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.
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.
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👩🏼🌾 Ingredients
You need just 7 ingredients to make this recipe.
- 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
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.
Step 2. Simmer the red lentils in 1 ½ cups water for about 10 minutes or until al dente but not mushy.
Step 3. Strain the lentils to remove excess water.
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.
Step 5. Process until smooth and creamy, adding more water or oil as needed until the desired texture.
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.
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
Even though this dip is bright pink, you can hardly taste the beet! This hummus tastes lemony, garlicky, and deliciously creamy.
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.
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.
🍽 Related Recipes
👩🏽🍳 Made This Recipe
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I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Beetroot Hummus
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Ingredients
- 1 large beet scrubbed and rinsed
- 1 small-medium head garlic
- ¾ cups dry red lentils (optional)
- 2 tablespoons tahini
- ½ 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
- ¼ teaspoon turmeric (optional)
- ⅛ teaspoon black pepper
- Salt to taste
Optional for homemade pita chips:
- 2 whole wheat pita
- Extra-virgin olive oil (about 2 tablespoons)
- Dash of smoked paprika
Instructions
- Roast the beet and garlic: 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 better roasting.Roast them at 375ºF for about 35 minutes, or until the beets are fork-tender.
- Simmer the red lentils in 1 ½ cups water for about 10 minutes or until al dente but not mushy.
- Strain the lentils to remove excess water.
- Blend: 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.Process until smooth and creamy, adding more water or oil as needed until the desired texture.
- Optional Homemade Pita Chips: 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. Spread onto pita wedges and bake at 380ºF for about 10 minutes or until lightly crispy. They will crisp up more upon cooling.
Notes
- 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.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Steph says
I just made this recipe for the 1st time. It had a denser, slightly drier texture than I was expecting, I added double the water & another half of lemon juice from the recipe as written. I did have to use regular brown lentils, though so maybe that made the difference! My tahini was also rather thick. Also wasn't sure how much beet to add. Roasted 4 small (about 3 inch diameter) beets and tossed in half.
The flavor is interesting, the beets & lemon juice give it a sweet note. I am a lover of garlic so I think I would have preferred more (but my garlic head was kinda small?) and probably extra tahini. Not sure if I would make it again cause it was a lot of work. But it sure looks cute! 🩷
Nisha Melvani, RDN says
Hi. The type of lentils you used and the thick tahini will drastically alter the recipe and make it drier and more dense. The recipe made as written is deliciously smooth and creamy. If ou make changes, you cannot expect the same results. Hope this helps.
Nisha Melvani, RDN says
You can use prepackaged cooked beets for a very easy recipe:)