Easy Beetroot Hummus

Say hello to the liveliest and tastiest dip ever: beetroot hummus! It’s made with tahini, so it’s super creamy, but it’s also dairy-free and vegan.

Plus, you can prepare it two different ways: with roasted turnips or with pre-cooked sliced turnips (to save time – you’re welcome).

Anyway, this hummus recipe is a must try! Serve with your favorite crunchy veggies and flatbread.

Roasted Beet Hummus with Tahini

This Beetroot Tahini Hummus is so gorgeous and flavorful—it’s zesty, earthy, and creamy all at once. It’s so easy to make it can easily be a weekday snack, but it also makes a great party appetizer!

This dip is perfect for events and parties, not only because it’s beautiful, but because you can make it ahead of time and it’s served cold so you don’t have to worry about keeping it warm. Children will love the cheerful color too!

Plus, this is a gluten-free and vegan dip recipe so everyone can enjoy!

My favorite version of this recipe uses roasted beets, but you can also use canned beets as a shortcut (no shame on shortcuts)!

Using freshly roasted beets gives a lighter, more fuchsia hummus with more beet flavor, while using canned beets gives a lighter pink hummus that tastes similar to regular hummus (so a great introductory version for kids!).

recipe ingredients

Here’s what you need to make this Roasted Beet Hummus recipe:

beetroot (You can either use fresh beets and roast them in the oven – as mentioned in the recipe – or save a little time by using canned sliced beets. Keep in mind that using canned beets will result in a dip with a more subdued flavor and a more muted color. Purchasing vacuum-sealed bags of steamed/roasted beets – often found in the produce section of the grocery store – would be a great shortcut alternative that would retain the brightness of the fresh version – win/win.)
Chickpeas (Also known as chickpeas. You should use canned chickpeas, not dried chickpeas.)
tahini (This adds creaminess and flavor without the need for dairy.)
lemon (Lemon juice brightens the flavor. I highly recommend using fresh lemon juice, as opposed to bottled, for a more flavorful dip.)
Garlic
olive oil (Extra virgin olive oil works well for its lighter flavor, but any type of olive oil should be fine.)
Parsely (Optional, for garnish.)

Also, you’ll need whatever you’re going to serve the beet hummus with! I love cucumbers, radishes, carrots, crackers and flatbread.

Beet Nutrition: Are Beets Good For You?

Absolutely! Beets are packed with vitamin B9 (folate), vitamin C, potassium, antioxidants and more.

In fact, beets are considered a superfood because they are so rich in nutrients. They also have anti-inflammatory properties.

Be careful when eating turnips as they stain! 🙂

How to make beetroot hummus

To make this beet hummus dip, start by roasting your beets. (You can skip this step if you’re using canned or pre-cooked beets from the store, which is a huge time saver.)

Line a small casserole dish with foil. Then place the beets on top and drizzle with olive oil. Season with some salt and pepper. Next, wrap the foil around the beets.

Roast at 375 degrees Fahrenheit for about an hour until tender. (Test it with a fork – if you can easily pierce them, they’re done.)

Next, peel the skin off the beets and toss. (Be sure to use gloves here and be careful…beet juices can mess up your hands/everything in your kitchen.)

Cut the boiled beets into pieces. Then, add them to a food processor along with the chickpeas, tahini, lemon juice, and garlic.

Blend the mixture until smooth and thick. With the food processor still running, pour in the olive oil.

Put the hummus in a bowl. Optionally, you can season with salt and pepper and/or add garnishes like chopped parsley or a drizzle of olive oil.

Serve with crunchy veggies (like cucumber, radishes, carrots, etc.) and crackers or pita wedges for dipping. Just look at that beautiful color!

storage tips

Store this beetroot hummus in an airtight container in the refrigerator for up to 5 days.

Can you freeze beet hummus?

Yes, you can freeze this homemade hummus! Divide into individual servings (to make it easier to thaw later and enjoy in smaller batches) and store in a freezer-safe, airtight container for up to 2-3 months.

To thaw, simply place in the fridge until no longer frozen.

can you do this before

Yes! This is a great prep dip recipe.

The beets themselves can be roasted up to 5 days in advance, and the dip can be made 4 days in advance. Just store it in an airtight container in the fridge until ready to use.

What to serve with beetroot hummus dip

You can serve Tahini Beet Dip with anything you want! Here are a few ideas:

cucumbers
paprika
baby carrots
sliced radishes
flatbread or pita chips
shabby crackers
baked avocado fries
celery sticks
Crostini
pretzels
tortilla chips
Snappeas
broccoli

I hope you love it! The full beetroot hummus recipe is at the bottom of this post. Enjoy!

More dip recipes to try:

This vibrant and delicious Beetroot Hummus Dip is made with tahini, so it’s super creamy, but it’s also dairy-free and vegan! It’s also easy to do.

preparation time
10 mins

cooking time
1 hour

total time
1 hour 10 mins

Ingredients:

2 small beets (or about 2/3 cup drained canned beets or pre-roasted vacuum-sealed beets)
1 15-ounce can chickpeas, drained and rinsed
1/3 cup tahini
juice of 1 lemon (about 1/4 cup)
2 cloves of garlic
1/2 cup olive oil, plus more for roasting the beets and for garnishing
salt and pepper to taste
chopped parsley, optional, for garnish

Instructions:

If using fresh beets, preheat the oven to 375 degrees F. Place the beets on a sheet of aluminum foil in a small casserole dish and drizzle lightly with olive oil, then season with a pinch of salt and pepper. Wrap beets in foil and roast until tender when pierced with a fork, about 1 hour. With gloved hands, peel off skin and discard. This can be done up to 5 days in advance; Store cooked beets in a sealed container in the refrigerator until ready to use.
In a food processor, combine the roasted or canned beets, chickpeas, tahini, lemon juice and garlic. Mix until smooth and thick.
With the food processor running, add the oil until the mixture is smooth and fluffy.
Serve garnished with olive oil, salt, pepper and parsley, with pita wedges and vegetables for dipping.

Remarks:

Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. You can also freeze this hummus for up to 2-3 months. Thaw in the fridge.

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