This super creamy-delicious roasted beet hummus is a delight every time. You will never want to use store-bought hummus again!

Beet Hummus

We love this roasted beet hummus with crackers, raw vegetables, vegan cheese platters, or just fresh pita bread.

And it’s not just the taste. The rich roasted beet hummus means the color brings to life pre-dinner side, a perfect picnic snack plate, or just about anything!

We fell so deeply for it, I even sowed beetroot seeds in my small garden last year to keep us in regular supply.

This super good looking, super tasty, and simple dip is sure to become your new best friend too!

About This Beet Hummus

I know what it’s like when you crave something. Hummus is something I often keep in a fridge for an emergency.

But like I was, you’re probably filling your fridge with shop-bought hummus again and again. Right?

Whether it's homemade hummus or shop-bought, it's time to make a change today!

Try this roasted beetroot hummus and share it with your loved ones and friends. You will be surprised by the impact this pink hummus can make.

This beet hummus recipe is super easy. Just throw the ingredients into a food processor. It's much better than from the shop!

Ingredients for Beet Hummus, beet, chickpeas, olive oil, garlic, tahini oil, paprika, lemon juice, salt, papper

Beetroot: Why is the beetroot hummus recipe so special? Well, it’s full of earthy flavor with a beautiful pink color to liven any dining table! When choosing a beet, look out for one rich in color and avoid dry and bluish looking ones.

Chickpeas: Hummus is all about chickpeas. Either canned or homemade is fine, but for ease and speed go for canned. When you drain chickpeas, be sure to keep the water from the can. It's called Aquafaba. You can make vegan whipped cream for topping on sweets and fruits. Find out more about the secret of this magical chickpea water.

Tahini Paste: Hummus is soo good with tahini, and beetroot hummus is no exception. Is hummus better without tahini or not? I’ve tried both and I like it with Tahini but you can experiment too. What can you use instead of tahini? If you really do not have tahini, try peanut butter or reflex oil.

Garlic and Lemon: Who cannot like this combination for hummus? Add freshly ground black paper and Sea Salt. It gives a punch of flavor.

Variations: Cumin, coriander, and pine nuts can be optional. I've found paprika and oregano work well.

Equipments: Blender or Mixer and Spatular.

How to Make Beet Hummus

Keep beetroot skin on, and coat them with olive oil. Wrap the beetroot tightly with a foil. After you baked it, put it aside and let it cool. I like to peel the skin by hand as it maintains the rich flavor close to the skin but you can use a peeler if you prefer.