Creamy Beet Hummus

This shocking pink beet hummus is a colorful healthy snack recipe! Serve it with veggie sticks and pita bread for dipping.

Beet hummus

You’re supposed to eat the rainbow, right? So why not go for this beet hummus? It’s a shocking pink dip made of roasted beets. The beets bring loads of nutrients and the beautiful pink color: and a lightly sweet flavor to the dip too. It’s beautiful and eye catching as a party appetizer, and totally kid friendly. (Just watch out — it stains!) So what are you waiting for? Let’s get cooking.

Related: Romantic Dinner Ideas

How to make beet hummus

How to make beet hummus

Here, the beets impart a taste to this beet hummus that’s not too beet-y at all, just a slight sweetness that amps up the creamy savoriness of this pink dip. To make the beet hummus, you’ll of course have to cook up some beets! The best ways to cook beets are:

  • Instant Pot beets: Cooking beets in the Instant Pot is quick and simple: it takes only 30 minutes! If you’ve got a pressure cooker, go to Instant Pot Beets.
  • Roasting beets: Roasted beets are seriously tasty. Wrap them each in aluminum foil and roasted at 400 degrees Fahrenheit. Depending on the size, the beets will take about 50 to 60 minutes to roast, so plan your timing accordingly. Go to Oven Roasted Beets.
  • Boiling beets: You also can boil beets on the stovetop! It’s also a quick method. Go to How to Boil Beets.

Cooking the beets is the most time consuming part of this recipe. After that, it’s all down hill! Simply process the beets in a food processor with the standard hummus ingredients: chickpeas, garlic, tahini, olive oil, and salt.


How to serve beet hummus

With this beet hummus, there are lots of fun ways to serve it! Here are some ideas:

Sometimes we like to serve this beet hummus with…kohlrabi! Kohlrabi is a wintery vegetable we picked up at our local farmer’s market, peeled and cut into relish sticks, which is my favorite way to eat it. It tastes a bit like a broccoli stem, but it’s refreshingly good. We find the flavor of some veggies overpower dips (hello, broccoli & cauliflower), but the neutral taste of kohlrabi makes it a great carrier for the hummus. Move over carrots! Kohlrabi may be the new carrot stick.

Beet hummus recipe

Valentine’s Day, beet hummus, and love

We created this beet dip in honor of Valentine’s Day, the celebration of love and heart-shaped things and red roses and cupids. But what about celebrating a more universal love? After our podcast episode with celebrity chef Carla Hall, I keep thinking about her words about unity and connection through food:

“Food is the one place we allow people to be different. We don’t say to another culture, ‘Why can’t your food be like mine?’ We do that to people everyday: ‘You don’t look like me. Your nose isn’t like mine. Your hair isn’t like mine. Your skin color isn’t like mine. Your sexual orientation isn’t like mine. Your religion isn’t like mine. So I don’t like you’. But I don’t think we do that with food.”

At this, I was silently fist pumping at this point in the interview! Alex and I too dream of a long table where people of every status and color can sit in friendship, no matter our differences. 

Maybe that’s why we love food so much. Because food is a connector to people, where differences can be celebrated instead of feared. What we love more than anything is experiencing the transcendence of differences through the simple act of breaking bread together. (And maybe adding a little beet hummus, too.)

Beet hummus

Looking for healthy snack recipes?

Outside of this beet hummus recipe, here are a few more healthy snacks:

This beet hummus recipe is…

Vegetarian, gluten-free, vegan, dairy-free, and plant-based.

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Beet hummus

Creamy Beet Hummus

1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 4.59 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups (12 ounces) 1x


This shocking pink beet hummus is a colorful healthy snack recipe! Serve it with veggie sticks and pita bread for dipping.


  • 1 cooked beet*
  • 1 medium garlic clove
  • 1 15-­ounce can chickpeas (1 1/2 cups cooked)
  • 2 tablespoons lemon juice
  • 1/4 cup tahini
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon cumin (optional)
  • Cilantro, to garnish (we also garnished with finely chopped cashews)


  1. Cook the beet (it’s easiest to use a leftover cooked beet!): Go to Oven Roasted Beet, Instant Pot Beets, or How to Boil Beets.
  2. Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
  3. Add the garlic to the bowl of a food processor and process until finely chopped. Add beet (cut into quarters), chickpeas, lemon juice, tahini, kosher salt, and 3 tablespoons aquafaba (water from the chickpea can). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.
  4. Top the hummus with cilantro leaves. Serve with veggies, pita bread, or crackers (like these homemade crackers!)


**Recipe timing is for beet hummus only (doesn’t include beet cook time). 

  • Category: Appetizer
  • Method: Blended
  • Cuisine: Lebanese

Keywords: Beet Hummus, Beet Dip, Pink Hummus, Beet Recipe

Last updated: September 2019

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Bethany @ Athletic Avocado
    January 25, 2016 at 7:20 am

    The color of this hummus is beautiful! Im sure the taste is even better!

    • Reply
      January 31, 2016 at 8:52 pm

      Yes, isn’t it vibrant? We couldn’t get over it!

  • Reply
    Rebecca @ Strength and Sunshine
    January 25, 2016 at 10:58 am

    Love it! I’m really into eating raw kohlrabi right now! SO crunchy!

    • Reply
      January 31, 2016 at 8:43 pm

      Same here! It’s very satisfying and the taste is subtle enough that I find it’s perfect with many dips. Kohlrabi for the win!

  • Reply
    Ellie | Hungry by Nature
    January 25, 2016 at 11:07 am

    This is the prettiest hummus I’ve ever seen and such a fun and healthy way to celebrate Valentine’s Day!

    • Reply
      January 31, 2016 at 8:42 pm

      Thank you so much, Ellie!

  • Reply
    January 25, 2016 at 3:51 pm

    I think that’s why having dinner together is so powerful and so revered in many cultures- that we open up honestly to each other while we are nourished. It’s hard to share a meal with someone and walk away hating them.

    As for this hummus, I’m a recovering beet hater and intrigued by what you said about the beets imparting only a sweetness. I’ve never loved raw veggies with dip, because I think most veggies served with dip are much better cooked (hello, raw broccoli and carrots) but I’ll happily try kohlrabi soon.

    • Reply
      January 31, 2016 at 8:42 pm

      YES! I couldn’t agree more :) And, this hummus was definitely not beet-y — I didn’t used to love beets either, but I think you could handle this one. Let us know if you try kohlrabi and what you think!

  • Reply
    Demetrio Mosier
    July 15, 2017 at 1:14 pm

    Wow! that’s………….very magenta!
    I didn’t see the beets mentioned in the “what to do” section; I’m assuming you put them into the processor with everything else?

    • Reply
      July 15, 2017 at 8:58 pm

      Yes! Updated — good catch!

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