Here is a recipe for roasted beet hummus that is infused with lemon zest and lemon juice - it's a gorgeous pink color and a departure from the typical hummus. Roasted beet hummus is great with pita chips, on shawarma, or with carrots and veggies!

why you should put beets in your homemade hummus

Not only does this recipe have a beautiful pink color, beets really complement the flavor of chickpeas.

This hummus, though, really tastes a lot like bright lemon, after all is said and done.

How to make homemade, bright pink beet hummus

wrap the beets in foil with a splash of olive oil and salt. roast the beet at 425 for 30 min. let cool and peel, then cut into quarters.
in a food processor, pulse the beet first until grated.
add in everything else - chickpeas, lemon zest and juice, and olive oil - and whiz to combine! that's really it

Options for eating hummus

In addition to eating hummus as a dip with veggies, make a little open-face sandwich with it -- put an egg on top!

more dip recipes

Here are some other dip-like things to try from me: kale yogurt dip and herby tahini dip. Try it with toast!

📖 Recipe

Lemon Beet Hummus

Mimi Newman

Homemade Roasted Beet Hummus with Lemon

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Total Time 45

Course Dips

Cuisine American

Servings 16 ounces

Calories 92 kcal

Equipment

Food processor

Ingredients

1 small red beet
16 oz chickpeas
2 tablespoons of tahini
1 lemon zest and juice
1 teaspoon cumin
¼ cup olive oil
salt and pepper to taste

Instructions

wrap the beet in foil with a splash of olive oil and salt. roast the beet at 425 for 30 min. let cool and peel, then cut into quarters.
in a food processor, pulse the beet first until grated.
add in everything else and whiz to combine! that's really it

Notes

Store bought beets are totally okay here!!

Keyword beet hummus, how to make homemade beet hummus, hummus