresh but can be revived if it thickens.

• Refrigerate in an airtight container for up to 5 days.
• Stir before serving if separation occurs.
• If too thick, mix in a splash of water or olive oil.
• Not recommended for freezing (texture may suffer).

Perfect Pairings

This beet hummus pairs well with a variety of dishes and drinks. I like to serve it with warm pita, crisp vegetables, or as a colorful spread on sandwiches. It also works as a side for grilled mains or alongside a glass of crisp white wine.

• Warm pita or flatbread
• Crudités (carrots, cucumber, bell peppers)
• Grilled chicken or lamb skewers
• Chilled Sauvignon Blanc or dry rosé

FAQs

Here are answers to some common questions about making and serving beet hummus. These tips will help you get the best results and troubleshoot any issues.

Nutritional Note

This recipe is naturally vegan and gluten-free. Each serving is roughly 120 calories, with plant-based protein and fiber from chickpeas and beets.