Save I brought this to a potluck once and watched everyone pause mid-conversation to ask what it was. The color alone stopped them, this impossible magenta swirl that looked almost too pretty to eat. Someone thought I'd added food coloring until I sliced open a leftover beet and showed them the stain on my cutting board. That's when I realized this hummus doesn't just taste good, it starts conversations.
The first time I made this, I forgot to let the beets cool and the whole thing turned warm and soupy in the food processor. I had to chill it for an hour before it firmed up, but that mistake taught me patience. Now I roast the beets in the morning and blend everything just before people arrive. The kitchen smells like cumin and lemon, and there's something satisfying about scraping that bright pink puree into a bowl and knowing it's going to disappear within minutes.
Ingredients
- 2 medium beets, trimmed and scrubbed: These are the star, roasting them wrapped in foil keeps them moist and concentrates their natural sweetness without any mess.
- 1 tablespoon olive oil (for beets): Just enough to keep the skins from sticking to the foil and to help them caramelize slightly in the oven.
- 1 (15 oz) can chickpeas, drained and rinsed: The base of any good hummus, rinsing them well removes that starchy liquid that can make things gummy.
- 3 tablespoons tahini: This is what makes it creamy and nutty, don't skip it or you'll just have mashed chickpeas.
- 3 tablespoons freshly squeezed lemon juice: Freshness matters here, bottled lemon juice tastes flat and won't brighten the earthy beets the same way.
- 2 tablespoons olive oil: Adds richness and helps the processor blades move smoothly through the thick mixture.
- 2 garlic cloves, peeled: Raw garlic gives it a little bite, but if you want it milder, roast them along with the beets.
- 1 teaspoon ground cumin: Earthy and warm, it ties the beets and chickpeas together without overpowering either one.
- ½ teaspoon fine sea salt: Start here and taste as you go, beets vary in sweetness so you might need a pinch more.
- 2 to 3 tablespoons cold water: This is the secret to that silky texture, add it slowly while blending until it's just right.
- 1 tablespoon olive oil (for garnish): A glossy drizzle on top makes it look restaurant-worthy.
- 2 tablespoons toasted pumpkin seeds or sesame seeds: Adds crunch and a little visual contrast to all that pink.
- Fresh parsley, chopped: A handful of green makes the whole thing pop and adds a fresh herbal note.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each beet in foil after drizzling with olive oil. Roast them on a baking sheet for 35 to 40 minutes until a fork slides in easily, then let them cool before peeling and chopping.
- Blend the base:
- Toss the roasted beets, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt into your food processor and blend until mostly smooth. It'll look thick and chunky at first, just keep going.
- Add the water:
- With the motor running, drizzle in cold water one tablespoon at a time until the hummus turns creamy and light. Taste it now and adjust the salt or lemon if needed.
- Garnish and serve:
- Scoop the hummus into a bowl, use the back of a spoon to swirl the top, then drizzle with olive oil and sprinkle with toasted seeds and parsley. Serve it with pita, crackers, or sliced veggies.
Save I served this at a dinner party where half the guests were skeptical about beets in hummus. By the end of the night, three people had asked for the recipe and one guy admitted he'd been avoiding beets his whole life but couldn't stop eating this. It's the kind of dish that changes minds quietly, one scoop at a time, without any need for convincing.
How to Store and Reheat
This hummus keeps in an airtight container in the fridge for up to five days, and honestly it gets better after a day when the flavors meld. If it thickens up, just stir in a tablespoon of cold water or a drizzle of olive oil to loosen it back up. I wouldn't freeze it because the texture gets grainy when thawed, but it's never lasted long enough in my house to worry about that.
Flavor Variations to Try
Swap the red beets for golden ones and you'll get a sunny yellow hummus that's just as sweet but a little less intense. If you want more heat, add a pinch of cayenne or a roasted red pepper along with the beets. I've also tried adding a tablespoon of maple syrup when the beets weren't quite sweet enough, and it brought everything into balance without tasting like dessert.
Serving Suggestions
I love spreading this on toasted sourdough with avocado and microgreens for lunch, or serving it as part of a mezze spread with olives, feta, and warm pita. It's also great as a sandwich base instead of mayo, especially with grilled vegetables or falafel. The color makes it a natural choice for parties, and it pairs surprisingly well with a crisp Sauvignon Blanc or a dry rosé if you're feeling fancy.
- Use it as a base for grain bowls with roasted chickpeas, quinoa, and tahini drizzle.
- Pack it in lunchboxes with carrot sticks, cucumber, and pita chips for an easy snack.
- Dollop it on top of roasted vegetable salads for extra creaminess and a pop of color.
Save This hummus has become my go-to whenever I want to impress without stressing. It's proof that a little color and a lot of flavor can turn something simple into something people remember.
Recipe FAQ
- → Can I use pre-cooked beets instead of roasting them?
Yes, you can use pre-cooked or vacuum-packed beets to save time. However, roasting fresh beets intensifies their natural sweetness and provides a deeper, more complex flavor that enhances the overall taste of the hummus.
- → How do I make the hummus extra smooth and creamy?
For the smoothest texture, peel the chickpeas before blending by gently rubbing them between your fingers. Add cold water gradually while processing, and blend for at least 3-4 minutes until ultra-creamy. High-quality tahini also makes a significant difference.
- → How long does beet hummus stay fresh?
Store the hummus in an airtight container in the refrigerator for up to 5 days. The color may darken slightly over time, but the flavor remains delicious. Drizzle with olive oil before storing to help maintain moisture.
- → What can I serve with beet hummus?
Serve with warm pita bread, pita chips, crackers, or fresh vegetables like carrots, cucumbers, bell peppers, and celery. It also works beautifully as a colorful sandwich or wrap spread, or as part of a mezze platter.
- → Can I adjust the flavor if it's too earthy?
If the beet flavor is too strong, balance it by adding more lemon juice for brightness, extra tahini for creaminess, or a touch of maple syrup for subtle sweetness. You can also reduce the beet quantity and add more chickpeas.
- → What's the best way to roast beets without staining?
Wrap beets tightly in aluminum foil before roasting to contain any juices. Wear gloves when handling cooked beets, and rinse your cutting board and knife immediately after use. The skins slip off easily after roasting, minimizing mess.