Creamy Beet Hummus

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Add this creamy, delicious beet hummus recipe to your list of favorite homemade dips! It’s gluten-free, vegan, healthy, filling, and incredibly quick and easy to make!

 A creamy, delicious beetroot & chickpea hummus. Gluten-free, vegan, healthy, filling and so incredibly quick & easy to make! #beethummus #beetroothummus #creamyhummus #glutenfreedip #vegandip #partyfood #pinkfood
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Sometimes, you just need that little extra boost of nourishment that is both filling and delicious. This is one such creation. It’s so good and full of flavor, I have an immense amount of trouble not eating it all! 

What Is Hummus?

Hummus is a popular dip from the Middle East that’s made by mixing pureed cooked chickpeas or garbanzo beans with tahini, citrus juice, and garlic. 

For this recipe, however, we’ll vary the flavors up a bit by making a creamy beetroot hummus instead. It’s a great twist to the classic hummus recipe that will surely please everyone at the dining table.    

Why You Will Love It

  • It’s ridiculously yummy. It’s pleasantly sweet, and the flavor of the beets isn’t as overpowering as one might expect.
  • Beet hummus is supremely healthy! Beets (or beetroots) are full of antioxidants, have amazing anti-inflammatory and detoxifying properties, and are an extra-rich source of potassium, manganese, folate, and vitamin C (and they are chock full of fiber)! Combine that with protein-rich garbanzo beans, and you have one powerhouse of nutritious deliciousness!
  • You can’t complain about its beauty either, eh? Just look at the light and fluffy yumminess, along with the pleasant and gorgeous pink color. It’s a delight both to the eyes and the taste buds!
  • You can make your own variations to the recipe. Add more olive oil, garlic, or lemon juice, if you prefer, garnish it with lemon zest and extra chickpeas, or add seasonings like cumin, cayenne to add some heat. Some people even roast red peppers and beet together to make spicy hummus.
 A creamy, delicious beetroot & chickpea hummus. Gluten-free, vegan, healthy, filling and so incredibly quick & easy to make! #beethummus #beetroothummus #creamyhummus #glutenfreedip #vegandip #partyfood #pinkfood

Ingredient Notes

  • Chickpeas/Garbanzo beans: The main ingredient in every hummus recipe. Chickpeas are deliciously nutty and creamy.
    • You can cook them from scratch (here is a guide on how to cook dried chickpeas) or use the canned cooked version. The latter is easier and hassle-free. 
  • Beetroot: Lends this recipe some sweetness, a delightful earthy taste, and a pretty pink color, too.
    • You can use fresh or frozen beetroot that’s been cooked and cooled. You can also use oven-roasted beets for making this recipe.
  • Raw Garlic: Adds both a pungent aroma and taste to the hummus.
  • Olive oil: Enhances the flavors of the ingredients while also preventing the hummus from drying out. You can use extra virgin olive oil if you prefer.
  • Lemon juice: This natural preservative gives the hummus additional vitamin C and tempers the taste of the beets. 
  • Tahini: Often used in Middle Eastern cuisine, tahini is made from ground sesame seeds, which give hummus a pleasantly earthy flavor.
    • For the best results, use the best quality tahini you can find.  
  • Sea salt: Enhances the flavor of the beet hummus. 
 A creamy, delicious beetroot & chickpea hummus. Gluten-free, vegan, healthy, filling and so incredibly quick & easy to make! #beethummus #beetroothummus #creamyhummus #glutenfreedip #vegandip #partyfood #pinkfood

How to Make Creamy Beet Hummus

  1. In a food processor or blender, combine chickpeas, cubed beetroot, garlic cloves, olive oil, lemon juice, tahini, and sea salt.
  2. Blend until creamy and smooth or it has reached your desired texture. 
  3. Pour into a bowl.
  4. Optional: garnish with crumbled feta cheese and cilantro on top.
  5. Serve and enjoy!

Serving Ideas

  • As a vegan dip: Serve alongside crunchy veggies like carrots, radish, celery, and cucumbers, or pita bread or pita chips for a delicious and healthy snack.
  • As a spread: Place on bread, crackers, or baguette for a delicious (and pretty!) sandwich spread. 
  • As a pizza topping: Spread this beet hummus on top of your preferred pizza crust, add your favorite toppings, and bake it in the oven. It’s so good! 
  • As part of breakfast: Use it as a spread for avocado toast for an awesome way to start your day!


Store any leftover beet hummus inside an airtight container in your refrigerator. If stored properly, it may last for up to a week.

If you’re unsure if your hummus is still safe to eat, carefully inspect it for signs of spoilage, like mold, an off or sour smell, or a sour taste. If any of these are present, it’s time to throw it out.

 A creamy, delicious beetroot & chickpea hummus. Gluten-free, vegan, healthy, filling and so incredibly quick & easy to make! #beethummus #beetroothummus #creamyhummus #glutenfreedip #vegandip #partyfood #pinkfood

Frequently Asked Questions

Why is homemade hummus better?

While store-bought hummus offers convenience, homemade hummus is much better, in my opinion, considering you have complete control over the ingredients and how you make it. Plus, it’s way less expensive, too!

Can you eat hummus every day?

Yes, but as with all things, it’s best to eat it in moderation. While healthy, it still contains calories. Plus, eating too much hummus may eventually lead to stomach problems for some people.

Why is my homemade hummus too thick?

A very thick hummus might mean it doesn’t have enough liquid in it. If you encounter this problem while making beet hummus, you can fix this by adding about 1 to 2 tablespoons of water, a drizzle of olive oil, or a squeeze of lemon.

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Creamy Beet Hummus

A creamy, delicious beetroot & chickpea hummus. Gluten-free, vegan, healthy, filling and so incredibly quick & easy to make!
5 from 7 votes
Print Pin Rate
Course: Appetizer, Appetizers, Condiments, Side Dish, Sides, Snack, Snacks
Cuisine: Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 2 cups
Author: Kristen Wood


  • 2 cups chickpeas garbanzo beans, cooked
  • 1 cup cubed beetroot cooked and cooled (fresh or frozen)
  • 2 garlic cloves
  • 4 tbs olive oil
  • 3 tbs lemon juice
  • 1 tbs tahini
  • 1 tsp sea salt
  • 4 tbs feta cheese crumbled (optional)
  • 3 tbs fresh cilantro coarsely chopped (optional)


  • In a food processor or blender, combine all hummus ingredients.
  • Blend until smooth.
  • Optionally: Garnish with feta & cilantro.
  • Enjoy!


Serving: 0.5cup | Calories: 690kcal | Carbohydrates: 57g | Protein: 22g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 30mg | Sodium: 1619mg | Potassium: 793mg | Fiber: 15g | Sugar: 13g | Vitamin A: 257IU | Vitamin C: 16mg | Calcium: 278mg | Iron: 6mg
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Recipe Rating



  1. 5 stars
    First time making hummus and I couldn’t be happier with how this one turned out! Your recipe was so easy to follow. The hummus is vibrant and fresh and the texture is incredibly smooth. Spreading it on my pita bread is my favorite.

  2. 5 stars
    The color makes my heart happy! I actually used it as the base of a wrap and I love that it bumped up my veggie intake for the day.

  3. 5 stars
    Not only does this hummus taste so good, the color is gorgeous! Everyone at book club asked me for the recipe 🙂

  4. 5 stars
    The beets added a subtle sweetness without being overpowering. I added a bit of extra olive oil for a smoother consistency, and it turned out delicious. Perfect for my healthy snack option.

  5. 5 stars
    I love that it is unique and easy to make. Such a perfect dip. very versatile. can use with veggies or chips. Love it!