Say hello to the most vibrant and delicious dip ever: beetroot hummus! It’s made with tahini, so it’s super creamy but also dairy free and vegan.
Plus, you can make it two different ways: with roasted beets, or with pre-cooked sliced beets (to save time – you’re welcome).
Either way, this is a must-try hummus recipe! Serve it with your favorite crunchy veggies and pita bread.
Roasted Beet Hummus with Tahini
This beetroot tahini hummus is so stunning and flavorful – it’s zesty, earthy, and creamy all at once. It’s so simple to make that it can easily be a weekday snack, but it’s also a great party appetizer!
This dip is perfect for events and parties, not only because it’s beautiful, but also because you can make it ahead of time and it’s served cold, so you don’t have to worry about keeping it warm. Kids will love the fun color, too!
Plus, this is a gluten free and vegan dip recipe, so everyone can enjoy it!
My favorite version of this recipe uses roasted beets, but you can also use canned beets as a shortcut (no shame in shortcuts)!
Using fresh roasted beets yields a brighter, more fuchsia hummus that has more beet flavor, while using canned beets makes a lighter pink hummus that tastes similar to plain hummus (so, a great intro version for kids!).
Here are more delicious spring & summer dip recipes to try!
Recipe Ingredients
Here’s what you’ll need to make this roasted beet hummus recipe:
- red beets (You can use either 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 yield a dip with a more muted flavor and color. Buying vacuum-sealed pouches with steamed/roasted beets – often found in the produce section of the grocery store – would be a great shortcut alternative that would preserve the brightness of the fresh version – win/win.)
- chickpeas (Also known as garbanzo beans. You’ll want canned chickpeas, not dry chickpeas.)
- tahini (This adds creaminess and flavor, without the need for dairy.)
- lemon (Lemon juice brightens up 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 because of its lighter flavor, but any type of olive oil should be fine.)
- parsley (Optional, for garnish.)
Plus, you’ll need whatever you’re serving the beet hummus with! I love cucumbers, radishes, carrots, crackers, and pita bread.
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’re so rich with nutrients. They also have anti-inflammatory properties.
Just be careful when eating beets because they will 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 great time saver.)
Line a small baking dish with foil. Then, place beets on top and drizzle with olive oil. Season with a little 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 pierce them easily, they’re done.)
Next, peel the skin off the beets and toss it. (Be sure to use gloves and caution here… beet juices can stain your hands/everything in your kitchen.)
Slice the cooked beets into chunks. Then, add them to a food processor along with the chickpeas, tahini, lemon juice, and garlic.
Blend the mixture until it’s smooth and thick. While the food processor is still running, stream in the olive oil.
Spoon the hummus into a bowl. Optionally, you can season with salt & pepper and/or add garnishes like chopped parsley or a drizzle of olive oil.
Serve with crunchy vegetables (like cucumbers, 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 it into individual portions (to make it easier to thaw and enjoy in smaller amounts later), and store it in a freezer-safe, airtight container for up to 2-3 months.
To thaw, just place in the refrigerator until no longer frozen.
Can you make this ahead of time?
Yes! This is a great dip recipe for prepping ahead.
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 the refrigerator in an airtight container until ready to use.
What to Serve With Beetroot Hummus Dip
You can serve with tahini beet dip with anything you want! Here are some ideas:
- cucumbers
- bell peppers
- baby carrots
- sliced radishes
- pita bread or pita chips
- seedy crackers
- baked avocado fries
- celery sticks
- crostini
- pretzels
- tortilla chips
- snap peas
- broccoli
I hope you love it! You’ll find the full beetroot hummus recipe at the bottom of this post. Enjoy!
More dip recipes to try:
- Avocado White Bean Hummus with Lemon
- Healthy Seven Layer Taco Dip
- Savory Pumpkin Dip
- Vegan Artichoke Dip with Kale
- Spicy Queso Dip with Hummus
- Creamy Honey Mustard Dipping Sauce
Easy Beetroot Hummus
This vibrant and delicious beetroot hummus dip is made with tahini, so it's super creamy but also dairy free and vegan! It's easy to make, too.
Ingredients:
- 2 small red beets (or about 2/3 cup drained canned sliced beets or pre-roasted vacuum sealed beets)
- 1 15-oz can chickpeas, drained and rinsed
- 1/3 cup tahini
- juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic
- 1/2 cup olive oil, plus more for roasting the beets and garnishing
- salt and pepper to taste
- chopped parsley, optional, for garnishing
Instructions:
- If using fresh beets, preheat oven to 375 degrees F. Place the beets on a sheet of foil in a small baking dish and drizzle lightly with olive oil, then season with a pinch of salt and pepper. Wrap beets in foil and roast for about 1 hour, until soft when pierced with a fork. Use gloved hands to peel the skin off and discard. This can be done up to 5 days in advance; store cooked beets in a sealed container in the fridge until ready to use.
- Combine the roasted or canned beets, chickpeas, tahini, lemon juice, and garlic in a food processor. Blend until smooth and thick.
- With the food processor running, stream in the oil until the mixture is smooth and fluffy.
- Serve topped with olive oil, salt, pepper, and parsley, with pita wedges and vegetables for dipping.
Notes:
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 refrigerator.
