This post may contain affiliate links. Read my disclosure policy.

This quick, healthy creamy Mediterranean beet hummus is made with cooked beets, chickpeas (or white beans), tahini, lemon, garlic, and olive oil. Perfect for easy entertaining, mezze boards, and colorful lunches.

Beet Hummus Dip (Gluten-Free, Vegan)

One of my not-so-secret passions? Beets. My closest people have witnessed my “I put beets in everything” era—which comes and goes constantly. In fact, this beet spinach salad with mandarins and this beet burrata salad with balsamic dressing are some of the most popular recipes on my site and social media! And now, my Beet Hummus is about to light up your mezze board. This Mediterranean-style recipe is naturally gluten-free, vegan & vegetarian, dairy-free, egg-free, soy-free, nut-free (uses sesame/tahini), and high-fiber. I love pairing it with warm pita bread, crackers, or crusty bread. If you drizzle it with good olive oil, finish with za’atar or toasted pistachios, you'll have yourself a vibrant and colorful centerpiece—right up there with my Buffalo hummus. You can also serve it beside my chicken shawarma wraps or Mediterranean salmon for an easy weeknight dinner.

Smooth texture: I recommend using white beans instead of chickpeas, because white beans whip up smoother and a bit lighter—which is especially important for beets. It creates a silkier dip - crowd-pleasing appetizer or side dish.
Naturally colorful: Beets bring that beautiful deep magenta color and gentle sweetness, so the hummus tastes balanced without tons of oil or salt. Pair it with my chicken shawarma bowls.
Make-ahead friendly: With pre-cooked beets, it’s a true 10-minute, one-bowl food-processor dip—great for weeknight dinner platters or last-minute entertaining. Serve it with my Greek chicken and lemon rice.
Seasonal + versatile: I love it in late summer through winter (peak beet season), but it shines year-round for holiday parties, game day spreads, picnic lunches, and meal-prep snack boxes.

The overhead photo of 3 different dips (one of them is beet hummus dip).

How to Serve It

Classic mezze: With crackers, warm pita, lavash, or naan; cucumber spears, carrots, radishes, cherry tomatoes, bell peppers.
Toast topper: Spread beet hummus on sourdough, top with avocado, arugula, and a squeeze of lemon.
Bowl: Spoon under roasted veggies, grains, and grilled chicken, salmon, tofu, or falafel for a fast weeknight dinner.
Sandwich spread: Swap mayo for beet hummus on veggie or turkey sandwiches; amazing with pickled onions.

No ratings yet

Beet Hummus

This quick, healthy creamy beet hummus is made with cooked beets, chickpeas (or white beans), tahini, lemon, garlic, and olive oil. Perfect for easy entertaining, mezze boards, and colorful lunches. This Mediterranean-style recipe is naturally gluten-free, vegan & vegetarian, dairy-free, egg-free, soy-free, nut-free (uses sesame/tahini), and high-fiber.

Print Recipe Pin Recipe Save Recipe

Prep Time 20

Total Time 20

Course Appetizer, Dips

Cuisine Mediterranean

Servings

Calories per serving 227 kcal

Author: Julia

Ingredients

2 medium cooked beets peeled, quartered
1 clove garlic small
15 oz white beans canned, drained and rinsed (you can also use chickpeas)
¼ cup tahini
½ medium lemon juice
¼ teaspoon salt plus more to taste
2 tablespoons olive oil plus more for drizzling

US Customary - Metric

Instructions

Add the beets and garlic to a food processor. Pulse until finely chopped but not yet smooth.
Add the white beans (or chickpeas), tahini, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides as needed.
With the motor running, drizzle in the olive oil a tablespoon at a time until fully incorporated.
Taste and adjust the seasoning with more salt or lemon juice if needed.
Transfer to a serving bowl, drizzle with olive oil, and garnish as desired.
This recipe yields about 1 ½ cups.

Notes

Beets: Roasted, steamed, or vacuum-packed all work. I use roasted when I want deeper flavor; steamed (or boiled) beets give a fresher, earthier note.
White beans (drained): I like to use Cannellini or Great Northern instead of chickpeas here because they provide creamier and smoother texture. You can still use chickpeas for a more traditional hummus.
Pat the beets dry and drain beans really well. Less water = thicker, creamier hummus.
Tahini: Adds nutty depth and that authentic hummus flavor. You can substitute with sunflower seed butter (nut-free), almond butter (different flavor), or 2–3 tablespoon Greek yogurt for a lighter, tangy version (not traditional).
Adjust acidity + salt last: Beets are sweet; Adjust seasonings by squeezing more lemon and a pinch of salt at the end.
Toppings: I love topping my beet hummus with a drizzle of olive oil, toasted sesame or pistachios, a sprinkle of za’atar, or chopped dill/parsley.

Storage, reheating, freezing, make-ahead

Storage: Refrigerate in an airtight container for 4–5 days. A thin layer of olive oil or lemon juice on top can help prevent air exposure and extend freshness.
Reheating (really, re-tempering): Hummus is best served cold or room temp. If you prefer it slightly warmer, remove from the fridge 30–45 minutes before serving or warm 10–15 seconds in the microwave—don’t heat it hot or it can split.
Freezing: For longer storage, you can freeze beet hummus in individual portions for up to 3 months. Thaw overnight in the fridge, then re-blend or whisk; add a splash of lemon or 1–2 teaspoons olive oil to refresh.
Make-ahead: Make up to 3 days ahead and keep it refrigerated. You can also prep components—cook beets and store separately, then blitz everything right before serving.

Nutrition

Nutrition Information

Beet Hummus

Amount per Serving

Calories

227

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

149

Potassium

642

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword beet dip, beet hummus

FAQ

Can I make beet hummus without tahini? Yes. Replace tahini with 2 tablespoon olive oil + 2 tablespoon sunflower seed butter (or Greek yogurt). Flavor shifts a bit but the texture stays luscious.
How do I get my hummus super smooth? Blend longer than you think, scrape often, and drizzle oil slowly. If it’s still thick, add 1–2 tablespoon ice water while processing—it “whips” the tahini for a fluffy texture.
Do I need to peel the beets? I usually peel for the smoothest texture and brightest color.
Can I use raw beets? I don’t recommend raw; they’re earthy and fibrous. Cooked beets are sweet and blend silky. Vacuum-packed cooked beets are a great shortcut.
My hummus tastes bland—how do I fix it? Stir in a pinch more salt and a squeeze of lemon. A dash of cumin or a drizzle of good olive oil can also adds flavor. You can also add smoked paprika, dried coriander, harissa, red pepper flakes, or Aleppo pepper. You can also top this beet hummus with sumac or za’atar, and something crunchy (toasted sesame, pistachios).