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Top view of a delicious beet hummus garnished with mint, perfect for a healthy snack.

Stunning magenta hummus with earthy roasted beets

Beet Hummus

Beet Hummus

1hEasy

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Servings

8

2.5 cups

Difficulty

Easy

Cost

Budget

$

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Beet Hummus

Stunning magenta hummus with earthy roasted beets

Show-stopping magenta hummus made with roasted beets, chickpeas, and tahini. The earthy sweetness of beets creates a uniquely delicious dip that looks as good as it tastes.

15m

Prep Time

45m

Cook Time

60m

Total Time

8

Servings

Easy

Difficulty

Budget $

Cost

Mediterranean CuisineAppetizerSnackVeganGluten-Free
Sarah Chen
Sarah Chen

April 2, 2023(Updated April 13, 2026)

Roasted beets bring vibrant color and natural sweetness to this hummus variation. The earthy flavor pairs beautifully with tangy lemon and nutty tahini for an unforgettable appetizer.

Why This Recipe Works

Roasting concentrates the beets' sweetness and mellows any raw earthiness. The natural pigments create a stunning presentation that draws people to the table.

Ingredients

  • 2 medium beets, roasted and peeled
  • 1 can (15 oz) chickpeas, drained
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • Salt and cumin to taste
OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

  • Promotes more even browning
  • Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

  1. 1

    Wrap beets in foil and roast at 400°F for 40-45 minutes until fork-tender. Cool and peel.

  2. 2

    Blend tahini and lemon juice in a food processor until pale and creamy.

  3. 3

    Add garlic, roasted beets, salt, and cumin. Process until smooth.

  4. 4

    Add chickpeas and 2 tbsp ice water. Blend 3-4 minutes until silky.

  5. 5

    Serve drizzled with olive oil and sprinkled with sesame seeds or crumbled goat cheese.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

  • Arrange on a platter for easy sharing at your next gathering

Substitutions

Roasted beetsSteamed beets

Faster but slightly less sweet flavor

TahiniCashew butter

Milder, creamier alternative

DepthPantry

Test Kitchen Pick

Tahini

Helpful Pantry Staple

Why the tahini matters

Tahini can make or break texture. A smoother, better-balanced jar gives you creaminess without bitterness or a stubborn split texture.

This is one of the ingredients where texture quality shows up fast.

  • Smoother texture in dressings and sauces
  • Useful in dips, cookies, and grain bowls

A good tahini jar pays off well beyond a single recipe.

Shop tahini for this recipe

Tips & Storage

Pro Tips

  • Wear gloves when handling beets to avoid staining your hands.

  • Use pre-cooked vacuum-packed beets to save time without sacrificing quality.

Storage

Refrigerate for up to 5 days. Color may darken slightly.

Reheating

Serve cold or at room temperature with pita or vegetables.

Nutrition Facts

Per serving (0mg) · 8 servings

Calories130
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein4g
Carbohydrates6g
Fat16g
Fiber250mg
Sugar4g
Sodium3g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Will it stain my food processor?
It may tint plastic bowls temporarily. Glass or metal processors clean up easily.
Can I use canned beets?
Yes, but drain very well. Roasted beets have better flavor.

Explore More

More Mediterranean RecipesMore AppetizerMore SnackVegan RecipesGluten-Free RecipesOven RecipesNo-Cook Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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