Vibrant Beetroot Hummus Recipe for Bright, Creamy Dip

An epicurean adventure to: Lebanon

We love the elegant simplicity of this quick and vibrant beetroot hummus from Lebanon. Its striking pink hue will draw you in, and the flavour—an earthy sweetness from beetroot brightened with lemon, warmed with cumin and rounded with nutty tahini—is even more compelling.

This hummus is delicious spread on warm pita, flatbread or a crusty loaf. Using pre-cooked vacuum-packed beets makes it ready in minutes, or you can roast or boil fresh beets if you prefer. Either way, the result is a creamy, visually exciting twist on a classic dip.

Who invented hummus?

Hummus—also spelled houmous, humus, hommus or hommos—comes from the Arabic word for chickpea. The dish has a long history in Middle Eastern cuisine, with roots that trace back centuries across regions such as Lebanon, Syria, Turkey and Egypt. Exactly who created the classic hummus is debated, and as one filmmaker put it: “Hummus is a Middle Eastern food claimed by all and owned by none.”

But we’ll leave the culinary debates aside and focus on the recipe: beetroot hummus—a colourful, flavourful variation that adds both visual appeal and delicate sweetness to the familiar chickpea base.

Fast facts – Lebanon

Location	Lebanon sits on the eastern Mediterranean coast, bordered by Syria to the north and east and Israel to the south.
Language	Arabic is the official language; French and English are also widely spoken.
Population	About 6.8 million people.
Trivia	Beirut is known for its lively cultural scene and has often been nicknamed the “Paris of the Middle East” for its vibrant nightlife and cosmopolitan atmosphere.

What is hummus?

Hummus is a smooth, nutritious paste traditionally made from chickpeas, tahini (sesame paste), garlic, lemon juice and olive oil. It’s a versatile base that welcomes many variations—roasted red pepper, sun-dried tomato, or in this case, beetroot—for new flavour profiles and colours.

Is beetroot hummus good for you?

Yes. Beetroot provides vitamins, minerals and antioxidants such as vitamin C, folate, iron and betalains, which have anti-inflammatory properties and support circulation. Chickpeas contribute fiber, plant protein and complex carbohydrates that promote satiety. Making hummus at home also lets you control salt and oil, keeping it healthier than many pre-made options.

Key ingredients and substitutions

Please refer to the recipe card below for exact quantities.

Cooked beetroot

Pre-cooked vacuum-packed beets are convenient and quick. If you prefer fresh, you can roast or boil beets—avoid pickled beets, as their vinegar will overpower the hummus.

Canned chickpeas

Use about 240 g drained chickpeas (roughly one standard 400 g can). Dried chickpeas can be used after soaking overnight and cooking until tender.

Lemon juice

Freshly squeezed lemon brightens the hummus. A medium lemon yields about 30 ml juice; add zest for extra zing if desired.

Tahini

Tahini gives a silky texture and nutty depth. If you don’t have tahini, make a quick sesame paste by toasting sesame seeds and blending with oil, or substitute a mild nut butter such as cashew butter.

Flavourings

Garlic and cumin are the primary seasonings here; salt and black pepper round out the taste. Adjust amounts to suit your palate.

Olive oil

Extra virgin olive oil adds richness and smoothness. If you prefer a neutral oil, sunflower or another light oil will work.

How to make beetroot hummus

• Place cooked beetroot, drained chickpeas, lemon juice, tahini, cumin, garlic, salt and pepper into a food processor. Pulse into a coarse paste.
• Scrape down the bowl, add olive oil, then process until you reach your desired consistency—blend longer for a silkier hummus.
• Transfer to a serving bowl and garnish with black sesame seeds, olive oil drizzle, or chopped herbs if you like. Serve with warm pita, crackers or crusty bread.

Optional fresh herbs that pair well with beetroot hummus

• Dill: Bright and slightly tangy.
• Parsley: Fresh and vibrant.
• Mint: Cool and refreshing.
• Coriander (cilantro): Adds a citrusy note.
• Thyme: Subtle, aromatic lift.

Serving suggestions for beetroot hummus

• Warm, crusty bread or pita
• Crostini or crackers
• Fresh vegetable sticks
• Inside wraps, sandwiches or burgers
• As a vibrant topping for baked sweet potato, salads, grain bowls or roasted vegetables
• Spread on toast or bagels
• Use as a dip for pita chips, chips or homemade wedges
• As a sauce for grilled meats or stuffed peppers

Storage

Store beetroot hummus in an airtight container in the refrigerator for 3–5 days.

Can you freeze beetroot hummus?

Yes. Freeze in airtight containers or in ice cube trays for portioned servings. Thaw overnight in the fridge or a few hours at room temperature, then stir and adjust consistency with a little olive oil or water if needed. Freezing can slightly change texture, but the flavour remains good.

More dips and spreads you might enjoy

Recipe

For food safety advice, including guidance on food allergies, consult official food safety resources or a qualified professional.