This Easy Beet Hummus Recipe is low calorie and healthy. It’s perfect as a dip with vegetables or chips, or as a spread on sandwiches and wraps.

I have supplied an easy roasted beet recipes as well, so you can roast up the main ingredient easily and almost mess free.

This vegan beet hummus is vibrant and beautiful. I like to make a batch of regular hummus, and this hot pink hummus and serve both with veggies for get togethers and potlucks.

Easy Beet Hummus Recipe

• Ingredients for Roasted Beet Hummus
• How to Make Beet Hummus Recipes
• Easy Beet Hummus Recipe
• Nutrition in Recipe for Beet Hummus

Ingredients for Roasted Beet Hummus

You will need a roasted beet to make this beetroot hummus recipe. But don’t worry, I have supplied you with directions.

You can also use leftover beets, store-bought roasted beets, however you want to shop and prep for this recipe will still yield a yummy vegan beet hummus.

Shopping List for Beetroot Hummus:

• 1 small roasted beet
• 1 (15-oz) can chickpeas
• Zest of 1 lemon
• Juice of 1/2-1 lemon
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 garlic cloves
• 2 ½ teaspoons tahini
• ¼ cup extra virgin olive oil

How To Roast Beets

Roasting beets can be a messy job, after years of cleaning up the mess, I have found this (mostly) mess free way to roast them.

It really does not matter how you roast the beets for this hummus recipe, so choose your favorite method.

1. Preheat oven to 400 degrees.
2. Trim the leafy greens off the beets and scrub clean.
3. Lightly wrap the beets (individually) in foil and place in a baking dish.
4. Roast for 60 minutes until tender.
5. Cool until you can handle, then use paper towels to rub the skin off the beets.

How to Make Beet Hummus Recipes

You will need a high speed blender or food processor to make this recipe. I like to use a food processor as I don’t want garlic flavors left in my blender. They clash with my morning smoothies.

But you can always soak and or add the blender jug to the dishwasher to really scrub out the flavors.

How to Make Beetroot Hummus:

1. Quarter the beet and add to a food processor or high powered blender. Blend well until mostly smooth.
2. Meanwhile, drain the hummus and reserve 1/4 cup of the liquid from the can.
3. Add the chickpeas, 1/4 cup chickpea liquid, lemon zest and juice from 1/2 lemon, salt, pepper, garlic and tahini to the food processor.
4. Start up the food processor or the blender again, and as it blends the ingredients, slowly drizzle in the olive oil.
5. Taste and add in more lemon juice, salt and pepper as needed. If you want it thinner, add 1 tablespoon of water at a time until you reach your desired consistency.
6. Scoop into a bowl and chill, or serve room temperature.
7. Store in the fridge, covered for 5-6 days.

Easy Beet Hummus Recipe

This roasted beet hummus is easy and delicious, and at just 105 calories for 1/4 cup. It’s also very healthy.

Here are more Plant Based Snacks I think you will love.

More Plant Based Snacks:

• Healthy Vegan Hummus
• Roasted Chickpeas
• Vegan Hummus Toast
• Vegan Protein Balls

Easy Beet Hummus

Audrey Johns

This healthy and easy roasted beet hummus can be whipped up in just 5 minutes (if you have already roasted your beets).

You can have 1/4 cup for just 105 calories, making this beet hummus great for snacking with veggies or smearing on a sandwich or wrap.

Special Tip: I like to roast the beets ahead of time and chill them in the fridge. I have supplied you with directions roasting beets as well.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Appetizer, Snack, spread

Cuisine American, Mediterranean

Servings 8 servings

Calories 137 kcal

Equipment

• Blender or food processor

Ingredients

  

• 1 small roasted beet
• 1 (15-oz) can chickpeas
• Zest of 1 lemon
• Juice of 1/2-1 lemon
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 garlic cloves
• 2 ½ teaspoons tahini
• ¼ cup extra virgin olive oil

Instructions

 

How to Roast Beets:

• Preheat oven to 400 degrees.
• Trim the leafy greens off the beets and scrub clean.
• Lightly wrap the beets (individually) in foil and place in a baking dish.
• Roast for 60 minutes until tender.
• Cool until you can handle, then use paper towels to rub the skin off the beets.

How to Make the Hummus:

• Quarter the beet and add to a food processor or high powered blender. Blend well until mostly smooth.
• Meanwhile, drain the hummus and reserve 1/4 cup of the liquid from the can.
• Add the chickpeas, 1/4 cup chickpea liquid, lemon zest and juice from 1/2 lemon, salt, pepper, garlic and tahini to the food processor.
• Start up the food processor or the blender again, and as it blends the ingredients, slowly drizzle in the olive oil.
• Taste and add in more lemon juice, salt and pepper as needed. If you want it thinner, add 1 tablespoon of water at a time until you reach your desired consistency.
• Scoop into a bowl and chill, or serve room temperature.
• Store in the fridge, covered for 5-6 days.

Keyword beet hummus

Nutrition in Recipe for Beet Hummus

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