This super creamy beet hummus is a healthy, vibrant, and delicious snack. Gluten-free and vegan, it comes together with just seven ingredients. Serve it with warm pita, pita chips, crackers, or fresh vegetables for a colorful, flavorful appetizer or spread.
Bring wonderful beet flavor to hummus!
I’ve been making this beet hummus repeatedly because it’s irresistibly creamy, bright, and healthy. Beet puree blends with chickpeas to create a silky dip that’s as pleasing to the eye as it is to the palate.
You can roast, steam, or boil the beets—each method yields tender beets that blend smoothly into hummus. Steamed beets retain a vivid pink color and mild sweetness that pairs perfectly with tahini, lemon, and garlic. Serve the finished hummus with pita, seasoned crackers, or assorted vegetables.
Once the beets are cooked, this hummus takes about 5 minutes to blend. For a shortcut, you can buy pre-steamed beets at many grocery stores. The hummus keeps well in the refrigerator for up to 10 days in an airtight container.
Key ingredients
Below are the main ingredients and notes to help you prepare this recipe. The full amounts appear in the recipe card further down.
- Beets – Use ½ pound of red beets for this recipe. Steaming is simple and preserves vibrant color; you can also roast or boil them.
- Garbanzo beans (chickpeas) – Use canned chickpeas as the hummus base. Reserve 2 tablespoons of the canning liquid (aquafaba) to help create a smoother, creamier texture.
- Tahini – Ground sesame paste adds characteristic creaminess. Choose pure tahini with no added oils or sugars for the best flavor.
- Lemon – Both lemon zest and fresh lemon juice brighten the hummus. Use a firm, blemish-free lemon for the best zest.
- Extra-virgin olive oil – A light, fruity oil improves mouthfeel and richness. Drizzle in while blending to emulsify the hummus.
Instructions
This section outlines the steps to steam the beets and prepare the hummus. Step-by-step photos are included to make the process clear. The complete ingredient list and measurements are in the recipe card below.
- Steam the beets. Pour about 2 inches of water into a large pot and bring it to a boil. Trim stems and greens, scrub the beets, and place them in a steamer basket above the boiling water. Cover and steam for 30–40 minutes for medium-to-large beets. Pierce with a fork to test doneness; they should be tender.
- Peel the beets. Remove beets with tongs, cool briefly under cold water, then rub the skins off with your fingers; they should slip away easily after steaming.
- Cool and dice. Let the peeled beets cool on a cutting board, then dice into roughly 1-inch cubes so they blend evenly.
- Reserve aquafaba and prepare chickpeas. Remove 2 tablespoons of the liquid from the can of garbanzo beans and set it aside. Drain and rinse the beans, then add them to a food processor.
- Combine ingredients in the food processor. Add the steamed, peeled, and diced beets to the food processor with the chickpeas. Add the reserved 2 tablespoons of aquafaba, tahini, minced garlic, lemon zest, lemon juice, and salt.
- Blend and finish with olive oil. Process the mixture until it begins to come together, then slowly stream in the olive oil through the feed opening while the processor runs. Blend until the hummus is smooth and creamy, about 30–60 seconds.
Chill the hummus in the refrigerator for at least 30 minutes to let the flavors meld. Optional garnishes include chopped parsley, additional lemon zest, flaky sea salt, or a dusting of za’atar.
What to serve with it
This beet hummus complements many dishes. Use it as part of a low-calorie charcuterie board, as a spread for sandwiches or wraps, or as a flavorful base in grain or falafel bowls. It’s also perfect simply as a snack with dippers.
- Pita bread – Warm at 350°F (175°C) for 3–4 minutes, then cut into triangles.
- Pita chips – Baked or store-bought for added crunch.
- Crackers – Choose sturdy crackers that hold up to a creamy dip.
- Sourdough bread – Spread the hummus on toast or dip slices from a crusty baguette.
- Veggies – Sliced cucumbers, carrots, celery, bell peppers, broccoli, cauliflower, or cherry tomatoes.
You can also use beet hummus as a vibrant spread for bruschetta or as a sandwich condiment instead of mayonnaise for a healthier, plant-based option.
Beet Hummus
24 ounces
Ingredients
- ½ pound red beets
- 15 ounce can garbanzo beans (remove 2 tablespoons liquid, then drain and rinse)
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- ½ teaspoon salt
- ½ cup extra virgin olive oil
Instructions
Steam the beets
- Add 2 inches of water to a large pot and bring to a boil. Trim stems and scrub the beets.
- Place beets in a steamer basket above the boiling water, making sure they don’t touch the water.
- Cover and steam for 30–40 minutes depending on size. Test with a fork; beets should be tender.
- Remove beets with tongs, rinse under cold water, and peel the skins off by rubbing with your hands.
- Let the beets cool, then dice into 1-inch cubes.
Prepare the hummus
- Reserve 2 tablespoons of the liquid from the can of garbanzo beans (aquafaba). Drain and rinse the beans, then add them to a food processor.
- Add the steamed, diced beets to the food processor along with the reserved aquafaba, tahini, minced garlic, lemon zest, lemon juice, and salt.
- Process until combined. With the processor running, slowly pour the olive oil through the feed opening so it emulsifies into the hummus.
- Blend 30–60 seconds more until smooth and creamy. Chill at least 30 minutes before serving to let flavors meld.
- Optional toppings: chopped parsley, extra lemon zest, flaky sea salt, or a sprinkle of za’atar.
Notes
- The nutrition information relates to a one-ounce (two tablespoon) serving of hummus.
- For convenience, you can buy peeled, steamed beets at many grocery stores and skip the steaming step.
- Steamed beets can be prepared ahead and stored in the refrigerator for up to 7 days before blending.
- This recipe is gluten-free and vegan when served with vegetables or gluten-free dippers.
- Store beet hummus in an airtight container in the fridge for up to 10 days.
Nutrition Facts
More dip recipes
If you enjoy creamy dips, try other popular recipes such as Spicy Feta Dip, French Onion Dip, Spicy Sriracha Hummus, or Roasted Garlic Dip for more appetizer inspiration.
Spicy Feta Dip
French Onion Dip
Spicy Sriracha Hummus
