Beet Hummus

Want a party appetizer that will literally turn heads? Look no further than this beet hummus.

Beet Hummus in a white bowl with pita on a white plate.

Beet hummus for the appetizer win

This GORGEOUS beet hummus is seriously it. Not only does a dip made of whirled beets with garbanzo beans, tahini, cloves, olive oil and just a hint of spice taste incredible, it looks beautiful and everyone will want to eat it. 

I fully realize beets are one of those veggies that people either love or hate, but I’m certain this recipe will turn some beet haters into beet lovers. 

Or at least beet toleraters.

Is that a word? I don’t think it was, but now it is. I mean, if you want me to try something new, just make it beautiful and serve it with pita chips and I’ll consider it. 

Unless it has mushrooms in it, then I’m not doing it.

Beet Hummus in a white bowl.

How to make stellar beet hummus

So, traditional hummus is made with chickpeas, tahini, lemon, garlic and olive oil.

This is super similar, but I’ve added cooked beets, cinnamon and cloves to give it that beautiful purple hue, beet flavor and a little warmth with the spices.

Everything gets whirled in a food processor until super smooth and creamy, then it’s served with pita chips or whatever raw veggies you have on hand. It truly is a masterpiece.

And like I said before, if you’re not really into the beet thing, then this may be the recipe to try. Because it has so many other amazing flavors mixed in, I don’t think you’ll be disappointed.

Plus, it’s a way to get in some more veggies that are REALLY good for ya’.

Beet Hummus in a white bowl.

Beet Hummus

Beet hummus and pita on a white plate.

Beet Hummus with beets, chickpeas, tahini, lemon, cloves, and olive oil served with fluffy pita or veggies.

  • Author: Julie Andrews
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min
  • Yield: Serves 8 1x
  • Category: Appetizer, Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan


  • 2 cups cooked whole beets
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • Zest and juice of 1 medium lemon
  • ¼ cup tahini (sesame seed paste)
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • ¼ cup olive oil
  • Pita bread or chips, for serving


  1. Place beets, garbanzo beans, lemon zest and juice, tahini, salt, black pepper, cloves and cayenne in the bowl of a food processor. Puree while drizzling in the olive oil through the vegetable shoot until smooth, scraping the sides as necessary.
  2. Taste and adjust seasoning, if necessary. Serve with pita bread or chips.


Storage Tip: Store in an airtight container in the refrigerator up to 4 days.


  • Serving Size: 1/8 of recipe
  • Calories: 255
  • Sugar: 3
  • Sodium: 462
  • Fat: 19
  • Saturated Fat: 3
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 16
  • Fiber: 6
  • Protein: 8
  • Cholesterol: 0

Keywords: dip, healthy, veggie, beetroot, easy, fresh, homemade

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