15 Beetroot Hummus Recipes Almost Too Pretty — a simple, creamy and smooth collection you can make tonight. Below are our favorite beetroot hummus recipe ideas for parties and gatherings, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Dips & Spreads collection.
Start with chickpeas, tahini, lemon juice, garlic, olive oil, cumin and paprika. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
A creamy, ruby-pink hummus swirled with sweet roasted-style beetroot, lemon, and tahini for a dip that looks as good as it tastes.
If you are using vacuum-packed or canned beetroot, drain it well and pat dry with paper towels so it does not water down the dip. If starting from raw beets, boil 2 small unpeeled beets in salted water for 35 to 45 minutes until a knife slides in easily, then cool, peel, and chop.
Add the tahini and lemon juice to a food processor and blend for about 45 seconds until the mixture turns pale and creamy. This step whips the tahini so the finished hummus is smooth rather than grainy.
Add the garlic clove, cumin, and sea salt, then pulse 3 or 4 times to break down the garlic and blend it evenly through the tahini.
Add the drained chickpeas and chopped beetroot. Process for 1 to 2 minutes, stopping once to scrape down the sides, until the mixture is thick, deep pink, and mostly smooth.
With the processor running, slowly drizzle in the olive oil, then add the cold water one tablespoon at a time. Blend until the hummus is silky and light, about 1 minute more. Add a little extra water if it looks too stiff.
Taste and adjust: add more salt for savoriness or an extra squeeze of lemon for brightness. The dip should taste balanced, earthy-sweet, and tangy.
Spoon the hummus into a shallow bowl and use the back of the spoon to make a swirl on top.
Drizzle generously with olive oil and scatter over the crumbled feta and toasted sesame seeds if using. Serve with warm pita, crackers, or vegetable sticks.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
Roasting the beets before blending deepens their earthy sweetness and gives this hummus its jaw-dropping magenta color. Chickpeas, tahini, lemon, and garlic keep it grounded and creamy. Wrap the beets in foil and roast until a knife slides through easily, then let them cool before peeling to save your fingertips and your countertop.
When you want that vivid pink swirl in five minutes flat, canned or vacuum-packed cooked beets do all the heavy lifting. Just drain, blend with chickpeas and tahini, and you have a bright dip ready for a last-minute gathering. A splash of the beet liquid loosens the texture without watering down the flavor.
Golden beets trade the shocking pink for a warm, sunny amber that looks stunning next to a classic red version on the same platter. A pinch of turmeric boosts the color and adds a gentle, earthy warmth. Serve the two side by side for a striking two-tone spread that always gets a comment.
Crumbled feta folded into blended beet hummus adds a salty, tangy edge that plays beautifully against the vegetable's natural sweetness. The cheese also lightens the color into a dreamy dusty rose. Save a little feta to crumble on top with a drizzle of olive oil for a finish that looks as good as it tastes.
Soft goat cheese makes this version extra luxurious, with a creamy tang that softens the beets' earthiness into something mellow and refined. It spreads like a dream on warm crostini. For a fancier appetizer, pipe it into endive leaves and top with a few toasted walnuts.
A spoonful of harissa turns this pink dip fiery and complex, layering smoky chili heat over the sweet roasted beets. The color stays vibrant while the flavor gains real depth. Start with a teaspoon and taste as you go, since harissa brands vary a lot in their punch.
Fresh horseradish gives this hummus a sharp, sinus-clearing kick that cuts right through the beets' sweetness, a combination that feels almost festive. It is a natural match for smoked fish or a hearty rye cracker. Grate the horseradish fresh if you can, adding just a little at a time until the heat is exactly where you want it.
A generous scattering of dukkah, the Egyptian blend of toasted nuts, seeds, and spices, turns a smooth pink dip into a textural showstopper. Every scoop delivers crunch, warmth, and that gorgeous color. Drizzle olive oil over the top first so the dukkah clings and glistens for an irresistible presentation.
A swirl of Greek yogurt and a handful of fresh dill lighten this hummus into something fresh, tangy, and springlike. The dill's herbal brightness keeps the beets from tasting too heavy. This one shines alongside cucumber sticks and warm pita on a warm-weather table.
Toasted cumin and a touch of smoked paprika give this beet hummus a deep, campfire-warm flavor that balances the vegetable's sweetness beautifully. The spices also nudge the color toward a rich, moody crimson. Toast the cumin seeds whole and grind them fresh for the most fragrant results.
A little fresh orange juice and zest brighten the whole dip, adding a citrusy lift that makes the beets taste even more vibrant. It is sweet, tangy, and unexpectedly refreshing. A few threads of extra zest scattered on top add a pretty finishing touch and a burst of aroma.
Swapping chickpeas for cannellini beans creates an especially silky, ultra-smooth texture that shows off the beets' color like a canvas. The milder bean lets the beet flavor take center stage. Blend it a full minute longer than you think you need for that glossy, whipped finish.
A whole head of roasted garlic melts into this dip, adding a mellow, caramelized sweetness that rounds out the beets without any raw-garlic bite. The result is soft, savory, and deeply comforting. Roast the garlic alongside the beets to save yourself an extra step and an extra dish.
Jewel-bright pomegranate seeds and chopped pistachios crown this pink hummus with color, crunch, and little pops of tart-sweet juice. It looks stunning enough for a holiday spread. A final drizzle of pomegranate molasses ties the flavors together with a glossy, tangy sweetness.
Thick beet hummus spread on toasted sourdough and topped with sliced avocado makes a breakfast or lunch that is as beautiful as it is filling. The creamy green avocado against the hot pink base is pure eye candy. Finish with flaky salt, a squeeze of lemon, and a few chili flakes for a plate worth photographing.
Hummus pairs beautifully with warm pita, crunchy vegetables, falafel and a mezze platter. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Easy Bruschetta Recipes for Any Party or 25 Easy Stuffed Mushrooms for Any Party.
Yes. Hummus often tastes better after a few hours as the flavors settle. Blend it, cover, and chill until you are ready to serve, then drizzle with olive oil.
Store hummus in an airtight container in the fridge for up to 4–5 days. Smooth the top and add a thin layer of olive oil to keep it fresh, and stir before serving.
Yes — hummus freezes well for up to 3 months. Leave a little room in the container, thaw overnight in the fridge, then stir in a splash of water or olive oil to bring back the creamy texture.
Blend longer than you think, use good tahini, and add a little ice water while the processor runs. Warm chickpeas, or slipping off their skins, also make it noticeably smoother.
Skim the 15 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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