beet hummus topped with pine nuts and fresh dill

If you’ve never heard of beet hummus, you’re missing out. It’s just as delicious as regular hummus, but the slightest bit more sweet from the addition of beets. Plus, it’s PEENK. Hummus is great and all, but beet hummus? It’s fun. Festive. And freaking delicious.

I’ve been putting this stuff on my daily sammich, eating it with some crunchy carrots, and sneaking spoonfuls straight out of the container. It’s so addicting.

beet hummus with a slice of toasted bread

How to make beet hummus

Beet hummus is a breeze to make since you literally just throw everything into a food processor and mix it up. To make this beet hummus, you have to:

Cook the beets ā€” Peel and roughly chop the beets, then boil them on the stove until they’re fork tender. Once cooked, drain them and let them cool for a few minutes before finishing up this hummus recipe.

Pulse the beets ā€” Add the slightly cooled beets into the food processor and pulse until they resemble small pebbles.

Add in the rest of the ingredients ā€” Throw the rest of the ingredients into the food processor and continue pulsing until the beet hummus has reached your desired consistency. If you like a thinner hummus, continue pulsing until the mixture is basically pureed.

Garnish and serve ā€” Transfer the homemade beet hummus to a shallow dish and top with a drizzle of olive oil, pine nuts, and/or sesame seeds.

beet hummus in a bowl with bread

How to store and serve beet hummus

This beet hummus will keep well in the fridge for about a week if kept in an airtight container. If any separation occurs while it hangs out in the fridge, just give it a good stir before serving it. I wouldn’t recommend freezing this hummus, since I think that’d mess up the texture.

You can use this beet hummus as a dip or a a spread. I recently made a bomb green falafel sandwich that you HAVE to try for yourself. Ooh, and I bet this hummus would taste amazing on some slices of crusty bread with a little cheese.

beet hummus in a white dish

OK on an unrelated note: I am creating my July calendar right now, and would LOVE to hear what types of recipes you’d like me to make! Do you want more basics? Grilling stuff? How much savory v sweet? Happy almost weekend, loves. You ROCK.

More appetizers from Broma Bakery: 

My Favorite 5-Minute Homemade Hummus Recipe

Grilled Cheese and Tomato Biqsue Shooters

The Ultimate Skinny Guacamole

Date Night Cheese Board Ideas

Mom’s Cheesy Artichoke Dip

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Beet Hummus

32 comments

Georgie | the home cook's kitchen
Reply

that colour though!!!! i often wondered how you prep the beets, boiling is so simple! i got lazy and used canned but i’d prefer to use fresh! hummus is THA best! I’d love to see some super fresh, summer desserts, like with mango or pineapple!

Sarah | Broma Bakery
Reply

Oooh, I LOVE the idea of mango/pineapple. Something super tropical! Love it. Thanks Georgie!

Colleen
Reply

Yes..I have had beet hummus before (bought it at Costco and it “is” really good! Thanks for this recipe. I will make it “for sure”!

Sarah | Broma Bakery
Reply

YAY! Thanks Colleen!

Susan
Reply

Prettiest hummus I’ve ever seen! A new hummus I will enjoy soon!

Sarah | Broma Bakery
Reply

Thank you Susan!

Christine
Reply

Cant wait to try this…please refrain from dropping “f-bombs” I’d like to keep showing my kids the recipes

Sarah | Broma Bakery
Reply

Hi Christine,

I hear you. I have changed it.

joanne
Reply

you didn’t change it on the actual short email in my inbox.

looks like a nice recipe thanks.

Sarah | Broma Bakery
Reply

Hi Joanne,

Thank you for the comment. Your email in your inbox was the initial post. It is not possible to change an email once it is sent to the recipient, which is why it showed up that way in your inbox. I am sorry!

Julie in the Berkshires
Reply

Okay, Sarah, now you’ve stopped me in mid-read of this otherwise beautiful recipe…is there no where in this world where one can read something beautiful, delicious or otherwise interesting without being hit with “f…in” this or that????? Your website has appealed to me because it has (had?) class, style and fabulous recipes but I am sick to death of being assaulted by vulgar language in everyday speech and, despite those who can’t get through a sentence without it, many, MANY OF US DON’T appreciate, want or SUBSCRIBE TO IT! iF YOU CAN’T ELIMINATE IT FROM YOUR RECIPES, i’LL be ELIMINating you from my inbox…regretfully…

Sarah | Broma Bakery
Reply

Hi Julie,

I understand where you are coming from, and have had other readers express the same frustration. Because of this, I have updated the recipe so it does not include the f word in it. I did not realize that this would be so offensive to so many, and I apologize for including it in my post.

Hope you continue to subscribe and enjoy future Broma Bakery content. Thank you again for your feedback.

Warmly,
Sarah

Julie
Reply

Thank you, Sarah, for making the change so quickly. Now I’m looking forward to making this but I think I’ll be simplifying the process with something like Melissa’s steamed baby beets…already cooked and ready to go!

Sarah | Broma Bakery
Reply

I almost did that myself, so all power to you Julie!

littleblackdomicile
Reply

Once again you wow me with the colors! Check out our blog today and see the floral arrangement on the bath counter…I swear its the same color! How grand! Happy Weekend-Laurel Bledsoe

Sarah | Broma Bakery
Reply

Happy weekend, Laurel!

Lindsay | With Salt and Pepper
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Love beet hummus! The flavor and absolutely the color šŸ™‚

Sarah | Broma Bakery
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Isn’t the color just <3?

Meredith | Earth & Oven
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YOu do you, sarah! working in a kitchen everyday, describing something as ‘f—ing delicious’ just feels right. Lol Keep up the amazingness!

Sarah | Broma Bakery
Reply

Thank you, Meredith šŸ™‚

May
Reply

I agree! The language certainly doesn’t bother me and shows your personality.

Sarah | Broma Bakery
Reply

Thank yo for the comment, May. I’m glad to hear it doesn’t bother you!

Sarah
Reply

I completely respect and understand everyone’s opinion here, and also agree with your decision to change what you had written as a result – BUT I want you to know I love your sass, and don’t think it detracts from your blog or beautiful style.

That being said, this hummus looks bomb af, and I would love some milkshake or frozen drank recipes for the summer months!

Sarah | Broma Bakery
Reply

Thank you Sarah. I really appreciate the feedback. I think ultimately it is a generational difference, and so out of respect to all of my readers I didn’t mind changing it. But I love that you love my sass, and I do believe it’s one thing that makes this blog lively. So I will find other ways to incorporate it without the use of the f word šŸ™‚

Laura | Tutti Dolci
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I could easily make a meal out of this hummus – that color is everything!!

kim
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This is my go to recipe — for get togethers with family/friends — or just to have at home. Beautiful to the eye and the flavor is perfect.
Sara, you are amazing! Thank you for your website. I have several “keeper” recipes.

Amy
Reply

“Throw the rest of the ingredients into the food processor and continue pulsing until the beet hummus has reached your desired consistency.” The rest of what ingredients? If you are referring to regular hummus, what’s the ratio of beets to tahini?

Sofi | Broma Bakery
Reply

Hey Amy! I’m seeing now that our recipe somehow got deleted! SO sorry about that. We’ll update it ASAP.

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