Beet Hummus (BEST Easy Creamy Hummus Recipe)

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Learn how to make this easy lemon beet hummus recipe with the most beautiful red and pink colors! It’s healthy, delicious, simple, and makes the perfect appetizer or spread for a sandwich.

This post is sponsored by BUBBL’R.

Beet Hummus

Beets are one of those foods that I just wasn’t sure it would ever be possible for me to like. Well, this hummus has proved my previous thoughts about beets wrong!

I’m not kidding when I say this is the best beet recipe. This homemade hummus recipe is here to make eating healthy beets delicious and enjoyable.

The cumin, tahini, and most importantly the bright notes of lemon really work magic on the earthiness of the beet flavor so that the sweetness of the beetroot can really shine.

That kick of lemon really mellows out the beet flavor in the best possible way.

A bowl of vibrant pink beet hummus with parsley on top.

I’m partnering with BUBBL’R to bring you this beet hummus (aka my new favorite snacking recipe). It’s packed with flavor, perfect as a spread in a wrap or as a dip with vegetables, and pairs so well with their pitaya berry nect’r flavor. It’s a nice light recipe, so it’s perfect to enjoy with an energizing can of BUBBL’R! You can find out where to buy BUBBL’R here.

An overhead image of beet hummus in a white bowl next to a can of BUBBL'R sparkling water.

What does Beet Hummus Taste Like?

This hummus tastes lightly sweet from the beet, bright and citrusy from the lemon and lemon zest, and has sweet earthy notes from the tahini and cumin.

A process image showing the ingredients for beet hummus in individual containers and labeled.

What do you Serve with Hummus?

I love serving this with lots of sliced up vegetables.

My favorites are:

  • Bell Pepper
  • Cucumber
  • Carrot
  • Radish
  • Celery
  • Cherry Tomatoes
  • On a Salad

A classic way to serve it is with pita, flatbread, or naan wedges, or even on slices of toast or baguette.

A hand dipping a wedge of pita into a bowl of beet hummus.

It’s also so delicious as a spread inside a wrap or on a sandwich. It would make a great addition to avocado toast, too!

If you’re serving this as an appetizer, I love to serve it with a drizzle of olive oil, a sprinkle of some seeds, some diced fresh herbs, and a sprinkling of feta, a dab of goat cheese, or a smear of ricotta.

One of my favorite spice blends to pair this with is Za’atar mixed with olive oil (or you could try serving this with some Za’atar Pita) – it’s such an incredibly delicious combination!

If you love hummus, you may also love my Cauliflower Hummus Recipe! This low carb hummus recipe is creamy, packed full of flavor, delicious, and incredibly healthy.

A side image of a bowl of beet hummus with oil glistening on top.

How to Make Hummus with No Tahini

You can easily substitute the tahini in this recipe with your favorite nut butter or SunButter. You could also use thick Greek yogurt if you don’t need the recipe to be vegan (a higher fat percentage of Greek yogurt will work best here).

Small slices of baguette with pink beet hummus smeared onto one of the slices.

Roasted Beet Recipe

To roast a beet in the oven, you’ll need 1 small beet and ½ teaspoon olive oil.

Thoroughly wash all the dirt off of the beet. Cut off the stem and tip of the beet, and peel the beet. Lightly coat in ½ teaspoon olive oil. Wrap in tin foil and bake for 1 hour (or until a knife can be easily inserted into the beat).

Remove from the oven and place in a bowl in the fridge to chill to room temperature (the bowl is to catch the juice so you don’t stain your fridge!).

Roasted and diced beet in a small white bowl.

How to Cook Beets in the Instant Pot

You can definitely cook the beet in an Instant Pot instead of turning your oven on to roast it!

To cook the beet in an instant pot, thoroughly clean beet, add a cup of water to the Instant Pot, place your steamer basket in the bottom, and put the beet in the steamer basket. Cook on the manual for 14 minutes, then do a quick release. Test the beet with a butter knife – if you can slide the knife into the beet without a lot of resistance, it’s done. If it’s still too hard, you can cook the beet for an additional 3 minutes on the manual setting with a quick release.

This recipe uses canned chickpeas, but you could also cook the chickpeas in your Instant Pot if you have dried chickpeas on hand.

Beet hummus topped with za'atar seasoning with diced vegetables for dipping.

Can You Freeze Hummus?

Definitely! Hummus freezes very well, but there are a few tips to make sure it goes well.

  1. Freeze it in an airtight container.
  2. Don’t fill the hummus all the way to the top of the container (it will expand as it freezes).
  3. Put it in the fridge the day before you want to eat it to let it thaw.
  4. If there’s some liquid on top after it thaws, that’s totally normal. Just give it a quick stir and it’s ready to enjoy.
A side image of beet hummus next to vegetables and pita wedges for dipping.

What You’ll Need

The only tools you need for this recipe is either a high speed blender or a food processor and a zester (and maybe a rubber spatula to scrape out every last bit of the hummus).

This type of dip is definitely easier to make in a food processor (and it’s a lot easier to scrape out from a food processor), but a high speed blender will also make a beautiful creamy consistency. I wouldn’t recommend a standard blender though – it will be hard to get the texture completely smooth, and grainy hummus isn’t awesome.

Yield: 6 servings

Beet Hummus

A bowl of beet hummus surrounded by vegetables for dipping.

Learn how to make this easy lemon beet hummus recipe with the most beautiful red and pink colors! It's healthy, delicious, simple, and makes the perfect appetizer or spread for a sandwich.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 small beet
  • ½ teaspoon + ¼ cup olive oil (divided)
  • 1 15-ounce can cooked chickpeas (drained, roughly 1 ¾ cups)
  • Zest of one lemon (about ½ Tablespoon)
  • Juice of one lemon (about 2 Tablespoons)
  • 1 medium clove garlic (diced)
  • ½ teaspoon fine sea salt (plus more to taste)
  • ½ teaspoon ground cumin (optional)
  • 2 Tablespoons tahini
  • Garnish with olive oil, fresh herbs, or lemon zest

Instructions

  1. Preheat the oven to 375 F.
  2. Thoroughly wash all the dirt off of the beet. Cut off the stem and tip of the beet, and peel the beet.
  3. Lightly coat in ½ teaspoon olive oil. Wrap in tin foil and bake for 1 hour (or until a knife can be easily inserted into the beat).
  4. Remove from the oven and place in a bowl in the fridge to chill to room temperature (the bowl is to catch the juice so you don’t stain your fridge!).
  5. Once the beet has chilled to room temperature, place it in a high speed blender or food processor. Pulse until it is broken up into the size of small to medium pebbles.
  6. Add the chickpeas, lemon zest, lemon juice, diced garlic, salt, cumin, and tahini to the blender or food processor. Begin blending. While blending, slowly pour in the remaining ¼ cup olive oil. Blend until it is smooth and fully combined.
  7. Top with additional olive oil, herbs, or lemon zest.

Notes

This will keep in an airtight container in the fridge for roughly 4 days.

Nutrition Information:

Yield:

6

Serving Size:

1/6

Amount Per Serving: Calories: 220Total Fat: 14.1gSaturated Fat: 1.8gTrans Fat: 0gCholesterol: 0mgSodium: 340.6mgCarbohydrates: 18.9gNet Carbohydrates: 13.5gFiber: 5.4gSugar: 4gProtein: 6.1g

Nutrition information isn’t always accurate.

DID YOU MAKE THIS RECIPE?

Tag @KeyToMyLime on Instagram so we can see your delicious meal!

If you try this recipe, please let me know what you thought in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Be sure to pin this recipe for later!

A Pinterest pin image displaying one picture of beet hummus with title text at the top.

Try making this beet hummus the next time you’re craving a new version of a classic dip!

A bowl of beet hummus surrounded by vegetables for dipping.

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