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Beet Hummus Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
April 15, 2020
4.84 from 95 votes


Last Updated May 22, 2020 | 13 Comments

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Bright and delicious Beet Hummus Recipe made with beets, chickpeas, tahini, lemon, and garlic. Enjoy with warm pita bread and fresh crunchy veggies!

Large black serving bowl filled with bright pink beet hummus garnished with olive oil, pine nuts, and chopped parsley.

Beautiful Beet Hummus Recipe

This was the first hummus recipe I shared here on this blog. Circa 2017, I had just discovered beets and was determined to include them with every meal. Not such a bad thing since beets are super good for you (source).

Now, I know, some of you strongly dislike beets. And that’s totally ok. But for others of you, maybe you have no idea what beets are? Or if you’ll even like them. I mean, I was that person who sat through 9 seasons of The Office listening to Dwight talk all about his beet farm all while having no idea what a beet even was.

Adding beets to hummus (or a smoothie) is an excellent way to get started with beets! In addition to being absolutely delicious, this dreamy beet hummus is:

BRIGHT PINK!
Super creamy.
Full of healthy plant-based protein and fiber.
Ready in just 5 minutes.
Delicious with crackers, pita bread, avocado toast, crunchy veggies…
Vegan,
Dairy-Free,
and…Gluten-Free!

Still not convinced? You’ll love this classic hummus recipe.

Finely processed beets in a large food processor.

Ingredients in Beet Hummus

  • Cooked beets (boiled or roasted)
  • Cooked chickpeas (canned or cooked from dry)
  • Tahini
  • Olive oil
  • Lemon zest and lemon juice
  • Garlic
  • Salt

READ MORE: Instant Pot chickpeas (no soaking required)!

Smooth and creamy Beet Hummus Recipe in a large food processor.

How to Make Beet Hummus

I always make my hummus using a food processor. If you don’t have a food processor at your disposal, a blender will also work.

  1. Start by adding the peeled and cooked beets to the bowl of a large food processor. Process until small little bits remain.
  2. Add the remaining ingredients (cooked chickpeas, tahini, lemon juice and lemon zest, garlic, and a pinch of salt) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Remove the lid and add the olive oil. Continue to process until smooth and creamy. Season to taste (I usually like to add a little extra salt or tahini).
  3. Transfer the hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts, sesame seeds, and fresh chopped parsley, if desired.

Store any leftover beet hummus in a sealed container in the refrigerator for up to 4-5 days.

READ MORE: Can you freeze hummus?

Large black serving bowl filled with bright pink beet hummus garnished with olive oil, pine nuts, and chopped parsley.

More Beet Recipes,

Crunchy Beet and Kohlrabi Slaw with Apples

Roasted Beet Salad Recipe with Miso Dressing

Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

Golden Beet and Tomato Bloody Mary

If you try making this Beet Hummus Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Large black serving bowl filled with bright pink beet hummus garnished with olive oil, pine nuts, and chopped parsley.

RECIPE CARD

Large black serving bowl filled with bright pink beet hummus garnished with olive oil, pine nuts, and chopped parsley.

Beet Hummus Recipe

4.84 from 95 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Enjoy this bright and colorful Beet Hummus Recipe with warm pita bread and fresh crunchy veggies! Ready in just 5 minutes!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Side Dish
Cuisine American
Servings 6 servings (as a side)
Calories 222 kcal

Equipment

  • Food Processor
  • Blender

Ingredients
 
 

  • 3 small cooked beets
  • 1 (15 ounce) can chickpeas - drained (approx. 1.5 cups)
  • 1 teaspoon lemon zest
  • 1 lemon - juiced
  • salt - to taste
  • 2 cloves garlic - minced
  • ¼ cup tahini - plus more, to taste
  • ¼ cup olive oil
Prevent your screen from going dark

Instructions
 

  • Add the beets to the bowl of a large food processor. Process until small little bits remain.
  • Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste (I usually like to add a little extra salt or tahini).
  • Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.
  • This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!

Jessica's Notes

Check out these helpful posts:
How to Cook Beets
How to Cook Chickpeas in the Instant Pot
Can You Freeze Hummus?
This post was originally published on April 24, 2017

Nutritional Information

Calories: 222kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 177mg | Potassium: 263mg | Fiber: 5g | Sugar: 4g | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

24.6K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Ann Warner says

    February 7, 2025 at 12:47 pm

    Can I use pickled beets?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 7, 2025 at 1:16 pm

      Certainly! Using pickled beets in your beet hummus recipe is a great idea if you enjoy a bit of extra tang and a vibrant flavor profile. The pickled beets will add a unique twist to the hummus, infusing it with a slightly acidic taste that complements the creamy texture. Just keep in mind that pickled beets might be a bit saltier than cooked fresh beets, so you may want to adjust the amount of additional salt in the recipe accordingly. Enjoy experimenting with this tasty variation!

      Reply
  2. Heather says

    September 21, 2024 at 6:18 am

    4 stars
    I love the idea! So I made it per the recipe. It was bland at first. So I heavily modified. I doubled the lemon zest, lemon juice, tahini, olive oil, and garlic (maybe a little more than doubled on the garlic). Added 4 teaspoons or so of salt (I lost track, just added a little at a time.) I think a drizzle of honey as a garnish really pulled all the flavors together. Depends if you want more of a sweet or savory.

    I am unsure of what a โ€œsmallโ€ beet is since this is my first time cooking with a fresh one. I think the one I used is considered large, thatโ€™s why I only used one. It was the size of a baseball. I read while researching how to determine best size, that small beets are more flavorful. Even so, I like the taste of a lot of the stuff I doubled in the recipe so much that I needed to modify it a lot.

    I served it with some warm homemade sourdough bread

    Reply
  3. MJ Mack says

    June 18, 2024 at 2:49 pm

    5 stars
    Excellent recipe.

    Reply
  4. Connie says

    January 30, 2024 at 9:27 am

    I found it tasted like a lot of tahini, lost the sweetness of the beets, any suggestions on how to fix my large batch with some added sweetness?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 30, 2024 at 10:15 am

      To enhance the sweetness in your large batch of beet hummus, consider adding a bit of honey or maple syrup, which can gently elevate the natural sweetness of the beets without overpowering the other flavors.

      Another option is to roast additional beets until they’re caramelized and blend them into the existing batch, as roasting can intensify the beets’ inherent sweetness.

      Also a splash of balsamic vinegar could also complement the beets’ flavor while adding a subtle sweet and tangy note to your hummus.

      Reply
  5. Heidi says

    May 16, 2022 at 10:50 am

    5 stars
    Excellent recipe. Thank you for sharing this.

    Reply
  6. Johnny says

    May 17, 2020 at 10:52 am

    Could I do this recipe with beets from a can? I found some in my pantry!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      May 17, 2020 at 3:17 pm

      Hi Johnny,

      Yes, this recipe should work fine with canned beets, just make sure you drain it ๐Ÿ™‚

      Reply
  7. Owasa says

    October 17, 2019 at 2:01 pm

    I think this recipe could be extremely yummy yet have yet to try it because the picture shows the use of pie nuts, black sesame seed and I think parsley or maybe cilantro hard to tell but pretty sure itโ€™s parsley yet the recipe doesnโ€™t call for this.

    Reply
  8. Clara says

    May 6, 2019 at 8:48 am

    5 stars
    Hi!! Really love the recipe! Thinking on making it, but I have a doubt: with lemon zested you mean the zest of 1 lemon or the whole lemon without the zest?

    Perhaps a stupid question… but Im new in this ๐Ÿ™‚

    Thanks!!!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      May 6, 2019 at 9:17 am

      Hi Clara,

      For this yummy beet hummus recipe, I use one single lemon for the portion size listed in the original recipe. From that single lemon, I both fully zest it and I use all the juice from it.

      Enjoy!

      Reply
    • Erin says

      January 23, 2021 at 11:22 am

      5 stars
      Recipe 5 Star – my execution of it 4 stars! Just have to learn how to adjust taste of salt and lemon for that zing! Easy to make and tastes great though!

      Reply

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Recipe Rating




4.84 from 95 votes (90 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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