Beet Hummus: A Vibrant Middle Eastern-Inspired Dip

Atsuko

July 30, 2026

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Atsuko

Founder of @Umami Sans Frontières

Beet hummus is a colorful twist on traditional Middle Eastern hummus, combining creamy chickpeas with the natural sweetness of beets. Its vibrant pink color brightens any table, and it pairs beautifully with pita bread, crackers, fresh vegetables, salads, and grilled meats. I first discovered beet hummus while living in Berlin. My daughter once visited a friend’s home for dinner and later showed me a photo of a beautiful bright pink dip that had been served. The friend’s mother was Lebanese, and the dish was beet hummus. I was immediately drawn to its striking color. A few years later, after moving to Dubai, I found beet hummus in a supermarket and finally tasted it for myself. It quickly became a favorite in our home—not only because of its beautiful color, but also because it’s creamy, flavorful, and so versatile. This beet hummus recipe is simple to make and a wonderful way to enjoy beets. I hope you’ll give it a try.

Expense

💵

Preparation

15 mins

Baking time

Rest Time

Ingredients

Cooking time: About 15 minutes

Ingredients:

For 3-4 people:

1 can chickpeas, drained (about 230–250 g / 8–9 oz)
120–150 g cooked beets
2–3 tbsp tahini or white sesame paste
1½–2 tbsp lemon juice
1 small garlic clove (or ½ a larger clove)
2 tbsp olive oil
½ tsp ground cumin
About ½ tsp salt, or to taste
2–5 tbsp water

How to make it:

1. Drain the Chickpeas:

Drain the chickpeas in a colander and rinse if desired.

2. Prepare the Beets:

Cut the cooked beets into smaller pieces.

3. Combine the Ingredients:

Place the chickpeas, beets, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor.

4. Blend Until Smooth:

Process until smooth and creamy, stopping occasionally to scrape down the sides if needed.

5. Adjust the Consistency:

If the hummus is too thick, add water 1 tablespoon at a time until it reaches your desired consistency. (I used 5 tablespoons.)

6. Taste and Adjust:

Taste and adjust as needed by adding more lemon juice, salt, or tahini to suit your preference.

🌟Tips for Making and Enjoying Beet Hummus🌟

⭐️About the Beets Used in This Recipe:

I used cooked beets from the supermarket, which makes this recipe quick and easy. If you’re using raw beets, roast or boil them until tender before blending. Be sure to allow extra time for preparation.

⭐️Finding the Right Balance of Beets and Chickpeas:

The amount of beet you use will affect both the color and flavor of your hummus.

120g beets: A milder flavor with more chickpea character.
150g beets: A brighter pink color and a sweeter beet flavor.

If it’s your first time making beet hummus, start with 120g of beets and add more to taste.

⭐️For the Smoothest Texture:

Blend thoroughly until smooth and creamy. Scraping down the sides of the food processor occasionally will help everything blend evenly.

⭐️Try Topping It with Walnuts:

I love adding a few walnuts on top for extra crunch and nuttiness. They’re completely optional, but they pair beautifully with the creamy hummus and sweet beets.

⭐️Serving Suggestions:

Serve beet hummus with pita bread, crackers, or fresh vegetables as a classic dip. It’s also delicious with salads, roasted vegetables, grilled chicken, lamb, or other roasted meats.

⭐️About Tahini:

If you don’t have tahini on hand, I’ve shared a simple substitute in my classic chickpea hummus recipe. You can easily make your own using white sesame seeds and olive oil, so be sure to check it out if you’d like an alternative.