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Roasted Beet Hummus

Whitney Watkins

2 min read

Mar 8



Indulge in the vibrant flavors and health benefits of Roasted Beet Hummus. This creamy, nutrient-packed dip will elevate your snack game!

Roasted Beet Hummus

Hummus is a staple in our household. It's a delicious dip for veggies, chips and pretzels or spread on chicken for a delicious meal. It's full of flavor and packed with nutrients and protein making it a great snack option. I decided to take my traditional hummus recipe and add roasted beets, mostly because I wanted the beautiful red color for Easter and because I love the slight earthy taste of beets. I know what you're thinking...I do not like beets! You're in the same boat as my husband. As soon as I told him what it was he immediately made a face at me. Turns out, we like this better than the traditional hummus! It's so yummy and creamy with bright notes of fresh garlic and lemon and the beets gave it a slight sweet taste. Bonus, beets have so many great health benefits including giving you more stamina during exercise, heart disease and stroke prevention, lower blood pressure and full of cancer fighting antioxidants. This Roasted Beet Hummus is a dip you can feel great about eating!

Roasted Beet Hummus makes the perfect addition to an Easter Charcuterie Basket with its beautiful bright colors.
Roasted Beet Hummus makes the perfect addition to an Easter Charcuterie Basket with its beautiful bright colors.

If you give this recipe a try please leave a comment below and let me know what you thought!

Roasted Beet Hummus



  • 1 can garbanzo beans, partially drained

  • 3/4 cup beets, roasted

  • Juice from 1 whole lemon

  • 1/4 tsp salt

  • 2 cloves garlic

  • 1/2 tsp cumin

  • 1/8 tsp cayenne pepper

  • 1/2 cup olive oil


Roast Beets:

  • Cut beets in to 1/2 inch cubes. Place on a cooking sheet and toss with oil, salt and pepper. Roast at 400 degrees until tender. Allow to cool.

Prepare Hummus:

  • To the base of a blender or large food processor add garbanzo beans, beets, lemon juice, salt, garlic cloves, cumin and cayenne. Blend on high for 30 seconds.

  • With blender running slowly drizzle in oil. Let run until smooth. If too thick add water a tsp at a time until desired consistency is reached. Transfer to an airtight container and store in the refrigerator for up to 1 week.

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