Beet Hummus


Last Updated on January 31, 2024

beet hummus

If you love hummus, you’re going to love this gorgeous pink BEET HUMMUS! This simple dip is a perfect appetizer or snack to prep for the week, and taste delicious with warmed bread and a side of veggies.

It’s almost too pretty to eat 🙂

beet hummus

Homemade hummus is one of my favorite things to meal prep. I snack on it with sliced veggies, or spread it over toast when I want a quick snack.

Beet hummus has been on my to-do list forever, and I’m so excited to finally share this simple recipe with guys! Think of this spread as an empty canvas, and have a little fun with the toppings.

My favorite hummus toppings

There are so many topping options for any hummus, but here are some of my favorites:

  • Simple spices: paprika, sesame seeds, and a drizzle of olive oil
  • Everything but the kitchen sink (my personal fave): olive oil, tahini sauce, za’atar, sesame seeds, dry parsley, and red pepper flakes
  • Keep it classic: a drizzle of tahini sauce and extra chickpeas on top

This dip is delicious on its own, but made even better with the right toppings.

beet hummus

Easy beet hummus ingredients 

The ingredients in hummus are surprisingly really simple. Here’s what you’ll need:

  1. Chickpeas– this recipe calls for canned chickpeas, but you can soak dry chickpeas overnight! PRO TIP: peeling the skins off of the canned chickpeas yields an even creamier texture. 
  2. Beets: buying pre boiled or roasted beets will save you a lot of time, but you can easily peel and boil the beets yourself!
  3. Tahini, aka ground sesame seeds- you can find this at most grocery stores.  Here’s one I’ve used before and love 
  4. Fresh lemon juice 
  5. Garlic
  6. Cumin– you may find some versions without cumin, but I love the added flavor it gives
  7. Salt
  8. Cold water OR Aquafaba, the liquid from the canned chickpeas. This adds the best creaminess to your homemade hummus! 

Blend all of these together in your food processor or blender, and top it off with your favorite toppings!

Serve your hummus with warmed pita, toasted sourdough, or your favorite sliced veggies! This dip is so flavorful, packed with nutrients, and a great protein dip to keep on hand.

I can’t wait for you guys to try it!

Check out some of my other favorite appetizers, like these Everything Crusted Salmon Bites or Buffalo Cauliflower Wings!

Beet Hummus

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Course: Appetizers, Vegan


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NOTES: For an even creamier hummus, I recommend peeling the skins off of the canned chickpeas. This isn’t a crucial step, but does add a little extra creaminess.


  • Hummus
  • 2-3 small OR 1 large boiled or roasted beets, peeled (I buy mine pre-boiled)

  • 1 can 1 of chickpeas, drained (15.5 oz)

  • 1/4 cup 1/4 cold water- for a thicker hummus, leave out the water and add in 1 tbsp at a time if needed to blend

  • 1/3 cup 1/3 tahini (sesame paste)

  • Juice from 1/2 lemon, about 2 tbsp

  • 2 cloves of garlic

  • 1 tsp 1 cumin

  • 1/2 tsp 1/2 salt, plus more to taste

  • Tahini Sauce
  • 1/4 cup 1/4 tahini paste

  • 1/4 cup 1/4 cold water

  • 2 tbsp 2 lemon juice

  • 1/4 tsp 1/4 salt

  • 1/4 tsp 1/4 garlic powder

  • Toppings
  • Olive oil

  • Sesame seeds

  • Dry or fresh parsley

  • Za’atar

  • Red pepper flakes


  • Toss in all hummus ingredients into a blender or food processor and blend for 4-5 minutes until smooth. Adjust salt to your liking.
  • For the tahini, whisk together all of the ingredients in a small bowl until smooth.
  • Plate your tahini with the back of a spoon, and garnish with toppings of choice. I like to add a drizzle of olive oil, a swirl of tahini, sesame seeds, za’atar, dry parsley and red pepper flakes. Serve with your choice of bread and veggies!
  • Keep leftovers in fridge for up to a week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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