This beetroot hummus is smooth, vibrant, and naturally beautiful — without needing loads of oil or fancy ingredients. Made with cooked beetroot, chickpeas, tahini, garlic, and lemon, this hummus is high in fiber, plant protein, and antioxidants, making it perfect for weight loss, clean eating, and everyday snacking.
This beetroot hummus keeps the classic hummus base while adding roasted beets for color, flavor, and added nutrition.
If you're bored with plain hummus and want something colorful, nutritious, and slightly earthy-sweet, this beetroot version is a must-try. You can also try Cilantro Jalapeno Hummus for a zesty flavor. And if you like beetroot, do try my Beetroot Salad, which is fresh & refreshing.
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Watch the Video
If you prefer visuals, watch the full step-by-step beetroot hummus video below to see the exact texture and consistency.
Why You'll Love This Beetroot Hummus
- Naturally vibrant without food coloring
- High in fiber & plant protein
- Oil-light & weight-loss friendly
- No cooking required (just blend)
- Perfect as a dip, spread, or sandwich filling
- This is one of those recipes that looks fancy but takes under 10 minutes to make.
Ingredients You'll Need
You only need a handful of wholesome ingredients to make this stunning dip.
- Beetroot: I highly recommend using Roasted Beets rather than boiled. Roasting concentrates the natural sugars and eliminates that "dirt" flavor some people dislike.
- Chickpeas (Garbanzo Beans): Canned chickpeas work perfectly here for convenience. Just make sure to rinse them well to remove excess sodium.
- Tahini: This sesame paste is what gives hummus its signature nutty flavor and creaminess.
- Lemon Juice: Freshly squeezed is non-negotiable! It cuts through the earthiness of the beets.
- Garlic & Cumin: Essential aromatics for that classic hummus flavor profile.
- Ice Water: The secret ingredient! Adding ice-cold water while blending fluffs up the tahini and makes the hummus incredibly smooth and light.
*See Recipe Card for Quantities!
How to Make Beetroot Hummus (Step-by-Step)
Refer to the recipe card below for the full recipe, and click here for step-by-step photo instructions.
- Step 1 - COOK BEET: You can roast the beet in the oven or an air fryer. Or you can boil or microwave.
2. Step 2- Prep: Drain and rinse the chickpeas and lightly dry using a paper towel.
3. Step 3 - PEEL MEMBRANES: Peel the membranes or chickpea skin, which will result in smooth & creamier hummus.
4. Step 4 - Add Ingredients: Add cooked beetroot, tahini, lemon juice, garlic, chickpeas, salt, and cumin to a food processor.
5. Step 5 - Blend: Blend the ingredients until the hummus looks smooth & creamy.
6. Step 4 - Garnish: Finish the hummus with cilantro, chopped pistachios, feta Cheese (optional), and pumpkin seeds. Serve it with some crackers or veggies.
Serving Suggestions
This Roasted Beetroot Hummus is a showstopper on any appetizer table.
- Veggie Platter: Serve with colorful, crunchy veggies like carrots, cucumbers, and bell peppers.
- Pink Toast: Spread it on sourdough and top with avocado slices and hemp seeds for a high-protein breakfast.
- Salad Dressing: Thin it out with a little extra water and lemon juice to create a vibrant dressing for your salads.
Storage Tips
Stir hummus before serving. Store in an airtight container, and hummus stays good in the fridge for 3–4 days.
Variations You Can Try
- Garlic Beetroot Hummus: Add extra roasted garlic
- Spicy Beetroot Hummus: Add chili flakes or jalapeño
- No-Tahini Version: Use Greek yogurt or extra chickpeas
Top Tips
- Use fully cooked beetroot: Make sure the beetroot is soft and fully cooked. Undercooked beetroot will make the hummus grainy instead of creamy.
- Peel beetroot after cooking: Peeling beetroot after boiling or steaming is much easier and helps avoid bitter flavors.
- Add cold water, not oil: Instead of extra oil, add cold water while blending. This keeps the hummus light, fluffy, and weight-loss friendly.
- Don’t skip the lemon juice: It balances the earthy sweetness of beetroot and keeps the hummus fresh, not heavy.
- Chill before serving: Let the hummus rest in the fridge for 30 minutes. The flavors blend better, and the texture improves.
- Control portions for weight loss: Stick to 2–3 tablespoons per serving and pair with veggies instead of chips.
FAQs
Yes. It’s high in fiber, keeps you full longer, and works well when portion-controlled.
Absolutely. This recipe relies on tahini and water for creaminess.
It has a mild sweetness balanced by lemon and garlic — not overpowering.
Freezing is not recommended as texture changes after thawing.
Recommended Recipes
- PUNJABI GARAM MASALA
- IMLI KI MEETHI CHUTNEY (TAMARIND CHUTNEY)
- CILANTRO CHIMICHURRI SAUCE
- JALAPENO GUACAMOLE
Beetroot Hummus (Healthy & Creamy)
Ingredients
- 1 medium cooked beetroot
- 1 cup Chickpeas boiled/canned
- 1-2 cloves of garlic
- 2 tablespoon Lemon juice
- 1 tablespoon Tahini or no-tahini option
- Salt
- ¼ teaspoon ground cumin
- 2-3 Ice Cubes to blend
- 1 teaspoon Olive Oil optional
- 1 tablespoon Pomegranate Seeds
- 1 tablespoon Feta Cheese
- 1 tablespoon Cilantro chopped
- 1 tablespoon Pistachios chopped
Equipment
Method
- You can boil, roast, or microwave the beets.1 medium cooked beetroot
- Remove the skin from chickpeas and remove the skin from chickpeas. Place the chickpeas in a food processor.1 cup Chickpeas boiled/canned
- Add cooked beets, garlic, lemon juice, Tahini, salt, and cumin powder, and olive oil (optional).1 medium cooked beetroot, 1-2 cloves of garlic, 2 tablespoon Lemon juice, 1 tablespoon Tahini or no-tahini option, Salt, ¼ teaspoon ground cumin, 1 teaspoon Olive Oil optional
- Blend until smooth and creamy. You can also add ice cubes or 1-2 tablespoon cold water for blending, if needed.2-3 Ice Cubes to blend
- Once blended, transfer in a bowl.
- Garnish with pomegrante seeds, feta cheese, cilantro, and chopped pistachios. Serve with cracker or some veggies.1 tablespoon Pomegranate Seeds, 1 tablespoon Feta Cheese, 1 tablespoon Cilantro chopped, 1 tablespoon Pistachios chopped
Nutrition
Notes
- For extra smooth hummus, peel the chickpeas.
- Adjust lemon and garlic to taste.
- Use ice-cold water for a fluffier texture.
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