If someone ever tells you that you eat too much hummus, it’s time to reconsider that friendship. Hummus is a timeless, versatile snack and a kitchen staple for many. My favorite variation is beetroot hummus — vibrant in color, mild and earthy in taste, and perfect as a dip, sandwich spread or party platter star.
The classic base of hummus is chickpeas, tahini, lemon and olive oil, but adding beetroot transforms both the flavor and the look. Roast fresh beets or use pickled beets for a tangier result. This recipe keeps the technique simple — blend the chickpeas and seasonings first, then fold in beetroot so you control the texture. Below you’ll find ingredients, clear step-by-step instructions, helpful tips, serving suggestions and nutrition facts so you can enjoy this colorful hummus with confidence.
Beetroot Hummus
The Greedy Vegan
10 mins
0–25 mins (depending on beet preparation)
15–35 mins
Dip / Spread
Vegan
6 servings
234 kcal
Ingredients
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450 g chickpeas
cooked or canned, drained -
200 g beetroot
roasted and peeled, or pickled for tang - 2 cloves garlic
- 2 tablespoon tahini
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
- 3 tablespoon water
-
1 teaspoon sundried tomato
finely chopped, optional - 1 teaspoon salt
Instructions
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Place the drained chickpeas in a food processor and pulse until they form a coarse, dough-like texture. Add the garlic, tahini, olive oil, lemon juice, water and salt, then process until smooth. Depending on your processor and how soft the chickpeas are, you may need an extra tablespoon or two of water to reach the desired creaminess.
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Add the prepared beetroot last and pulse gently a few times to combine. If you prefer a completely uniform color and texture, blend until smooth. For a more rustic hummus with small beet pieces, pulse only briefly so some texture remains.
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Taste and adjust seasoning with more lemon or salt if needed. Serve immediately at room temperature or chill in the refrigerator. Garnish with a drizzle of olive oil, a sprinkle of chopped herbs, toasted seeds or extra sundried tomato if using.
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Storage: Store beetroot hummus in an airtight container in the refrigerator for up to 4 days. Lemon juice helps preserve freshness, but always use your judgment and discard if it develops an off smell or flavor.