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    Home » All Recipes

    Author: Donna | Published: Mar 21, 2022 | Modified: Mar 21, 2022

    Creamy Lemon Beet Hummus Recipe

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    Lemon Beet Hummus

    This stunning hot pink lemon beet hummus recipe is so easy to make, and super versatile. Whether you are enjoying it as a dip, as a spread in your next wrap, or atop an appetizer, it is bound to catch some attention with its gorgeous color and subtle sweet beet flavor. Beet haters are going to change their minds as the lemon and garlic really balance out that beet flavor.

    vegan. dairy-free. gluten-free. freezer-friendly.

    Up close shot of a bowl of beetroot hummus topped with sesame seeds and fresh parsley
    Top with a drizzle of olive oil, some sesame seeds, and a sprinkle of fresh parsley.

    We love making hummus with a twist at home. Instead of a traditional hummus recipe, why not try out this Golden Turmeric Hummus, Roasted Garlic and Pumpkin Hummus or Red Pepper Hummus next?

    Roasted Beet Hummus

    I am just obsessed with the bright pink color of this stunning creamy roasted beet hummus.

    Roasting the beets adds sweetness and caramelization to them that people who love beets (or even naysayers) are sure to enjoy.

    With a handful of simple ingredients, you could have this on your table in no time.

    Gather this list of healthy ingredients and get ready to start snacking.

    You will need:

    • roasted or steamed beets: use fresh beets and roast them yourself. I use red beets for this recipe, but if golden beets are in season they can be used instead (obviously you aren't going to get the same color result). If you would like to save time you can buy the pre-cooked beets that are easily available at most grocery stores, however the flavor will not be as good as what you will get from roasting the beets;
    • cooked chickpeas (garbanzo beans): I buy canned chickpeas to save time, but if you prefer to cook your own go for it (if you buy canned chickpeas don't throw away the aquafaba - see below in the post on what to do with that);
    • tahini paste: this can be found in the international section of the grocery store. If you prefer not to use tahini you could substitute it with a nut butter (cashew or almond butter), or some Greek yogurt, but please note this will once again change the flavor. so choose wisely;
    • lemon juice: as always, fresh lemon juice is best for flavor, however, bottled lemon juice can be used in a pinch if needed;
    • fresh parsley;
    • garlic: freshly minced or pre-minced will work just fine, feel free to add an extra garlic clove or two if you like your hummus more garlicky;
    • ground cumin;
    • salt and black pepper;
    • smoked paprika;
    • olive oil: sub in another oil of choice if preferred such as avocado oil, but please note that the flavor will differ;
    • filtered water: this is just to adjust the thickness.
    Overhead ingredient shot of all of the ingredients required for a traditional hummus but also some roasted beets
    Gather all of your ingredients before starting for a more seamless cook.

    If you have a hard time finding tahini paste you can always make your own by processing sesame seeds with cold water in a food processor until smooth.

    TIP: in a pinch, you can use pre-cooked beets from the store.

    How To Roast Beets

    Roasting intensifies the sweetness of the beets.

    If you are roasting your own fresh beets at home then you will need to roast them and allow them to cool completely before using them in this recipe.

    To roast, simply:

    • Preheat oven to 400F (205C)
    • Remove the greens and tops from the beets
    • Wrap loosely in aluminium foil
    • Place the wrapped beets on a rimmed baking sheet and roast in the preheated oven for about 50 minutes, or until a fork or skewer slides easily into the middle of the beet
    • Allow to cool and then peel and chop.

    Meal Prepping Tip: Roast more beets than what you need for this recipe, and use them in salads, smoothies, and sandwiches for the week ahead.

    Overhead shot of the bowl of a food processor containing all of the ingredients for a traditional hummus but with some roasted beets being added
    Cut the beets into similar-sized chunks so that they blend at the same time.

    How To Make Beet Hummus

    Making hummus at home is pretty simple.

    It is one of those things that always seems like such a big task, but once you try it you will realize there is nothing to it.

    simply add all of the ingredients except for the oil to the bowl of a food processor and pulse until combined. once combined, slowly add in the olive oil until the mixture becomes a smooth paste. adjust seasoning according to your preferences, and away you go!

    Make sure the beets have been roasted until they are nice and soft so that it incorporates into the rest of the hummus mixture easily.

    Add a touch of water to the rest of the ingredients for a more smooth hummus.

    TIP: for an even smoother and more creamy texture you could remove the chickpea skins. The best way to do this is to shake them in a strainer or rub them vigorously between your hands. This is not necessary though if you are time-poor.

    Overhead shot of the bowl of a food processor containing a hot pink dip
    Keep blending until completely smooth.

    Storing Leftovers and Freezing

    Leftover beet hummus should be stored in an airtight container in the fridge.

    It will last for about 4-5 days.

    TIP: keep the aquafaba from the canned chickpeas and use it in one of these amazing recipes from cooking on caffeine.

    Store-bought hummus will last longer, about 5-7 days, but this is usually because it has added preservatives, which we are avoiding by making homemade hummus.

    Homemade hummus can also be frozen.

    Do not freeze the whole batch in one container, as this will take a while to defrost.

    Instead, split the dip into smaller, more manageable batches before freezing.

    Why not try adding your hummus to an ice cube tray, or another small freezer-safe container so that you can just take out an individual serving when needed.

    A bright pink dip served in a white bowl with a smaller bowl of sesame seeds and some crisp breads in the background

    Serving Suggestions

    When serving up, top your lemon beet hummus with some diced beets, a sprinkle of smoked paprika, and some sesame seeds and fresh parsley.

    My favorite way to enjoy hummus is with some veggie sticks as it makes the perfect dip, but there are so many other great ways to enjoy this delicious recipe:

    • serve with pita chips or crackers;
    • add a schmear under some poached eggs for a healthy breakfast bowl;
    • serve with raw veggies (my favorite veggies to enjoy with red beet hummus is carrots, cucumbers, bell peppers and radishes);
    • wrap beet hummus in a lettuce leaf with some veggies for a quick and healthy snack;
    • use as a spread or an alternative to butter in a sandwich or wrap;
    • use as a salad dressing when mixed with some olive oil to thin it out, like in this recipe Quinoa Veggie Bowl with Basil Hummus Dressing;
    • mix through some pasta as a sauce;
    • whisk a spoonful into your scrambled eggs for an extra pop of flavor and color;
    • use as a base on pizza instead of tomato sauce;
    • mix in with the yolk in deviled eggs for a fun pop of color and flavor.

    So many ways to use it all up, so don't let that hummus go to waste!

    Overhead shot of beetroot hummus served in small white bowls with some crisp breads, carrot sticks and sesame seeds in the background
    Serve with chopped veggies and breadsticks for a quick snack.

    More Recipes For Entertaining

    Homemade dips make the perfect party appetizer.

    Why not try one of these recipes after making this easy beet hummus:

    • Whipped Feta Dip
    • Crockpot Spinach Artichoke Dip
    • Air Fryer Edamame: From Fresh Or Frozen
    • Puff Pastry Caramelized Onion Tart with Feta and Fig Jam
    A large scoop of vegan beet dip on a carrot
    Veggies are the perfect tool for scooping.

    Frequently Asked Questions

    Can I use jarred or premade beets from the store?

    Yes.
    However, the flavor will not be the same, as roasting the beets adds caramelization and sweetness.

    Can I use raw/uncooked beets?

    No.
    I mean, technically you can do whatever you want. But roasting the beets adds a level of flavor needed to make this recipe sing.

    Is beet hummus good for you?

    It is full of good ingredients, healthy fats, and vitamins.
    I would say it is a pretty good snack to be putting into your body.

    Happy Eating.

    xx

    Lemon Beet Hummus served with crisp breads

    Creamy Lemon Beet Hummus Recipe

    This stunning hot pink lemon beet hummus recipe is so easy to make, and super versatile. Enjoy it as a dip, as a spread in your next wrap, or atop an appetizer.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Roasting beets 50 mins
    Total Time 1 hr
    Course Appetizer
    Cuisine Anytime
    Servings 10 serves
    Calories 176 kcal

    Equipment

    • Food processor

    Ingredients
      

    • 2 small beets
    • 3 cups cooked chickpeas (garbanzo beans) (about 2 cans)
    • ½ head garlic
    • ¼ cup tahini paste
    • ¼ cup fresh lemon juice (about 2 lemons)
    • 1 tablespoon fresh parsley chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon each salt and ground pepper
    • ¼ cup extra virgin olive oil
    • ¼ cup filtered water (to adjust thickness)
    • optional: smoked paprika, pumpkin seeds, ground cumin, chopped fresh parsley, sesame seeds and extra chickpeas for serving
    Prevent your screen from going dark

    Instructions
     

    To Roast Beets

    • Preheat the oven to 400F (200C).
    • Remove the stems from the beets and wrap the beets in aluminium foil. Add to a rimmed baking sheet and pop into the preheated oven.
    • Bake for about 50 minutes, or until fork tender.
    • Allow to cool completely, peel and chop into quarters.

    To Make Beet Hummus

    • Place all of the ingredients, except for the olive oil and water, into the bowl of a food processor, and blend until smooth.
    • Once smooth, slowly add the olive oil while the food processor is still running until it is completely incorporated and you have a smooth mixture.
    • If the hummus is too thick, add more olive oil or filtered water 1 tablespoon at a time, while still blending, until the desired consistency is reached.
    • Taste, and add more salt if required.
    • To serve: scoop the hummus into a serving bowl and garnish with some smoked paprika, ground cumin, fresh parsley, and sesame seeds.

    Notes

    Beets: Use 2 small beets or one medium-sized beet. 
    In a pinch, you can use jarred beets or pre-cooked beets from the veggie section of the grocery store, but this will affect the flavor of the hummus.
    Roasting the beets adds sweetness and caramelization.
    Storing: store hummus in an airtight container in the fridge for 3-5 days.
    Leftovers: can also be frozen for up to 3 months. Try freezing in small portions so that small amounts can be removed from the freezer and will thaw quickly.

    Nutrition

    Calories: 176kcalCarbohydrates: 17gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 20mgPotassium: 246mgFiber: 5gSugar: 4gVitamin A: 158IUVitamin C: 5mgCalcium: 41mgIron: 2mg
    Keyword beet hummus, homemade hummus, hummus from scratch, lemon beet hummus
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. Sherry says

      March 23, 2022 at 12:46 am

      I made your beet recipe as a dip for my charcuterie board and got rave reviews!! I will be making your awesome recipe again and again.

      Reply
    2. Jennifer says

      March 23, 2022 at 12:28 am

      I love beets and love hummus so gave this a try. Amazing! The color is so awesome and the flavor was delish! Easy to make, too!

      Reply
    3. Mandy Applegate says

      March 22, 2022 at 6:31 pm

      I love hummus but this lemon beet version has taken it to a new level!

      Reply
    4. Eileen Kelly says

      March 22, 2022 at 1:30 pm

      I just love this recipe. The beet hummus is delicious and I love it with fresh veggies and a great dressing for my veggie wraps.

      Reply
    5. Anne says

      March 22, 2022 at 9:56 am

      This is amazing! I love beets and I love hummus, but I never thought of combining the two together.

      Reply
    6. Linda says

      March 22, 2022 at 8:31 am

      What a great idea to add lemon to this hummus. It does make this hummus extra flavorful!

      Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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