Roasted Beet Hummus Recipe (Healthy Summer Appetizer & Easy Snack)
/This vibrant roasted beet hummus is a healthy summer appetizer that’s creamy, flavorful, and naturally beautiful. Made with roasted beetroot, chickpeas, tahini, garlic, and lemon juice, this easy homemade hummus is perfect for snacking, entertaining, or meal prep. The earthy sweetness from the beets pairs perfectly with the rich tahini and bright lemon flavor for a dip that feels both fresh and satisfying. Whether you’re looking for a colorful appetizer, healthy snack, or easy summer recipe, this beet hummus is guaranteed to impress.
Why You’ll Love This Roasted Beet Hummus
Homemade hummus is one of the easiest ways to elevate healthy snacking. Adding roasted beets creates a naturally sweet flavor and stunning bright pink color that makes this recipe especially perfect for spring and summer.
Unlike store-bought hummus, this version tastes fresher, creamier, and more flavorful while using simple whole ingredients.
Why this recipe works:
Creamy and smooth texture
Naturally colorful and beautiful
Great for meal prep snacks
Perfect for entertaining
Packed with fiber and plant-based ingredients
It’s one of those recipes that feels impressive while being surprisingly easy to make.
Ingredients for Beet Hummus
This recipe uses simple pantry staples plus roasted beets to create a flavorful homemade dip.
Main Ingredients:
3 cups cooked chickpeas, peeled
½ lb beetroot
2 large garlic cloves
¼ cup + 2 tbsp tahini
1¼ tsp salt
1 tsp cumin
1 cup chickpea liquid (aquafaba)
4–5 tbsp lemon juice
Optional Garnishes:
Fresh parsley
Black and white sesame seeds
Extra virgin olive oil
Sliced cucumber for dipping
The combination creates a hummus that’s earthy, tangy, creamy, and slightly sweet.
How to Roast Beets for Hummus
Roasting the beets helps intensify their natural sweetness and creates a deeper flavor than boiling.
Instructions:
Preheat oven to 390°F.
Wash the beets thoroughly.
Place beets onto foil and drizzle lightly with water.
Wrap tightly into a foil packet.
Roast until fork tender, about 60 minutes depending on size.
Once cool enough to handle:
Peel the skin off
Roughly chop before blending
Roasted beets give the hummus its gorgeous color and rich flavor.
How to Make Homemade Beet Hummus
Making hummus at home is much easier than people think. The key is blending slowly and adding enough liquid for a creamy texture.
Step-by-Step Instructions:
Step 1: Blend the Base
Add to a food processor:
Half the chickpeas
Tahini
Roasted beets
Lemon juice
Begin blending while slowly adding cold chickpea liquid.
Step 2: Add Remaining Ingredients
Once the mixture thickens:
Add remaining chickpeas
Garlic
Salt
Cumin
Blend again until creamy and smooth.
Taste and adjust:
More lemon juice for brightness
More salt if needed
Blending thoroughly creates that silky restaurant-style hummus texture.
Best Ways to Serve Beet Hummus
This beet hummus works as both an appetizer and healthy snack. Its vibrant color also makes it beautiful for entertaining.
Healthy Dippers:
Sliced cucumber
Bell pepper strips
Carrot sticks
Celery
Radishes
How to Store Homemade Hummus
This hummus stores well, making it ideal for meal prep or make-ahead entertaining.
Storage Tips:
Store in an airtight container
Refrigerate up to 5 days
Drizzle olive oil on top to maintain freshness
Meal Prep Ideas:
Portion into snack containers
Pair with veggies for grab-and-go snacks
Add to lunch boxes
Homemade hummus often tastes even better after flavors develop overnight.
This roasted beet hummus is the perfect healthy appetizer or snack when you want something fresh, colorful, and flavorful. It’s creamy, easy to make, and ideal for summer entertaining or weekly meal prep.
Once you try homemade beet hummus, it’s hard to go back to store-bought.
Roasted Beet Hummus Recipe (Healthy Summer Appetizer & Easy Snack)
This roasted beet hummus is creamy, healthy, and perfect for summer snacking or entertaining. An easy homemade hummus recipe with chickpeas and tahini.
Ingredients
Instructions
- Pre-heat oven to 390° F. Wash your beetroots. Place washed beetroots in the middle of a large piece of kitchen foil, drizzle with a bit of water so that the beetroots cook in their own steam. Scrunch the edges of the foil above the beetroots to create a parcel. Bake until you can easily pierce each beetroot with a knife (about 60 min, depending on the beetroot’s size).
- Once the beetroots are cool enough to handle, peel the skin off.
- Place half of the chickpeas in a blender or a food processor with all the tahini, roughly sliced beetroots and lemon juice. Switch the blender on and start trickling cold chickpea juice into mixture.
- Once the mixture becomes thick, add remaining chickpeas and process some more. Finally, season the mixture with salt, cumin, garlic and extra lemon juice
- To serve, put hummus in a bowl. Drizzle with extra virgin olive oil, sprinkle some sesame seeds and chopped parsley on top.
Nutrition Facts
Calories
191Fiber
6 gNet carbs
17 gSugar
5 gProtein
8 gFat
8 gCarbs
23 g
