Beet Hummus Recipe

Who says winter food has to be colorless and drab?

I first put together this beet hummus just before the holidays, on a day we’d been invited to dinner by one of my dearest friends (I’ve told you about her before), who was days away from delivering her first child.

When I offered to contribute to the dinner, I was entrusted with the mission of bringing something to nibble on for the apéro, to go with our pre-dinner drinks.

I prepared a puréed beet dip flavored with the signature ingredients of hummus. Each of them is an ideal flavor partner to the beet, so I wasn’t surprised that their teamwork produced such a pleasing dip: zesty, well-balanced, not too sweet.

I find that dips are the most travel-ready of all appetizer options, and I remembered that Clea‘s lunchbox book Mes p’tites gamelles had a recipe for beet hummus I’d earmarked to try a long time ago.

In her version, she adds a small, cooked beet to a classic chickpea hummus. I decided instead to skip the chickpeas altogether and use beets only, essentially preparing a puréed beet dip flavored with the signature ingredients of hummus: sesame paste, garlic, olive oil, lemon juice, cumin, and salt.

Each of these is an ideal flavor partner to the beet, so I wasn’t surprised that their teamwork produced such a pleasing dip: zesty, well-balanced, not too sweet.

Mini Cookbook of Vegan Staples

To go with it, I brought along a tub of baguette slices cut from a day-old loaf, which I’d rubbed with garlic olive oil and toasted in the oven, and we munched away happily while discussing their exciting family prospects.

In France, one can usually find vacuum-packed cooked beets in the produce aisle — I buy the Bonneterre brand at the organic store — and since they have a shelf life of a couple of months, you can keep a package on hand to whip up beet hummus in a pinch. If this isn’t a convenience item where you live, perhaps you can get into the habit of steaming, boiling, or roasting a few more than you need when you’re cooking beets; you can then stash those away in the freezer for future use.

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Beet Hummus Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Makes one very large bowl.

Beet Hummus Recipe


  • 500 grams (1.1 pounds) cooked, peeled, and cooled beets, about 2 medium
  • 70 grams (2.5 ounces) tahini (sesame paste), about 3 tablespoons
  • 1 clove garlic
  • 1 tablespoon olive oil, plus more as needed
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons ground cumin (I grind my own so it's quite vivid in flavor; if yours is pre-ground and/or old, you may want to use more)
  • 1/2 teaspoon salt


  1. Cut the beets into chunks and put them in the bowl of a blender or food processor. Add the tahini, garlic, oil, lemon juice, cumin, and salt, and process until completely smooth. Add a little more oil as needed to get a smooth consistency. Taste and adjust the seasoning.
  2. Cover and refrigerate for at least 1 hour to allow the flavors to develop. Serve with crackers, pita triangles, or toasted slices of baguette.


If I have them on hand, I also like to add 2 to 3 stalks of celery or a bunch of flat-leaf parsley.
  • I make something similar, with the addition of walnut oil and ground walnuts. Good earthy flavours together.

  • Muriel

    I love beetroot! It is such a versatile vegetable. I am definitely going to give this beet dip a try this weekend.

    I made these little beetroot parcels for Christmas and they were a big hit. Roast beets with some olive oil, garlic and oregano (or buy pre-cooked ones). Dice the cooled beets and mash the roasted garlic and mix with feta, labneh (or cream cheese), mint and spring onions.

    Take a small dollop of this mixture and put into a small sheet of spring roll pastry. Roll up as you would a spring roll and deep fry in some vegetable oil.

    They were extremely moreish and I found myself having to keep going back to the kitchen to make more for my guests.

  • Great minds thing alike! ;-D This has been on my to-make list for a while now. Definitely making this today!

  • I love beets, and we get plenty of them in our veggie subscription package. The only drawback is variable cooking times – some take 20 minutes and some 2 hours.

    However, cooking them yourselves is worth all the effort, they taste so much better than those horrible precooked ones (no offense ;-)

    I love roasting the beets; peel them, cut them into wedges if they’re huge or you’re in a hurry and grind over some cumin, pepper and salt and pour on some olive oil, then into a hot oven for 30-60 minutes. Allow to cool, make a quick goat’s cheese / yoghurt dressing and enjoy!

    • I usually roast my beets for soups or oven beet fries, and use them grated in salads a lot.

      I hardly ever use those pre-cooked beets, but one thing I’ve found is that their flavor varies widely from brand to brand, and they are a good convenience item for this kind of quick recipe when you don’t have an hour to roast them plus an hour to cool them.

      • I must admit not having used any precooked ones in a long time – maybe the organic supermarket has better tastings ones now. Freezing works for fine and we get them pretty often.

        They can be, eh, a bit alarming in the days follwing consumption…

        • Absolutely. :) Worth mentioning for people not used to eating beets so they don’t call the doctor right away.

  • We’ve got vacuum-packed cooked beets here in the US at Trader Joe’s as well. Looks like a beautiful dip, Clotilde!

  • With the warm weather here and the amount of barbecues we have, dips are very popular. I’ve had a beet root dip before but it was with the addition of creme fraiche. I like the addition of cumin in the one you made….did you roast the spice before using it?

    • The cumin I use here is freshly ground from non-toasted cumin seeds, and I find the grinding is enough to liberate a strong flavor.

  • I, too, have had a beet hummus recipe bookmarked for ages. Winter is the perfect time for me to try it. Thanks for sharing.

  • Ces

    I love this recipe because I’m a big fan of hummud and this is very healthy and the colors are beautiful if you’re serving it to guests. I look forward to trying it out myself.

  • i saw your post on FB and had to shoot over here…..i also love to make dips for friends. i make a jalapeno hummus that is sooo good and i have also made your peacamole and it was a hit. i am excited to try this one.

  • Beets only! What a fantastic idea: Beets and tahini sounds like the perfect combination… not to mention the perfect color! A real stunner on a table. Might have to use this one for the Super Bowl this year!

  • Jennifer

    I found out something this summer that changed my life! I always thought beets were a bit of a pain to cook but if you wash them, wrap them in foil (2-3 to a package) then place them in your slow cooker with a little water. Turn it on low and in a matter of 5-6 hours, you have beautifully cooked beets that the skins just slide off of! I use beets way more now!

  • This sounds wonderful. Love hummus and beets – great marriage. Can’t wait to try this recipe.

  • Wow, I love this idea, and the color is amazing. Definitely going to have to try this one the next time dip is in order.

  • This looks so good. I very much like humus and beets, what a great idea combining them.

  • Justine

    Beetroot dip is very popular here (Australia) readymade, so I have never thought to make my own. But your post makes me want to! Unfortunately we don’t have the precooked beets for sale though. The dips vary in flavour depending on brand – some are similar to yours Clotilde, others have horseradish and creme fraiche, or mint. I may leave it until winter too… Too hot to cook them now!

  • I love the color of this hummus, beautiful! I’m a beet lover myself and always on a search for different beet recipes. :)

    What do you use for grinding cumin? Coffee grinder or something else maybe?

    • I bought an electric coffee grinder (second-hand and cheap) a little while ago, and use it exclusively to grind spices. I recommend the purchase!

  • As a huge fan of beets (I’m half Russian, so I can’t help it), this is the best thing I’ve seen probably ever. I’m also just a big fan of hummus and the combination seems too good to be true. I really can’t wait to try this! Thank you from the bottom of my beet-loving heart.

  • I love the earthy taste of beets, and you are quite right about the beautiful color they bring. Love a bright magenta in winter!

  • Hilla

    Pressure cooking beets is so easy and quick!

    I love beets, and I keep these other ingredients on hand, so I will surely give this a try.

  • I tried some beet root humus at the Borough market last month and i loved it. I’m definitely going to try this recipe out!

  • I have two roasted beets sitting in the fridge demanding to do something.
    This is perfect for them
    merci carolg

  • This is so pretty and bright!

  • Love beets and love hummus. Beet Hummus? Awesome. What a great idea.

  • I love beetroots: I love their deep purple-ly red color (except for the yellow and orange ones!), their smooth texture, their natural sweetness. I love them roasted, raw or boiled. I just love them and so I can not wait to try this recipe. Thank you!
    Just one question? What did you do with the greens?

    • Beets usually come with the greens on only in the beginning of the season (after that, it’s storage beets) but when I score them, I like to cook them down slightly and eat them over pasta. Yum!

  • Pretty food styling – I love the linen.

  • Kat

    I love the taste and color of the beets and usually try to stick them wherever I can for an interesting color (I’ve used them in a soup recently). A beet hummus is such an interesting idea, I’m really curious to try it!

  • Leticia Z

    beets hummus is great! i got addicted to it a few months ago. at new year’s dinner I serve as appetizer with celery sticks, it was a success. but my recipe is a bit different than yours. I peel and halve the raw beetrooots, season them lightly with salt and olive oil and bake them very slowly in an aluminium foil envelope together with a lot of peeled and crushed garlic cloves (something like 3 cloves per beetroot). this allows the flavours to infuse toghether, the garlic bakes, gets sweeter. after baked everything has to cool to be blended with more olive oil, tahini, white ground pepper, salt and lime. I like my recipe =)

  • This is a lovely dish, and the deep purple colour just draws my eye straight to it when it’s on the table.

  • It is a colorful dish but I must say I would never think to make a hummus out of beets. Interesting.

  • Hello Clotilde,

    I made your wonderful recipe today and it is very good! I backed off on the cumin a bit since mine also is quite strong. The combination of flavors is really lovely.

    Toasted and served with slices of “roggenvolkortbrot”, just added to the flavors – nice surprise. Thanks and good luck with your newest cookbook.

  • I love Beets- they remind me of my mom, and this is a new way to prepare them at home. Thanks for the great tip!

  • This picture drew my attention right in. Beet Hummus it sounds so interesting. i usually just buy the stuff at Trader Joes. LOL but I also found this recipe soybean hummus they both spark my interest, and next year at christmas, maybe I will have red and green Hummus! I’m a dork I know.

  • Candice Chidiac

    My grandmother used to make this dish very much in the same way you did, it’s an old middle eastern dish which I love. I blend part of the beetroot and I grate the rest, it adds texture to the dip. Sometimes I add a little bit of yogurt to it. We tend to eat it as a side dish with Kibbeh. So yummy! Nice to see it here!

    • It must be wonderful with kibbeh — thanks for the suggestion!

  • Maya

    i think this famous spanish chef has taken your cue, as he published this recipe on january 18th, haha. ;D xo

  • Yummy! I actually use fresh, raw beetroots – why bother cooking them?!!
    My girls love things with beetroot in it and by itself as they love watching for the after effects!!

    • I like your girls’ sense of adventure. :)

  • I just made this and love it! I made it for a girl’s night IN tomorrow night. Its beautiful too, a lovely deep, vivid shade of fuchsia, definitely a beautiful purple-red color. I may drizzle with a little walnut oil, or perhaps some of the sesame oil that has separated in the jar of tahini tomorrow before serving. I cannot wait to share this with my girlfriends! What a great pop of color among the other food. Thank you!

    • I hope it was a success with your friends!

  • *Amazing*!your Beet Hummus look so tasty & lovely color!!I love it! thanks for sharing.

  • Just made this, loved it! I was wondering what to do with those remaining vaccuum-packed beets I had in the fridge, this was perfect. I also added cilantro since I have a lot of it at the moment and it’s going to go bad soon. It was a nice complement.

  • I agree when you say that winter food should be colorful. In fact, I was attracted with the color of this recipe. It makes me want to try it myself.

  • Diane

    Needed just a little something…. which was… a bit of pomegranate molasses. Pulled the whole thing together. Great idea!

    • A departure from the classic hummus recipe, but it sounds like a lovely addition!

  • stacy harrell-mathers

    Warm greetings from Louisiana. I was just looking at the beet recipe and wanted to share something I came up with around Christmas for a party. All of the ingredients except the pomegranate seeds and olive oil came from our farmer’s market. Cover a large platter with arugula, then with a vegetable peeler, slice about 4 or 5 moonbeam radishes on top of the arugula, then julienne roasted beets, also about 4 or 5, on top and sprinkle pomegranate seeds all over. I just squeezed a meyer lemon on the salad and drizzled a little olive oil and it was festive and delicious. Both times I made it, people went back for seconds.

    Thanks for much inspiration, I’ve made your blueberry tart over and over, much to the delight of everyone who eats it.

    • That salad sounds amazing, thanks for sharing!

  • Lovely. I learned something similar to this from a farmer who sells it in jars at a farmer’s market. I like to spread it on sliced cucumbers and top it with fresh goat cheese. It makes a pretty little appetizer.

  • I had a beet hummus in Argentina a year or so ago and I have been looking for a recipe ever since! Thank you so much for sharing this…I cannot wait to make it this week!

  • I’m going to try this at the weekend but might try roasting the garlic before hand.

    • Sounds good, let me know if you try it!

  • Jacqui

    You know that Blettes (Swiss Chard) is a variety of beets grown for the leaves. So you can use beet greens in any recipe that calls for Swiss Chard – for example the Pounti. I make a cold soup of beet greens chopped and steamed with some chopped mushrooms, then mixed, when cooled, into beaten raw eggs, lemon juice and yoghurt or buttermilk. Great in summer.

    • I *love* beet greens. Thanks for the great ideas!

  • Hrvojw Pavlović

    Decided to be your first recipe to try. Beets are very underrated vegetables, but you elevated them in this dip very high ;) Love the taste (added one garlic extra) and healthiness of this dip. Thanx for sharing ;)

  • Clairelle

    Made it yesterday, and it was just delicious! Thanks Clotilde, wonderful recipe :)

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