22 Delicious Beet Hummus Recipes Creative

Who knew beets could bring such vibrant color and earthy sweetness to your hummus? Whether you’re a beet enthusiast or just looking to jazz up your snack game, these 22 delicious beet hummus recipes are sure to inspire. From classic blends to creative twists, there’s a recipe here for every taste and occasion. Dive in and discover your next favorite dip!

Classic Beet Hummus with Tahini

Ready to dip into something a little more colorful than your average hummus? This Classic Beet Hummus with Tahini is here to turn your snack game from bland to grand with its vibrant hue and creamy texture that’s as fun to look at as it is to eat.

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2-3 tbsp water

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45-60 minutes, or until tender when pierced with a fork. Let it cool, then peel the skin off.
2. In a food processor, combine the chickpeas, peeled beet, tahini, lemon juice, minced garlic, cumin, and salt. Blend until smooth.
3. With the processor running, slowly drizzle in the olive oil and then add water, one tablespoon at a time, until the hummus reaches your desired consistency.
4. Taste and adjust seasoning if necessary, remembering that the flavors will meld and intensify as it sits.
5. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil for a glossy finish.

Fantastically pink and packed with flavor, this hummus is a creamy dream with a slight earthiness from the beets. Serve it with a rainbow of veggies for a snack that’s as visually stunning as it is delicious, or spread it on toast for a breakfast that’s anything but boring.

Roasted Garlic Beet Hummus

Alright, folks, let’s dive into a dish that’s as vibrant as your aunt’s holiday sweater and twice as flavorful—Roasted Garlic Beet Hummus. This isn’t just any hummus; it’s a pink-hued, garlicky dream that’ll have your taste buds doing the cha-cha.

Ingredients

• For the roasted garlic and beets:
  • 1 medium beet, peeled and quartered
  • 3 cloves garlic, unpeeled
  • 1 tbsp olive oil
• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 2 tbsp olive oil
  • 2-3 tbsp water (as needed)

Instructions

1. Preheat your oven to 400°F. Toss the beet quarters and unpeeled garlic cloves with 1 tbsp olive oil on a baking sheet. Roast for 25-30 minutes until the beets are tender and the garlic is soft. Let cool slightly.
2. Squeeze the roasted garlic out of its skin into a food processor. Add the roasted beets, chickpeas, tahini, lemon juice, salt, and cumin. Blend until smooth.
3. With the processor running, slowly drizzle in 2 tbsp olive oil. If the hummus is too thick, add water, 1 tbsp at a time, until desired consistency is reached.
4. Tip: For an extra smooth hummus, peel the chickpeas by pinching them between your fingers—it’s a bit tedious but worth it!
5. Tip: Roasting the garlic mellows its sharpness, so don’t skip this step unless you’re a vampire.
6. Tip: The color of your hummus will depend on the beet’s vibrancy, so pick a beet that’s as bold as your personality.

Finally, this hummus is creamy with a subtle earthiness from the beets and a warm, roasted garlic kick. Serve it with pita chips, or go wild and slather it on toast with avocado for a pink-and-green breakfast masterpiece.

Spicy Beet Hummus with Jalapeno

Who knew that beets could bring the heat? This Spicy Beet Hummus with Jalapeno is a vibrant, bold twist on the classic that’ll have your taste buds dancing and your Instagram feed popping with color.

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2-3 tbsp water (as needed for consistency)
• For the spice:
  • 1 jalapeno, seeded and finely chopped

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel.
2. In a food processor, combine the chickpeas, roasted beet, tahini, lemon juice, garlic, cumin, and salt. Blend until smooth.
3. With the processor running, slowly add the olive oil and water, one tablespoon at a time, until the hummus reaches your desired consistency.
4. Add the chopped jalapeno and pulse a few times to incorporate, leaving some texture if you like a bit of crunch.
5. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil for a glossy finish.

This hummus is a showstopper with its deep pink hue and a kick that sneaks up on you. Serve it with pita chips for a crunch that complements the creamy texture, or spread it on a sandwich for a lunch that packs a punch.

Beet and Avocado Hummus

Hold onto your blenders, folks, because we’re about to dive into a whirlwind of color and flavor with this Beet and Avocado Hummus that’s as vibrant as your aunt’s neon leggings at a Zumba class.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 2 tbsp olive oil
  • 2-3 tbsp water
• For the vibrant twist:
  • 1 medium beet, roasted and peeled
  • 1 ripe avocado

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45-60 minutes until tender. Let it cool, then peel and dice.
2. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, and cumin. Blend until smooth, scraping down the sides as needed.
3. Add the diced beet and avocado to the processor. Blend again until the mixture is uniformly pink and creamy. Tip: If the hummus is too thick, add water one tablespoon at a time until desired consistency is reached.
4. With the processor running, drizzle in the olive oil until fully incorporated. Tip: This step ensures your hummus is luxuriously smooth.
5. Transfer the hummus to a serving bowl. Tip: For an Instagram-worthy presentation, use the back of a spoon to create swirls on the surface.

Velvety smooth with a punch of earthy sweetness from the beet and a buttery richness from the avocado, this hummus is a showstopper. Serve it with a rainbow of crudités or slather it on toast for a breakfast that screams ‘I woke up like this.’

Herbed Beet Hummus with Dill and Parsley

Oh, the things we do for love—or in this case, for a bowl of vibrantly pink, herb-infused hummus that’s about to make your taste buds do a happy dance. This isn’t your grandma’s hummus (no offense to grandma), but a bold, fresh twist that’s as fun to make as it is to devour.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, peeled and diced
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the herbs:
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Toss the diced beet with 1 tbsp olive oil, spread on a baking sheet, and roast for 25 minutes until tender. Tip: Roasting beets intensifies their sweetness, making your hummus irresistibly flavorful.
2. In a food processor, combine the roasted beets, chickpeas, tahini, lemon juice, garlic, salt, and pepper. Blend until smooth. Tip: For extra creamy hummus, let the processor run for a full minute—patience is a virtue here.
3. With the processor running, slowly drizzle in the remaining 1 tbsp olive oil until the mixture is silky. Tip: This emulsifies the oil into the hummus, giving it that dreamy texture.
4. Add the dill and parsley, pulsing just until the herbs are evenly distributed. You want those green flecks to shine!

Rich in color and bursting with herby freshness, this hummus is a showstopper. Serve it with a rainbow of veggies for dipping, or slather it on toast for a breakfast that’s anything but boring.

Beet Hummus with Roasted Red Pepper

Prepare to have your taste buds dazzled by this vibrant twist on a classic! Our Beet Hummus with Roasted Red Pepper is not just a feast for the eyes but a party in your mouth, blending earthy beets with the sweet smokiness of roasted peppers.

Ingredients

• For the hummus:
  • 1 cup cooked chickpeas
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 garlic clove
  • 1/2 tsp salt
  • 2 tbsp olive oil
• For the roasted red pepper:
  • 1 large red bell pepper
  • 1 tbsp olive oil
  • Pinch of salt

Instructions

1. Preheat your oven to 400°F. Cut the red bell pepper in half, remove the seeds, and place it on a baking sheet. Drizzle with 1 tbsp olive oil and a pinch of salt.
2. Roast the pepper for 25-30 minutes until the skin is charred and bubbly. Let it cool, then peel off the skin. Tip: Covering the pepper with a bowl after roasting makes peeling easier.
3. In a food processor, combine the chickpeas, roasted beet, tahini, lemon juice, garlic, and salt. Blend until smooth.
4. While the processor is running, slowly drizzle in 2 tbsp olive oil until the hummus is creamy. Tip: For extra smooth hummus, peel the chickpeas before blending.
5. Add the roasted red pepper to the hummus and pulse a few times until just combined but still slightly chunky. Tip: Reserve a few pieces of pepper for garnish.
6. Transfer the hummus to a serving bowl and garnish with the reserved roasted red pepper pieces and a drizzle of olive oil.

Wow, this hummus is a showstopper with its deep magenta hue and a flavor profile that’s both rich and refreshing. Serve it with pita chips or as a bold spread on sandwiches to add a pop of color and taste to any meal.

Sweet and Smoky Beet Hummus

Kick your hummus game up a notch with this sweet and smoky beet version that’s as vibrant in color as it is in flavor. Perfect for those who like their dips with a side of drama and a whole lot of taste.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
• For the beet mixture:
  • 1 medium beet, roasted and peeled
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1 tbsp maple syrup

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let it cool, then peel.
2. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth, scraping down the sides as needed.
3. Add the roasted beet, olive oil, smoked paprika, and maple syrup to the food processor. Blend until the mixture is uniformly pink and creamy.
4. Transfer the hummus to a serving bowl. For a smoother texture, add a tablespoon of water at a time until desired consistency is reached.
5. Drizzle with a little extra olive oil and a sprinkle of smoked paprika before serving.

Outrageously creamy with a hint of sweetness and a smoky undertone, this hummus is a showstopper. Serve it with pita chips for a crunch or spread it on toast for a colorful breakfast upgrade.

Beet Hummus with Feta and Mint

Forget everything you thought you knew about hummus because this beet hummus with feta and mint is here to turn your snack game upside down. It’s like your favorite dip went on a tropical vacation and came back with a tan and a whole new attitude.

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 2 tbsp olive oil
  • 2-3 tbsp water (as needed for consistency)
• For the topping:
  • 1/4 cup crumbled feta cheese
  • 1 tbsp chopped fresh mint
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 50-60 minutes, or until tender when pierced with a fork. Let it cool, then peel and chop.
2. In a food processor, combine the chickpeas, chopped beet, tahini, lemon juice, garlic, salt, and cumin. Process until smooth.
3. With the processor running, slowly add the olive oil and then water, one tablespoon at a time, until the hummus reaches your desired consistency.
4. Transfer the hummus to a serving bowl. Top with crumbled feta, chopped mint, and a drizzle of olive oil.
5. Tip: For an extra smooth hummus, peel the chickpeas after rinsing. It’s a bit of work, but the texture is worth it.
6. Tip: If you’re short on time, use pre-cooked beets from the store. Just make sure they’re not pickled!
7. Tip: Let the hummus sit for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Now this hummus isn’t just a pretty face; its vibrant pink hue is matched by a creamy texture and a flavor that’s earthy, tangy, and refreshing all at once. Serve it with pita chips for a snack that’s as Instagram-worthy as it is delicious, or spread it on toast for a breakfast that’ll make you feel fancy without the fuss.

Lemon Infused Beet Hummus

Buckle up, flavor adventurers! We’re about to dive into a vibrantly hued, tangy twist on classic hummus that’ll make your taste buds do a happy dance. This Lemon Infused Beet Hummus is not just a feast for the eyes but a party in your mouth, combining the earthy sweetness of beets with the zesty kick of lemon.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
• For the garnish:
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • A handful of chopped parsley

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 50 minutes, or until tender when pierced with a fork. Let it cool, then peel and chop.
2. In a food processor, combine the chickpeas, chopped beet, tahini, lemon juice, garlic, salt, and cumin. Blend until smooth, scraping down the sides as needed. Tip: For extra creaminess, add a tablespoon of water at a time until desired consistency is reached.
3. Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with lemon zest and chopped parsley. Tip: Letting the hummus sit for 30 minutes before serving enhances the flavors.
4. Serve with your favorite veggies or pita chips. Tip: For a stunning presentation, swirl the top with the back of a spoon before garnishing.

Kick your snack game up a notch with this Lemon Infused Beet Hummus, where the creamy texture meets a bold, citrusy punch. Perfect for impressing guests or treating yourself to a colorful, nutritious dip that’s as fun to make as it is to eat.

Beet Hummus with Pumpkin Seeds

Dive into the vibrant world of dips with this eye-popping Beet Hummus that’s as fun to make as it is to eat. Packed with earthy sweetness and a crunch of pumpkin seeds, it’s a surefire way to add some color to your snack game.

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp water
• For the topping:
  • 1/4 cup pumpkin seeds, toasted
  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let cool, then peel.
2. In a food processor, combine the chickpeas, roasted beet, tahini, lemon juice, garlic, and salt. Blend until smooth.
3. With the processor running, slowly add the olive oil and water until the hummus reaches your desired consistency. Tip: If it’s too thick, add water one tablespoon at a time.
4. In a small skillet over medium heat, toast the pumpkin seeds in olive oil for 2-3 minutes, stirring constantly, until they start to pop. Remove from heat and toss with smoked paprika.
5. Transfer the hummus to a serving bowl and top with the spiced pumpkin seeds. Tip: For an extra smooth hummus, peel the chickpeas before blending.
6. Serve with your favorite veggies or pita chips. Tip: This hummus tastes even better after chilling for an hour, allowing the flavors to meld.

Kick back and enjoy the creamy, dreamy texture of this hummus, with a smoky crunch from the pumpkin seeds that’ll have everyone asking for the recipe. Perfect for those who love their snacks with a side of drama and a dash of deliciousness.

Curried Beet Hummus

Prepare to have your taste buds tickled pink with this vibrant twist on a classic dip that’s as fun to make as it is to devour. Curried beet hummus isn’t just a feast for the eyes; it’s a flavor-packed punch that’ll have you dunking everything in sight.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt
• For the curried beet magic:
  • 1 medium beet, roasted and peeled
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp ground cumin

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 50 minutes, or until tender when pierced with a fork. Let it cool, then peel and dice.
2. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth, scraping down the sides as needed. Tip: For extra creamy hummus, peel the chickpeas.
3. Add the diced beet, olive oil, curry powder, and cumin to the processor. Blend until the mixture is uniformly pink and smooth. Tip: If the hummus is too thick, drizzle in water one tablespoon at a time until desired consistency is reached.
4. Taste and adjust seasoning if necessary, but remember the flavors will meld and intensify as it chills. Tip: Letting the hummus sit in the fridge for an hour before serving enhances the flavors.

Lusciously creamy with a hint of earthy sweetness and a warm curry kick, this hummus is a showstopper on a veggie platter or slathered on warm pita. Go ahead, make your snack time a colorful affair!

Beet Hummus with Sun-Dried Tomatoes

Get ready to dazzle your taste buds with a twist on the classic hummus that’s as vibrant in color as it is in flavor! This beet hummus with sun-dried tomatoes is not just a dip; it’s a conversation starter, a party pleaser, and quite possibly, the reason your veggies will disappear faster than you can say ‘more please.’

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 2 tbsp olive oil
• For the sun-dried tomato swirl:
  • 1/4 cup sun-dried tomatoes in oil, drained
  • 1 tbsp oil from sun-dried tomatoes

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel.
2. In a food processor, combine the chickpeas, peeled beet, tahini, lemon juice, garlic, salt, and cumin. Process until smooth, scraping down the sides as needed.
3. With the processor running, slowly drizzle in the olive oil until the mixture is creamy and well combined. Tip: For an extra smooth texture, let the processor run for a full minute after adding the oil.
4. In a small bowl, mix the sun-dried tomatoes with their oil. Use a spoon to create swirls of this mixture into the hummus for a marbled effect. Tip: Don’t overmix to maintain those beautiful swirls.
5. Transfer the hummus to a serving bowl and let it chill in the fridge for at least 30 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.

Fancy a dip that’s as visually stunning as it is delicious? This beet hummus boasts a velvety texture with a sweet earthiness from the beets, perfectly balanced by the tangy punch of sun-dried tomatoes. Serve it with a rainbow of crudités or as a bold spread on your next sandwich for a pop of color and flavor.

Chocolate Beet Hummus for Dessert

Yo, who knew beets and chocolate could be this good together? This Chocolate Beet Hummus for Dessert is the quirky, delicious love child of your favorite dip and dessert, ready to blow your mind and satisfy your sweet tooth without the guilt.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
• For the garnish:
  • 1/4 cup dark chocolate chips
  • 1 tbsp coconut oil
  • Handful of crushed pistachios

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes, or until tender. Let it cool, then peel.
2. In a food processor, combine the chickpeas, peeled beet, tahini, maple syrup, cocoa powder, vanilla extract, and salt. Blend until smooth, scraping down the sides as needed. Tip: For extra creaminess, add a tablespoon of water at a time until desired consistency is reached.
3. Transfer the hummus to a serving bowl. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
4. Drizzle the melted chocolate over the hummus and sprinkle with crushed pistachios. Tip: For an elegant touch, use a piping bag to create chocolate swirls on top.

Just like that, you’ve got a dessert that’s as fun to look at as it is to eat. The hummus is luxuriously smooth with a deep chocolate flavor, subtly sweetened by the beets. Serve it with fruit slices, pretzels, or just a spoon—no judgment here.

Beet Hummus with Cumin and Coriander

Yikes, who knew beets could steal the show in a hummus recipe? This vibrant, earthy twist on the classic dip is not just a feast for the eyes but a party in your mouth, blending the sweetness of beets with the warm spices of cumin and coriander. Perfect for when you’re looking to impress or just spice up your snack game.

Ingredients

• For the hummus:
  • 1 cup cooked beets, roughly chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2-3 tbsp water (as needed for consistency)

Instructions

1. Preheat your oven to 400°F. Wrap the beets in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let them cool slightly before peeling.
2. In a food processor, combine the peeled beets, chickpeas, tahini, lemon juice, garlic, cumin, coriander, and salt. Blend until smooth.
3. While the processor is running, slowly drizzle in the olive oil. If the mixture is too thick, add water one tablespoon at a time until you reach your desired consistency.
4. Taste and adjust seasoning if necessary. For a smoother hummus, blend for an additional minute.
5. Transfer the hummus to a serving bowl and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Velvety smooth with a punch of earthy sweetness and a hint of spice, this beet hummus is a showstopper. Serve it with a drizzle of olive oil and a sprinkle of cumin on top for an extra flavor boost, or pair it with crisp veggies and warm pita for the ultimate snack platter.

Beet and Carrot Hummus

Ready to give your hummus game a colorful twist? This beet and carrot hummus isn’t just a feast for your taste buds but also a vibrant spectacle for your eyes, proving that eating your veggies can be downright fun.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 cup olive oil
• For the veggie mix:
  • 1 medium beet, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 tbsp olive oil
  • 1/4 tsp cumin

Instructions

1. Preheat your oven to 400°F. Toss the diced beet and carrot with 1 tbsp olive oil and cumin on a baking sheet. Roast for 25 minutes, or until tender. Tip: Roasting brings out the natural sweetness of the veggies, making your hummus irresistibly flavorful.
2. While the veggies roast, blend the chickpeas, tahini, lemon juice, garlic, and salt in a food processor until smooth. Slowly drizzle in the 1/4 cup olive oil while blending. Tip: For extra creamy hummus, peel the chickpeas before blending.
3. Add the roasted beet and carrot to the food processor and blend until the mixture is smooth and uniformly colored. Tip: If the hummus is too thick, add a tablespoon of water at a time until you reach the desired consistency.
4. Transfer the hummus to a serving bowl and let it chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Fantastically creamy with a sweet, earthy depth, this hummus pairs perfectly with crisp veggies or pita chips. Or, go bold and use it as a vibrant spread on sandwiches for a pop of color and flavor.

Beet Hummus with Black Garlic

Just when you thought hummus couldn’t get any more Instagram-worthy, along comes this vibrant beet hummus with black garlic to prove you wrong. It’s like your favorite dip went to a fancy dress party and came back as the life of it.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves black garlic
  • 1/2 tsp salt
• For the beet puree:
  • 1 medium beet, roasted and peeled
  • 1 tbsp olive oil
• For garnish:
  • 1 tbsp olive oil
  • 1 tsp sesame seeds

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let it cool, then peel.
2. In a food processor, combine the chickpeas, tahini, lemon juice, black garlic, and salt. Blend until smooth, scraping down the sides as needed.
3. Add the roasted beet and 1 tbsp olive oil to the food processor. Blend until the mixture is uniformly pink and creamy.
4. Transfer the hummus to a serving bowl. Drizzle with the remaining 1 tbsp olive oil and sprinkle with sesame seeds for a bit of crunch.

Bold in color and bursting with earthy sweetness, this hummus is a showstopper on any snack table. Serve it with pita chips or as a daring spread on your next sandwich for a pop of flavor and color.

Beet Hummus with Walnuts

Gather ’round, food lovers, because we’re about to dive into a dish that’s as vibrant in color as it is in flavor—Beet Hummus with Walnuts. This isn’t your grandma’s hummus (unless your grandma is a culinary innovator, in which case, high-five her for us).

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 2 tbsp olive oil
  • 2-3 tbsp water (as needed for consistency)
• For the topping:
  • 1/4 cup walnuts, chopped
  • 1 tbsp olive oil
  • A pinch of salt

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 50-60 minutes, or until tender when pierced with a fork. Let it cool, then peel.
2. In a food processor, combine the chickpeas, peeled beet, tahini, lemon juice, garlic, salt, and cumin. Blend until smooth.
3. With the processor running, slowly add the olive oil and then water, one tablespoon at a time, until the hummus reaches your desired consistency.
4. In a small pan over medium heat, toast the chopped walnuts with olive oil and a pinch of salt for 3-4 minutes, stirring frequently, until fragrant and lightly browned.
5. Transfer the hummus to a serving bowl and top with the toasted walnuts. Drizzle with a little extra olive oil if you’re feeling fancy.

Every bite of this beet hummus is a creamy, dreamy delight with a nutty crunch that’ll have you coming back for more. Serve it with pita chips for a snack that’s as Instagram-worthy as it is delicious, or spread it on toast for a breakfast that packs a punch.

Beet Hummus with Pomegranate Molasses

Craving a dip that’s as vibrant in color as it is in flavor? Let’s dive into the world of beet hummus with pomegranate molasses, a twist on the classic that’ll have your taste buds doing a happy dance.

Ingredients

• For the hummus:
  • 1 medium beet, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp pomegranate molasses
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 cup olive oil
  • Salt to taste
• For garnish:
  • 1 tbsp pomegranate seeds
  • 1 tbsp chopped parsley
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Toss the diced beet with 1 tbsp olive oil and a pinch of salt. Roast for 25 minutes or until tender.
2. In a food processor, combine the roasted beet, chickpeas, tahini, pomegranate molasses, garlic, and cumin. Blend until smooth.
3. While the processor is running, slowly drizzle in the olive oil until the hummus reaches your desired consistency. Tip: For extra smooth hummus, peel the chickpeas before blending.
4. Season with salt to taste, then transfer to a serving bowl.
5. Garnish with pomegranate seeds, chopped parsley, and a drizzle of olive oil. Tip: Let the hummus sit for 30 minutes before serving to allow the flavors to meld.
6. Serve with warm pita bread or fresh veggies. Tip: For a festive touch, serve in a hollowed-out beet.

Rich in flavor and stunning in presentation, this beet hummus is a creamy, tangy delight. The pomegranate molasses adds a sweet and sour kick, making it a standout dish at any gathering. Try spreading it on toast for a colorful breakfast option!

Beet Hummus with Za’atar

Dive into a whirlwind of color and flavor with this vibrant twist on a classic that’ll make your taste buds dance and your Instagram feed pop. Beet hummus with za’atar is not just a dish; it’s a conversation starter, a bold statement, and quite possibly the prettiest dip you’ll ever make.

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp water
• For garnish:
  • 1 tbsp za’atar
  • 1 tbsp olive oil
  • A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let it cool, then peel and chop.
2. In a food processor, combine the chickpeas, chopped beet, tahini, lemon juice, garlic, and salt. Blend until smooth.
3. With the processor running, slowly add the olive oil and water through the feed tube until the mixture is creamy and well combined. Tip: If the hummus is too thick, add water one tablespoon at a time until desired consistency is reached.
4. Transfer the hummus to a serving bowl. Use the back of a spoon to create a swirl on the surface.
5. Drizzle with olive oil and sprinkle za’atar and chopped parsley on top for garnish. Tip: For an extra flavor boost, toast the za’atar in a dry pan for 30 seconds before sprinkling.
6. Serve immediately or refrigerate for up to 3 days. Tip: Let the hummus sit at room temperature for 10 minutes before serving if refrigerated, to enhance the flavors.

Kick your snack game up a notch with this beet hummus, where the earthy sweetness of beets meets the nutty depth of tahini, all brought together with the citrusy punch of za’atar. Perfect for dipping, spreading, or even as a bold salad dressing, this hummus is as versatile as it is visually stunning.

Beet Hummus with Goat Cheese

Kick your hummus game up a notch with this vibrant, creamy, and slightly tangy Beet Hummus with Goat Cheese that’s as fun to make as it is to eat. Perfect for those who love a pop of color on their plate and a burst of flavor in every bite.

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 2 tbsp olive oil
  • 2-3 tbsp water
• For topping:
  • 2 oz goat cheese, crumbled
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 50-60 minutes, or until tender when pierced with a fork. Let cool, then peel.
2. In a food processor, combine the chickpeas, roasted beet, tahini, lemon juice, garlic, salt, and cumin. Process until smooth.
3. With the processor running, slowly add the olive oil and then water, one tablespoon at a time, until the hummus reaches your desired consistency.
4. Transfer the hummus to a serving bowl. Top with crumbled goat cheese, a drizzle of olive oil, and chopped parsley.
5. Serve immediately or refrigerate for up to 3 days. The flavors will meld and intensify over time.

Lusciously smooth with a earthy sweetness from the beets and a creamy tang from the goat cheese, this hummus is a showstopper. Try it spread on warm pita or as a bold dip for crunchy veggies.

Beet Hummus with Turmeric and Ginger

Who knew that beets could steal the show in a hummus recipe? This vibrant, earthy dip gets a spicy kick from turmeric and ginger, making it the ultimate conversation starter at your next gathering. Plus, it’s so easy to whip up, you’ll have more time to debate whether it’s the color or the flavor that’s more impressive.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium beet, roasted and peeled
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
• For the spice kick:
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper
• For serving:
  • 2 tbsp olive oil
  • 1 tbsp chopped parsley

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let cool, then peel.
2. In a food processor, combine the chickpeas, peeled beet, tahini, lemon juice, garlic, and salt. Blend until smooth, scraping down the sides as needed.
3. Add the turmeric, ginger, and black pepper to the food processor. Blend again until the spices are fully incorporated and the hummus is a vibrant pink color.
4. Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with chopped parsley for a fresh finish.

Here’s the scoop: this hummus is creamy with a slight crunch from the chickpeas, and the turmeric and ginger add a warm, spicy depth that’s downright addictive. Serve it with pita chips or as a bold spread on sandwiches to really let those flavors shine.

Beet Hummus with Lime and Cilantro

Kick your hummus game up a notch with this vibrant, flavor-packed twist that’ll have your taste buds dancing. Who knew beets could steal the show in a dip so brilliantly?

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt
• For the beet mixture:
  • 1 medium beet, roasted and peeled
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Wrap the beet in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let it cool, then peel and chop.
2. In a food processor, combine the chickpeas, tahini, lime juice, garlic, and salt. Blend until smooth, scraping down the sides as needed. Tip: For extra creamy hummus, peel the chickpeas before blending.
3. Add the roasted beet, cilantro, and olive oil to the processor. Blend until the mixture is uniformly pink and smooth. Tip: If the hummus is too thick, add water one tablespoon at a time until desired consistency is reached.
4. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil and a sprinkle of cilantro for garnish. Tip: Let the hummus sit for 30 minutes before serving to allow the flavors to meld beautifully.

Lusciously smooth with a earthy sweetness from the beets and a zesty kick from the lime, this hummus is a showstopper. Serve it with pita chips or as a bold spread on your next veggie sandwich for a pop of color and flavor.

Conclusion

Kickstart your culinary creativity with these 22 Delicious Beet Hummus Recipes! Whether you’re a seasoned chef or a kitchen newbie, there’s a vibrant, flavorful option here for everyone. We’d love to hear which recipes you try and adore. Don’t forget to leave a comment with your favorites and share the beet love by pinning this article on Pinterest. Happy cooking!