Easy Beet Hummus – How to Make Beet Hummus

Easy Beet Hummus - How to Make Beet Hummus

Caitlin Bensel

Tired of ho-hum hummus? Then it’s time to try this hot pink, flavor-packed, easy-peasy beet hummus! While there’s nothing wrong with classic hummus, sometimes it’s fun to change things up a bit. Served with plenty of pita chips and crisp veggies for dipping, this colorful hummus will liven up your spread of party dips and appetizers at your next gathering!

What’s in beet hummus?

This beet hummus starts with a base just like regular hummus—lots of chickpeas, garlic, lemon juice, cumin, and olive oil. But then the fun starts! Cooked beets get blended into the mix, adding sweet, earthy flavor and that gorgeous pink hue.

How do you cook beets?

There are many ways you can cook a beet, but for this recipe we stick to simmering them on the stovetop. They cook for about 45 minutes, until they’re fork tender. After letting them cool slightly, simply rub the beets with a paper towel and the skins slide right off. For easy clean-up, cover your board with a piece of parchment or waxed paper to collect all of those bright red beet skins. 

Can you used pre-cooked beets in this recipe?

Absolutely! Look for plain cooked beets in the refrigerated section of the supermarket. Avoid pickled beets, which will have a more acidic flavor that will throw off the balance of this hummus.

Is beet hummus good for you?

Yes, in more ways than one! Hummus is high in protein and fiber, thanks to the chickpeas. Beets add a lot of good vitamins and minerals to the mix, including potassium and folate. Also… it’s hard not to smile when you’re eating pink hummus, and everyone knows that smiling more is very good for you!

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– 8


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medium beets, stems removed and scrubbed


14.5-oz. cans chickpeas, rinsed and drained


ground black pepper


extra virgin olive oil, plus more for garnish

Chopped toasted walnuts, for garnish

Chopped fresh parsley, for garnish

Mini bell peppers, for serving

Cucumber slices, for serving 

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  1. Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 35 to 45 minutes. Remove the beets from the water and let rest until cool enough to handle. Using a paper towel, rub the beets all over to remove their skins. Roughly chop the beets and reserve 2 tablespoons for garnish.
  2. Combine the chickpeas, tahini, chopped beets, garlic, lemon juice, salt, cumin, salt and pepper in the bowl of a food processor. Process until mixture becomes smooth and well combined, 3 to 4 minutes, adding 1 tablespoon of cold water at a time, as needed, to keep the processor moving. At the end, add the olive oil and process for 10 more seconds. 
  3. Transfer the mixture to a bowl and stir to ensure it is well combined. Sprinkle the reserved chopped beets over top of the hummus. Top with walnuts and parsley and drizzle with more olive oil. Serve with pita chips, peppers, and cucumbers, if you like.

Hummus is a great make-ahead appetizer—the flavors meld as it hangs out in the fridge. Chill in an airtight container for up to 5 days.

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