Red Beet Hummus

Red Beet Hummus is made with roasted beets, chickpeas and tahini, it’s a delicious, healthy dip for raw veggies and it’s naturally gluten and dairy free! 

Red Beet Hummus

This post is sponsored by Pure Flavor, all opinions are my own.


I originally posted this recipe a few years ago, I’ve tweaked and perfected it as well as update the photos to re-share with you today because it’s a favorite! The roasted beet gives the hummus a hint of sweetness blended together with the tangy flavors of lemon and garlic making it a flavorful, nutritious dip that that is great for snacking – and who can resist that beautiful color! 

The main ingredients – roasted beet and chickpeas are both superfoods. Chickpeas are packed with plant-based protein and are a heart-healthy food choice. Roasted beets are low in calories and high in fiber, they are known to fight inflammation and aid in digestion. 

Red Beet Hummus

How to Make Red Beet Hummus


It’s really easy to make in your food processor! 

The most time intensive part is roasting the beet, but it’s really simple to do. Cut off the stems, wash and wrap the beet in aluminum foil, bake it for about an hour at 400°F. Once the beet cools, the skin will peel off easily. Cut it into quarters and add it to your food processor. 

Add the chickpeas, tahini, garlic, lemon juice and salt to the food processor. Process on high while slowly pouring in the olive oil. Continue to process the hummus until it is completely smooth.

Serve garnished with olive oil, lemon slices and sesame seeds and sea salt. The hummus will stay fresh when refrigerated up to 5 days.

Red Beet Hummus

What to dip in Red Beet Hummus


My favorite thing to dip in red beet hummus is crispy, fresh vegetables! Pure Flavor grows greenhouse vegetables so they are always in season! I find the mini veggies from their snacking series to be best for dipping, like their Juno Bites Grape Tomatoes, Aurora Bites Mini Sweet Peppers and Mini Cucumbers.


Red Beet Hummus

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Red Beet Hummus


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Red Beet Hummus

  • Author: Laura Nockett


Red Beet Hummus is made with roasted beets, chickpeas and tahini, it’s a delicious, healthy dip for raw veggies and it’s naturally gluten and dairy free! 



1 medium-sized roasted beet

1 15.5oz can chickpeas, drained

1 large clove garlic

1 tbsp tahini

2 tsp lemon juice

1/2 tsp sea salt

3 tbsp olive oil


Lemon Slices

Olive Oil

Sea Salt

Sesame Seeds


Slice beet into quarters

Place in food processor with all the ingredients except the olive oil

Process on high, slowly pour in olive oil once hummus looks smooth

Continue to process until completely smooth

Garnish with lemon slices, olive oil, sesame seeds and sea salt (if desired) and enjoy

Or store in the refrigerator in an air-tight container up to 5 days


To roast the beet, wrap it in aluminum foil, bake in the oven at 400 degrees for 50-60 minutes until cooked completely through. You should be able to pierce it with a knife and have the knife cut all the way through easily. Remove from oven, cool to room temperature. Remove from aluminum foil and peal, skin will come off easily.

Keywords: #redbeethummus, #homemadehummus, #hummusrecipe

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    Red Beet Hummus

If you make this Red Beet Hummus let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

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