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Looking for a quick beet hummus recipe for a delightful, easy party appetizer and snack? This delicious beetroot hummus is. A healthy, gluten-free, vegan dip that comes together in minutes!
Published in Dec 2022/Updated in June 2026
Originally published about 4 years ago, this is one of my go-to recipes for quick appetizers and dips, absolutely perfect all year round.
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This is a twist on a classic hummus recipe that is so beautifully smooth and full of colors and flavors. Like my green pea hummus and hummus with carrots, it is the perfect healthy vegan appetizer that will bring life to any dining table.
I love it because it’s loaded with nutrients and tastes so delicious. I can make it ahead, and it’s versatile, spreadable, and dippable.
You only need beetroot, chickpeas, tahini, lemon, garlic, cumin, olive oil, and seasoning. Blend everything, and you’re in business.
Bonus? It’s also a breeze to whip up, as the recipe uses vacuum-sealed or canned beets, and no roasting or peeling is required. But if you wish to use fresh beets, just check my instructions below!
Either cooked or roasted beets bring a sweet, earthy flavor and a ton of health benefits. The warm, aromatic cumin balances the sweetness of the beets, while the zesty lemon brightens everything. It’s truly a lovely combination of flavors and texture!
Make a double batch. It keeps well in the fridge, and it’s great to have it on hand for day-to-day use as a snack with your favorite veggies or crackers or as a spread on your sandwiches. Enjoy!
List of the ingredients
- Chickpeas
- Cooked beets
- Tahini paste
- Lemons
- Olive oil
- Ground cumin
- Garlic
- Salt & pepper
Let’s make the Beet Hummus
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Place the ingredients in the bowl of a food processor or a high-speed blender. I use a Vitamix; I always get the best results.
- Blend until super smooth, taste, and adjust the seasoning.
- Transfer to a bowl, cover, and refrigerate for a few minutes so that the hummus chills nicely and the flavors deepen.
- Serve with a drizzle of olive oil, crispy crackers, pita chips, pita bread, and crudités.
Recipe notes & tips
Beet Hummus Ingredients & Substitutions
Beets: You can use roasted, canned, or vacuum-sealed beets for this recipe. I usually go for convenient vacuum-packed beets, which are economical, ready to use, provide excellent nutritional benefits, and work perfectly for this recipe. Roasted beets also work perfectly here, so you’re welcome to use them to make roasted beet hummus.
Chickpeas: Protein-packed chickpeas (aka garbanzo beans) are the star ingredient in every hummus recipe. For convenience, I use canned chickpeas, but if you use dried chickpeas, make sure to soak them ahead of time and let them boil for a bit longer than usual until they are very soft.
Tahini: It’s essentially a sesame version of peanut butter made with ground sesame seeds. It’s a rich, nutty, slightly bitter paste from toasted sesame seeds. Tahini is a must-have ingredient for hummus, providing extra flavor and texture.
Garlic cloves: We use only one garlic clove to make the flavor pop.
Cumin: This bold spice adds lovely, warm notes and pairs very well with the earthiness of the beetroots; please don’t skip it.
Extra virgin olive oil: Good-quality extra virgin olive oil is essential for flavor and nutrition. I don’t recommend skipping or substituting extra virgin olive oil.
Lemon: We use lemon zest and juice, so the lemon flavor is delicate and not overpowering.
Salt and pepper: I have included the amounts in the recipe, but as always, adjust them to your taste if needed.
Rosting the beets?
Preheat the oven to 375 F (190 C). Remove the stems and roots from your beets, then scrub, wash, and pat them dry. Wrap them in foil with a drizzle of olive oil and seasoning. Place them on a baking sheet and roast until fork-tender (50-60 mins, depending on their size). Let them cool, then simply rub the skins off using a paper towel. Make a bigger batch, of course, and check out my beet recipes below!
Serving suggestions
This delightful beet hummus is a quick snack that can be enjoyed with veggies or crackers (or straight off a spoon). It can also be served as a crowd-pleaser appetizer!
Let’s see how to impress for less:
- Make it fancy. Place a heaping big dollop of hummus in the center of a large plate or in a small bowl, and swirl the top a few times with the back of a spoon.
- Drizzle. Add a good drizzle of extra virgin olive oil on top.
- Garnish. Sprinkle with chopped walnuts, za’atar, sesame, chia, or poppy seeds, or use chopped parsley or cilantro. I also love crumbled feta; its tangy flavor works very well here.
- Make a colorful platter. Serve with crispy crackers, toasted pita bread, and seasonal crudité such as cucumber, carrot, or pepper strips.
- Make canapés. You can also top small crackers with a little dollop of beet hummus and decorate them with walnuts and baby watercress.
How long does this beetroot hummus keep?
It keeps well for up to 4 days in the refrigerator, stored in an airtight container, so it’s perfect if you plan to make it ahead. If you have beet leftovers, you can make a double batch of hummus or freeze them for next time (just don’t be tempted to add too many beets to the recipe; that will spoil the texture!).
easy appetizers to try
If you are looking for appetizers or party food recipes to impress your guests, check out these collections of vegan appetizers, delicious party food ideas, terrific 40+ Italian appetizers, and 25 dairy-free appetizers!
More beetroot recipes you’ll love
If you love beets, why don’t you sneak them into salads or cakes? Below a few delicious recipes for you to try:
If you make this beet hummus recipe and have any questions, let me know in the comments or rate the recipe. I would love to hear from you!
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Beet Hummus Recipe
Looking for a quick beet hummus recipe that makes a delightful and easy party appetizer and snack? This delicious beetroot hummus is. A healthy, gluten-free, vegan dip that comes together in 10 minutes!
Servings: 6
Calories: 188kcal
- 1 can (14oz/400 grams) chickpeas, drained (but reserve some of the water)
- 7 oz (200 grams) cooked beetroots, cubed and drained
- 2 Tablespoons tahini sauce
- 1 lemon, zest and juice
- 4 Tablespoons extra virgin olive oil
- 1 garlic clove, sliced
- 1 ½ teaspoon ground cumin
- ¾ teaspoon fine salt, or more to taste
- ⅛ teaspoon black pepper, to taste
Garnish (optional)
- nuts (walnuts or pine nuts)
- Seeds (sesame seeds, chia or poppy seeds)
- extra virgin olive oil
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Place all the ingredients into a food processor or in a high-speed blender.
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Blend until smooth and ultra creamy. If it looks too thick, gradually add some of the reserved chickpea liquid or some water until the desired consistency is reached.
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Taste and adjust the seasoning according to your own taste. You might want to add a bit more salt, pepper, or lemon juice.
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If time allows, transfer the hummus to a container and let it rest in the fridge for about 30 minutes until the flavors blend together.
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Serve it on a large plate or in a small serving bowl. With the back of a spoon, make a nice swirl on top. Top with chopped walnuts, seeds, and a drizzle of extra virgin olive oil. Serve with crackers, pita bread, or crudités on the side.
Nutrition facts: The nutrition values for one serving are based on an online nutrition calculator. It’s an estimate and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Calories: 188kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 505mg | Potassium: 238mg | Fiber: 4g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
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