Beet Hummus


Colorful beet hummus made with red beets, tahini, lemon, and garlic. Great with pita chips or veggies!

Photography Credit: Elise Bauer

For those of you out there who cannot fathom even the idea of beets, fine. Truly, I’m a-okay with it. That only means there is more of this beet hummus for me.

I ate this entire batch, save one teaspoon that my mother caught just in time, before it was all finished off. (In this family, you snooze, you lose.)

Seriously, if you like beets, and you like hummus, you’ll love this beet hummus. The ingredients are beets, tahini, garlic, lemon, cumin, and salt and pepper.

Use as a pretty topping for cucumber rounds, scoop some up with pita triangles or celery ribs, or just dive in, like oink-oink here, with a spoon, and eat it up before anyone knows what they’re missing. Many thanks to neighbor, pastry chef, and friend Evie Lieb, for sharing this terrific recipe with us.

Beet Hummus Recipe

  • Prep time: 10 minutes
  • Cooking the beets time: 35 minutes
  • Yield: Makes 2 cups


  • 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
  • 2 Tbsp tahini sesame seed paste
  • 5 Tbsp lemon juice
  • 1 small clove garlic, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp lemon zest (zest from approx. 2 lemons)
  • Generous pinch of sea salt or Kosher salt
  • Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.


Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

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Roasted Beet Hummus from Minimalist Baker

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Beet Hummus

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

53 Comments / Reviews

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Did you make it? Rate it!

  1. Gina

    I love this! So easy to throw together. I am currently eating it by the bucket (and things are turning pink, if you know what I mean). Going to show off a little this weekend by making 2 batches with red and gold beets then swirling them together for a pretty BBQ appetizer.


  2. Phyllis

    This is delicious and easy! Pulled my beets from my garden


  3. Lana

    I made this and it was wonderful. I admittedly made a few changes, but I think the concept is the same and made it so good. I used canned beets because fresh are so expensive right now and I had canned on hand. I just drained them really well and patted dry with paper towels. I also used orange because didn’t have any lemons on hand (can you tell I didn’t want to go to the store) and I had some Halos that needed to be used up. I used peanut butter instead of sesame paste for the same reason. I also used chili powder instead of cumin because my husband thinks cumin is very hot (???) He may even have some trouble with the chili powder because it has some in it. Anyway, it’s very good!


  4. Jane

    I will be trying it. But since real hummus is made from chickpeas, and not beets, I was wondering if adding mashed chickpeas to this recipe might be interesting. Yes? No?

    Show Replies (1)
  5. darwin

    I love this recipe the only difference I roast one pound of beets with some evoo and sea salt . after that everything is the same .

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