Roasted Beetroot Hummus

A vibrant pink, earthy, slightly sweet and more savory dip; this Roasted Beetroot Hummus is super quick to make.

Whip it up in a matter of minutes and enjoy it with chips, fries, chopped vegetables or use it in sandwiches or wraps!

How often do you find yourself looking for snacking options to serve at a party or take along for a movie or game viewing party? I have been in this spot so often, more so after having kids.

And when I start to think of my options; pizza cups, sweet potato fries, nachos, chaat papdi dip, Mexican 7 layer dip etc pop in my head. And if I try to avoid these, I mostly think of some kind of hummus.

This versatile recipe almost always is a winner. It is so easy to make the hummus and serve it with chips, fries, pretzel rolls, crusty bread and to use in layered dips.

Whenever I have to make it, I try and pep it up with something that suits the party. Adding a pop of color, some vegetables, kimchi or just a drizzle of chili oil to finish it off.

That is exactly how I got to this Beetroot Hummus years ago; trying to add some earthiness and a pop of color to regular hummus. I recently reworked the recipe to include my favorite tahini and take better shots and video. The recipe however, has not changed much.

Jump to:

• What is hummus
• This Beetroot Hummus
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Roasting Beets
• Storage and Serving
• Recipe FAQs
• More Delicious Beetroot Recipes
• Also try these Dip Recipes
• Roasted Beetroot Hummus

What is hummus

Hummus is a smooth and creamy puree of cooked chickpeas, tahini, spices and an acid, typically lemon juice. This is generally served as a side with chips, fries, cut vegetables and so on. Plus, it is a great to enjoy with sandwiches and wraps too.

Originating from Middle East; this dip has been popular for years. An essential part of Mezze Platter, Kebab Platter and so on; this protein rich dip is quite easy to put together.

The basic recipe has only a few ingredients but it is easy to spruce up the recipe by the addition of different ingredients. Hatch Chile Hummus, Roasted Beetroot Hummus, Tomato Hummus, Butternut Squash Hummus and so on.

This Beetroot Hummus

Inspired by the creamiest regular hummus, I like to add roasted beets to the recipe. Not only is it a great way to enjoy quite some beet for snacks but also gives the hummus a chic color, flavor and earthiness.

Beetroot hummus is often sold in small packs at grocery stores. But given how easy it is to put this together using a speed blender a handful of ingredients, I generally make it at home.

Use it as you like and you will have a vibrant dip that is great for everyone. My toddler is especially a fan of this!

Why this recipe works

• This is a perfect vibrant pink dip for any party.
• Adding beets adds a layer of sweetness and earthiness to the hummus.
• We can put this hummus together in a matter of minutes.
• The chickpeas make the hummus protein rich.
• It is easy to swap the spices to make a more or less spiced version.
• The recipe is naturally Vegan.
• We make it super creamy by adjusting the amount of tahini in the hummus.
• It is a partly home-made recipe thats super easy.
• Great for kids and adults alike.
• Makes a great dip for themed parties like Barbie, Pink or even Unicorn.
• The recipe is naturally gluten-free as well.
• We can make it up to a day in advance.

Ingredients and Substitutions

• Beetroot: The recipe uses fresh beets. I like to use roasted beets that enhance the earthy flavor. However, boiled beets can be used as well.
• Chickpeas: All we need is a can of chickpeas. Regular, Organic or no-salt versions work here. Some recipes call for saving the liquid, but I refrain from using that. Simply rinse and use the chickpeas. Soaking and pressure cooking dried chickpeas works as well.
• Baking Soda: The creamiest hummus comes from either peeled chickpeas or those whose peels are soft. I add some baking soda to cook the chickpeas and soften the peels.
• Tahini: A good amount of good quality tahini makes the hummus delicious. It gives the hummus the perfect nutty flavor and texture. I use Soon tahini or the one from Trader Joe's. Simply stir well and use.
• Garlic: Some garlic makes the hummus savory and garlic-y. However, this ingredient is easy to skip for a no-onion no-garlic version. Fresh is preferred but garlic powder works in case of emergency too.
• Olive Oil: A splash of good quality Olive oil in the hummus and to top it is great. The oil helps emulsify the hummus to the perfect texture and it is traditional to top the hummus with some extra virgin Olive Oil.
• Spices: A mix of salt, cumin powder, pepper powder and smoked paprika is great for the recipe. I prefer smoked paprika but chili flakes work too. Or skip the spice for a non-spicy version. Plus, some fresh lime juice is perfect in the recipe.
• Toppings: The hummus is easy to top with a variety of toppings. Finely chopped parsley, cilantro, white and black sesame seeds, some chickpeas and Olive Oil are perfect. Plus, some smoked paprika works as well.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Wash and scrub the beets really well. Remove any top leaves or long tails. Pat dry and coat with Olive oil.

2- Place these in a foil.

3- Wrap the foil tight and seal the ends.

4- Roast these in a preheated oven or air fryer at 400 F(200 C). Roast for 45 minutes, till the beets are fork tender.

5- Remove the beets and open the foil. Peel the beets and chop into pieces. Set aside.

6- In a pan add water, drained and rinsed chickpeas and baking soda. Bring to a boil.

7- Cover and cook for 5-6 minutes and then turn off the flame. Drain and remove any loose peels you see. It is not important to peel each bean. Set aside.

8- In a high speed blender add the cooled chickpeas.

9- Blend till they are coarse, scraping the walls if necessary.

10- Then add the chopped beets and garlic.

11- Add the seasonings and tahini.

12- Also add in the olive oil and lemon juice.

13- Blend on high speed till the hummus comes together and is not gritty. Add some cold water if necessary.

14- Transfer to a bowl and top with finely chopped parsley, white and black sesame seeds and some Olive oil. Serve with your choice of crackers, chips or fries. Enjoy in a salad or sandwich if you like.

Expert Tips and Notes

• Chickpeas: Canned chickpeas is perfect for the recipe. I usually opt for a no-salt version but regular one works too. Replacing this with dried chickpeas is possible too. Simply soak 1 cup dried beans in water overnight. Pressure cook with 1.5 cups water and 0.5 teaspoon baking soda. Drain and use.
• Uncooked Chickpeas: Using raw canned chickpeas is okay too. However, the resultant hummus tends to be slightly grainy.
• Using Lemon Juice: Lemon juice adds a lot to flavor to the hummus. Moreover, it is a great way to mellow down the garlic. To do so, simply process garlic, lemon juice and olive oil before adding the chickpeas. The garlic becomes very light and not as powerful in the recipe.
• A high speed blender: The best way to make a smooth hummus is to use a high speed blender. The same is easy to prepare in a food processor too. However, we need some water to make it as smooth in the food processor and the texture is slightly different. It can however be used.
• Roasted vs Boiled Beet: Roasted beets are super flavorful and add so much earthiness to the recipe. However, it is easy to use freshly boiled beets or store bought boiled beets. The flavor does vary though.

Roasting Beets

Beetroots are easy to prep in so many ways. From adding raw to salads and slaws, boiling and adding to recipes or roasting to bring out the earthiness, beet is super versatile.

While stores sell boiled beets that are great in many recipes like this Beetroot Raita, I like to add roasted beetroots in this hummus.

Beets are easy to roast beets following a few simple steps:

• Prep the beets and oven: Preheat oven or air fryer to 400 F (200 C). Clean the beets through. Also chop the leaves and any thin tails. Do not cut the top or bottom as they tend to bleed while roasting.
• Coat the beets: Coat the dried beets in Olive oil or any neutral oil. Then wrap them tightly in tin foil.
• Roasting the beets: Roast the beets at 400 F for 45-60 minutes depending on size. Larger beets take much longer to roast compared to tiny ones. Remove once thy are fork tender.
• Cooling and using: Cool the beets slightly and then peel them using fingers. Chop the top part and make chunks of the beets. Use as desired.

Pro Tip: I like to roast more than one beet and use them in various recipes. The same time and energy is needed to roast just one or 2-3 beets.

Storage and Serving

Beetroot hummus is best enjoyed fresh. However, it is easy to store this if made before hand too. Transfer to a lidded container and refrigerate up to 5 days.

The hummus is great straight out of the refrigerator but can be brought to room temperature before serving too. Moreover, it has a tendency to thicken further on refrigerating. If that happens, add 2 tablespoons of water to get it back to the right consistency.

This beetroot hummus is great to serve with so many recipes. Here is what I recommend serving it with:

• The hummus is great with Kale chips, Pita chips or roti chips.
• It is great in sandwiches with ciabatta bread or crusty sourdough bread.
• We can also serve this with Pretzel Rolls.
• Include this in a mezze platter.
• Simply serve this hummus with carrot, celery and cucumber chips.

Recipe FAQs

More Delicious Beetroot Recipes

Also try these Dip Recipes