Pretty pink beet hummus, made with easy boiled beets. This is a fairly traditional hummus base, but with cooked beets added for a little sweetness and a nice earthy taste. This fun dip is ready in minutes.

If you love switching up the flavours in your hummus, try my roasted garlic hummus and pesto-topped roasted carrot hummus, too. Here's a collection of all my hummus recipes.

Beet root hummus in a bowl with crackers on a plate.
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Beet hummus is definitely not traditional, but it is a delicious way to add a few extra vegetables in! You'll need typical hummus ingredient plus some boiled or roasted beets.

Beet hummus ingredients with labels.

Ingredient Notes and Substitutions

  • Beets: I like to use boiled beets for a slightly lighter taste, but if you want a big punch of beet, use roasted instead.
  • Chickpeas: these can be canned or cooked. See how to cook chickpeas in the oven.
  • Tahini: a lighter colour is going to be better here so that it doesn't overwhelm the pink from the beets.

How to Make Beet Hummus

Pink hummus steps 1 and 2, before and after blending.

Step 1: add all of the ingredients to a food processor or blender.

Step 2: mix until very smooth, adding water if needed. Serve at room temperature.

Top Tips

  • Top with herbs: dill is excellent with beets and a really nice pairing. I like to use a mix of dill and parsley, plus a few capers.
  • Let it rest: the hummus will develop the best flavour after resting for at least an hour. You can serve immediately but if you have a little extra time, make it an hour or two in advance.
  • Season to taste: this is especially important if you thin the hummus with water. Taste before transferring out of the mixer and add more salt as needed. You can boost the lemon and garlic, too, if you want something stronger.

How to Store

Storage: keep the beet hummus in a sealed container in the fridge for up to 3 days.

Freezing: transfer to an airtight container and freeze for up to a month. Thaw in the fridge overnight before serving. The hummus might separate a bit but a good stir will bring it back together.


Why do you have to eat hummus within 3 days?

Homemade hummus can contain extra bacteria (it's not made in the same controlled environment as store-bought). Especially when extras like beet or carrot are added, it can spoil quickly.

Is beet hummus good for you?

Beet hummus contains plenty of fibre, protein, and vitamins from the chickpeas, beets, and ingredients like tahini (sesame seed paste) and lemon.

How can I make my hummus more pink?

If you want a really vibrantly pink hummus, use roasted beets. They'll add a much stronger colour.

If you make this Beet Hummus or any other vegan dips on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Beet root hummus in a bowl with crackers on a plate.
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5 from 2 votes

Beet Hummus

Pretty pink beet hummus, made with easy boiled beets. This is a classic hummus with beets added for a little sweetness and a nice earthy taste.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6
Author: Sophie


  • Measuring cups and spoons
  • Food processor
  • Small pot


  • 1 Medium Beet Boiled or cooked (about ¾ cup chopped)
  • 1 ½ Cups Cooked Chickpeas or a 15 oz. Can, drained and rinsed
  • ¼ Cup Tahini
  • 3 Cloves Garlic
  • 3 tablespoon Olive Oil
  • 3 tablespoon Lemon Juice
  • 1 teaspoon Sea Salt Less if using Canned Beans
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Smoked Paprika
  • Garnish: Drizzle of Olive Oil Lemon Zest, Chopped Dill or Parsley, a few Capers


  • Use a cooked beet, or begin by cutting the top and root off the beet and cover it with water in a small pot. Bring it to a boil and cook until the beet can be pierced with a fork (20 minutes or so). Once cooked, drain the beet and run it under cold water to cool it. With the tips of your fingers, rub the beets skin off under running water.
    1 Medium Beet
  • Next combine the beet, chickpeas, tahini, garlic, lemon juice, spices, and oil in a food processor or high speed blender with enough water to make a spreadable consistency. I always start with ¼ cup of water and add a little more as needed. Add salt and adjust to taste.
    ¼ Cup Tahini, 3 Cloves Garlic, 3 tablespoon Olive Oil, 3 tablespoon Lemon Juice, 1 ½ Cups Cooked Chickpeas, 1 teaspoon Sea Salt, ½ teaspoon Ground Cumin, ½ teaspoon Smoked Paprika, Garnish: Drizzle of Olive Oil


Serving: 1g | Calories: 202kcal

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