20 Creamy Beet Hummus Recipes for Vibrant Dips

Looking to add a pop of color and earthy sweetness to your snack table? You’ve come to the right place! These 20 creamy beet hummus recipes transform the classic dip into vibrant, nutritious spreads that are perfect for parties, quick lunches, or impressing guests. From roasted beet classics to inventive flavor twists, get ready to dip into something spectacular—let’s explore these gorgeous recipes together!

Roasted Beet and Garlic Hummus

Just when you thought hummus couldn’t get better—roasted beets and garlic transform this classic dip into a vibrant masterpiece. Jam-packed with earthy sweetness and creamy texture, this colorful spread will dominate your snack rotation. Get ready to wow every gathering with this stunning pink creation.

Ingredients

– For roasting: 2 medium beets (peeled and quartered), 4 garlic cloves (unpeeled), 1 tbsp olive oil
– For the hummus: 1 (15 oz) can chickpeas (drained and rinsed), 1/4 cup tahini, 1/4 cup lemon juice, 1/4 cup ice water, 1 tsp salt, 1/2 tsp cumin
– For serving: 2 tbsp olive oil, 1 tbsp chopped parsley

Instructions

1. Preheat your oven to 400°F.
2. Toss quartered beets and unpeeled garlic cloves with 1 tablespoon olive oil on a baking sheet.
3. Roast for 45 minutes until beets are fork-tender and garlic is soft and golden.
4. Let the roasted vegetables cool completely—this prevents your hummus from becoming watery.
5. Squeeze the roasted garlic from its skins into a food processor.
6. Add the roasted beets, drained chickpeas, tahini, lemon juice, salt, and cumin to the processor.
7. Pulse for 30 seconds until roughly combined.
8. With the processor running, slowly stream in 1/4 cup ice water through the feed tube.
9. Process for 2 full minutes until completely smooth and creamy—don’t rush this step for ultimate creaminess.
10. Taste and adjust seasoning if needed, but avoid over-mixing after this point.
11. Transfer the hummus to a serving bowl.
12. Drizzle with 2 tablespoons olive oil and sprinkle with chopped parsley.

Not just another dip—this hummus boasts a velvety texture with deep roasted notes and subtle sweetness. The vibrant pink color makes it perfect for spreading on crusty bread or serving with rainbow vegetable crudités. Store any leftovers in an airtight container—if it lasts that long.

Spicy Harissa Beet Hummus

Brace yourself for the most vibrant dip that’ll make your basic hummus blush. This fiery harissa beet hummus brings serious heat and electric color to your snack game. Get ready to wow every party with this showstopper.

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 cup diced)
– 1 tbsp olive oil
– ½ tsp salt

For the hummus base:
– 1 can (15 oz) chickpeas, drained and rinsed
– ¼ cup tahini
– 3 tbsp lemon juice
– 2 tbsp harissa paste
– 1 garlic clove, minced
– ¼ cup ice water
– ½ tsp cumin
– ½ tsp salt

For garnish:
– 1 tbsp olive oil
– 1 tbsp chopped parsley
– 1 tsp sesame seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the beets and dice them into ½-inch cubes.
3. Toss the beet cubes with 1 tablespoon olive oil and ½ teaspoon salt until evenly coated.
4. Spread the beets in a single layer on the prepared baking sheet.
5. Roast for 30-35 minutes until tender when pierced with a fork and slightly caramelized at the edges.
6. Let the roasted beets cool completely to room temperature (about 15 minutes).
7. Combine the cooled beets, chickpeas, tahini, lemon juice, harissa paste, minced garlic, cumin, and ½ teaspoon salt in a food processor.
8. Pulse the mixture 10 times to break down the larger chunks.
9. Scrape down the sides of the food processor bowl with a spatula to ensure even blending.
10. With the processor running on low speed, slowly drizzle in the ¼ cup ice water through the feed tube.
11. Continue processing for 2 full minutes until the hummus becomes completely smooth and creamy.
12. Transfer the hummus to a serving bowl and use the back of a spoon to create swirls on the surface.
13. Drizzle 1 tablespoon olive oil over the top of the hummus.
14. Sprinkle with chopped parsley and sesame seeds for garnish.

Fantastically smooth with a fiery kick that builds slowly. The roasted beets add earthy sweetness that balances the harissa’s heat perfectly. Serve it with pita chips or as a bold sandwich spread that turns lunch into an experience.

Golden Beet and Tahini Hummus

Ready to upgrade your snack game? Roast golden beets until caramelized, then blend with tahini for the creamiest hummus you’ll ever dip. This vibrant spread brings earthy sweetness and nutty richness to your table in minutes.

Ingredients

For roasting:
– 2 medium golden beets (about 1 pound)
– 1 tablespoon olive oil
– ½ teaspoon salt

For blending:
– 1 (15-ounce) can chickpeas, drained and rinsed
– ¼ cup tahini
– 3 tablespoons lemon juice
– 1 garlic clove
– ¼ cup ice water
– ½ teaspoon cumin
– ¼ teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Peel 2 medium golden beets with a vegetable peeler.
3. Cut the peeled beets into 1-inch cubes.
4. Toss beet cubes with 1 tablespoon olive oil and ½ teaspoon salt on a baking sheet.
5. Roast beets at 400°F for 30 minutes until fork-tender and lightly caramelized at the edges.
6. Let roasted beets cool completely to room temperature (about 15 minutes).
7. Combine cooled beets, 1 can drained chickpeas, ¼ cup tahini, 3 tablespoons lemon juice, 1 garlic clove, ½ teaspoon cumin, and ¼ teaspoon black pepper in a food processor.
8. Process the mixture for 1 minute until roughly combined.
9. Scrape down the sides of the food processor bowl with a spatula.
10. With the processor running, slowly drizzle in ¼ cup ice water through the feed tube.
11. Continue processing for 2 full minutes until the hummus becomes completely smooth and creamy.
12. Taste the hummus and adjust seasoning if needed.
13. Transfer the hummus to a serving bowl.
Outrageously creamy with a stunning sunset hue, this hummus delivers sweet earthiness from the roasted beets balanced by tahini’s nutty depth. The silky texture clings perfectly to pita chips or raw vegetables. For a showstopping appetizer, swirl it on a platter and drizzle with extra olive oil and toasted sesame seeds.

Beetroot and Chickpea Hummus with Lemon Zest

Unleash your inner chef with this vibrant hummus that’s as easy as it is eye-catching. Transform basic chickpeas into a creamy, dreamy dip with roasted beets and zesty lemon. Your snack game will never be the same.

Ingredients

For the roasted beet:
– 1 medium beet, peeled and cubed
– 1 tbsp olive oil
– ¼ tsp salt

For the hummus base:
– 1 can (15 oz) chickpeas, drained and rinsed
– ¼ cup tahini
– 3 tbsp lemon juice
– 1 tsp lemon zest
– 1 garlic clove, minced
– ¼ cup ice water
– ½ tsp salt
– 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed beet with 1 tbsp olive oil and ¼ tsp salt on a baking sheet.
3. Roast for 25 minutes until tender and slightly caramelized at the edges.
4. Let the beet cool completely to prevent the hummus from turning gummy.
5. Combine roasted beet, chickpeas, tahini, lemon juice, lemon zest, minced garlic, and ½ tsp salt in a food processor.
6. Blend on high for 1 minute until roughly combined.
7. Scrape down the sides with a spatula to ensure even blending.
8. With the processor running, slowly drizzle in ¼ cup ice water.
9. Continue blending for 2 full minutes until ultra-smooth and creamy.
10. Taste and adjust salt if needed—the flavors should pop without being overwhelming.
11. Transfer to a serving bowl and drizzle with 2 tbsp olive oil.

Fantastically creamy with a subtle earthiness from the beets, this hummus balances bright lemon zest against rich tahini. Serve it with pita chips for crunch, or smear it on toast topped with avocado and radish slices for a colorful lunch.

Coconut Beet Hummus with Fresh Herbs

Make your basic hummus jealous with this vibrant pink powerhouse. Blend roasted beets into creamy chickpeas for a sweet, earthy twist that’s packed with fresh herbs. Your veggie platter will never be the same.

Ingredients

• For the roasted beets:
  • 2 medium red beets, peeled and cubed
  • 1 tbsp olive oil
  • 1/4 tsp salt
• For the hummus base:
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/3 cup tahini
  • 1/4 cup full-fat coconut milk
  • 3 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp salt
• For finishing:
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp chopped fresh mint
  • 1 tbsp toasted coconut flakes

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed beets with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet.
3. Roast beets for 30 minutes, or until tender when pierced with a fork.
4. Let beets cool for 10 minutes to prevent overheating your food processor.
5. Combine roasted beets, chickpeas, tahini, coconut milk, lemon juice, minced garlic, and 1/2 tsp salt in a food processor.
6. Blend on high for 2 minutes, scraping down the sides halfway through.
7. Check consistency—if too thick, add 1 tbsp water and blend for 30 more seconds.
8. Transfer hummus to a serving bowl.
9. Fold in chopped cilantro and mint with a spatula.
10. Sprinkle toasted coconut flakes over the top.

Whip up this creamy, slightly sweet hummus with an earthy beet backbone and bright herb finish. Serve it with pita chips, spread on toast, or as a vibrant dip for crudités—its shocking pink color makes it a showstopper at any gathering.

Smoky Paprika Beet Hummus

Let’s transform basic hummus into a vibrant, smoky masterpiece. Load roasted beets and chickpeas into your food processor for a dip that’s seriously snackable. This colorful spread brings serious flavor to any table.

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 cup when roasted and chopped)
– 1 tablespoon olive oil
– ¼ teaspoon salt

For the hummus base:
– 1 (15 oz) can chickpeas, drained and rinsed
– ¼ cup tahini
– 3 tablespoons lemon juice
– 2 tablespoons olive oil
– 2 teaspoons smoked paprika
– 1 garlic clove, minced
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 3 tablespoons ice water

Instructions

1. Preheat your oven to 400°F.
2. Peel 2 medium red beets and chop them into 1-inch cubes.
3. Toss the beet cubes with 1 tablespoon olive oil and ¼ teaspoon salt on a baking sheet.
4. Roast the beets at 400°F for 30 minutes until fork-tender and slightly caramelized at the edges.
5. Let the roasted beets cool completely to room temperature (about 15 minutes).
6. Combine 1 can of drained chickpeas, ¼ cup tahini, 3 tablespoons lemon juice, 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1 minced garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper in a food processor.
7. Add the cooled roasted beets to the food processor.
8. Pulse the mixture 10 times until roughly combined.
9. Scrape down the sides of the food processor bowl with a spatula.
10. With the processor running on low speed, slowly drizzle in 3 tablespoons of ice water through the feed tube.
11. Process the hummus for 2 full minutes until completely smooth and creamy.
12. Taste the hummus and adjust seasoning if needed.
13. Transfer the hummus to a serving bowl.

Here’s your new go-to party pleaser with its stunning magenta hue and velvety texture. The smoked paprika adds deep warmth while the roasted beets bring earthy sweetness. Serve it with pita chips, spread it on toast, or use it as a vibrant veggie dip that’ll disappear fast.

Beet and Avocado Hummus

Scoop this vibrant dip straight into your feed—it’s the creamy, eye-catching upgrade your snack game desperately needs. Roasted beets and ripe avocado blend into hummus for a sweet, earthy twist that’s packed with color and flavor. Whip it up in minutes and watch it disappear.

Ingredients

For the roasted beets:

• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• 1/4 tsp salt

For the hummus base:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 ripe avocado, pitted and scooped
• 1/4 cup tahini
• 3 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 cup ice water
• 1/2 tsp salt
• 1/4 tsp black pepper

For garnish:

• 1 tbsp olive oil
• 1 tbsp chopped parsley

Instructions

1. Preheat your oven to 400°F.
2. Toss peeled, cubed beets with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet.
3. Roast beets for 25–30 minutes, until tender and slightly caramelized at the edges.
4. Let beets cool completely—this prevents the avocado from turning brown when blended.
5. Combine roasted beets, chickpeas, avocado, tahini, lemon juice, minced garlic, 1/2 tsp salt, and black pepper in a food processor.
6. Pulse until roughly chopped, about 10 seconds.
7. With the processor running, slowly stream in 1/4 cup ice water through the feed tube.
8. Blend for 2–3 minutes, scraping down the sides once, until completely smooth and creamy.
9. Taste and adjust salt or lemon if needed—the flavors should be bright and balanced.
10. Transfer hummus to a serving bowl and drizzle with 1 tbsp olive oil.
11. Sprinkle chopped parsley over the top for a fresh finish.

Unbelievably smooth and shockingly pink, this hummus delivers a subtle sweetness from the beets and a buttery richness from the avocado. Spread it on toast, scoop it with crunchy veggies, or use it as a vibrant base for grain bowls—it’s as versatile as it is gorgeous.

Turmeric-Spiced Beet Hummus

Ready to upgrade your snack game? This vibrant turmeric-spiced beet hummus delivers bold flavor and stunning color. Blend up this antioxidant-rich dip in just minutes for your next gathering.

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 cup diced)
– 1 tablespoon olive oil

For the hummus base:
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup tahini
– 3 tablespoons lemon juice
– 2 tablespoons olive oil
– 2 garlic cloves
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 1/4 teaspoon black pepper
– 1/2 teaspoon salt
– 3-4 tablespoons ice water

Instructions

1. Preheat your oven to 400°F.
2. Peel 2 medium red beets and dice them into 1-inch cubes.
3. Toss the beet cubes with 1 tablespoon olive oil on a baking sheet.
4. Roast the beets at 400°F for 25-30 minutes until fork-tender.
5. Remove the roasted beets from the oven and let them cool completely.
6. Drain and rinse 1 can of chickpeas thoroughly under cold water.
7. Add the cooled roasted beets to your food processor.
8. Add the rinsed chickpeas, 1/4 cup tahini, 3 tablespoons lemon juice, 2 tablespoons olive oil, 2 garlic cloves, 1 teaspoon turmeric, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt to the processor.
9. Pulse the mixture 10-12 times until roughly combined.
10. Scrape down the sides of the food processor bowl with a spatula.
11. Turn the processor to high speed and blend for 1 minute.
12. While the processor is running, slowly drizzle in 3 tablespoons of ice water through the feed tube.
13. Continue blending for another 2-3 minutes until completely smooth and creamy.
14. Taste the hummus and adjust seasoning if needed.
15. Transfer the finished hummus to a serving bowl.

You’ll love the velvety smooth texture that spreads effortlessly on crackers. The earthy beets pair perfectly with turmeric’s warm spice, creating a dip that’s as beautiful as it is delicious. Try swirling it with Greek yogurt for a stunning two-tone presentation that’ll wow your guests.

Beet and White Bean Hummus

Ready to upgrade your snack game? Roasted beets transform basic hummus into a vibrant masterpiece. This creamy dip will have everyone asking for the recipe.

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 cup when roasted and chopped)
– 1 tablespoon olive oil
– 1/4 teaspoon salt

For the hummus base:
– 1 (15-ounce) can white beans, drained and rinsed
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 garlic clove, minced
– 1/4 cup ice water
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Peel 2 medium red beets and chop them into 1-inch cubes.
3. Toss the beet cubes with 1 tablespoon olive oil and 1/4 teaspoon salt on a baking sheet.
4. Roast the beets for 25-30 minutes until fork-tender and slightly caramelized at the edges.
5. Let the roasted beets cool completely to room temperature (about 15 minutes).
6. Combine the cooled beets, 1 can of drained white beans, 1/4 cup tahini, 2 tablespoons lemon juice, and 1 minced garlic clove in a food processor.
7. Process the mixture for 1 minute until roughly combined.
8. Scrape down the sides of the food processor bowl with a spatula.
9. With the processor running, slowly drizzle in 1/4 cup ice water through the feed tube.
10. Continue processing for 2-3 minutes until completely smooth and creamy.
11. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
12. Process for another 30 seconds to incorporate the seasonings.
13. Transfer the hummus to a serving bowl.
14. Cover and refrigerate for at least 1 hour to allow flavors to meld.

A stunning magenta hue makes this dip instantly eye-catching on any snack board. The earthiness of roasted beets pairs perfectly with the creamy white beans, while the tahini adds subtle nuttiness. Serve it with rainbow vegetable crudités for maximum color impact or spread it on toast with avocado slices.

Pomegranate Beet Hummus with Toasted Walnuts

Nail your snack game with this vibrant twist on classic hummus. Packed with antioxidants and earthy sweetness, this colorful dip will steal the spotlight at any gathering. Get ready to wow your taste buds with every creamy, crunchy bite.

Ingredients

For the beet mixture:
– 2 medium red beets, peeled and quartered
– 1/4 cup pomegranate juice
– 1 tablespoon olive oil

For the hummus base:
– 2 (15-ounce) cans chickpeas, rinsed and drained
– 1/3 cup tahini
– 1/4 cup fresh lemon juice
– 2 garlic cloves, peeled
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup ice water

For garnish:
– 1/4 cup chopped walnuts
– 2 tablespoons pomegranate seeds
– 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Toss quartered beets with 1 tablespoon olive oil on a baking sheet.
3. Roast beets for 35-40 minutes until fork-tender and slightly caramelized.
4. Transfer hot roasted beets to a blender immediately.
5. Add 1/4 cup pomegranate juice to the blender with the beets.
6. Blend on high speed for 1 minute until completely smooth.
7. Add 2 cans of rinsed chickpeas to the blender.
8. Measure and add 1/3 cup tahini to the mixture.
9. Squeeze in 1/4 cup fresh lemon juice.
10. Drop in 2 peeled garlic cloves.
11. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over ingredients.
12. Blend on medium speed for 2 minutes, scraping down sides once.
13. While blending, slowly drizzle in 1/4 cup ice water through the feed hole.
14. Blend for 1 additional minute until ultra-creamy and smooth.
15. Toast 1/4 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until fragrant.
16. Spread hummus into a shallow serving bowl.
17. Create swirls on the surface using the back of a spoon.
18. Sprinkle toasted walnuts evenly over the hummus.
19. Scatter 2 tablespoons pomegranate seeds across the top.
20. Finish with 1 tablespoon chopped fresh parsley for color.

Fantastic creamy texture meets earthy sweetness in every scoop. The toasted walnuts add satisfying crunch against the smooth hummus base. Serve with pita chips or rainbow vegetable sticks for maximum color contrast.

Beet and Cashew Hummus

Fierce foodies, get ready to upgrade your snack game forever. This vibrant beet and cashew hummus brings serious color and creamy texture to your table. Forget boring dips—this one’s about to become your new obsession.

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 cup when roasted and chopped)
– 1 tablespoon olive oil

For the hummus base:
– 1 cup raw cashews (soaked for 4 hours)
– 1/4 cup tahini
– 3 tablespoons lemon juice
– 2 garlic cloves
– 1/2 teaspoon salt
– 1/4 teaspoon cumin
– 1/4 cup ice water

Instructions

1. Preheat your oven to 400°F.
2. Peel the beets and chop them into 1-inch cubes.
3. Toss the beet cubes with 1 tablespoon olive oil on a baking sheet.
4. Roast the beets for 30-35 minutes until fork-tender and slightly caramelized at the edges.
5. Drain the cashews that have been soaking for 4 hours.
6. Combine the roasted beets, drained cashews, tahini, lemon juice, garlic cloves, salt, and cumin in a high-speed blender.
7. Blend on high speed for 1 minute until the mixture becomes coarse and combined.
8. Slowly drizzle in 1/4 cup ice water while the blender is running.
9. Continue blending for another 2-3 minutes until completely smooth and creamy.
10. Scrape down the sides of the blender with a spatula to ensure even blending.
11. Blend for 30 more seconds to incorporate any remaining chunks.
12. Transfer the hummus to a serving bowl.

Absolutely magical how this hummus transforms into the creamiest dip you’ll ever taste. The roasted beets give it an earthy sweetness that pairs perfectly with the rich cashews. Serve it with rainbow vegetable crudités for maximum visual impact, or spread it on toast with avocado for the ultimate pink breakfast situation.

Roasted Garlic and Beet Hummus

Get ready to upgrade your snack game with this vibrant roasted garlic and beet hummus. Grab those beets and transform your dip routine forever—this colorful creation will dominate your next gathering.

Ingredients

For roasting

• 2 medium red beets (about 1 pound total)
• 4 garlic cloves, unpeeled
• 1 tablespoon olive oil

For the hummus

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 1/4 cup ice water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Scrub the beets thoroughly under running water.
3. Trim the beet tops and roots with a sharp knife.
4. Wrap each beet tightly in aluminum foil.
5. Place the foil-wrapped beets directly on the oven rack.
6. Roast for 45-60 minutes until a knife slides easily into the center.
7. Let the beets cool completely in the foil packets.
8. Rub the beet skins off using paper towels—they should slip off easily.
9. Cut the peeled beets into 1-inch chunks.
10. Toss the unpeeled garlic cloves with 1 tablespoon olive oil on a small baking sheet.
11. Roast the garlic for 15-20 minutes until the skins are golden and cloves are soft.
12. Squeeze the roasted garlic from their skins into a food processor.
13. Add the beet chunks, chickpeas, tahini, lemon juice, salt, and pepper to the processor.
14. Pulse 10 times to break down the ingredients.
15. Scrape down the sides with a spatula.
16. Process continuously while slowly streaming in 1/4 cup ice water.
17. Blend for 2 full minutes until completely smooth and creamy.
18. Taste and adjust seasoning if needed.

Look at that stunning magenta color—this hummus delivers sweet earthiness from the roasted beets balanced by mellow garlic. The ultra-creamy texture spreads perfectly on crackers or makes a vibrant veggie dip. Try spreading it thick on toast with sliced radishes for a colorful breakfast upgrade that’ll brighten your entire morning.

Beet and Carrot Hummus with Cumin

Forget boring beige hummus forever. Fire up your food processor for this vibrant veggie upgrade that’s packed with flavor and fiber. This colorful dip will be the star of your next snack spread.

Ingredients

For the roasted vegetables:

• 2 medium beets, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 tablespoon olive oil

For the hummus base:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup ice water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed beets and sliced carrots with 1 tablespoon olive oil until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized at the edges.
5. Let the roasted vegetables cool completely to room temperature, about 15 minutes. Tip: Cooling prevents the hummus from becoming gummy from residual heat.
6. Combine the cooled roasted vegetables, drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, and salt in a food processor.
7. Process the mixture for 1 minute until roughly combined, scraping down the sides with a spatula.
8. With the processor running, slowly stream in the 1/4 cup ice water through the feed tube. Tip: Ice water helps create an exceptionally creamy texture.
9. Continue processing for 2-3 minutes until the hummus is completely smooth and creamy.
10. Taste and adjust seasoning if needed, adding more salt or lemon juice as desired. Tip: For maximum flavor development, let the hummus rest for 30 minutes before serving.

Velvety smooth with an earthy sweetness from the roasted roots, this hummus delivers a warm cumin kick that lingers beautifully. Serve it swirled with extra olive oil and sprinkled with toasted cumin seeds for dramatic presentation, or spread thickly on crusty bread for the ultimate veggie-forward snack.

Lemon-Dill Beet Hummus

Haven’t tried beet hummus? You’re missing out. This vibrant dip transforms ordinary chickpeas into a stunning pink masterpiece. Whip it up in minutes for your next gathering.

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 cup chopped)
– 1 tablespoon olive oil

For the hummus base:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 2 tablespoons olive oil
– 1 garlic clove
– 1 tablespoon fresh dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Peel the beets and chop them into 1-inch cubes.
3. Toss the beet cubes with 1 tablespoon olive oil on a baking sheet.
4. Roast the beets for 25 minutes until fork-tender.
5. Remove the beets from the oven and let them cool for 10 minutes.
6. Combine the roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic clove, fresh dill, salt, and black pepper in a food processor.
7. Process the mixture for 2 minutes until completely smooth, scraping down the sides halfway through.
8. Transfer the hummus to a serving bowl.
9. Chill the hummus in the refrigerator for 30 minutes before serving.

Let this brilliant pink hummus be the star of your snack spread. The creamy texture pairs perfectly with the earthy beet flavor and zesty lemon-dill kick. Serve it with pita chips or use it as a vibrant sandwich spread for an instant upgrade.

Beet and Black Sesame Hummus

Tired of basic hummus? Transform your snack game with this vibrant beet and black sesame twist. Blend earthy sweetness with nutty crunch for a dip that slays on color and flavor. Your veggie platter will never be the same.

Ingredients

– For the base: 1 (15 oz) can chickpeas (drained, rinsed), 1/4 cup tahini, 1/4 cup lemon juice, 1 small garlic clove (minced), 1/2 tsp salt
– For the beet mixture: 1 cup roasted beets (cubed), 2 tbsp black sesame seeds, 3 tbsp olive oil, 2 tbsp cold water

Instructions

1. Preheat your oven to 400°F.
2. Peel and cube 1 medium beet into 1-inch pieces.
3. Toss beet cubes with 1 tablespoon olive oil on a baking sheet.
4. Roast beets for 30 minutes until fork-tender and slightly caramelized at the edges.
5. Cool roasted beets completely to room temperature (about 15 minutes).
6. Combine drained chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor.
7. Pulse the mixture for 30 seconds until coarse and crumbly.
8. Add roasted beets, black sesame seeds, and remaining 2 tablespoons olive oil to the processor.
9. Blend on high for 2 full minutes, scraping down the sides halfway through.
10. Slowly drizzle in 2 tablespoons cold water while the processor runs to emulsify.
11. Continue blending for another minute until completely smooth and creamy.
12. Transfer hummus to a serving bowl and smooth the surface with a spatula.
13. Toast remaining 1 tablespoon black sesame seeds in a dry skillet over medium heat for 2 minutes until fragrant.
14. Sprinkle toasted sesame seeds over the hummus as garnish.
The hummus emerges shockingly pink with a velvety texture that contrasts beautifully with the crunchy sesame topping. Its earthy sweetness from the beets balances the nutty tahini, making it perfect for spreading on rye crackers or swirling through grain bowls. This vibrant dip brings drama to any table while packing serious flavor depth.

Maple-Glazed Beet Hummus

OBSESSED with this vibrant twist on classic hummus? Maple-glazed beets transform ordinary dip into a showstopping spread. Your charcuterie board just got a major upgrade.

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 pound), peeled and cubed
– 2 tablespoons olive oil
– 2 tablespoons pure maple syrup
– 1/4 teaspoon sea salt

For the hummus base:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/4 cup tahini
– 3 tablespoons fresh lemon juice
– 1 garlic clove, minced
– 1/4 cup ice water
– 1/2 teaspoon ground cumin
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed beets with olive oil, maple syrup, and sea salt in a mixing bowl.
3. Spread beets in a single layer on a parchment-lined baking sheet.
4. Roast for 30-35 minutes until tender and caramelized at the edges.
5. Cool roasted beets completely to room temperature (about 15 minutes).
6. Combine chickpeas, tahini, lemon juice, minced garlic, cumin, and black pepper in a food processor.
7. Pulse the mixture 8-10 times until coarsely chopped.
8. Scrape down the sides of the processor bowl with a spatula.
9. Add the cooled roasted beets to the food processor.
10. Process the mixture for 1 minute until smooth.
11. With the processor running, slowly drizzle in ice water through the feed tube.
12. Continue processing for another 2 minutes until ultra-creamy and smooth.
13. Transfer the hummus to an airtight container.
14. Refrigerate for at least 1 hour to allow flavors to meld.

Stunningly smooth with earthy sweetness from those maple-roasted beets. The vibrant magenta color makes it perfect for spreading on crostini or swirling through grain bowls. Seriously addictive with crispy pita chips or fresh vegetable crudités.

Beet and Pumpkin Seed Hummus

Whip up this vibrant hummus that’s about to steal the snack spotlight. Roasted beets and toasted pumpkin seeds create a creamy, earthy dip that’s perfect for pita chips or veggie sticks. Get ready to impress with minimal effort and maximum flavor.

Ingredients

For the roasted beets:
– 2 medium beets (about 1 cup roasted and chopped)
– 1 tbsp olive oil

For the hummus base:
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 2 garlic cloves, minced
– 1/2 tsp ground cumin
– 1/2 tsp salt
– 1/4 cup ice water

For garnish:
– 1/4 cup pumpkin seeds
– 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F.
2. Peel the beets and chop them into 1-inch cubes.
3. Toss the beet cubes with 1 tablespoon of olive oil on a baking sheet.
4. Roast the beets for 30 minutes until tender when pierced with a fork.
5. Let the roasted beets cool completely before using.
6. While beets cool, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until they pop and turn golden.
7. Combine the roasted beets, chickpeas, tahini, lemon juice, garlic, cumin, and salt in a food processor.
8. Process the mixture for 1 minute until roughly combined.
9. Scrape down the sides of the food processor bowl with a spatula.
10. With the processor running, slowly drizzle in the ice water through the feed tube.
11. Continue processing for 2-3 minutes until the hummus is completely smooth and creamy.
12. Transfer the hummus to a serving bowl.
13. Drizzle the remaining 1 tablespoon of olive oil over the top.
14. Sprinkle the toasted pumpkin seeds evenly across the surface.

Zesty and vibrant, this hummus boasts a velvety texture with earthy sweetness from the roasted beets. The toasted pumpkin seeds add a satisfying crunch that contrasts beautifully with the creamy base. Serve it with rainbow carrot sticks for a colorful platter, or spread it thick on sourdough toast topped with microgreens.

Beet and Feta Hummus

OBSESSED with this vibrant twist on classic hummus? Wait until you taste it. This beet and feta hummus combines earthy sweetness with salty tang for a dip that’s seriously addictive. Your snack game just leveled up.

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 pound), peeled and cubed
– 1 tablespoon olive oil
– ½ teaspoon salt

For the hummus base:
– 1 (15-ounce) can chickpeas, drained and rinsed
– ¼ cup tahini
– ¼ cup fresh lemon juice
– 2 garlic cloves, peeled
– ½ cup crumbled feta cheese
– 3 tablespoons ice water
– ¼ teaspoon black pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss cubed beets with 1 tablespoon olive oil and ½ teaspoon salt on a baking sheet.
3. Roast beets for 30-35 minutes until fork-tender and slightly caramelized at the edges.
4. Let roasted beets cool completely to room temperature (about 15 minutes).
5. Combine cooled beets, chickpeas, tahini, lemon juice, and garlic cloves in a food processor.
6. Pulse the mixture 5-6 times to break down large chunks.
7. Scrape down the sides of the food processor bowl with a spatula.
8. Process the mixture continuously for 2 minutes until smooth.
9. Add crumbled feta cheese and black pepper to the food processor.
10. Pulse 3-4 times until feta is just incorporated but still visible.
11. With the food processor running, slowly drizzle in 3 tablespoons ice water through the feed tube.
12. Process for another 45-60 seconds until the hummus becomes light and creamy.
13. Transfer hummus to a serving bowl and smooth the surface with a spoon.

The hummus boasts a stunning magenta hue with a velvety texture that spreads effortlessly. You’ll notice the earthy beet flavor first, followed by the salty feta kick that keeps you coming back for more. Try it as a colorful sandwich spread or serve with rainbow vegetable crudités for maximum visual impact.

Za’atar-Spiced Beet Hummus

A vibrant twist on classic hummus that’ll make your taste buds dance. Roasted beets create that stunning pink hue while za’atar brings earthy, herbal magic. This dip is about to become your new party superstar.

Ingredients

For Roasting

– 2 medium beets (about 1 pound total)
– 1 tablespoon olive oil

For the Hummus Base

– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/4 cup tahini
– 1/4 cup fresh lemon juice
– 2 garlic cloves
– 1/4 cup ice water
– 1/2 teaspoon salt

For Seasoning

– 2 tablespoons za’atar spice blend
– 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400°F.
2. Peel 2 medium beets and chop them into 1-inch cubes.
3. Toss the beet cubes with 1 tablespoon olive oil on a baking sheet.
4. Roast the beets for 35-40 minutes until fork-tender and slightly caramelized at the edges.
5. Let the roasted beets cool completely to room temperature.
6. Combine 1 can of drained chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 2 garlic cloves, and 1/2 teaspoon salt in a food processor.
7. Process the mixture for 1 minute until it forms a coarse paste.
8. Add the cooled roasted beets to the food processor.
9. Process for 2-3 minutes, scraping down the sides halfway through.
10. While the processor is running, slowly stream in 1/4 cup ice water through the feed tube.
11. Continue processing for another minute until the hummus is completely smooth and creamy.
12. Transfer the hummus to a serving bowl.
13. Create swirls on the surface with the back of a spoon.
14. Drizzle 2 tablespoons olive oil over the hummus.
15. Sprinkle 2 tablespoons za’atar spice blend evenly across the top.

Rich magenta color meets earthy, herbal flavors in this stunning dip. The silky smooth texture clings perfectly to pita chips and fresh vegetables. Try spreading it on toast with feta crumbles or using it as a vibrant sandwich spread for lunch.

Beet and Sunflower Seed Hummus

Ingredients

For the roasted beets:
– 2 medium red beets (about 1 pound total)
– 1 tablespoon olive oil
– ¼ teaspoon salt

For the hummus base:
– 1 (15-ounce) can chickpeas, drained and rinsed
– ½ cup raw sunflower seeds
– ¼ cup tahini
– 3 tablespoons lemon juice
– 1 garlic clove
– ½ teaspoon cumin
– ½ teaspoon salt
– 3 tablespoons ice water

Instructions

1. Preheat your oven to 400°F.
2. Peel the beets and chop them into 1-inch cubes.
3. Toss the beet cubes with 1 tablespoon olive oil and ¼ teaspoon salt on a baking sheet.
4. Roast the beets for 30-35 minutes until tender when pierced with a fork.
5. Let the roasted beets cool completely to room temperature.
6. Toast the sunflower seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
7. Combine the cooled beets, toasted sunflower seeds, chickpeas, tahini, lemon juice, garlic clove, cumin, and ½ teaspoon salt in a food processor.
8. Process the mixture for 1 minute until roughly combined.
9. Scrape down the sides of the food processor bowl with a spatula.
10. With the processor running, slowly stream in 3 tablespoons of ice water through the feed tube.
11. Continue processing for 2-3 minutes until the hummus is completely smooth and creamy.
12. Taste and adjust seasoning if needed.
13. Transfer the hummus to a serving bowl.
14. Chill the hummus in the refrigerator for at least 30 minutes before serving.

Zesty and vibrant, this hummus boasts an electric pink hue that makes it instantly Instagram-worthy. The earthy sweetness of roasted beets pairs perfectly with the nutty crunch of sunflower seeds. Serve it with pita chips for dipping, spread it on toast with avocado, or use it as a colorful veggie wrap filling.

Summary

Unleash your creativity in the kitchen with these 20 vibrant beet hummus recipes! From classic blends to unique flavor twists, there’s a perfect dip for every occasion. We’d love to hear which recipes become your favorites—drop a comment below and share your colorful creations on Pinterest to inspire fellow food lovers!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.