Beet Hummus

For a fun twist on traditional hummus, give bright red, roasted Beet Hummus a whirl. 

Beet Hummus from The Girl In The Little Red Kitchen

Beets have taken over my kitchen folks! I mean, I realized getting a good amount of them was part of the package of signing up for a Winter CSA  with it being a root vegetable and all.  My goodness, I swear since December I’ve had an unlimited supply of them.  The beets run out and oh look it’s time to pick up the next months share and another giant bag reappears. 

Don’t get me wrong, I like beets. I think I’ve gotten fairly creative with them.  Beet Tacos anyone? They sure did look pretty holding up my roasted petit poulet

This though. THIS. This was the best thing I did with my beets all winter long.  It’s far from an original idea, I’m not the first person who has turned beets into a “hummus”, but man it’s good.  

Beet Hummus from The Girl In The Little Red Kitchen


Beet hummus so is good that I promise you’ll make it multiple times.  The first round was just to test it out.  Will I like it? How beety does it taste?  

The second round, I tweaked the recipe slightly and I had a better product than the first round.  

Braden ate it up so quickly I didn’t even have time to photograph it.  

Oh what a sacrifice to have to make it again. Not like I didn’t have a couple of pounds of beets at home to make more. Yes, I said pounds

Now technically this is not a hummus.  Hummus is a spread made from chickpeas with tahini, olive oil, lemon and garlic.  I have almost all of that in my so-called hummus.  We are just missing the chickpeas.  Close enough. Yes? 

Beet Hummus
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  • 1 1/2lbs beets, scrubbed, peeled and roasted
  • 1 medium head roasted garlic (see notes)
  • 2 tablespoons tahini
  • juice from 1 lemon
  • 1 teaspoon cumin powder
  • 1 teaspoon kosher salt
  • 1/3 cup extra virgin olive oil


  1. Quarter your roasted beets and place them in your food processor with the roasted garlic, tahini, lemon juice, cumin powder and salt.
  2. Process until completely broken down. Scrape down the downs.
  3. With the motor running, slowly drizzle the olive oil through the top of the food processor.
  4. If the beet hummus seems a little thick, add a touch more olive oil.
  5. Serve immediately or chill prior to serving.
  6. Store leftovers in an airtight container in the refrigerator.
Recipe Type: Dip


To make roasted garlic: Cut off the top of a head of garlic and place in a piece of aluminum foil. Crumple the foil around the garlic and drizzle 1 tablespoon of olive oil on top of the exposed garlic. Close up the aluminum foil and roast in a 400 degree oven for 30 to 35 minutes.
The garlic should be tender and a light golden brown color. Let cool slightly before using.

Beet Hummus from The Girl In The Little Red Kitchen

Little Red Kitchen Bake Shop

15 thoughts on “Beet Hummus

    1. Susan Palmer

      It’s possible! of course if your husband is of the mind that beets taste like dirt that might never change but this dip is nice and sweet with the tang from the lemon. I hope you and he likes it!

  1. Kim Beaulieu

    I say who gives a flip about originality when you are making things like this. Seriously woman, look at this stuff. I can’t decide if I want to eat it or stare at it. Or stare at it then eat it. Or eat it while staring at it.

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