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Beet Hummus is a smooth and creamy vegan dip that is made with healthy ingredients including real beets. It's flavorful, delicious, vibrant and colorful. |

Beet Hummus

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 10 minutes
  • Yield: 2 cups (6-8 servings)
  • Diet: Vegan


Beet Hummus is a smooth and creamy vegan dip that is made with healthy ingredients including chickpeas, garlic, sesame, and real beets. It's flavorful and delicious and boasts a deep roasted flavor. This beet dip is vibrant and colorful making it perfect for serving at parties or with springtime meals!


  • 1 medium beet
  • 1/4 cup + ½ tablespoon extra virgin olive oil, divided
  • 1 (400 ml) can chickpeasdrained and rinsed
  • ¼ cup tahini sesame paste
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large clove of garlicroughly chopped
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ cup water (or more as needed)
  • 1-2 tablespoons roasted sesame seeds, black and/or white (optional, for garnish)


  1. Preheat oven to 375F. Remove stem and most of the root from the beet and wash and scrub until clean.
  2. Loosely wrap the beet in aluminum foil and drizzle with 1/2 tablespoon olive oil. Wrap the foil and roast for 45 minutes to 1 hour until tender (or until a fork can easily be inserted and removed). Transfer to the fridge to cool to room temperature.
  3. Once cooled, peel the beet and chop into small pieces. Then, throw in the blender.
  4. Add chickpeas, tahini, 1/4 cup olive oil, lemon juice, garlic, paprika, and salt. Puree until well blended and creamy. Add ¼ cup of water to make the hummus creamier. Add more if needed until desired consistency is reached.
  5. Pour into a bowl and use the back of a spoon to create a circular spiral design. Drizzle some olive oil on top and garnish with roasted sesame seeds.
  6. Serve with crackers, toasted pita chips, and/or veggies for dipping.


How to store: Transfer any leftover hummus to an airtight container and refrigerate for up to one week. Serve chilled or at room temperature.

How to freeze: Fill a freezer-safe container or freezer bag with leftover hummus, leaving enough headspace for the hummus to expand when frozen. Freeze for up to 3 months. Defrost in the refrigerator overnight before serving.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dip
  • Method: Blender
  • Cuisine: Middle Eastern