Beetroot Hummus

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(Last Updated On: July 14, 2020)

Colorful Beet Hummus

In terms of color, flavor, and overall presentation, this beetroot hummus has no equal. I mean, how can you not love hot pink food that’s also good for you?


I just can’t get over how bright this hummus is, it makes me love beets even more than I did before! Made with garlic, lemon, tahini and a dash of cumin and turmeric, you’re going to love this tasty recipe!
Beetroot Hummus

Quick and Easy Hummus Recipe

If you’re looking for an easy dip for any occasion, all this one requires is a food processor and a handful of simple ingredients.


Beets may be the clear star of this show, but the great part is you can add as much or as little as you’d like, without really compromising on taste or color.


Beets are one of my favorite foods, so I added a good beet and a half to this dish. If you want less of the beet flavor, simply start with 1/2 and work your way up–they are so ridiculously pigmented that it doesn’t need much!


Just be sure they are thoroughly cooked before blending to get all that wonderful color out (you know they are done when you can easily poke them with a fork, it will take some time though!).Beetroot Hummus

Kid-Friendly Dip

Looking for a birthday party or New Years snack? I don’t know about you, but if I would have seen this pretty pink dip when I was a kid, I would have been obsessed. Just be careful to not overdo the garlic if it’s for the kiddos–it’s an acquired taste for most!
Beetroot Hummus
I love to put an extra dash of turmeric on top of the hummus, it makes it even more colorful with a pop of orange! Top everything off with a little bunch of parsley and you’ve got a crowd-pleasing dip for sure!
Beetroot HummusThis dip is:

  • Colorful
  • Lemony Garlic
  • Smooth
  • Earthy
  • Healthy
  • Quick

Have a very happy New Year! 🙂

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Beetroot Hummus

Yield: Roughly 2 Cups

Hot pink and full of lemony-garlic flavor! This beetroot hummus is perfect as an appetizer with chips or veggies, or as a spread for your favorite sandwich!


  • 1 15oz. Can Chickpeas
  • 1-2 Small Beets (I used 1.5)
  • 1 Clove Garlic
  • 4 Tbsp Tahini
  • 2 1/2 Tbsp Lemon Juice
  • 3 Tbsp Water
  • 1/2 Tsp Cumin
  • 1/4 Tsp Turmeric
  • 1/2 Tsp Salt


  1. Boil beets in a pot for roughly 40 minutes, or until tender when poked with a fork (you could also roast them if you'd like) and then add into a food processor.
  2. Rinse chickpeas under water and add to the food processor along with the rest of the ingredients.
  3. Blend until smooth and top with parsley and a dash of turmeric (optional but I love the colors together!), and enjoy!

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