This roasted beet pink hummus has become a regular in my kitchen because it’s both eye-catching and deeply flavorful. Roasting the beets brings out their natural sweetness, which blends perfectly with creamy chickpeas and bright lemon. I often make a batch for gatherings or snack boards, and it always disappears quickly.

The vibrant color makes this hummus a conversation starter, but the real appeal is its earthy, slightly tangy taste. The aroma of roasted beets mingles with garlic and tahini, creating a dip that’s as satisfying as it is beautiful. I love serving it with warm pita, fresh veggies, or as a spread on sandwiches for a pop of color and flavor.

What I appreciate most is how easy it is to prepare ahead of time. The texture is smooth and creamy, with just enough body to hold up to dipping. It’s a practical, reliable recipe that never lets me down, whether for a casual lunch or a festive appetizer.

If you’re looking for a way to use up extra beets or just want something a little different from classic hummus, this recipe is a great option. The subtle earthiness and hint of sweetness make it special without being fussy.

Quick Facts

Why You’ll Love It

This roasted beet pink hummus stands out for its bold color and balanced flavors. It’s a fun twist on classic hummus, with a creamy texture and a subtle earthiness from the beets. It’s perfect for sharing, meal prep, or simply brightening up your snack routine.

• Naturally vibrant color from roasted beets
• Creamy, smooth texture with a hint of sweetness
• Easy to make ahead for parties or meal prep
• Pairs well with veggies, pita, or sandwiches
• Customizable with your favorite toppings
• Uses simple, pantry-friendly ingredients

Ingredients

The ingredients for this hummus are straightforward and easy to find. Roasting the beet is the only extra step, but it’s worth it for the depth of flavor. Use canned chickpeas for convenience, and adjust the lemon or garlic to your taste.

• 1 medium beet (about 6 oz), scrubbed and trimmed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1 large garlic clove, peeled
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 2–4 tablespoons cold water, as needed
• Optional: 1/4 teaspoon smoked paprika (for garnish)
• Optional: chopped parsley or toasted sesame seeds, for serving

Step-by-Step Instructions

Roasting the beet is the first step—this can be done ahead if you like. Once the beet is cool, everything goes into the food processor and blends until smooth. Adjust the water for your preferred consistency, and don’t forget to taste and tweak the seasoning.

1. Preheat your oven to 400°F (200°C). Wrap the beet in foil and roast on a baking sheet for 40–50 minutes, or until fork-tender. Let cool, then peel and chop.
2. In a food processor, combine the roasted beet, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt.
3. Process until the mixture is mostly smooth, scraping down the sides as needed.
4. With the motor running, drizzle in 2 tablespoons cold water. Blend until creamy, adding more water 1 tablespoon at a time if needed.
5. Taste and adjust salt, lemon juice, or garlic as desired.
6. Transfer to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika, parsley, or sesame seeds if using.
7. Serve with pita, crackers, or fresh vegetables.

Chef Tips

A few simple tips make this hummus even better. Roasting the beet ahead saves time, and blending thoroughly ensures a smooth dip. Don’t be afraid to adjust the seasoning to your liking.

• Roast beets up to 3 days ahead and refrigerate.
• Use ice-cold water for extra creamy hummus.
• Peel the beet after roasting for easier handling.
• Scrape down the food processor bowl several times.
• Let hummus sit for 30 minutes before serving for best flavor.

Substitutions

This recipe is flexible if you need to swap ingredients. You can use different beans or flavorings to suit your taste or pantry. Adjust the texture and seasoning as desired.

• Use white beans instead of chickpeas for a milder flavor.
• Swap tahini for sunflower seed butter if needed.
• Roast golden beets for a yellow version.
• Add a pinch of cayenne for heat.
• Use bottled lemon juice in a pinch.

Storage & Reheating

This hummus keeps well, making it ideal for meal prep or leftovers. Store in an airtight container in the fridge. The color may deepen slightly over time, but the flavor remains bright.

• Refrigerate in a sealed container for up to 5 days.
• Stir before serving if liquid separates.
• Freeze for up to 2 months; thaw overnight in the fridge.
• Serve chilled or let sit at room temperature for 20 minutes before eating.

FAQs

Here are answers to some common questions about making and serving roasted beet hummus. These tips will help you get the best results and troubleshoot any issues.

Nutritional Note

Nutrition will vary, but each serving is roughly 120 calories with moderate fat and fiber. For detailed information, check your specific ingredients.