Healthy Beet Hummus Recipe (Creamy & Bright)

This bright pink Healthy Beet Hummus Recipe is as delicious as it is beautiful, and it has quickly become my new go-to snack. It also makes a fantastic appetizer.

I used to think I didn’t like beets. Turns out, I just don’t like canned, pickled beets—you know, the slimy ones from sad salad bars. I have a vague memory of trying one as a kid from my dad’s plate at one of those salad buffets that were everywhere in the ’80s. I think my seven-year-old self blocked it out because it was that unpleasant.

But roasted beets? Completely different story! Once I tried them, I never looked back.

The gentle sweetness of roasted beets paired with bright lemon juice and savory hummus ingredients makes this one of my favorite hummus recipes ever. It tastes fresh, balanced, and nothing like those limp pickled beets I still avoid at all costs.

Plus, beets are packed with vitamins, minerals, antioxidants, and fiber, so this is one snack you can feel really good about eating on repeat.

Just like traditional hummus, beet hummus works for just about everything: use it as a dip, a sandwich spread, an afternoon snack, or, honestly, just eat it straight off the spoon.

Healthy Beet Hummus Ingredient Notes

• Beets: Use one medium-to-large roasted beet, or two small ones. Red beets will give you that classic pink color, but any variety works beautifully. Golden beets are great here, too. If you love a stronger beet flavor, feel free to add a little extra — the measurements are flexible.
• Beans: Chickpeas (garbanzo beans) give the most traditional hummus flavor and texture, but cannellini or other white beans work just as well. Always drain and rinse canned beans to reduce sodium and help minimize any potential digestive discomfort.
• Garlic: I prefer cooked garlic in this recipe rather than raw — it’s gentler, sweeter, and pairs better with the natural sweetness of the beets. The easiest method is to roast a whole clove (skin on) in the same foil packet as the beet. You can also roughly chop it and gently warm it in the olive oil before blending, which infuses the oil with flavor. If you love a sharp garlic kick, you can add it raw.
• Lemon: Fresh lemon juice is essential — it brightens the hummus and balances the earthiness of the beets. Start with the juice of half a lemon and adjust to taste. The zest makes a lovely garnish, too.
• Tahini: Tahini (ground sesame paste) adds depth and creaminess. I use 1/4 cup (4 tablespoons), but you can scale this down to 2 tablespoons if you prefer a lighter sesame flavor.
• Extra virgin olive oil: Use a high-quality, real extra virgin olive oil for the best flavor and nutrition. A mild, earthy oil works especially well here and keeps the focus on the beets and lemon.

The ingredient measurements in this hummus are fairly forgiving. I’ve tested the recipe multiple times with the amounts listed here, and it works beautifully, but the exact amount of water you’ll need can vary depending on your beet and other ingredients.

Feel free to add more or less of anything to reach your preferred flavor and texture.

Tips & Storage

• You can roast the beet and garlic up to 24 hours ahead; store airtight in the fridge.
• For extra-creamy hummus, run the processor an additional 30–60 seconds after adding the olive oil.
• If the hummus is too thick, add water 1 teaspoon at a time. If too thin, add a little more tahini or olive oil.
• Taste and adjust salt and lemon before serving.
• Store covered in the refrigerator for up to 3 days; stir before serving.

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If you try this recipe, let us know how it turns out in the comments below!