Here’s my take on a roasted garlic and beet hummus that brings together two simple ingredients to create something really special. The roasted garlic adds warmth and depth, while the beets give it a pretty pink color that makes it stand out on any table.
This hummus has become my go-to recipe for casual get-togethers and weekly meal prep. I usually make a double batch because it disappears so quickly – especially when my kids discover it in the fridge with a fresh bag of pita chips. Anyone else’s kids become snack ninjas when there’s hummus around?
Why You’ll Love This Beet Hummus
- Make-ahead friendly – You can prepare this hummus up to 5 days in advance, making it perfect for meal prep or party planning. The flavors actually get better as they meld together in the fridge!
- Nutrient-rich ingredients – This isn’t your basic beige hummus – it’s packed with antioxidant-rich beets, protein-filled chickpeas, and heart-healthy olive oil for a dip that’s as good for you as it tastes.
- Perfect for entertaining – The natural pink color from the beets makes this hummus a showstopper at parties, while the roasted garlic adds a depth of flavor that will have your guests asking for the recipe.
- Customizable heat level – With optional crushed red pepper, you can make this hummus as mild or spicy as you like, letting you adjust the kick to your preference.
What Kind of Beets Should I Use?
For this hummus recipe, you’ll want to look for fresh, firm red beets about the size of a tennis ball. While you can use golden or chioggia beets, the classic red variety will give your hummus that beautiful pink color that makes it so eye-catching. Raw beets from your grocery store’s produce section are your best bet, though pre-cooked beets can work in a pinch – just avoid the pickled ones, as they’ll throw off the flavor balance. When selecting your beets, pick ones that feel heavy for their size and have smooth skin without any deep bruises or cuts. If the beets come with greens attached, that’s usually a good sign of freshness, though you won’t need the greens for this recipe.
Options for Substitutions
This colorful hummus recipe is pretty flexible and you can try these swaps if needed:
- Chickpeas: While chickpeas are the traditional base for hummus and give it that classic taste, you could use white beans (like cannellini) for a different spin. The texture might be slightly different but still creamy and good!
- Tahini: Tahini is pretty important for authentic hummus flavor, but if you’re in a pinch, you can use unsweetened sunflower seed butter or cashew butter. Just know the taste will be different.
- Beets: Fresh beets are best, but you can use pre-cooked beets from the store. If you want to skip beets altogether, try roasted red peppers for a different but equally tasty dip.
- Feta cheese: For a dairy-free version, skip the feta or try a dairy-free feta alternative. You could also use crumbled firm tofu seasoned with a bit of lemon and salt.
- Pumpkin seeds: Any seeds or nuts work great here – try sunflower seeds, pine nuts, or chopped walnuts for the topping.
- Lemon juice: Fresh is best, but bottled lemon juice works too. You could even try lime juice for a different citrus kick.
Watch Out for These Mistakes While Making
The biggest challenge when making beet hummus is achieving the right consistency – many home cooks add too much liquid at once, resulting in a runny dip that won’t hold its shape. Instead, start with less liquid and gradually add more while blending, stopping to scrape down the sides of your food processor frequently.
Another common mistake is not removing the chickpea skins, which can make your hummus grainy instead of silky smooth – take an extra 5-10 minutes to pop them off by gently pinching each chickpea between your fingers.
When roasting your beets and garlic, resist the urge to rush the process by turning up the heat – low and slow roasting (around 375°F) brings out their natural sweetness and prevents any bitter, burnt flavors.
For the smoothest possible texture, make sure your tahini is well-stirred before measuring, and blend the hummus for a full 3-4 minutes, which allows the chickpeas to break down completely and creates that perfectly creamy consistency.
What to Serve With Beet Hummus?
This pretty pink hummus is perfect for setting out at parties with plenty of dipping options! I like to serve it with a mix of warm pita triangles and fresh veggie sticks – think crisp cucumber, rainbow carrots, and bell peppers of all colors. For a more substantial spread, add some toasted naan bread, crispy pita chips, or even your favorite crackers to the platter. If you’re putting together a bigger mezze spread, this hummus pairs really well with other Mediterranean favorites like stuffed grape leaves, marinated olives, or grilled vegetables.
Storage Instructions
Keep Fresh: This pretty pink hummus stays good in an airtight container in the fridge for up to 5 days. I like to drizzle a thin layer of olive oil on top before storing – it helps keep the hummus from drying out and maintains its smooth texture.
Freeze: If you want to make a big batch, this hummus freezes really well! Just pop it into freezer-safe containers (leave a bit of space at the top for expansion) and it’ll keep for up to 3 months. Skip the feta and pumpkin seed toppings until you’re ready to serve.
Serve After Storage: When you’re ready to enjoy your frozen hummus, let it thaw overnight in the fridge. Give it a good stir and you might need to add a splash of olive oil or lemon juice to refresh the texture. Don’t forget to add fresh toppings like feta and pumpkin seeds just before serving!
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-30 g
- Fat: 50-60 g
- Carbohydrates: 60-70 g
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 small beets
- 6 large garlic cloves
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup well-mixed tahini
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/8 teaspoon crushed red pepper (optional)
- A pinch of cinnamon powder
- 1/2 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 3 tablespoons crumbled feta cheese
- 3 tablespoons pumpkin seeds
Step 1: Prepare and Roast the Beets and Garlic
Preheat your oven to 400°F (200°C).
Start by washing the beets thoroughly and patting them dry.
Chop the beets into ¼”-1/2” slices and place them on a large strip of foil.
Fold the foil over the beets to create a sealed packet.
Next, slice the top off a bulb of garlic, drizzle it with olive oil, and add it to the same foil packet.
Securely wrap the foil and place it on a baking sheet.
Roast in the oven for 40-45 minutes, or until juices seep out of the beets.
Once done, remove the packet from the oven and let the beets and garlic cool down.
Step 2: Process the Hummus Ingredients
Once the beets and garlic have cooled, add all the ingredients (except the olive oil) to a food processor.
Begin processing until the mixture is smooth.
As the food processor runs, slowly drizzle in the olive oil through the top spout.
Continue to process until the hummus reaches a creamy texture.
You may need to stop occasionally to scrape down the sides to ensure everything blends together well.
Step 3: Garnish and Serve
Transfer the creamy beet hummus to a serving bowl.
Sprinkle feta cheese and pumpkin seeds generously over the top of the hummus.
Serve with an assortment of fresh raw vegetables, chips, or crackers for dipping.
Enjoy this vibrant and flavorful dish as a healthy snack or appetizer.