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Roasted Red Beet Hummus a Vegan Recipe

Roasted Red Beet Hummus

Tasha Powell
This red beet hummus comes out a bright shade of fuchsia, making it a fun addition to any appetizer platter. Serve it with some garlic pita chips or fresh-cut veggies for a healthy, vegan snack anyone can enjoy!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Snack
Cuisine French
Servings 6 people


  • 1 15-oz can Chickpeas or Garbanzo Beans
  • 1/4 cup Fresh Lemon Juice 1 large lemon
  • 2-3 oz Roasted Beets cooled – approximately 1 small beet
  • 1/4 cup Tahini or substitute any nut butter or equivalent amount of ground sesame seeds
  • 1 Medium Garlic Clove
  • 3 tbsp Extra-Virgin Olive Oil plus more for serving
  • 1/2 tsp Ground Cumin
  • Salt as needed
  • 3 tbsp Hot Water for thinning the hummus


  • Pull all of the ingredients in a food processor and pulse until smooth, then place in a bowl.
  • To finish, drizzle with olive oil and serve with fresh-cut vegetables.
  • Option: Add sliced green onions to the top of the hummus for garnish.


Bell pepper alternative: Use 2 roasted orange or red bell peppers. Cut the bell peppers into 1-inch strips, brush with olive oil, and roast at 400 degrees for 40 minutes. Let cool. Blend in the food processor with all the rest of the ingredients.
Keyword Beets, Hummus, Snacks, Vegan
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