Beet Hummus: The Prettiest Hummus You’ll Ever Make (And the Tastiest!)

Beets and chickpeas are already a power couple – beets bring antioxidants, fibre, and that gorgeous ruby colour, while chickpeas add plant-based protein and creaminess that makes hummus feel like a full-on meal. Put them together and you get this wildly colourful beet hummus that looks like it walked straight out of a cookbook photoshoot. It’s vibrant, fresh, and honestly just fun to serve.

The best part is how customizable it is. Once you’ve blended that silky base, you can dress it up with whatever toppings you love – something pretty, something crunchy, something bright. Think chopped pistachios, sumac, crispy chickpeas, lemon zest, herbs, za’atar, radishes, pine nuts, even a swirl of olive oil that catches the light just right. Get creative! This is the kind of dish that invites you to make it your own.

Ingredients

For the Hummus

• 1 Med or 2 small roasted beets, peeled and chopped *See notes below on how to roast
• 1 can chickpeas (15 oz), drained
• 2/3 cup tahini
• Zest & juice of 2–3 lemons (about 1/3 cup juice)
• 2 cloves garlic, chopped
• 1/3 cup olive oil
• 1 teaspoon cumin (or more to taste)
• 1 teaspoon kosher salt
• 1 handful chopped herbs (parsley, dill, cilantro — your call)

Topping Options

Pick one or pile them on:

• Chopped parsley
• Pistachios
• Sumac
• Za’atar
• Thinly sliced radishes
• Pine nuts
• Extra lemon zest
• Gomasio
• Big salt flakes
• Olive oil
• Anything else your heart desires

Instructions

1. Add the chickpeas, tahini, roasted beet, lemon juice, garlic, cumin, and salt to a food processor.
2. With the motor running, slowly drizzle in the olive oil and blend until completely smooth.
3. Taste and adjust – more lemon for brightness, more garlic for punch, more cumin for warmth, more salt if needed.
4. Scoop into a bowl and make some wells with the back of a spoon – it looks nice & great place to drizzle in some olive oil…then finish with your favourite toppings.

Notes

• A food processor works best, but a blender will do the job.
• Use the best tahini you can find – it makes a difference.
• Dried chickpeas (cooked) will give you an even better flavour than canned.
• Leftovers keep in the fridge for up to a week.
• If it thickens in the fridge, loosen with cold water, 1 tablespoon at a time.

*How to Roast a Beet

Wash it, drizzle with olive oil and salt, wrap in foil, and roast at 400°F for about 1 hour. When a fork slides in easily, it’s done. Let it cool, then peel – the skin should slip right off.