The Quickest Roasted Beet Hummus

You will immediately fall in love with this pink creamy roasted beet hummus. We only used basic whole foods ingredients to make them soft and fluffy. In addition, we also show you how to roast beetroot in 15 minutes. 

Can I say that hummus is the best dip/spread ever? We make our Classic Hummus recipe like every week because we love savory breakfast. If not that, we make Savory Vegan French Toast with Chickpea Flour or a veggie-packed Vegan Frittata or a Vegan Egg Salad Sandwich. What is your favorite breakfast?

How does Beet Hummus taste like?

This is one of the most important questions right? Beetroot can be tricky for some as raw beetroot has a dirt-like taste that can overpower any additional flavors in a dish.

We love beets, but if you are hesitant then let me tell you that in this beetroot hummus recipe we tried to balance all ingredients and spices in a way that you can enjoy beetroot hummus without a strong earthy aftertaste. How?

The key is to roast diced beetroot and not was a whole with its skin on.

You will know the hummus is made with beetroot as you can taste it (not just because it is pink), but you will taste the chickpeas and the tahini too. We believe that the measurements like this will get you the perfect combination. It is surely the perfect flavor for our taste. If you make it, let us know in the comments, how do you like it.

What do you need to make Hummus with Beetroot?

We love our 5-minute Traditional Hummus recipe, but from time to time we like mixing it up a bit and adding different flavors. One of our favorite and frequently used add-in is Beetroot. What do you need then? To make fluffy, oil-free beet hummus, you will have to blend these 6 ingredients plus spices:

• beetroot aka red beets
• canned or cooked chickpeas aka garbanzo beans
• aquafaba (water from the cooked or canned chickpeas aka chickpea liquid)
• tahini (aka toasted sesame paste)
• fresh garlic clove (or roasted garlic which gives another layer of flavor)
• freshly squeezed lemon juice
• sea salt, black pepper, and smoked paprika powder

Roasted / cooked / raw / pickled / canned beet?

We prefer to use the oven-roasted beetroot. Therefore, this recipe was tried and tested using roasted beet. However, you can buy beetroot in several forms such as raw or canned or pickled. The different forms will give your different results as their texture and taste are not the same.

• Raw beetroot has a very earthy, dirt-like aftertaste which can be overpowering. This aftertaste is mostly gone after cooking or roasting it. Furthermore, fresh beets are very hard. You will need a powerful blender to puree it smooth enough.
• If you use canned, pickled, or cooked beet then you need to take into consideration their extra liquid content and add less aquafaba to get the same fluffy hummus.
• Pickled beetroot has an additional sour taste due to the vinegar. If you would like to use pickled beets, then you should skip adding lemon juice to keep the taste of the hummus in balance.
• Roasted beets are the most flavorful one and have the least moisture. Thanks to its sugar content the edges come out nicely caramelized in the oven.

How to make Roasted Beetroot?

You can make roasted beetroot easily in the oven.

1. Take a sheet pan with parchment paper or a baking sheet or an oven-safe glass dish.
2. Pre-heat oven for 395 Fahrenheit (200 degrees Celsius).
3. Wash the beetroot thoroughly. Pay attention to wash off any dirt around the stem.
4. Cut off the stem. If there is any dirt left, I wash them again.
5. Peel the beetroot. (Beetroot usually stains your hands and cutting board. You can wash the stains off easily if you do it immediately after you are ready. I try to minimize waste so I don’t like disposable gloves if they are not necessary. You might need to rub a bit longer but they come off easily. If not, here is a handy guide on how to remove beetroot stains.)
6. Cut them into 1 x 1-inch cubes (1-1,5 cm).
7. Spread them in your baking sheet or pan. Sprinkle it with olive oil if you don’t need oil-free. Bake them in the oven for 15-20 minutes or until fork-tender.

QUICK TIP: You can roast them in whole or covered in tin foil, but that might take too long to bake them. If you cut them into small cubes, the baking time is shorter and thanks to its sugar content the edges come out nicely caramelized.

How to make Roasted Beet Hummus? 

You can time it, but you will need 3 minutes tops to finish off your red beet hummus recipe. After measuring the canned chickpeas, the tahini, and the aquafaba, you really only need to peel the garlic cloves and squeeze one lemon. Now, you can add all ingredients including the beetroot to your blender and blend it for 2 minutes.

Vitamix hummus is the creamiest hummus

We have used literally every kitchen appliance there is to make this beet hummus recipe. We tried a hand blender (aka immersion blender), a food processor, a regular blender. They all make great hummus and we enjoyed them even so, but it was a compromise on creaminess for sure.

However, when we made hummus with our Vitamix for the first time, we were like Janice from Friends: “Oh My God!” It was the most amazing silky, smooth, fluffy homemade hummus ever. You would think that only store-bought hummus can be this soft and creamy. No, not at all. It is better than store-bought.

QUICK TIP: If you don’t have a Vitamix, you need to remove the skins of the chickpeas to get the creamiest hummus possible with a food processor or regular blender. If you don’t want to, that is also fine, it will taste the same but less silky smooth. 

Useful tips to make hummus in Vitamix

• Turn on the Vitamix and slowly increase the speed to the maximum.
• Use the tamper to push down the ingredients, if anything stuck to the sides.
• Add liquid (aquafaba and lemon juice) first, then the dry ingredients.
• When ready, use a silicone spatula to gently scrape all the yummy hummus out of the container.
• We have a Vitamix with a 64 oz (2-liter) wet container in which 3 cups of chickpea (500 g) is the minimum you need to make fluffy hummus.

What to Eat with Beet Hummus?

If you’re not vegan, I’d say goat cheese is a great addition to any beet recipe. If you’re vegan, I say try Fiery Vegetarian’s 1-hour vegan goat cheese recipe so you don’t miss a thing.

We love to dunk pita chips or pita bread in it. It is a great appetizer if you serve it as a dip with raw veggies like cucumber, carrot, and celery sticks. I love raw kohlrabi sticks. Try it, if you haven’t yet.

We enjoy red beet hummus as a spread with raw veggies on a slice of bread. This recipe needs only 1 cup of oven-roasted beet. If you make more and have leftover beets, you can use them as toppings (see in the picture below) or enjoy them as a side dish for something else.

You would be surprised how many ways you can enjoy hummus. That is why we collected 25 creative and delicious recipes using hummus in our What To Eat With Hummus roundup post.

We covered all basis and included 4 appetizers, 4 breakfast sandwiches, 4 quick lunches, 4 salad bowls, 4 baked goods, and 4 dinner recipes so you can mix and match. If you want to you can eat hummus every day for every meal for a week. Happy browsing!

FAQs and Substitutions

Is hummus gluten-free?

Yes, most of them are naturally gluten-free. However, we listed some tips on how to choose gluten-free hummus and which brands make it gluten-free.

What to use instead of tahini?

Tahini is actually toasted sesame seeds blended into a paste. If you have a high power blender like Vitamix or Blendtec you can add toasted sesame seeds in whole to the hummus. You can buy them online or toast raw sesame seeds at home. How to toast sesame seeds? It’s easy. There is a really handy guide on The Spruce Eats.

Or you can use sunflower seeds. We have a delicious recipe for Hummus without Tahini, where sunflower seeds gives the nutty taste you need. If you don’t like tahini, find it too expensive or not available where you live, give this tahini free version a chance.

Check out the Complete List of Tahini Substitutes and decide which suits you the best.

Can I eat beetroot raw?

Yes, you can. My trusted resource when it comes to nutrition is Dr. Greger’s website. He has a series of 17 videos if you would like to learn more about the awesome benefits of raw beetroot.

Beetroot is highly nutritious. It is one of the high iron vegetables combined with Vitamin C for better absorption. Beets are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C according to Cronometer. If you are interested in learning more about the impressive benefits of beets, read Healthline’s article.

How to store it?

You can easily store it in the fridge for a week without any problem.

Can you freeze it?

Yes, you can. We recommend that you freeze them in smaller batches, so it can be easily thawed.

More condiment recipes

You can browse through our Vegan Condiment Recipes or check out

• Hearty Marinara Sauce
• 5-min Tofu Cream Cheese
• Easy Coleslaw Dressing
• Dairy-free Sour Cream
• Homemade Peanut Butter

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