Bring a bright, beautiful burst of color to your table with this easy beet hummus recipe! Roasting a red beet from scratch gives hummus–perhaps one of the Mediterranean’s most-loved dish–another layer of sweet, savory, and earthy flavor. 

A close up photo of beet hummus in a bowl topped with olive oil, feta cheese and parsley.
Photo Credits: Ali Redmond

Growing up in Egypt, I was raised on hummus. I eat it for breakfast, lunch, dinner, and everything in between. Add a fresh salad and warm Pita and I could not be happier! And while I’ve historically been a purist about the Traditional Hummus I learned to make in Port Said, every once in a while I find a twist that inspires me to rethink my rigid hummus rules. This beet hummus is one of those times!

The roasted red beet adds a sweet and savory quality that reminds me of the pomegranate molasses in classic dips like Muhammara, it still very much fits into the Mediterranean flavor profile. I also keep all the same depth with warming spices like cumin and coriander, along with a hit of lemon and garlic. 

It’s creamy, savory, sweet, goes with everything and will make just about any mezze spread even more beautiful. What’s not to like?

Table of Contents
  1. Beet Hummus Ingredients and Substitutions 
  2. Ingredient Spotlight
  3. How to Make This Beet Hummus Recipe
  4. Can I Use Different Varieties of Beets?
  5. What to Serve with Beet Hummus
  6. A Chickpea Rainbow! More Hummus Recipes 
  7. Beet Hummus Recipe
Ingredients for beet hummus including chickpeas, a beet, tahini paste, garlic, lemon, salt, cumin, coriander, sumac, olive oil, feta cheese, parsley and ice.

Beet Hummus Ingredients and Substitutions 

Most of the ingredients in this easy beet hummus recipe are Mediterranean diet pantry staples–almost all of which you can stock up on at our shop! You’ll need: 

  • Beet: Roasting a beet from scratch will give you the richest flavor and most vibrant color, but feel free to substitute with a can of beets to save time. 
  • Chickpeas: I usually use canned chickpeas to save time, but for a special treat try using 1 1/2 cups of chickpeas you’ve cooked from scratch (more info below). 
  • Tahini paste: A vegan paste made from ground sesame seeds that gives hummus its signature creamy, nutty, rich flavor.
  • Garlic adds its signature savory flavor. 
  • Lemon adds acidity for balance, but lime juice works well here too.
  • Seasoning: Cumin and coriander add a typical Mediterranean warming quality. Sumac brings a tannic, tart layer. Salt enhances the flavor.
  • Extra virgin olive oil: Finish with a drizzle of your best finishing oil for added richness and flavor.
  • Feta is optional, but I like it as a garnish both for more visual appeal and added creaminess.
  • Parsley is also optional, the freshness and color is always worth the extra minute of chopping for me. 
An overhead close up photo of beet hummus in a bowl topped with olive oil, feta cheese and parsley.

Ingredient Spotlight

The chickpea, or garbanzo bean (same thing), may seem like a simple legume, but perhaps the most powerful staple of Mediterranean cuisine. We adore the chickpea, orbiting around this tan bean like it’s the sun to our planet! It’s the main ingredient for our crispy Falafel, creamy Hummus, weeknight pantry pasta (Pasta E Ceci), afternoon crispy snack (Fatteh), and so much more. 

There’s a lot to love about these little legumes: they’re firm yet tender, delicate yet satisfying, and very flexible. They’re a blank canvas to make crispy, creamy, crunchy, spicy, and smoky. Plus, they’re an excellent source of plant-based protein, rich in dietary fiber, and packed with essential vitamins and minerals, including folate, iron, phosphorus, and manganese—see their full nutritional breakdown at the USDA

Most days I turn to the trusty can of chickpeas to save time, but making them from scratch is a special treat. If you go the extra mile to peel them, your beet hummus will have a rich and creamy texture that will totally blow your mind (though, again, most days I go for a can which is also delicious!).

A spoonful of beet hummus being lifted from a bowl of beet hummus in a bowl topped with olive oil, feta cheese and parsley.

How to Make This Beet Hummus Recipe

If you have the time, roast the beet from scratch to get a more complex depth of flavor, fluffier texture (as there’s less water), and bright red color, as canned beet will be more of a muted pink. Here are the steps:

  • Roast the beet. Preheat your oven to 400°F. Scrub and dry a large red beet, then coat it with a drizzle of olive oil. Wrap in aluminum foil and place it on a sheet tray. When the oven is hot, roast the beet until it’s knife-tender, about 45 minutes depending on the size of your beet. Set aside to cool. A roasted beet on foil.
  • Season the beet hummus. When the beet is cool, peel, chop, and add to the large bowl of a food processor fitted with blade. Add 15 ounces of drained and rinsed chickpeas, 3 tablespoons tahini, 1 chopped garlic clove, and the juice of 1/2 lemon. Season with a pinch of salt and 1/2 teaspoon each of ground cumin, coriander, and sumac (if using).The ingredients for beet hummus just before being mixed together in the bowl of a food processor fitted with a blade.
  • Combine. Pulse to combine the ingredients, then turn to low speed. While the food processor is running, add 2 ice cubes–this helps whip the beet hummus to a nice creamy consistency.The ingredients for beet hummus just after being slightly mixed together in the bowl of a food processor fitted with a blade.
  • Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture. Add more lemon juice or salt to taste. beet hummus in the bowl of a food processor fitted with a blade.
  • Transfer beet hummus to a bowl. Drizzle with extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.An overhead photo of beet hummus in a bowl topped with olive oil, feta cheese and parsley. Next to this is a bottle of olive oil and bowls of parsley and feta.

Can I Use Different Varieties of Beets?

I usually go for a red variety for this beet hummus recipe, as they have a beautiful color and more robust flavor. But you can certainly experiment with making hummus with all sorts of beets, from golden to striped.

Just keep in mind they will have a less assertive flavor—you may want to go easy on the garlic to start and add more to taste. You could also roast a golden beet, peel, and slice it as a garnish to make your beet hummus extra pretty!

An overhead photo of beet hummus in a bowl topped with olive oil, feta cheese and parsley on a platter with pita wedges and various sliced vegetables.

What to Serve with Beet Hummus

You can get very creative with this versatile recipe. Skip the whipped feta on this Veggie Sandwich and spread on beet hummus for what might just be the prettiest vegan sandwich ever made. Or keep it classic with Pita Bread, Pita Chips, or Crudité.

A Chickpea Rainbow! More Hummus Recipes 

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4.88 from 8 votes

Beet Hummus

Suzy Karadsheh
An overhead close up photo of beet hummus in a bowl topped with olive oil, feta cheese and parsley.
This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. 
Prep – 10 minutes
Cook – 45 minutes
Total – 55 minutes
Cuisine:
Mediterranean
Serves – 6
Course:
Appetizer

Ingredients
  

  • 1 large red beet, scrubbed and dried (or use 1 can of beets)
  • Kosher salt
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 3 tablespoons tahini paste
  • 1 small garlic clove, chopped
  • 1/2 lemon, juiced, plus more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sumac (optional)
  • 2 ice cubes, plus more if needed
  • Extra virgin olive oil, for drizzling
  • Crumbled feta cheese, for garnish (optional)
  • Chopped parsley, for garnish (optional)

Serving Suggestions

  • Pita chips
  • Pita bread
  • Raw veggies (carrot sticks, endive spears, bell pepper wedges, sliced cucumbers)

Instructions
 

  • Roast the beet. Preheat your oven to 400°F. Coat the beet with a drizzle of olive oil, wrap in aluminum foil, and place on a sheet tray. When the oven is hot, roast until knife-tender, about 45 minutes depending on the size of your beet. Set aside to cool.
  • When the beet is cool, peel and chop. Add to the large bowl of a food processor fitted with blade, along with the chickpeas, tahini, garlic, and lemon juice. Season with the cumin, coriander, sumac (if using), and a pinch of salt.
  • Combine. Pulse to combine the ingredients, then turn to low speed. While the food processor is running, add 2 ice cubes–this helps whip the beet hummus to a nice creamy consistency.
  • Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture. Add more lemon juice or salt to taste.
  • Transfer beet hummus to a bowl. Drizzle extra with virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, tahini paste, cumin, and spices used in this recipe.
  • Storage: Store in an airtight container in the fridge for up to 4 days. 
  • What about canned beets? Roasting a beet from scratch will give you the richest flavor and most vibrant color, but feel free to substitute with a can of beets to save time.

Nutrition

Calories: 171kcalCarbohydrates: 23.5gProtein: 8gFat: 5.9gSaturated Fat: 0.8gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 2gSodium: 18.9mgPotassium: 304.6mgFiber: 6.5gSugar: 4.6gVitamin A: 32.8IUVitamin C: 6.9mgCalcium: 53.5mgIron: 2.7mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.88 from 8 votes

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Comments

  1. Julie says:

    5 stars
    So delicious and creamy. A new favorite in our house. The beautiful color is a bonus!

    1. TMD Team says:

      So gorgeous, right!?!

  2. Jaimie says:

    5 stars
    Delicious! I roasted a whole red beet and substituted the chickpea canned liquid for the ice cubes.

    1. TMD Team says:

      Thanks so much for the great review, Jaimie!

  3. Yurika says:

    5 stars
    I recently went to a Mediterranean Restaurant here in San Diego and had Beet Hummus for the first time. Since then I have been craving it so I did a search on Suzy’s website and came across her recipe. It is so delicious. I used a fresh beet which I slow roasted in the oven-whole and once it cooled down, took the peel off. Also, I took the time to de-skin the chickpeas and wow what a difference, it came out sooo creamy. It is a little tedious, but well worth. Definitely will make this recipe again. 🙂

  4. Joe OReilly says:

    4 stars
    Great recipe.
    Two comments:
    1. If using canned, boil in the canning liquid for 5 -10 minutes before draining and puréing. Reserve some of the liquid to use if the hummus is too thick.
    2. Put tahini, lemon juice and garlic into the processor first and blend to assure complete purée and then add beans, salt etc. Other additions (roasted peppers, beets and herbs can be added last to obtain the desired consistency and/or mixed to a different, mixed appearance. Consider using dukkah as well as herbs, herb blend mentioned.

    1. TMD Team says:

      Thanks for sharing your thoughts here, Joe!

  5. Sue says:

    5 stars
    I’m getting ready to soak my chickpeas for your hummus. What is the minimum and maximum time for soaking? Also should I soak them in a glass, plastic or metal dish? Thanks so much for your time. Sue

  6. Molly says:

    I am planning to make this for the first time for my coworkers for Valentines. Is it okay to make about 24 hours in advance, if I keep it refrigerated? Just checking to make sure it doesn’t separate or anything. Thanks!

    1. Suzy says:

      Hi, Molly! What a perfect idea for Valentine’s Day! The hummus should be fine prepared a day before. Just store it in the fridge in an air-tight container and give it a quick stir if it does happen to separate a bit.

  7. Diane says:

    5 stars
    Hi Suzy:
    Just wondering: don’t have sumac alone, but i do have Zataar – a lot of it! One day when i was in a spice shop, i purchased Zataar from about 4 different countries to compare the differences. tasted it on the bread sold in the streets by the Druze bakers in Jerusalem. The bread was the best! and the only thing on it was olive oil and Zataar. Sumac is one ingredient in some of the Zataar i have. What do you think? i’ll probably try it on a part of the chumous anyway — just to see. Thanks for the recipe .. hot pink chumous! Who would have thought it would be popular one day? i’ve made my own chumous but never hot pink. So here goes…..

    1. Suzy says:

      Hi, Diane! You could totally sprinkle the Za’atar on hummus. 🙂

  8. Benny says:

    Wow! Another masterpiece, I Can’t wait to read your next content. Thanks again for the tips

    1. Suzy says:

      Thanks, Benny!

  9. Selena Oh, Singapore says:

    5 stars
    Love this recipe accompanied by your pita chips! All my friends love it! The colours are brilliant!

    1. Suzy says:

      That’s my favorite combo, as well :). Thanks, Selena!

  10. Monmi Bharali says:

    Suzy, how do you remove the skin of the chickpeas? It must be time consuming to remove the skin one by one. Is there a quicker and easier way?

    1. Suzy says:

      Hi, Monmi! Here is the process I use: cover the cooked chickpeas in hot water and add 1 ½ tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Discard skins. Let the chickpeas cool completely before using.

  11. Susan Macdonald says:

    5 stars
    I have never been that happy when I have made hummus before but I tried your ‘easy hummus’ recipe and then divided in half and added some leftover roasted beets to one half and I was really pleased the results of both the plain hummus and the beetroot one. The best hummus I have ever made and will always stick to your method/recipe in future. Many thanks and think removing chickpea skins really did make a difference. Finally got the desired results!

    1. Suzy says:

      Awesome!!! 🙂

  12. Kristi R says:

    I don’t know why, but I never thought about using canned beets to make beet hummus. What a time saver! I can’t wait to try this!