I remember the first time I made beet hummus, honestly, I didn’t expect to enjoy it as much as I did. But as soon as I blended everything together and saw that bold, pink color, I was hooked. It felt playful and fresh, and the flavor surprised me too: sweet from the beets, earthy, with just enough garlic to give it a little bite. It’s such a fun twist on classic hummus, and I love that it feels a bit special without any extra effort. Recipe includes a how-to video!
I’ve been making beetroot hummus a lot lately, it’s one of those recipes that just fits into everything. It’s great with crunchy veggies or warm pita, but honestly, I always go for homemade pita chips.
I cut up pita bread, toss it with extra virgin olive oil and a bit of salt, then bake until golden and crisp.
The hummus has this lovely mix of warmth from the paprika and a fresh lift from the lemon. And I can’t help but swirl it on the plate and drizzle a good amount of extra virgin olive oil inside the swirl, it’s become a little ritual.
A scatter of sesame seeds, pomegranate, and chives on top makes it feel like a treat, even if it’s just me and a quiet afternoon.
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⭐Why You'll Love This Beet Hummus
- Simple and healthy: Just a few ingredients, and you’ve got something packed with flavor and nutrients.
- Easy to make ahead: It tastes even better after sitting in the fridge for a bit, great for prepping ahead.
- So pretty and colorful: That bright pink color always makes the table look cheerful and fun.
- Great for snacking or sharing: Whether it’s for a gathering or a solo snack with pita chips, it’s always a hit.
🧾Beet Hummus Ingredients
Here’s the breakdown of what’s in this Beet Hummus recipe:
For Beet Hummus:
- Canned Chickpeas: I always use canned chickpeas because they’re soft, easy to blend, and give the hummus a smooth texture without soaking or boiling.
- Cooked Beetroots: I use two medium-cooked beets for their gorgeous color and naturally sweet, earthy taste. They turn the hummus into a beautiful pink that looks amazing on the table.
- Garlic Cloves: Garlic adds just the right amount of sharpness to balance the beets’ sweetness. I like to use three cloves for a bold flavor.
- Salt and Paprika: A teaspoon of each is all I need. The salt brings everything together, and the paprika adds a warm, subtle depth that plays really well with the beets.
- Lemon Juice: I squeeze in the juice of half a lemon, which gives the hummus a fresh, zesty brightness that lifts the whole dish.
- Extra Virgin Olive Oil: I blend this straight into the hummus for creaminess and richness, and I always drizzle a little more into the swirl at the end for a beautiful finish.
For Garnish:
- Extra Virgin Olive Oil, Sesame Seeds, Pomegranate Seeds, and Chives: These toppings are my go-to. The extra virgin olive oil settles into the swirl beautifully, and the sesame and pomegranate seeds add texture and color. Chives bring a mild onion flavor and look lovely sprinkled over the top.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Beet Hummus
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Combine Ingredients: In a food processor, add the drained chickpeas, cooked beetroots, garlic cloves, salt, paprika, lemon juice, and extra virgin olive oil.
2. Blend Until Smooth: Process the mixture until it reaches a creamy consistency, scraping down the sides as needed. Taste the hummus and adjust the salt or lemon juice if needed.
3. Plate the Hummus: Spoon the hummus onto a plate and use the back of a spoon to create a swirl pattern.
4. Garnish: Drizzle extra virgin olive oil inside the swirl, then sprinkle sesame seeds, pomegranate seeds, and chopped chives on top.
🍽 What to Serve with Beet Hummus
I love serving beet hummus with warm, crispy homemade pita chips. They’re perfect for scooping and adding the right amount of crunch.
Fresh vegetables are always a good choice too, cucumber sticks, bell pepper slices, and carrots all pair beautifully with the creamy texture. Crackers or flatbreads make a great alternative if you want something different.
For something a little more special, grilled halloumi is amazing with it. And if I have leftover hummus, I’ll often add a scoop to falafel wraps or grain bowls for a flavorful and colorful touch.
💭Tips for Recipe Success
Warm the chickpeas slightly: I like to warm them for just a few seconds in the microwave before blending, it helps them break down faster and makes the hummus even smoother.
Start with less garlic: If you’re unsure about how strong you want the garlic flavor, start with two cloves and blend. You can always add more.
Use a wide plate for serving: A shallow, wide plate gives you more space to create a nice swirl and makes the garnishes stand out beautifully.
Try different toppings: Toasted pine nuts, feta crumbles, or a pinch of za'atar are great ways to switch up the flavor.
Keep a little extra oil handy: I sometimes add an extra drizzle of olive oil just before serving, especially if it’s been chilled, it refreshes the look and adds richness.
🍛More Dip Recipes to Try!
If you're loving this Beet Hummus, you'll also adore these tasty dip recipes:
- Spinach Artichoke Dip
- Cowboy Caviar Recipe
- Mojo Sauce
- Muhammara
- Hummus Without Tahini
- Tartar Sauce
- Guacamole
🍛More Appetizer Recipes!
Here are more of my favorite appetizer recipes! Try these:
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📖 Recipe
Beet Hummus
Ingredients
For Beet Hummus:
- 300 g Canned Chickpeas - Drained
- 2 Cooked Beetroots
- 3 Garlic Cloves
- 1 teaspoon Salt
- 1 teaspoon Paprika
- Juice of ½ Lemon
- 5 tablespoon Extra Virgin Olive Oil
For Garnish:
- Extra Virgin Olive Oil
- Sesame Seeds
- Pomegranate Seeds
- Chives
Instructions
- Add the chickpeas, cooked beets, garlic, salt, paprika, lemon juice, and olive oil to a food processor.
- Blend everything until smooth and creamy, scraping down the sides as needed.
- Taste and adjust the salt or lemon juice if needed for balance.
- Spoon the hummus onto a plate and use the back of the spoon to create a swirl shape.
- Drizzle extra virgin olive oil inside the swirl.
- Sprinkle with sesame seeds, pomegranate seeds, and chopped chives.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Patricia says
I love the idea of adding roasted beets to hummus, it’s such a colorful twist on the classic! The way you described the swirl with olive oil and toppings makes it feel so special. Can’t wait to try this beet hummus soon!