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Everything’s coming up rosy with this creamy and vibrant Roasted Beet and Dill Hummus bursting with earthy, sweet, and bright flavors. With just a few simple ingredients and steps, this beet hummus will demand center stage.

This flamboyant roasted beet hummus is dressed to the nines and radiantly pretty in pink. With the natural sweetness of beets combined with the sunny bright note of lemon and fresh pop of dill, you only need a few ingredients to create a dip perfect for any crudité plate, charcuterie board, grazing platter, or spread across your favorite toast.

Table of Contents

Why You’ll Love This Recipe

Easy Process – Making homemade hummus couldn’t be easier. Whether it’s roasted jalapeno cilantro hummus or this fabulous magenta girlie, it only requires a few simple steps. With the convenience of using canned chickpeas this lemon beet hummus is almost completely made in the food processor. The only cooking required is roasting your beet, and that too is effortless.
Balance of Flavors – The first thing you’ll taste is the natural sweetness of the beets. Roasting them intensifies the sweetness while mellowing their earthy flavor. Fresh lemon juice adds a bright note that excites the taste buds while cumin adds an aromatic earthy layer. Finally fresh dill adds a verdant, herbaceous pop that also has its own refreshing and slightly sweet flavor.
Meal Prep – Hummus is the ultimate meal prep dish. It stores well for up to a week and can be used in an endless variety of ways. This healthy dip packed with fiber, protein, antioxidants, and healthy fats is the perfect pick me up to stave off any snack attack.
Creamy Texture – Some homemade hummus recipes wind up grainy, lumpy, and slightly chalky. Two simple steps in this beet hummus recipe will ensure that every bite is incredibly creamy, dreamy, and luscious.

Ingredients

Beets – These jewel toned root vegetables are a super food packed with vitamins, minerals, and antioxidants. Their both earthy, and naturally sweet. Roasting them enhances that sweetness even more.
Canned Chickpeas – This protein packed pantry staple makes this beet hummus recipe that much easier. Use your favorite brand.
Fresh Dill – Dill pairs well with both beets and lemon. It has its own natural sweetness and also a citrusy note.
Lemon – Balances the sweetness of the beets and wakes up all of the flavors.
Garlic Clove – Fresh garlic only please. This adds a savory, slightly sharp note without overpowering any of the other ingredients.
Tahini – Not only does this give hummus its trademark creaminess, but this sesame paste also gives it a slightly nutty flavor.
Avocado or Olive Oil – Pick a good quality avocado or olive oil. I like one on the more mild flavor spectrum so it doesn’t add a bitter note.
Spices – Cumin is deeply aromatic and has notes of earthiness, citrus, and nuttiness.
Ice – Yes, ice. This is one of the secrets to creating smooth and creamy homemade hummus. As the ice breaks down in the food processor it aerates the hummus making it light and fluffy. You’ll only need a couple. Save the rest of the ice for your cocktails.

How to Roast Beets

The first step in making this roasted beet and dill hummus is to roast the beets. Go ahead and roast extra because they store well and are great for topping salads, adding to bowls, or just snacking on.

Preheat the oven or grill to 400 degrees.
Scrub your beets and trim off the tops and roots. Pat them dry.
If your beets are large, halve them or quarter them.
Toss the beets with enough olive oil to coat them, and sprinkle on a little kosher salt.
Place the beets in the middle of a large piece of foil. Pull the sides up and add a tiny splash of water, about a tablespoon. Tightly wrap the beets making sure they are completely sealed.
Place the foil pack in the oven and allow the beets to cook until they’re fork tender, 45-60 minutes depending on the size and quantity of the beets.
Let the beets cool enough to handle.
Use a paper towel to wipe off the skin from the beets.

How to Make Roasted Beet and Dill Hummus

Drain and rinse the can of chickpeas. Use your thumb and forefinger to pinch off the skin from each chickpea. Removing the skin ensures that the hummus has a creamy texture and isn’t gritty.
Roughly chop the beets, garlic clove, and dill.
Place the chickpeas, beets, dill, tahini, lemon juice, salt, cumin, and ice cubes into the food processor. Blend until smooth and creamy, about 2-3 minutes.
With the food processor still running drizzle in the oil. Blend until combined.
Taste and adjust for salt and lemon juice.

Variations

If you’re short on time you can use store bought cooked beets. The vacuum-packed variety located in the produce section will give you the best results. You’ll need a cup.
For a little heat, add a pinch of cayenne or crushed red pepper flakes.
Swirl in Greek yogurt when serving.
Top with crumbled feta or goat cheese.
Give this lemon beet hummus extra citrusy flavor and top with lemon zest.
Love a little crunch? Add chopped pistachios, pinenuts, or almonds to the top.
Give your roasted beets a little additional flavor and add garlic cloves and rosemary sprigs to the foil pack. You can even use the garlic you roasted with the beets in the beet hummus.

Storage

This roasted beet hummus tastes even better after it has refrigerated. It’s just one of those things that the flavor benefits from letting chill. Once you’ve made your hummus transfer it to an airtight container. Keep it refrigerated and it will last up to a week.

Tips From the Beach

Don’t skip the step of removing the skins from the chickpeas. It’s okay if you miss a few but you want to remove as much as possible. This will be the most labor-intensive portion of this recipe.
The roasted beet hummus will slightly thicken as it refrigerates. If you want it a little thinner, stir in a little water to thin it out.
Fresh dill will give the best flavor, but you can also use dried. You’ll need a teaspoon.
Nothing stains quite like beets. Wear gloves when trimming the beets, peeling the skins, and also cutting them.

Frequently Asked Questions

Can I use already cooked beets?

Yes. For convenience you can use store-bought beets. The vacuum packed variety located in the produce section will give a better flavor than canned. You’ll need 1 cup of beets.