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+ servings
Lemon Beet Hummus served with crisp breads
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5 from 12 votes

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.
Prep Time10 mins
Roasting beets50 mins
Total Time1 hr
Course: Appetizer
Cuisine: Anytime
Keyword: beet hummus, homemade hummus, hummus from scratch, lemon beet hummus
Servings: 10 serves
Calories: 176kcal


  • Food processor


  • 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


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.


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.


Calories: 176kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 20mg | Potassium: 246mg | Fiber: 5g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg