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Beet hummus

Creamy Beet Hummus

  • 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!) Stores 1 week refrigerated. 


**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