Our Vegan Beet Hummus Recipe

of ingredients, you can make a creamy, nutrient-rich dip that’s naturally pink and full of flavor. 

It’s a great way to use roasted beets and works just as well on a snack platter as it does in a weekday lunch.

This version keeps everything plant-based and family-friendly. It’s gentle on spices, easy to blend, and simple to adjust depending on your preferences. 

You can make it ahead of time, store it for days, and pair it with just about anything.

Why Beet Hummus Is a Favorite in Plant-Based Kitchens

If you haven’t made beet hummus before, it’s a lovely change from the classic. The beets bring a subtle sweetness that balances the tang of lemon and the richness of tahini. 

It’s naturally gluten-free and made without any dairy or artificial color – just whole ingredients that you can feel good about serving.

Here’s why it works so well:

• It’s a naturally vibrant dip that adds color to any meal or snack board
• Full of fiber, protein, and healthy fats thanks to chickpeas and tahini
• Comes together in minutes once the beet is roasted
• Perfect for kids, guests, or make-ahead lunches

Whether you’re prepping snacks for the week or adding something extra to a weekend lunch, this beet hummus has a way of making things feel just a bit more special.

Ingredients You’ll Need to Make Vegan Beet Hummus

To make a batch at home, gather the following:

• 1 medium beet, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove
• 2 tablespoons olive oil, plus more for drizzling
• ¼ teaspoon ground cumin
• Salt to taste
• 2 to 4 tablespoons cold water, as needed for blending

Optional Toppings:

• Sesame seeds or pumpkin seeds
• Chopped parsley or dill
• A swirl of olive oil or a pinch of paprika

Step-by-Step Guide to Making Beet Hummus

This recipe is simple, but each step helps bring out the smoothest texture and best flavor. Here’s how to do it:

1. Roast the beet: Wrap it in foil and bake at 400°F (200°C) for about 45 minutes, or until a knife slides through easily. Once cooled, peel off the skin and roughly chop.
   
2. Blend the base: In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and a pinch of salt.
   
3. Adjust texture: Blend until creamy, scraping down the sides as needed. Add cold water a tablespoon at a time until the hummus is smooth and scoopable.
   
4. Taste and tweak: Add more lemon juice or salt if needed. If you prefer a richer hummus, an extra drizzle of olive oil can help.
   
5. Serve it up: Transfer to a bowl and top with your favorite garnish. It’s ready to enjoy right away, or can be chilled for later.

Simple Ways to Serve Beet Hummus

This dip is incredibly versatile, and a little goes a long way. Here are some easy ideas for enjoying it throughout the week:

• Serve with veggie sticks, crackers, or pita chips for a quick snack
• Spread on toast or sandwiches as a flavorful base
• Add a dollop to grain bowls, salads, or roasted veggies
• Include on a snack board with olives, nuts, and fruit for something fun and sharable

It’s also a great addition to lunchboxes – just pack it in a small container with dippers and a spoon.

How to Store and Freeze Beet Hummus

Beet hummus stores well, making it a great option for meal prep. Keep any leftovers in an airtight container in the fridge for up to five days. The color may deepen slightly over time, but the flavor holds beautifully.

If you’d like to freeze it, scoop it into small containers or silicone molds and freeze for up to two months. Let thaw in the fridge overnight and stir well before serving.

Easy Variations to Try

Once you’ve made this base version, there are a few simple ways to mix things up:

• Make it spicy: Add a pinch of cayenne or blend in half a roasted jalapeño.
• Add herbs: Fresh dill, parsley, or mint can bring a bright, herby note.
• Use white beans instead of chickpeas for a slightly smoother texture.
• Swap the beet: Try roasted carrots or sweet potato for different colors and flavors.

These small changes can help keep the recipe fresh and adaptable to what you have on hand.

Final Thoughts

This vegan beet hummus is the kind of recipe that becomes a regular in the rotation, not because it’s flashy or fancy, but because it’s practical, beautiful, and satisfying. 

It adds color to the table, helps use up simple ingredients, and gives you something nourishing and homemade to enjoy through the week.

If you’ve got a roasted beet or two waiting in the fridge, this is a great way to use it. And once you’ve tried it, you might find yourself roasting extra beets just to make another batch.

Our Vegan Beet Hummus Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 medium beet, roasted and peeled

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tablespoons tahini

• 2 tablespoons freshly squeezed lemon juice

• 1 garlic clove

• 2 tablespoons olive oil, plus more for drizzling

• ¼ teaspoon ground cumin

• Salt to taste

• 2 to 4 tablespoons cold water, as needed for blending

• Optional: Sesame seeds or pumpkin seeds

• Optional: Chopped parsley or dill

• Optional: A swirl of olive oil or a pinch of paprika

Directions

• Roast the beet: Wrap it in foil and bake at 400°F (200°C) for about 45 minutes, or until a knife slides through easily. Once cooled, peel off the skin and roughly chop.
• Blend the base: In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and a pinch of salt.
• Adjust texture: Blend until creamy, scraping down the sides as needed. Add cold water a tablespoon at a time until the hummus is smooth and scoopable.
• Taste and tweak: Add more lemon juice or salt if needed. If you prefer a richer hummus, an extra drizzle of olive oil can help.
• Serve and enjoy.