Beet Hummus

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Last Updated on January 12, 2020 by Chef Mireille

Beet Hummus is a great variation that’s perfect with chips, pita bread or inside your favorite wrap. Include it in your next meze platter.

Beet Hummus

I rarely buy hummus outside – especially plain hummus. I find the tahini in plain chickpea hummus comes across too strong. For this reason, I usually opt for the flavored hummus varieties instead of plain hummus. Even when I go to one of my favorite places to eat in NYC – Hummus & Pita Co., I always opt for the flavored hummus even if I do have to pay an extra $.

With the strong beet flavor in this hummus, the tahini is barely a footnote. Now if you are one of those that love the flavor of tahini, feel free to add more according to your preference. You might also want to try my Allergen Free Spinach Harissa Hummus, which does not have any tahini at all, but will still go great with Pita Bread.

Beets are full of so many nutrients, so if you are not a beet fan – try this hummus. With all the other flavors going on, you might just grow to like beets in this way!

Hummus is such a great condiment to use in sandwiches or as a dip. The varieties of endless. Here are just some ideas to go crazy with your hummus flavors.

Hummus Ideas

  • Roasted Red Pepper Hummus
  • Carrot Hummus
  • Spinach Hummus
  • Jalapeno Hummus
  • Broccoli Hummus
  • Pumpkin Hummus
  • Corn Hummus
  • Green Pea Hummus

This luscious creamy hummus is perfect with your favorite chips or pita bread.

Hummus LR 2

Don’t you just want to grab that chip!!!

Hummus LR 1

Roasted Beet Hummus
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Beet Hummus

Beet Hummus is perfect for any party. Serve with crudite vegetables, chips or pita bread.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Condiments
Cuisine: Middle Eastern
Servings: 10
Calories: 63kcal


  • Roasted Beet Ingredients:
  • 1 lb. peeled beets cut into large dice
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • Hummus Ingredients:
  • 14.5 oz. can chickpeas drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper
  • 1 tablespoon tahini sesame seed paste
  • 1/4 cup parsley
  • 2 1/2 teaspoons salt
  • 3 tablespoons lemon juice
  • 1/2 cup - 3/4 cup olive oil
  • sumac for garnish


  • Preheat oven to 400 F.
  • Toss beets with garlic and olive oil.
  • Remove garlic after 30 minutes.
  • Roast for another 15-20 minutes, until fork tender.
  • In a food processor. combine garlic, chickpeas, cumin, red pepper, tahini, parsley and salt.
  • Process well until thoroughly combined.
  • Add beets and lemon juice. Process until thoroughly combined.
  • With the processor running, adding 1/2 cup of olive oil.
  • Add additional olive oil as desired, for desired consistency.
  • To serve, drizzle with a little more olive oil and sprinkle with the sumac.


Makes approximately 2 1/2 cups


Calories: 63kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 701mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
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Reader Interactions


  1. Though all the ingredients are always available, I haven’t got around making it that often as I might want to. I love how bright the beet has made the hummus look. And all the ideas for different flavours sound so good..

  2. my niece’s love of hummus has all of us making different hummus at home 🙂 I made this last mega BM and I love your gorgeous and inviting coloured hummus… bookmarking the other novel hummus recipes on your blog, Mir 🙂

  3. That beautiful color is enough to attract people to taste the beet hummus. Many people have a dislike towards beet and I love it. I have not yet tried making hummus with it. I am going to give this recipe a try!

  4. First of all, love the cute serve-ware Mir! And the hummus really looks so vibrant! Like srivalli mentioned, I never tried making hummus in spite of having the ingredients around. Would love to know more about the other variations you have mentioned.

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