The Beetroot Hummus: A Delight for the Eyes and Taste Buds

This beet hummus is not just delicious but also a visual treat with its vibrant pink color. It’s perfect for parties and gatherings and is sure to impress your guests.


  • Beets: Red or golden beets work well, but red beets give a more vibrant color.
  • Lemon Juice: Freshly squeezed lemon juice is essential for the best flavor.
  • Garlic: Minced garlic adds a savory touch to the hummus.

  • Chickpeas: Canned chickpeas are a convenient and quick option.
  • Tahini: This nutty paste adds a rich flavor to the hummus.
  • Salt: Kosher salt is recommended for its larger crystals.
  • Ground Cumin: This spice adds a warm, earthy flavor.

  • Extra-Virgin Olive Oil: A good quality olive oil enhances the flavor of the hummus.
  • Ice Cubes: These help create a smooth and creamy texture.
  • Optional Garnishes: Chopped fresh herbs, toasted pine nuts, and za’atar are great options.


  1. Roast the Beets: Preheat the oven to 400°F and place the beets in a baking dish with a little water. Cover and bake until tender, about 50 minutes to 1 hour 10 minutes.
  2. Prepare the Garlic and Lemon: While the beets roast, combine lemon juice and minced garlic in a bowl. Let it sit to mellow the garlic’s flavor.
  3. Blend the Hummus: Once the beets are roasted, peel and cut them into quarters. Add three-quarters of the beets, chickpeas, tahini, salt, cumin, and garlic/lemon mixture to a food processor. Blend until smooth, scraping down the sides as needed.
  4. Add the Olive Oil: With the motor running, drizzle in the olive oil. Continue blending.
  5. Add the Ice: Blend in the ice cubes until melted. Adjust the consistency with ice water if desired.
  6. Season and Serve: Taste and adjust the seasoning as needed. Transfer the hummus to a serving bowl and garnish with the reserved roasted beets, olive oil, and your preferred toppings. Serve with pita bread, crackers, or crudités.


  • Refrigerate leftover hummus in an airtight container for up to 5 days.
  • Freeze hummus in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.


  • Gently rub the beet skins off after roasting to avoid staining your fingers.
  • Mellow the garlic flavor by letting it sit in lemon juice before adding it to the hummus.
  • Stop blending occasionally to scrape down the sides of the food processor for a smooth hummus.
  • The longer you blend, the smoother the hummus will be. If it feels warm, chill it in the refrigerator before serving.

Recommended Tools:

  • Food Processor: A food processor is the best tool for making smooth hummus.

  • Measuring Spoons: Magnetic and double-sided measuring spoons are convenient for accurate measurements.
  • Citrus Juicer: A citrus juicer makes it easy to extract lemon juice without seeds.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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