Homemade Roasted Beet Hummus {two ways!}

red beet hummus in small bowl with pretzel stick

5 from 2 reviews

This Roasted Beet Hummus is quick and easy, made with just 7 ingredients, and can be made with golden or red beets! Both equally addicting – vegan and gluten-free.


  • 1 large or 2 medium roasted red beets or golden beets (about 3oz) Instant Pot recipe
  • 14oz canned chickpeas (low sodium), drained and rinsed
  • 2 large cloves fresh garlic, minced (highly recommend fresh here!)
  • 3 TBSP tahini (ground sesame seeds)
  • 1/4 cup extra virgin olive oil
  • juice of medium lemon (about 3 TBSP)
  • 1/2 tsp salt, to taste
  • 1/4 tsp paprika for red beet hummus 
  • 1/4 turmeric for golden beet hummus 

Veggies such as carrots, celery, bell peppers, radishes, etc. for dipping Crackers, pretzels, pita chips, etc. for dipping


  1. Chop red or golden beets into quarters and add to small blender or food processor; pulse until beets are processed into tiny pieces.
  2. Add the rest of your ingredients – drained chickpeas, minced garlic, tahini, olive oil, lemon juice, salt, and paprika if using red beets or turmeric if using golden beets.
  3. Process mixture until smooth, scraping down the sides of the bowl/cup as needed.
  4. Transfer beet hummus into bowl, serve with favorite veggies, crackers, chips or spread on toast. Enjoy!


I prepared my beets in the instant pot but you can also roast them – Cover beets in foil; bake at 375ºF for 45-50 minutes, depending on size of beets. Rinse under cold water and rub skin off. Or I like the pre-packaged Love Beets brand. Beet Hummus should keep covered in fridge for 5-7 days.


Keywords: homemade hummus, how to make hummus, healthy snacks