This beetroot hummus is a no-fuss pink dip that packs lots of good ingredients, lots of flavour and comes together in the food processor in a bunch of minutes. The main ingredients are ready-to-eat cooked beets and canned chickpeas. No need to cook those foods yourself, when you can conveniently buy them ready to use.
There was a time when, following other recipes, I used to put a lot more beetroots in my beet hummus, and their flavour was always taking over that of chickpeas and sesame. I came to the conclusion that if I'm to call it a hummus, the beets need to step down a bit. The consequence is that the colour is not as bright pink as I used to make it, but I'm much happier with the flavour. I hope you will agree with me.
Ingredients & equipment
- Beets - pre-cooked and ready to eat
- Chickpeas - canned, and drained
- Garlic - fresh, or garlic paste
- Tahini
- Olive oil
- Lemon juice
- Cumin
- Salt
- Za'atar - for the topping
For detailed quantities, please refer to the recipe card at the bottom of this post.
To make beetroot hummus you will need a food processor and a garlic press. A rubber spatula makes it easy to spoon out without waste.
How to make beetroot hummus
Drain the chickpeas and add them to a food processor. Add the chopped beets, pressed garlic clove, tahini, lemon juice, olive oil, cumin and salt.
Blitz until completely smooth, making sure not to leave behind whole pieces of anything. Taste-test and adjust the salt accordingly.
Transfer beet hummus to a serving plate. Top with a drizzle of olive oil, a sprinkle of salt and za'atar.
Beetroot hummus tips
Enjoy this beetroot hummus as a dip with pita or any other cracker you like. I like to oven-dry Liba bread (a thin flatbread sold in Sweden) that I have brushed with olive oil and sprinkled with za'atar. This is also a great spread in wraps (something in the style of these cornslaw halloumi wraps). My favourite combo is beet hummus, sautéed diced halloumi, avocado and green salad wrapped in flatbread.
Pre-cooked beets and chickpeas deliver a lovely hummus, and sometimes it's also nice to have dinner ready in a bunch of minutes. I know that there are recipes out there that advocate for baking the beets yourself, or boiling the chickpeasfor a smoother texture. I believe in what they say, as I'm a firm believer that everything made from scratch is always better. But sometimes even I don't have the time, and I usually find it when it comes to cooking.
More delicious spreads and sauces
For more sauces and dips, here is a little selection from this blog. Click the pictures below to access more recipes. Thank you for being here, it means a lot to me! Happy cooking.
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
This post was originally posted in January 2018. A first revision was made in December 2021. It was again updated in October 2026 with new photos and better wording.
Beetroot Hummus
Equipment
- Food processor
- Garlic press
- Rubber spatula
Ingredients
- 250 g chickpeas drained
- 125 g cooked beets
- 1 garlic clove
- 2 tbsp tahini
- 2 tablespoon olive oil divided
- 1,5 tablespoon lemon juice
- ⅓ teaspoon cumin
- ¼ teaspoon salt
- ½ teaspoon za'atar
Instructions
- Drain the chickpeas and add them to a food processor. Add the chopped beets, pressed garlic clove, tahini, lemon juice, half of the olive oil, cumin and salt.
- Blitz until completely smooth, making sure not to leave behind whole pieces of anything. Taste-test and adjust the salt accordingly.
- Transfer beet hummus to a serving plate. Top with a drizzle of olive oil, a sprinkle of salt and za'atar.
I used to hate beetroots but started to like them a lot in the past two years. My boyfriend and I often buy the beetroot hummus and we love it! Thanks for sharing the recipe, I've never made it myself but it's saved and I'll give it a go soonish. haha 😉
It's so easy it's totally worth making it from scratch. well, I cheat because I buy precooked beets, but it still counts as from scratch because the hummus is home-made after all. If you love store bought you will adore this one!