Beetroot Hummus

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This beetroot hummus recipe is easy to make, vibrant in colour (think Barbie pink) and most importantly absolutely delicious.

A hand holding up a bowl full of beetroot hummus, sprinkled with seasoning.

Why This Recipe Works

  • A sweet and earthy hummus - Thanks to the beetroot
  • Absolutely amazing colour, again thanks to the roasted beets
  • Barbie Pink - I've been calling it Barbie dip and that makes my kids smile
  • A nutritious vegan snack

Ingredients you will need

To make my Beetroot Hummus you will need:

  • beetroot
  • garlic
  • chickpeas (canned)
  • lemon juice
  • tahini
  • extra virgin olive oil
The ingredients to make roasted beet hummus laid out on a bench top.

Ingredients Notes & Substitutions

  • Beetroot: I use roasted beetroot in my hummus, you can use any coloured beet, although the traditional purple beet will give the best pink hummus.
  • Garlic: I roast the garlic with the beetroot, this gives the garlic a mild flavour.
  • Chickpeas: I use canned chickpeas that are canned with no added salt. You will use both the chickpeas and the canning liquid in this recipe). Chickpeas are also known as garbanzo beans.
  • Lemon juice: The acid from the lemon really lifts the hummus. An interesting alternative that goes well with the flavor of beetroot is orange juice.
  • Tahini: This is a paste made from sesame seeds, you can buy it hulled or unhulled. I find hulled tahini is the best when making hummus as it has a milder taste

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used chickpeas, extra virgin olive oil, and tahini from their range in this recipe.

How to make roasted beet hummus

Below are illustrated step-by-step instructions to make my Beetroot Hummus recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Pre-heat your oven to 200 degrees Celsius or 400 F. 

Step one: Roast your beetroot and garlic. Top and tail the beetroot and wash under water. Wrap the beetroot along with 2 cloves of garlic (skin still on) in tinfoil. Bake in the oven until the beetroot is tender. 

A topped beetroot and two cloves of garlic sitting on a sheet of tinfoil
Cooked beetroot and garlic unwrapped in a sheet of tinfoil sitting on the bench.

Step two: Drain your chickpeas (reserving the liquid). 

Step three: Optional Step (smoother hummus): Place the drained chickpeas in a large bowl and fill with water. Rub handfuls of the chickpeas in your hands in the water. The chickpea skins will rub off and float to the surface. Skim off the skins and then drain your chickpeas. 

A spoon full of chickpea skins hald above a bowl full of chickpeas in a large bowl of water

Step four: Once the beetroot and garlic have roasted to fork tender and they are cooled to the touch. Pop the garlic cloves out of the skin and cut the beetroot into chunks

Step five: Pop all the ingredients into a blender or food processor and blend until smooth. Add reserved liquid until the right consistency is reached.

Season to taste

A food processor filled with chickpeas, roasted beetroot, tahini and olive oil sitting on a bench.

Enjoy!


A food processor full of whipped beetroot hummus with a hand holding a spoonful above it.

Top Tips

Here is how you can make these beetroot hummus perfectly every time!

  • Be sure to use fresh beetroot and take the time to roast it first, it really does make for the most delicious flavor. Canned beetroot although very convenient, they are not great for making beet hummus. They disintegrate and make for a very sloppy hummus.
  • Taste and season, then taste and season again if needed. I find beetroot hummus is something that really sings when you get the right amount of salt.
  • I love drizzling my beetroot hummus with extra virgin olive oil and sprinkling it with everything but the bagel seasoning!
  • I enjoy eating beetroot hummus with carrots, cucumbers, pita bread, pita chips and seed crackers.
  • Homemade beetroot hummus will store in the fridge for up to five days in an airtight container. You can also freeze your hummus for up to 4 months. When you defrost frozen hummus you may notice some liquid will have separated out, just give it a good stir and it will be good to go.
A cracker dunked in a bowl full of beetroot hummus

FAQs

What is beetroot hummus made of?

Beetroot hummus is made with classic hummus ingredients; chickpeas/garbanzo beans, tahini, lemon juice, olive oil garlic and tahini. To these ingredients, you also add roasted beetroot.

Is beetroot hummus good for you?

Beetroot hummus provides plant-based protein, fibre, folate, potassium, vitamin B6, and no added sugar.

A hand holding up a bowl of beetroot hummus above a chopping board of green vegetables beneath it.

If you made my roasted beetroot hummus  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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A bowl of pink hummus dip with vegetables anc crackers.

Beetroot Hummus

Roasted beetroot hummus is such a vibrantly coloured dip and so easy to make.
Print Pin Rate
Course: Dips Dressings Sauces
Cuisine: New Zealand
Keyword: beetroot hummus, beet hummus, roasted beet hummus, roasted beetroot hummus, beetroot hummus nz
Diet: Gluten free, Vegan
Servings: 10 servings
Calories: 190kcal

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Ingredients

  • 1 beetroot
  • 2 cloves garlic
  • 400 gram Chickpeas (canned) You will use both the chickpeas and the canning liquid in this recipe)
  • 3 Tablespoons lemon juice
  • ½ cup tahini
  • ¼ cup extra virgin olive oil

Instructions

  • Pre-heat your oven to 200 degrees Celsius or 400 F.
  • Roast your beetroot and garlic. Top and tail the beetroot and wash under water. Wrap the beetroot along with 2 cloves of garlic (skin still on) in tinfoil. Bake in the oven until the beetroot is tender (45 minutes-1 hr).
  • Drain your chickpeas (reserving the liquid).
  • Optional Step (smoother hummus): Place the drained chickpeas in a large bowl and fill with water. Rub handfuls of the chickpeas in your hands in the water. The skins will rub off and float to the surface. Skim off the skins and then drain your chickpeas.
  • Once the beetroot and garlic have roasted and they are cooled to the touch. Pop the garlic cloves out of the skin and cut the beetroot into chunks.
  • Pop all the ingredients into a blender or food processor and blend until smooth.

Notes

  • Be sure to use fresh beetroot and take the time to roast it first, it really does make for the most delicious flavor. Canned beetroot although very convenient, they are not great for making beet hummus. They disintegrate and make for a very sloppy hummus.
  • Taste and season, then taste and season again if needed. I find beetroot hummus is something that really sings when you get the right amount of salt.
  • I love drizzling my beetroot hummus with extra virgin olive oil and sprinkling it with everything but the bagel seasoning!
  • I enjoy eating beetroot hummus with carrots, cucumbers, pita bread, pita chips and seed crackers.
  • Homemade beetroot hummus will store in the fridge for up to five days in an airtight container. You can also freeze your hummus for up to 4 months. When you defrost frozen hummus you may notice some liquid will have separated out, just give it a good stir and it will be good to go.
  • Beetroot: I use roasted beetroot in my hummus, you can use any coloured beet, although the traditional purple beet will give the best pink hummus.
  • Garlic: I roast the garlic with the beetroot, this gives the garlic a mild flavour.
  • Chickpeas: I use canned chickpeas that are canned with no added salt. You will use both the chickpeas and the canning liquid in this recipe). Chickpeas are also known as garbanzo beans.
  • Lemon juice: The acid from the lemon really lifts the hummus. An interesting alternative that goes well with the flavor of beetroot is orange juice.
  • Tahini: This is a paste made from sesame seeds, you can buy it hulled or unhulled. I find hulled tahini is the best when making hummus as it has a milder taste

Nutrition

Calories: 190kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 14mg | Potassium: 205mg | Fiber: 4g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

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