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.

Course Appetizer, Dips

Cuisine Mediterranean

Keyword beet dip, beet hummus

Prep Time 20

Total Time 20

Servings

Calories 227kcal

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