Roasted Beet Hummus with Basil Pesto


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Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It’s a vibrant and healthy snack or appetizer and I’ve topped mine with homemade basil pesto and parsley. So much flavor!

You can serve beet hummus with any vegetable of your choice (I’m partial to celery sticks and cucumber slices) or you can whip up my flax seed crackers which are made from four different seeds. They’re crunchy and perfect for scooping!

Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe.

Roasted Beet Hummus

Hummus is one of my all-time favorite snacks and beets are jam-packed with nutrients. So when you add those together you’ve got yourself one vibrant (look at that color!) healthy snack or appetizer recipe.

But let me reiterate why this beet hummus recipe is the best. Beets are heart-healthy, fight inflammation and are great detoxifiers. Chickpeas are great for gut health and full of insoluble fiber which helps to feed the “good” bacteria in your gut.

So beets plus chickpeas make this roasted beet hummus a nutrient-dense, power-packed appetizer for you and your bacteria. And happy bacteria is a happy you.

Beet Hummus Recipe Video

While it’s easy to make this recipe, it always helps to watch a quick step-by-step video. Give it a watch below!

How Do You Make Beet Hummus

Beet hummus is really easy to make. The only thing that takes a little while is roasting the beets, but that’s super easy. Here’s what you do:

  • Roast the beets in a covered cast-iron pot or other oven-safe dish for 60 minutes.
  • Add the other hummus ingredients to a high-powered blender, including the tahini, lemon juice, olive oil and garlic clove
  • Add the beets to the blender once they’re done roasting
  • Blend everything together for a minute or until it’s SUPER vibrant and ultra creamy
  • Garnish with basil pesto and herbs to really jazz it up

Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe.

Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe.

Can you Freeze It?

You sure can! This is a decent sized amount of beet hummus so once I’ve made it I’ll frequently divide it between two meal prep storage containers. I’ll put one in the fridge to enjoy during the week and the other straight into the freezer.

The beet hummus will keep for several months in the freezer and you can simply thaw in the fridge when you’d like to enjoy it.

More Amazing Hummus Recipes

And if you have leftover beets, whip up a refreshing and nutrient-packed apple carrot beet smoothie!

Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe.

Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe.

Roasted Beet Hummus

5 from 34 votes
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 16 servings
Author: Lisa Bryan


Beet hummus is made with oven roasted beets, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe. 



  • 2 medium beet
  • 2 (15-ounce cans) chickpeas, drained with liquid reserved
  • cup chickpea liquid , or more, as needed for a smoother consistency
  • ½ cup tahini
  • ¼ cup olive oil
  • 2 lemons, juiced
  • 1 clove garlic
  • ½ teaspoon salt



  • Preheat your oven to 400 degrees fahrenheit.
  • Cut the leafy stems off the beets, leaving approximately 2 inches attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50 to 60 minutes.
  • Remove the beets from the oven and slice the tail and stem off the beets. 
  • Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
  • Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil. 

Lisa's Tips

  • The recipe makes approximately 4 cups of beet hummus. Serving size is 1/4 cup.


Calories: 130kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 231mg | Potassium: 164mg | Fiber: 3g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg
Course: Appetizer
Cuisine: American, Mediterranean, Middle Eastern
Keyword: beet hummus, roasted beet hummus
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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Recipe Rating


  1. So delicious!

    I was just curious as to whether the calorie count is correct as it’s different for the classic recipe and the roasted red recipes?
    Is it really only 130 per serve?5 stars

    1. Hi Olivia, thanks for pointing that out! It looks like the nutritional information on the classic version needs to be slightly updated/tweaked and should be hovering around 128 calories. I just double-checked this recipe and it’s correct!

  2. I honestly do not like beets, but this hummus is SO GOOD! Classic hummus is delicious, but the beets bring a slight sweetness and unique flavor profile. The color is gorgeous and people always ask me for the recipe when I bring this to events. Thanks for another great recipe Lisa!!5 stars

  3. I’ve never cared for hummus, but I do like chickpeas, so I decided to try your recipe. Since I had beets in the house, I made the roasted beet hummus, and it is delicious!! My guests also like it a lot. I will definitely be trying your other hummus recipes. I guess it’s just store bought hummus that I don’t like.

  4. Hi Lisa! I received a Vitamix two months ago and have noticed mine is having trouble blending to a smooth consistency. I tried making this beet hummus recipe today and get a grainy consistency with unblended bits of beet, even with the tamper. My old Ninja was better at blending than the Vitamix. I do generally make 1/2 portions of your 1X recipe. Would too low volume be the problem, or should I get my Vitamix checked? Thanks! :)

    1. Yes, that can definitely be the problem. The Vitamix needs a minimum quantity of ingredients to blend correctly. :)

  5. People have asked for the recipe, so you know it went over well. You might mention, if out of tahini,, and it is 20 miles to a store, you can substitute peanut butter. But next time you are in town, get some tahini. It has a milder taste!

  6. Such a yummy recipe!! I was wondering if there is any difference in taste to baking the beets from just simply boiling them? Thanks LIsa!5 stars

  7. Oh my gosh. This stuff knocked my socks off!!! I will be making this over and over. At first I wondered if the beets were going to overpower the hummus, but I was so wrong. They add a slight sweetness to the creamy and subtly earthy hummus that compliments the lemon and garlic flavors TOO well. Not to mention that the color is absolutely gorgeous!! This would be a great dip to impress and please a crowd!! Thank you, Lisa, for another amazing hummus recipe!! 5 stars

  8. Didnt have a blender or real food processor but used a very small food processor and did it in batches, which made me use a bit more liquid then what it called for. Still super yummy but a little chunkier, but I liked that. I will definitely try this again when I buy another real food processor. Taste even better than the one I had at a restaurant! Great recipe!!!5 stars

    1. Glad this still turned out okay with a small food processor! But yes, next time try to make it with a bigger one. It’ll make all the difference.

  9. Can I make the beets on the stove top or do they have to be roasted in the oven to keep that same color/ consistency 

  10. I plan to use chickpeas which are soaked at home. Do I need to boil them too if I soaked them for 24 hours before blending?

  11. I felt experimental and went for the beet hummus and that was not a disappointment. Mine did not turn as red as Lisa’s (next time I will use bigger or more beets), but still so very tasty. Will enjoy this with my seed crackers this week ;-)5 stars

  12. Who would have thought you could make hummus with beetroot? Being new to making my own and after your Green Godess hummus being such a success, I roasted a couple of beets in the oven with a pie I had just popped in and used them the next day to make this hummus. Mine was a little more chunky because it does not blend so finely but we loved that texture. I was so impressed I made a portion up for my friend and popped that around to her – she loves it too. What a great way to add more beets into your diet – going to buy more now to make up another batch. Will be freezing portions for the summer time too when fresh beets are not available.5 stars

    1. This recipe really is such a delicious way to sneak in more beets to your weekly routine! Happy to hear you’re enjoying this recipe. I’ll be sure to add more hummus variations soon!

  13. Made this hummus for the first time and it is amazing! Can’t stop snacking on it! Definitely great for meal prep as it makes a large amount. Thanks Lisa! 5 stars

  14. Dear Lisa! THANK YOU! this recipe is DELICIOUS! 
    I was wondering what to make with my leftover chickpeas.. obviously came to your site to search for what to make (cause it just seems you always have an answer recipe to die for) and came across this one! magically i already had baked beets, so all I had to do is mix it all for good. AND this is now definitely my favourite hummus ever! THANK YOU! 
    You are the kitchen QUEEN! 
    All the best wishes to you, please never stop what you are doing <3

    Serafima5 stars

    1. Hi Serafima – Amazing! So glad you were able to throw this recipe together with beets you had already prepped.

  15. First non-smoothie recipe I’ve made in the Vitamix and oh. my. god. I felt as though I had to come and comment (which I rarely do) because I NEEDED to give this 5 stars. Amazing recipe. Thank you for introducing this into my life.5 stars

    1. Hi Jen – Amazing! There really is so much you can do with a Vitamix and hummuses are the perfect option :)

  16. I’ve been snacking on this since Friday!!! Lisa! It’s amazing! I froze 1/2 of it, so I have plenty. I meant to make the flax seed crackers to go with it though and I completely forgot :(  I promised my husband that I would make him a batch of your regular hummus. I don’t think he cares for beets. More for me!!! Ha!5 stars

    1. Hi Sasha – Great! Definitely one of my favorite snacks to munch on. Can’t wait for you to try the regular hummus as well as the other flavors as well such as the Green Goddess or Roasted Bell pepper :)

  17. Delicious recipe! I love beets and learning new ways to use them because they are so healthy. This definitely makes way more than 2 cups though.5 stars

    1. Hi Ellen – Yes, I think my measurements are a little off! But I’m glad you loved this recipe :) I love finding new ways to use up beets as well.

  18. My new favorite Hummus! I am a beet lover so knew i needed to try this recipe. So delicious and so easy. I dipped carrots in it and had color flash backs to 1970. Thanks Lisa!

    Susan5 stars

    1. Hi Tyesha – Yes! Those are my Ultimate Seed Crackers – which can be found if you search for it on my site, or head over to the snacks/appetizers section. Enjoy!

  19. So this ended up making like 5 cups of hummus. Lol. I didn’t have lemon so I added in lemon balm and some lime juice. I also just blended in some basil and parsley right into the hummus. It’s yummy!5 stars

    1. Hi Sarah – I’m glad you enjoyed this with your minor tweaks! Blending in basil and parsley is never a bad idea for extra fresh flavors :)

  20. Love your recipes! Very glad there’s also nutritional values included. However, it is unclear what a serving size is (can’t find the info). If you can include that, the information will be much more helpful. Thank you! 

    1. Hi Chris – This recipe makes about 2 cups of hummus, and since there are 8 servings, each serving will be around 1/4 cup :)

  21. I roasted the beets a few days before making the hummus. How long can I keep the hummus in the fridge? It’s delicious!5 stars

    1. Hi Fatma – Amazing! You will definitely have to try my other hummuses as well such as the Green Goddess Hummus :)

  22. I did not think this recipe was going to amazing but wanted to try something new, let me tell you this is a whole new level of hummus. Please don’t forget the pesto topper as this really takes it over the top and gives you a beautiful spread or dip for any party and it is even perfect for meal prep. This recipe was so easy I make a big batch once a month and freeze portions. I can easy pull out defrost and have a perfect dip for guest that drop by. It’s healthy with out feeling healthy. And the colours are amazing against a beautiful charcuterie tray. Thank you @downshiftology for taking the time to perfect these recipes. I know your fans appreciate it. 5 stars

    1. Hi Drew – Excited to hear you decided to try something new and ended up loving this hummus recipe! If you enjoyed this one, you will definitely love my other hummuses :)

  23. Does the recipe work as well without tahini? For some reason, none of the stores next to me carry either tahini or sesame seeds…

    1. Hi Virlana,

      If you can find a Middle Eastern grocery store or a Halal Butcher store near you, you should find them.

    1. Hi Anna – Thanks for letting me know! You will simply just add the chickpea liquid in with the rest of the ingredients when you are about to blend it :)

    1. Thanks! It will last for up to 5 days or so in the fridge. But you can also freeze hummus and store for months. :)

  24. Making this right now!! Can’t wait to see that pretty color! Question for you — any suggestions on what to do with the beet leaves? Wondering if there’s any recipes they could be used in?

  25. It’s really yummy.
    Unfortunately I used Costco already cooked beets, and the color was definitely not as pretty as yours! Next time I will roast my own.

    1. At least you still got the health benefits of the beets. :) But yes, next time you’ll have to give the beet hummus a try roasting your own beets and compare the difference!

    1. Thanks Cristie! The color is just beautiful isn’t it? And I agree, the beets and pesto are definitely a winning a combo. Hope you enjoy!

    1. The flax crackers are the perfect accompaniment to the hummus. Though I love celery sticks as well for scooping it up!

  26. This was the first recipe I made from the winter meal prep video. Not only is it delicious but gorgeous to look at too. It would look fabulous on a snack platter!

  27. Made the roasted beet hummus for the second time this evening. Enjoyed it with homemade ngf flatbreads, fried chicken, onions and bell peppers. Just amazing!!! Soooo good!

  28. I’m not a football fan either – I will be watching the Puppy Bowl and Kitten Bowl on Super Bowl Sunday instead, on Animal Planet :) I watch it every year, and they do a lot of great fundraising for Northshore Animal League and homeless pets as a whole.

    That dip sounds absolutely delicious – perfect for a party or anytime! Hope you get lots of relaxation for the rest of the weekend – you are beyond worthy of it!

    1. Thanks Liz! And I’ve never heard of the puppy bowl or kitten bowl – but that sound like much more my style. I think Tasha, my crazy but lovable cat (that I brought back from Afghanistan) would agree. ;) x

      1. Google “Animal Planet Puppy Bowl” to read about it, it’s really awesome! :) I tried to leave a URL here in the comments, but I saw that the comment would have needed approval. I promise I’m not spamming you with a link!

      2. Google “Animal Planet Puppy Bowl” to read about it, it’s really awesome! :) I tried to leave a URL here in the comments, but I saw that the comment would have needed approval. I promise I’m not spamming you with a link!