Easy Roasted Beet Hummus Recipe

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By Barbara Hodge • Last Updated: October 9, 2023
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Easy Roasted Beet Hummus Recipe

This super creamy-delicious roasted beet hummus is a delight every time. You will never want to use store-bought hummus again!

Beet Hummus

We love this roasted beet hummus with crackers, raw vegetables, vegan cheese platters, or just fresh pita bread.

And it’s not just the taste. The rich roasted beet hummus means the color brings to life pre-dinner side, a perfect picnic snack plate, or just about anything!

We fell so deeply for it, I even sowed beetroot seeds in my small garden last year to keep us in regular supply.

This super good looking, super tasty, and simple dip is sure to become your new best friend too!

Roasted beet hummus with Greek yogurt, tahini
Credit: Instagram @millburn_standard

About This Beet Hummus

I know what it’s like when you crave something. Hummus is something I often keep in a fridge for an emergency.

But like I was, you’re probably filling your fridge with shop-bought hummus again and again. Right?

Whether it’s homemade hummus or shop-bought, it’s time to make a change today!

Try this roasted beetroot hummus and share it with your loved ones and friends. You will be surprised by the impact this pink hummus can make.

This beet hummus recipe is super easy. Just throw the ingredients into a food processor. It’s much better than from the shop!

Beetroot: Why is the beetroot hummus recipe so special? Well, it’s full of earthy flavor with a beautiful pink color to liven any dining table! When choosing a beet, look out for one rich in color and avoid dry and bluish looking ones.

Chickpeas: Hummus is all about chickpeas. Either canned or homemade is fine, but for ease and speed go for canned. When you drain chickpeas, be sure to keep the water from the can. It’s called Aquafaba. You can make vegan whipped cream for topping on sweets and fruits. Find out more about the secret of this magical chickpea water.

Tahini Paste: Hummus is soo good with tahini, and beetroot hummus is no exception. Is hummus better without tahini or not? I’ve tried both and I like it with Tahini but you can experiment too. What can you use instead of tahini? If you really do not have tahini, try peanut butter or reflex oil.

Garlic and Lemon: Who cannot like this combination for hummus? Add freshly ground black paper and Sea Salt. It gives a punch of flavor.

Variations: Cumin, coriander, and pine nuts can be optional. I’ve found paprika and oregano work well.

EquipmentsBlender or Mixer and Spatular.

How to Make Beet Hummus

Beet Hummus Served on Square Plate
Credit: Instagram @modernloveomaha

Keep beetroot skin on, and coat them with olive oil. Wrap the beetroot tightly with a foil. After you baked it, put it aside and let it cool. I like to peel the skin by hand as it maintains the rich flavor close to the skin but you can use a peeler if you prefer.

Aquafaba is one of the secrets of this recipe. It keeps beet hummus creamy and extra smooth. Add it as a replacement for water.

Garnish and Serve!

Tips for Beet Hummus

BEET HUMMUS for a bright spring snack
Credit: Instagram @flora_and_vino

How long does homemade hummus last?

Keep this red beet hummus for 5 days in the fridge and in freezer for 1 month. Defrost it by throwing it in the fridge to thaw and enjoy it again.

What do you eat hummus with? Let me know how this beet hummus recipe went!

MIKLIA Collection for hummus recipes:

Easy Roasted Beet Hummus Recipe

Roasted Beet Hummus

Barbara Hodge
Make some change in usual hummus and add full of earthy flavor with the beet. This simple roasted beetroot hummus makes you feel never want to buy store-bought hummus again!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 servings


  • cup chickpea 1 chickpea can
  • 1 beet
  • 1 lemon (zested)
  • ½ cup lemon (juiced)
  • 1 tablespoon garlic cloves (optional)
  • 2 tablespoons tahini
  • 4 tablespoons olive oil
  • 2 tablespoons aquafaba
  • 1 tablespoon paprika
  • 1 tablespoon oregano


  • Clean a beet and put 1 teaspoon of olive oil on surface. Cover up the beet tightly with a foil, and bake at 400° degree F in the preheated oven for 30-40 minutes until fork-tender.
  • Let the beet cool. Peal out the skin with hands. Chop it roughly.
  • Add the chopped beet, chickpeas, tahini and aquafaba into a food processor. Then add, paprika, oregano, both zested and juiced lemon and rest of olive oil. Keep pulsing the food processor until smooth and creamy.
  • Add salt and pepper. Taste and adjust with some seasonings of salt, lemon or olive oil if it is needed.


*When you drain chickpeas, be sure to keep the water from the can. It’s called Aquafaba. You can make vegan whipped cream for topping on sweets and fruits. Find out more about the secret of this magical chickpea water.