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If you’re looking to add a bold and beautiful dip to your next gathering, this beet hummus brings both flavor and color to the table.
It’s creamy, earthy, and made with roasted garlic and beet for a rich, smooth finish. Whether you’re serving it with fresh veggies, crackers, or pita chips, it’s sure to stand out.
What Makes This Beet Hummus Tasty
Classic hummus ingredients like chickpeas, tahini, lemon juice, and olive oil form the base, but here’s what makes this version unique:
- Roasted garlic adds a sweet, mellow flavor that blends beautifully without overpowering the dish.
- Roasted beet gives the hummus its signature deep pink color and earthy depth. I use roasted beets in all kinds of recipes like my Beet Brownies, Heart Beet Pancakes, and Beet Cinnamon Rolls.
- A quick blend in the food processor brings it all together into a smooth, scoopable dip.
Key Tips for Perfect Beet Hummus
Before jumping in, here are a few things to keep in mind:
- Roasting garlic and beets together saves time. Wrap them in foil and roast at the same time until tender.
- Peel the beet after roasting. The skins will slide off easily once cooled.
- For an ultra-smooth texture, add water slowly while blending until the hummus reaches your preferred consistency.
- You can adjust seasoning with extra lemon juice, salt, or olive oil depending on your taste.
Ways to Serve Beet Hummus
This hummus looks beautiful on any appetizer spread. Try it with:
- Dolloped on a salad or served alongside grilled meats
- A fresh veggie tray (carrbots, cucumbers, bell peppers)
- Toasted pita or crackers
- As a sandwich spread or in a grain bowl
Storage Tips
Store beet hummus in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving.
You can also freeze it for longer storage. Just thaw overnight in the fridge and stir well before using.
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Equipment
Ingredients
- 1 head of garlic
- 1 large beet
- 2 tablespoons olive oil divided
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 15 ounces canned unsalted chickpeas rinsed and drained
- 1/4 teaspoon kosher salt
- 2 tablespoons water more if needed
Instructions
- Preheat oven to 425℉. Remove outer papery layers from 1 head of garlic and leave innermost layer to keep the head of garlic whole. Remove the leaves from 1 large beet, if needed. Drizzle with half of the 2 tablespoons olive oil and wrap loosely in aluminum foil. Roast in the preheated oven until the beet is tender and the garlic starts to turn golden brown, about an hour. Remove from oven. When cool enough to handle, remove cloves from head and peel the skin away from beet.
- Combine the roasted garlic cloves and the roasted peeled beet with 1 tablespoon tahini, 1 tablespoon fresh lemon juice, the remaining olive oil, the rinsed and drained 15 ounces canned unsalted chickpeas, and 1/4 teaspoon kosher salt in the bowl of a food processor. Process until fine. With the food processor running, add a small stream of 2 tablespoons water until the desired consistency is reached. Process until smooth. Top hummus with gorgonzola and walnuts, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like most fruits, a nice berry melody is a great snack.
My healthy snack is plain ..raw veggies….bland!
My fave healthy snack is sweet grapes cut in half and mixed with yogurt.
I love hummus with fresh veggies!!