Recipes › Beetroot › Beet Hummus
Beet Hummus
Vibrant magenta hummus made with roasted beet blended into the classic chickpea-tahini base. It tastes like a more complex, earthy version of regular hummus with a colour so stunning it barely needs garnish. Serve with warm pita and crudités.
Beetroot is usually ready May to October. More beetroot recipes, or see what to sow this month where you are.
Ingredients
- 2 medium beets, roasted and peeled
- 15 oz chickpeas, canned, drained and rinsed
- 3 tbsp tahini
- 1 large lemon, juiced
- 2 cloves garlic
- 2 tbsp olive oil, plus more for serving
- ½ tsp cumin
- ¾ tsp salt
- 3 tbsp ice water
Contains: sesame.
Method
- Roast beets: wrap in foil and roast at 400°F for 45-50 minutes until tender. Let cool and peel.About 55 min
- Blend tahini, lemon juice, garlic, and ice water in a food processor for 1 minute until pale and creamy.About 2 min
- Add roasted beets, chickpeas, olive oil, cumin, and salt. Process for 2-3 minutes until completely smooth, scraping down the sides. Add more ice water if needed for desired consistency.About 3 min
- Taste and adjust seasoning. Transfer to a bowl, drizzle with olive oil, and garnish with sesame seeds or crumbled feta if desired.About 2 min
Tips
- Processing the tahini and lemon first (before adding other ingredients) makes the hummus noticeably creamier.
- Ice water rather than regular water keeps the hummus light and fluffy.
- Peel beets easily by rubbing them with a paper towel under running water after roasting.
Ring the changes
- Add 1 tsp smoked paprika for a smoky version.
- Stir in a small piece of fresh horseradish for a punchy kick.
Keeping it
Keeps in the fridge for 5 days. Bring to room temperature before serving and stir well.
In the app this recipe finds you
Log what you've picked and GrowMore CookMore matches it to 2,482 more recipes like this one, tells you what's ready before the frost gets it, and keeps the freezer honest. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 4 April 2026.