Roasted Beet Hummus Recipe: Vibrant Twist on Classic Dip

Beet hummus is a vibrant, healthy dip that’s perfect for snacking, tailgating, or serving anytime you want something colorful and delicious. It’s easy to make and impressive to present.

Healthy Snacks

If you have beets in the fridge and want a fresh way to use them, roasted beet hummus is a great choice. It’s a twist on classic hummus with a gorgeous color and bright flavor. This recipe is perfect for game day snacks or any time you want a wholesome dip to enjoy with vegetables, crackers, or pita chips.

Ingredients in Beet Hummus:

This beet hummus uses just five simple ingredients:

Beets – red or golden beets both work well.
Salt – fine sea salt is recommended for even seasoning.
Lemon juice – fresh squeezed gives the best bright citrus note.
Tahini – sesame paste adds creaminess and a subtle nuttiness.
Extra virgin olive oil – for smoothness and flavor.

How to Make Beet Hummus:

Roasting the beets concentrates their natural sweetness and deepens the color. Preheat the oven to 400°F. Wrap whole, trimmed beets in aluminum foil and place them on a baking sheet. Roast for about 1 hour, or until the beets are tender when pierced with a fork.

Let the beets cool enough to handle, then peel—the skins should slip off easily—and cut them into quarters. Add the roasted beets to a food processor with salt, lemon juice, and tahini. Process until smooth, pausing to scrape down the sides if needed. With the processor running, drizzle in the olive oil until the hummus reaches your desired consistency. Taste and adjust the seasoning with more lemon or salt if necessary.

This Beet Hummus Is So Good!

Although this spread doesn’t include chickpeas, it makes a fantastic hummus alternative. The roasted beets provide a silky texture and a naturally sweet, earthy flavor that pairs beautifully with lemon and tahini. It’s versatile and visually striking, making it a hit on any snack table.

Variations and Serving Suggestions:

Try the same technique with roasted carrots, sweet potatoes, or winter squash for different colors and flavors.
Add a clove of garlic or a pinch of ground cumin for extra depth.
Serve the beet hummus with crunchy vegetables, toasted pita, or homemade spicy pita chips for contrast and crunch.

Store the hummus in an airtight container in the refrigerator for up to five days, or freeze portions for longer storage.

This roasted beet hummus is a gorgeous and flavorful take on a classic dip.

Roasted Beet Hummus

Course
Snack

Cuisine
American

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour 15 minutes

Servings
4

Calories
102kcal

Ingredients

1
pound
beets
tops and tails trimmed
½
teaspoon
fine sea salt
1
tablespoon
lemon juice
1
tablespoon
tahini
1
tablespoon
extra virgin olive oil

Instructions

Preheat the oven to 400°F. Wrap the trimmed beets in aluminum foil and place them on a baking sheet. Roast for about 1 hour, or until tender. Remove from the oven and let cool slightly. When cool enough to handle, peel the beets and cut into quarters.
In a food processor, combine the roasted beets, salt, lemon juice, and tahini. Process until smooth, stopping to scrape down the sides as needed. With the processor running, add the olive oil and blend until fully combined and creamy.
Transfer the hummus to an airtight container. Refrigerate for up to 5 days or freeze for longer storage.

Nutrition