Published: · Modified: by Deborah · This post may contain affiliate links · 38 Comments
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This best Roasted Beet Hummus is choc-full of plant-based goodness and flavor. A beet hummus recipe that's dairy-free, gluten-free and whole food plant based. It's so versatile; it can be paired with a wholesome platter of seasonal vegetables, some whole wheat pita chips or even slathered on toast. The color alone will persuade you to try it!
I've been intrigued with gorgeous red beets, those sweet, earthy root vegetables, for years. But I have to let you in on a little secret: yesterday was the first time I ever roasted them myself. And I'm so glad I did. The end result was this beautiful magenta beet hummus. While it may not look like traditional hummus, trust me, it is, only with an incredible, colorful twist.
This recipe was inspired by my Spicy Pecan Pumpkin Hummus Recipe. For another insanely delicious hummus recipe, try this Authentic Syrian Hummus.
Recipe Ingredients (With Substitutions)
Hungry friends, you're only 12 ingredients away from a rich and robust vegan hummus recipe. Here's what you'll need:
- Red Beets - you can use fresh or pre-cooked beets for this recipe. If using fresh, instructions on how to prepare and roast them are below. In addition, you can use canned.
- Garbanzo Beans - I use organic canned garbanzo beans, however, if you want to soak and prepare your own dried garbanzo beans, that'll work as well.
- Garlic - fresh minced garlic adds a great flavor to this hummus recipe. If unavailable, use ½ to 1 teaspoon garlic powder per your taste.
- Lemon Juice - I prefer fresh squeezed lemon juice; however, you can substitute with bottled lemon juice or even lime juice, if you wish.
- Spices - I use ground cumin, smoked paprika, chili powder and red pepper flakes but you could also try other spices, such as coriander and sumac, if you choose.
- Fresh Thyme - I love the flavor of fresh thyme in this recipe. If unavailable, you can omit or try other fresh herbs such as basil or rosemary.
- Tahini - for the creamiest hummus ever, this is a must. If unavailable, substitute with an equal amount of extra virgin olive oil.
- Vegetable Broth - adds even more creaminess to the recipe. You can substitute, however, with filtered water.
How to Make Roasted Beet Hummus Recipe
Preheat your oven to 400 degrees Fahrenheit (176 Celsius).
Step 1: Wash beets thoroughly giving them a gentle scrub if necessary. Place them on a cutting board and cut the leaves, leaving about 2 inches of stem. If you want to save the beet leaves for another use, put them in a ziplock baggie, seal tightly and place in refrigerator for up to 3 days.
Step 2: Next, place beets on a baking sheet lined with parchment paper or a silicone baking pad. If not WFPB, then rub coconut oil (unmelted) on each beet. If WFPB, use vegetable broth.
Step 3: Then, sprinkle withsea salt and roast for 40 minutes to 1 hour, depending upon the size of your beets and the heat factor of your oven. Your cooked beets are done when they are fork-tender.
Step 4: Remove from oven and allow to cool for 20 to 30 minutes. Once cool to touch, gently peel with hands or paper towel or both.Chopthe tops off your beets and sliceinto quarters to prepare them for food processing.
Step 5: Next, toss all ingredients except the tahini and veggie broth to food processor or high powered blender. Pulse for a couple minutes until ingredients are well-mixed. Add tahini and pulse again for a minute or two.
Step 6: Lastly, add a little vegetable broth and give it a final whirl. I used ¼ cup but use more or less depending upon your taste.
Expert Tips
- Red beets contain a red-violet pigment called betalains. Eating them can sometimes lead to red or pink-colored urine or stool. This is completely harmless and will soon go away.
- The pigment in beets also stains fingers, utensils and surfaces. Wash hands and utensils in warm soapy water immediately after use. Protect surfaces with paper bags or another type of protective material.
- This delicious recipe will store in an airtight container in your refrigerator for up to 3 days. It is even freezer-friendly and can stored in your freezer in a tightly sealed container for up to 2 months.
- Use a dry paper towel to gently work the skin off the beet, being careful not to damage the flesh underneath.
- This recipe can be made with any color beet,not just red.
- If you love red beets, you may also want to try my Beet Tartare recipe!
- For an added treat, sprinkle with fresh lemon zest before serving.
Frequently Asked Questions
Is this recipe healthy?
Beets are incredibly healthy as they are an excellent source of antioxidants, fiber, nitrates and potassium. They are also low in calories and have lots of anti-inflammatory properties. For more information, read 5 Health Benefits of Beets from the Cleveland Clinic.
Do I need to peel the beets?
Yes. Because the skin of beets tend to be tough and fibrous, it's best to peel them before adding them to a food processor.
Can I use canned beets for this recipe?
Yes, you certainly can. Simply skip steps 1 through 4 and start on step 5, placing all ingredients in the food processor. .
How To Serve Beet Hummus
Serve this recipe as an appetizer or for lunch with some fresh vegetables and crackers. Use it in a Buddha Bowl (pictured below) with roasted tofu, microgreens, sweet potatoes, edamame and a drizzle of Tahini garlic dressing. Add a nutritious dollop to this Smashed Avocado Toast for snack or breakfast. Just want a quick snack,whip up a batch and serve it with a side of myVegan Naan or Swirled Vegan Garlic Bread.
Storage Instructions
Store in an airtight container for up to a week in the fridge.
For best results, do not freeze.
More Delicious Dips
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment sectionfurther down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest,andTwitter, and sign up for my newsletter!
📖 Recipe
Roasted Beet Hummus Recipe
Choc-full of plant-based goodness and flavor, this Mouthwatering Roasted Beet Hummus Recipe is so versatile; it can be paired with a wholesome platter of seasonal vegetables, some whole wheat pita chips or even slathered on toast - the sky's the limit. The color alone will persuade you to try it!
5 from 23 votes
Course: Appetizer, Snack
Cuisine: Indian
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 6
Calories: 195kcal
Author: Deborah
Cost: $2 per serving
Ingredients
- 3 large beets roasted, peeled and chopped into quarters (see instructions)
- 15 oz garbanzo beans cooked and rinsed
- 3 large cloves garlic whole
- 2 tablespoon lemon juice about ½ lemon
- 1 teaspoon ground cumin rounded
- 1 teaspoon smoked paprika rounded
- 1 teaspoon chili powder rounded
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh thyme
- 0.5 teaspoon sea salt
- 3 tablespoon tahini
- ¼ cup vegetable broth
Toppings
- 1 tablespoon fresh thyme
- 1 teaspoon sesame seeds
- 1 teaspoon black pepper corns
- 1 teaspoon pepita seeds
Instructions
To Roast the Beets
Preheat oven to 400 degrees Fahrenheit (176 degrees Celsius). Wash beets thoroughly and remove leaves, leaving 2 inches of stem. If not WFPB, coat each beet with fine layer of coconut oil. If WFPB, rub with vegetable broth. Sprinkle w/ sea salt and roast for 40-60 minutes, depending upon size of beets and heat of oven.
Remove from oven and let rest until cool to the touch. Peel with hands alone, or hands and paper towel (best). Remove tops and chop into quarters.
For the Hummus
Toss all ingredients except tahini and vegetable broth into food processor. Pulse for 2-3 minutes, chopping up all the ingredients. Scrape sides with spatula as needed.
Add tahini through top opening and pulse for 1-2 minutes. Pour in vegetable broth while continuously pulsing. Add more per your desired thickness. Remove from food processor using spatula and place in bowl.
Garnish with fresh thyme, sesame seeds, peppercorns and pepitas. Serve immediately with whole wheat crackers, pita bread or fresh vegetables.
Notes
- Red beetscontain ared-violet pigmentcalled betalains. Eating them can sometimeslead to red or pink-colored urine or stool. This iscompletely harmlessand will soon go away.
- The pigment in beets alsostains fingers, utensils and surfaces.Wash hands and utensilsinwarm soapywaterimmediately after use.Protect surfaceswithpaper bagsor another type ofprotective material.
- This delicious Roasted Beet Hummus Recipe willstore in an airtight containerin your refrigerator forupto 3 days.It is even freezer-friendly and can stored in your freezer in a tightly sealed container for up to 2 months.
- Use adry paper towelto gentlywork the skinoff the beet, beingcareful not to damagethe flesh underneath.
- This Mouthwatering Roasted Beet Hummus Recipecan be madewithany color beet,not just red.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 28g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 243mg | Potassium: 438mg | Fiber: 8g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 4mg
Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!
Reader Interactions
Comments
Madge Naegeli
Use as the filling for sandwiches or serve over a bed of salad greens.
Reply
Great ideas Madge! Never thought of putting it on a sandwich but I can almost taste it with sprouts, cucumbers and maybe a thin slice of red onion. Thanks for your comment.
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Carolyn
Yum,yum!
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Indeed a big yummy! Thanks Carolyn for your comment.
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Michelle
I have been seeing beet hummus in Trader Joes and kept wanting to buy it but now I can make my own by the way, I love your gorgeous photos!Reply
Vegan Vigilante
Oh, I'm so glad you're going to make your own, Michelle. And thanks for the lovely compliment. I'm a relatively new food photographer and always appreciate someone appreciating my work. Thanks so much for your comment and your rating.
Reply
I love beets so much. Between the unique flavor and the GORGEOUS color, you really can't love. This hummus would be a showstopper at my next gathering!
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Vegan Vigilante
Glad to hear it, Leslie. Let us know how it turns out!
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Amanda Mason
Looks delish and super healthy! I love the step by step instructions....it's super helpful! I love that I can eat this with raw veggies and bread! Love the color!Reply
Vegan Vigilante
Awww, thanks Amanda, what a lovely compliment.
Reply
This hummus looks so delicious! never tried it with beets before, but definitely should make it for a summer party!)Reply
Vegan Vigilante
Hey Veronika, long time no talk! You should definitely try hummus with beets. It's sensational! Thanks for your comment and rating.
Reply
The color on that hummus looks amazing! I can only bet it TASTES amazing too! I'll definitely be trying out this recipe!Reply
Vegan Vigilante
Thank you Matt. I appreciate your lovely compliment!
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Claire
I just loved the colour of this dip so I made a batch up for nibbles last night.
It was a hit with the kids!!! They loved it.
Then hubby and I finished it later.
SOOOO YUMMY!!!Reply
Vegan Vigilante
Oh that's awesome Claire. So glad you and your family enjoyed it. Thank you for your comment and rating!
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Tina
I love beets, everything about them. Their color, their earthiness and their nutritional value. Thanks for this beet recipe, definitely saving this for later. Sometimes I use canned beets which makes everything easier.Reply
Vegan Vigilante
Thank you Tina, I'm so glad you like the recipe. I have found fresh organic beets at some stores in clear, plastic packages. I think it was Organics brand. I guess it depends where you live and what stores are in your area. Thanks again for your comment and rating.
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dixya @food, pleasure, and health
i love this pretty color...i have been using hummus as a salad dressing by thinning it out and i cant wait to use beets next time.
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Vegan Vigilante
Thank you Dixya. It is so pretty, I agree with you 100%!
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Wow this looks so colorful and great, I love it! I bet it tastes as wonderful as it looks.Reply
Vegan Vigilante
Indeed, it does Paige! Thanks for your comment and rating.
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Kate
You are so right-that color is amazing! I can't wait to give this a try. It's sounds delicious and so nutritious, too!
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Vegan Vigilante
Thank you Kate! It is super good and easy to make! Thanks much for your comment!
Reply
What a gorgeous color! I love roasted beets but have yet to have them in hummus! How fun! I can't wait to try your recipe not only because it looks delicious but I know it's going to be a hit in my house!Reply
Vegan Vigilante
Thanks so much Elaine! I hope you're family love it as much as we do!
Reply
I have yet to try beet hummus. Roasting beets is the best and most delicious way to enjoy them. We do eat our share of hummus around here. I just might have to make it this way and see how it goes....love the colour for sure.Reply
Vegan Vigilante
Oh thank you Gloria. If you make it, be sure to come back and let us know how you liked it!
Reply
Gorgeous! I can almost taste all those beautiful flavors but I will make it soon so I can absolutely enjoy it. I'm really looking forward to making this hummus.Reply
Vegan Vigilante
So glad to hear, thanks Ginny!
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What an AMAZING idea!!! YUM, these really sound delicious! Beautiful presentation. I LOVE how easy and delicious this is!! I can't WAIT to try this! Thank you for this great recipe!Reply
Vegan Vigilante
You're so welcome, Veena. Thanks for your comment and rating!
Reply
I love the color beets give and it works so well in hummus. Some tasty sounding seasoning too.Reply
Vegan Vigilante
Thank you Caroline. You are so right about the color! It's fabulous!
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This hummus sounds and looks so delicious, perfect for the lovely weather we have been having!Reply
Vegan Vigilante
Yes, indeed, Bintu. It is the perfect weather for this yummy roasted beet hummus!
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This is the pretties hummus ever! I love all that you put in here!Reply
Vegan Vigilante
Awwww, thanks Haley! And thank you for the rating as well!
Reply
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