Recipe: Beet Hummus

(Image credit: Joe Lingeman)

If you only associate hummus with the classic beige variety, here’s one that is sure to surprise you. This fun version, with its bright-pink hue, is sweet and spicy and totally unexpected, thanks to one colorful ingredient: beets!

An Earthy, Bright-Pink Hummus in Just 5 Minutes

While chickpeas are the traditional base for hummus, we’ve loosened the rules a bit and opted for steamed beets instead. Not only does this give the dip a deep-pink hue, but it also lends an earthy sweetness to each bite. To balance the sweetness, we added a clove of garlic, some nutty tahini, spicy cumin, and tangy lime juice, then whirred everything together in a food processor. In just five minutes, you have a playful take on the dip we all know and love.

(Image credit: Joe Lingeman)
15 Ratings

Beet Hummus

Makesabout 2 cups


  • 1 (8-ounce) package

    steamed beets, quartered

  • 2 tablespoons

    olive oil

  • 2 tablespoons


  • Finely grated zest of 1 medium lime

  • Juice of 1 medium lime

  • 1

    clove garlic, coarsely chopped

  • 1 teaspoon

    ground cumin

  • 1/2 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed



  1. Place all the ingredients in a food processor fitted with the blade attachment or a blender. Blend until very smooth, stopping to scrape down the sides of the bowl as needed, about 5 minutes total. Taste and season with more salt and pepper as needed. Transfer to a bowl and serve with pita chips or raw vegetables.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.