Are you seeking a beautiful, easy, healthy, and delicious beet hummus dip recipe? This pink hummus is the most delicious and healthy dip! Made with roasted beets, chickpeas, and fresh lemon, it’s a flavorful as it is pretty. 

A bowl of bring pink beetroot hummus garnished with sesame seeds and parsley on a white marble countertop.

Why Beet Hummus?

Hummus, a beloved Middle Eastern dip, has won the hearts of food enthusiasts worldwide. While the classic version is undeniably fantastic, adding beetroots to the mix elevates it to a whole new level. Not only do beets infuse the hummus with their vibrant hue, but they also bring in a host of health benefits. Beetroot is packed with essential nutrients, antioxidants, and dietary fiber, making this pink delight a nutritious addition to your table.

Homemade hummus is incredibly easy – it’s just a can of garbanzo beans, a spoon of tahini, some lemon juice, and olive oil. From there you can spice it up however you like. One of my favorites is the Edamame Hummus in my cookbook, but I also love adding beets. The color is an incredible magenta. It’s so vibrant that’s almost hard to believe came from nature and not a neon food dye.

What You’ll Need 

Baby beets, tahini, chickpeas, lemon, and garlic sit on a counter. These are the ingredients for homemade lemon beet hummus.

  • beetroots
  • chickpeas 
  •  tahini
  • fresh lemon
  • garlic cloves 
  • extra-virgin olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Water (if needed to adjust consistency)
  • Food processor or blender for smooth blending and creamy texture

How to Make Beet Hummus

Creating your own Beet Hummus is a rewarding and enjoyable culinary adventure that promises to delight both your taste buds and your eyes. This section will guide you through the simple steps to prepare this colorful and nutritious dip right in the comfort of your kitchen.

Freshly roasted beets peeled and quartered on a wooden cutting board.

Step 1: Roast and Peel the Beetroots:

To begin, roast the beetroots until tender and easily pierced with a fork. Wrapping them individually in aluminum foil before roasting helps retain their natural flavors and nutrients. Once they’re cooked to perfection, allow the beetroots to cool before gently peeling off the skin. Freshly roasted beets will result in the best flavor, though can use pre-cooked vacuum-sealed beets in a pinch. 

Chickpeas, garlic, tahini, beets, and lemon in a food processor ready to blend into beet hummus.

Step 2: Blend the Ingredients:

Next, gather the roasted beetroots, drained and rinsed chickpeas, tahini, fresh lemon juice and zest, minced garlic, extra-virgin olive oil, salt, and pepper. Combine these delightful ingredients in a food processor, and blend until they form a velvety smooth mixture. If you prefer a thinner consistency, you can add water as needed while blending.Bright red beet hummus just blended in a food processor.

Step 3: Adjust the Flavor:

Taste your Beet Hummus and let your palate guide you. Feel free to add more lemon juice for brightness, garlic for a zesty punch, or adjust the salt and pepper to your liking. This step allows you to fine-tune the flavors to create a dip that perfectly suits your taste preferences.


Step 4: Presentation and Serving:

Once you achieve the ideal texture and taste, transfer the Beet Hummus to a beautiful serving bowl. Before presenting it to your eager guests, consider drizzling a bit of olive oil on top and garnishing it with toasted sesame seeds and chopped fresh parsley. This not only enhances the flavors but also adds an appealing touch to your creation.

By following these straightforward steps, you’ll have a stunning bowl of homemade Beet Hummus that’s sure to impress everyone who tries it. So, let your creativity flow and enjoy the process of making this visually striking and delicious pink delight!

A small bowl of homemade beet hummus served with carrot sticks, cucumber, and bell pepper for a healthy snack.



How to Use Beet Hummus

1. Dazzling Crudité Platter: The vibrant color of Beet Hummus makes it a show-stopping addition to any party platter. Arrange an array of colorful raw vegetables such as sliced cucumbers, bell peppers, carrots, cherry tomatoes, and radishes around a bowl of Beet Hummus. Not only will it tantalize your guests’ taste buds, but it will also become an Instagram-worthy centerpiece.

2. Wholesome Sandwich Spread: Upgrade your sandwiches and wraps with a generous slather of Beet Hummus. Its creamy texture and delightful taste complement various fillings, whether you prefer grilled vegetables, roasted chicken, or falafel. The beetroot hummus not only adds a burst of flavor but also contributes to the overall nutritional value of your meal.

3. Nourishing Buddha Bowls: Create nourishing and visually appealing Buddha bowls by using Beet Hummus as a base. Simply layer a bowl with cooked quinoa or brown rice, your favorite greens, roasted vegetables, avocado slices, and a dollop of Beet Hummus. The colorful components come together harmoniously, making each bite a delightful experience.

More Beetroot Recipes 


There you have it – a lemon Beet Hummus recipe that’s as delightful to the eyes as it is to the taste buds. By blending beetroots into hummus, you get a winning dip that’s versatile and nutritious. Whether you’re hosting a party, or making a quick lunch, lemon beet hummus is a great choice. 

Give this Beet Hummus recipe a try, and let me know how it turns out! Feel free to get creative and adapt it to suit your taste preferences – try jalapeno for spice or cumin for warmth. 

Yield: about 1 1/2 cups

Beet Hummus

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 2 minutes

A delightful lemon beet hummus dip recipe that's easy to whip up in the food processor. Use freshly roasted beets for the best flavor, or store-bought steamed beets in a pinch.

A close-up photo of pink beet hummus dip in a white bowl garnished with parsley and sesame seeds.


  • 1 (15 oz.) can chickpeas, drained and rinsed (1 ½ cups cooked)
  • 2 small beets, roasted, peeled and quartered
  • 2 tablespoons tahini
  • 2 cloves garlic, minced
  • 1-2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • 1/4 cup extra virgin olive oil


  1. Place chickpeas, beets, tahini, garlic, lemon juice, zest, and salt into the bowl of a food processor. Pulse a few times.
  2. With the processor running, pour olive oil slowly through the feed tube until the hummus is smooth and has reached the desired consistency.
  3. Adjust the flavor by adding more lemon juice, salt, pepper, or garlic.
  4. Spoon into a bowl and enjoy with pita chips or veggies for dipping. Beet hummus is also wonderful as a spread for veggie sandwiches, falafel pitas, and Buddha bowls.


Beet hummus can typically last for about 4 to 7 days when stored properly in the refrigerator.

For spicy beet hummus, try adding fresh jalapeno!




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Nutrition Information:
Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 386mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 5g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.