BEST Beet Hummus Recipe

BEST Beet Hummus Recipe

Beet Hummus Recipe

I have a lot of love for food, but love it not a word that I would use with beets. I don’t want them, yearn for them, or crave them — like EVER. But, I do tend to make exceptions for foods with health values outweighing their taste. Sometimes they creep into recipes like beet brownies or spinach pancakes, but one of my favorites is BEET HUMMUS. Rich, magenta, homemade beet hummus. I know, it’s not quite a brownie, but go with me on this one. You’ll not be sorry!

roasted beets

I started making this recipe over the summer, and it’s been a major hit at quite a few events. The fresh garlic cloves combined with warm, earthy cumin and the nuttiness of coriander makes dipping into a bowl of this beet hummus simply irresistible.
beet hummus ingredients

The recipe starts with roasting the beets for 30 minutes in a little bit of water, which brings out the natural sugars making them slightly sweet and supple. After that, you’re almost done. Have you noticed I love easy? I think almost everything I’ve made on this blog by now incorporates a blender or a food processor. (You’re welcome!)

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Drain the roasted beets in a colander and let them cool 10 – 15 minutes. Add the roasted beets and drained  chickpeas into a food processor and combine until almost smooth. Next, add the tahini, lemon juice and zest, salt and pepper, garlic, cumin, and coriander. Process on high while drizzling the olive oil into the hummus.

Give it a little taste and add in a little more salt, pepper, or lemon juice to suit your taste. Process until completely smooth and magnificently magenta colored. Chow down with your favorite veggies, chips or crackers. I also love smearing this on a whole wheat tortilla to add some pop to my favorite lunch wrap.

QUESTION: What other ways do you love to incorporate beets into your favorite recipes? 

BEST Beet Hummus Recipe

BEST Beet Hummus Recipe


  • 2 medium sized beets
  • 1 - 15oz can chickpeas, drained
  • 1 lemon, zested and juiced
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 2 large garlic cloves
  • 2 Tbsp tahini
  • 1 1/4 tsp ground cumin
  • 1 tsp ground coriander
  • 3 Tbsp extra virgin olive oil


  1. Pre-heat oven to 400°
  2. Peel and chop beets into 1" pieces, and place them on a baking sheet. Pour 2 cups of water into the pan.
  3. Roast beets for 30 minutes, moving them around every 10 minutes. When ready, you should be able to cut through the beets easily with a butter knife.
  4. Let beets cool for 15 minutes. Drain beets in a colander and then transfer to an 8-cup food processor.
  5. Add drained chickpeas and process on high until smooth.
  6. Add lemon zest, 1/2 the lemon juice, garlic, tahini, coriander, cumin, salt and pepper. Continue to process hummus while slowly adding in olive oil.
  7. Add additional salt, pepper, and lemon juice to taste.
  8. Enjoy with your favorite veggies, chips, or crackers. Eat Happy!



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