Best Beetroot Hummus

Name: Beetroot Hummus
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 large beet (scrubbed and rinsed); 1 small-medium head garlic; 3/4 cups dry red lentils ((optional)); 2 tablespoons tahini; 1/2 teaspoon lemon zest ((about one-half lemon)); 3 tablespoons lemon juice ((about 1 large lemon) plus more as needed); 1 to 2 tablespoons water (or extra-virgin olive oil); 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/4 teaspoon turmeric ((optional)); 1/8 teaspoon black pepper; Salt to taste; 2 whole wheat pita; Extra-virgin olive oil ((about 2 tablespoons)); Dash of smoked paprika

↓ Jump to Recipe

Make high-protein Beetroot Hummus that tastes incredible. This healthy version is made with red lentils and tahini. It's so creamy, and is the perfect sandwich spread, dip, or protein addition to any veggie bowl! It lasts 5 days in the fridge. Plus, it's gluten-free, dairy-free, and vegan.

Pink beetroot hummus in a white bowl with one toasted pita wedge.

Did you know you can use red lentils instead of chickpeas for making hummus? They pack in more protein and fiber and are quick to prepare. Plus, I added roasted garlic and spices to this recipe so it's packed with flavor.

I know the color is more than vibrant, but the beet flavor is very subtle. You hardly taste it at all. Yet you still get the multiple health benefits from the beets!

Beets are rich in natural nitrates, which your body can convert into nitric oxide. This process explains why researchers have been able to show a ten-point systolic blood pressure drop in volunteers within hours of their consuming beet juice—an effect that lasted throughout the day. One little shot of beet juice, for example, allowed free divers to hold their breath for a half minute longer than usual. No drug, steroid, supplement, or intervention had ever before been shown to do what beet juice could do, and this effect works with whole beets too.

This beetroot dip was inspired by my Roasted Red Pepper Dip (Muhammara) on this site, as well as this 5-ingredient High-Protein Red Lentil Dip.

Jump to:

👩🏼‍🌾 Ingredients
🧄 Substitutions
📖 How to Make Beetroot Hummus
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

You need just 7 ingredients to make this recipe.

Garlic, red lentils, beetroot, lemon, spices, and tahini on a gray backdrop.

Beets: Use packaged precooked beets to save time. Or roast your own for maximum flavor.
Red Lentils: Packed with protein and fiber, these little gems cook in just 10 minutes.
Tahini: Instead of olive oil, use tahini for a creamy and heart-healthy fat.
Cumin, turmeric, black pepper, and smoked paprika: These spices add tons of flavor and antioxidants to this healthy Beetroot Hummus recipe.

See the recipe card for quantities.

🧄 Substitutions

Beets - Omit the beetroot as desired, this hummus recipe still works without it. Or use roasted sweet potato instead. Roasted beets pack in the most flavor, but you can use store-bought cooked beets instead to save time.
Turmeric - optional for extra health benefits

See this 5-ingredient Chipotle Black Bean Dip with Pico de Gallo for another meal prep snack idea.

📖 How to Make Beetroot Hummus

One open head of garlic and six wedges of beetroot tossed in olive oil on a white baking sheet.

Step 1. Slice both ends of the beetroot and cut it into about 2-inch wedges. Slice the top of the garlic to expose the cloves. Toss with olive oil and salt to taste. Wrap the garlic in parchment or aluminum foil for more even roasting.

Roast them at 375ºF for about 35 minutes, or until the beets are fork-tender.

Red lentils cooking in a white saucepan.

Step 2. Simmer the red lentils in 1 ½ cups water for about 10 minutes or until al dente but not mushy.

Cooked and strained red lentils in a sieve.

Step 3. Strain the lentils to remove excess water.

Roasted beetroot and garlic, tahini, cooked red lentils, lemon juice, and spices in the canister of a food processor.

Step 4. Transfer the beets, lentils, lemon zest and juice, tahini, smoked paprika, cumin, turmeric, and black pepper to the canister of a food processor. Add about one-half of the garlic cloves. Add 2 tablespoons water or olive oil.

Pink beetroot hummus in the canister of a food processor.

Step 5. Process until smooth and creamy, adding more water or oil as needed until the desired texture.

Roasted garlic in olive oil with spices in a white bowl on a cutting board with pita wedges and a pastry brush.

Step 6. Optional: Add the remaining roasted garlic to about 2 tablespoons olive oil and a generous dash of smoked paprika, and salt to taste. Mash the garlic. Spread onto pita wedges.

Pita wedges on a white baking sheet brushed with garlic and paprika infused olive oil.

Step 7. Spread onto pita wedges and bake at 380ºF for about 10 minutes or until lightly crispy. They will crisp up more upon cooling.

Step 8. Enjoy Beetroot Hummus with garlic pita as a healthy snack or side.

For more easy and healthy side dish ideas, visit my Vegan Side Dish Recipes page.

💡 Expert Tips

If you are roasting your beets, it is better to roast a few and make a big batch of this hummus to store. You can freeze it for up to one month.
Storage: Refrigerate Beetroot Hummus in an airtight container for up to 5 days. Store the pita chips on the kitchen counter for up to 2 days.

🙋🏽‍♀️ Recipe FAQs

What does beet hummus taste like?

Even though this dip is bright pink, you can hardly taste the beet! This hummus tastes lemony, garlicky, and deliciously creamy.

What goes with beetroot hummus?

Use it as a spread in sandwiches or wraps. You can also add it to veggie bowls for additional protein. Plus, it's delicious with quinoa and farro. Or serve it with crudités (raw veggies), pita, chips, or crackers for a healthy snack or weekday lunch.

Is beet hummus good for you?

Beets add a ton of nutrients to hummus for very few additional calories. They are rich in fiber, folate, vitamin C, and antioxidants that may help lower blood pressure and fight inflammation. Beets are also a source of betaine, a type of antioxidant that’s evident in its rich, red-colored roots. They are also a source of potassium, which supports bones and muscles.