This delicious roasted beet hummus is flavored with lemon and feta cheese and makes for a great guilt-free snack or a festive dip when entertaining guests!

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Vibrant roasted beet hummus served in a bowl with pita bread.

About Roasted Beet Hummus

A big bowl of hummus is always a crowd-pleaser, and I love how versatile this lemon-and-feta-infused roasted beet hummus can be.

Spice it up by serving different snack foods to dip with it!

I can personally attest that this beet dip goes great classic tortilla chips, slices of veggies, or even pita bread. I was lucky enough to find the pictured pita bread in my grocery store’s bakery department, but you could easily use your favorite pita bread recipe and either make it in small batches or cut it into squares.

Plus, beets are in their prime season in the summer and early fall, making this a perfect snack to serve at BBQ’s or while you’re inside and watching the leaves change.

What can you serve with Hummus?

When it comes to party dips like this, there are so many options for dipping! Feel free to use any (or many!) from the list below:

Close up of roasted beet hummus garnish with feta cheese and lemon zest.

How long is beet hummus good for?

Once prepared, this homemade hummus can be stored in a sealed container in the refrigerator for three to four days.

Can you freeze beet hummus?

Yes, you totally can!

Once prepared, roasted beet hummus can be stored in a sealed container in the refrigerator for up to four months.

What makes hummus good for you?

When it comes to the nutritional value of hummus, you need to look no further than the chickpeas.

Chickpeas (also called garbanzo beans) are round, cream-colored legumes. They’re a popular food around the globe, from Africa to Asia to all over the US  – and for good reason. Chickpeas are a fantastic way to get a dose of proteins, fiber, carbs, and a long set of vitamins and minerals into your diet. Overall, hummus can be considered high in fat, but it’s mostly unsaturated fat that’s very heart-healthy.

Are beets good?

While this hummus dip is very pretty, I know what a lot of you might be thinking:

“But…  beets? Really, Chrisy?!”

Actually, yeah! Totally beets!

I know I usually feature a lot of indulgent dips on this little food blog, but this hummus is actually good for you to eat.

Not only do the chickpeas bring stellar health benefits, but beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (which can be difficult to maintain in your diet) and manganese (which is great for your bones and many vital organs).

If you’d like to know more about any beets are great for you, check out this list of 11 Amazing Benefits of Beets.

How do you make hummus without tahini?

Tahini is a staple in most traditional hummus recipes, and it certainly adds it’s own flavor. Tahini is ground down sesame seed (so in other words, a seed butter) and many recipes will use any other available nut butter.

However, in the case of this recipe, tahini and nut butter are omitted entirely in favor of feta cheese and an extra dose of lemon. It’s not the same as using tahini, but this roasted beet dip is meant to have a more refreshing, summery taste.

Dipping pita bread into roasted beet hummus.

How long do you roast beets?

There are many methods for roasting beets, but for this hummus, I like to roast them at a high oven temperature (425 degrees F) for about 45-60 minutes. This will make the beets nice and soft for blending.

notes & tips for this beetroot hummus

  • As with most hummus recipes, this one uses chickpeas for its base. If you’re not a fan of chickpeas, check out these substitutions.
  • To get the smooth consistency of hummus, you’ll need either a food processor or an immersion blender.
  • If you’re looking for other healthy and party-friendly snacks, check out Crispy Garlic Parmesan Edamame!
  • For ultra creamy hummus, try simmering the chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help rid the chickpeas of their skins. Wash and rinse the chickpeas under cold water before using.

Other tasty savory dips

How to make roasted beet hummus

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Place beetroot on a baking dish, coat them with olive oil, and bake until beets are tender.

Step 2 – Once beets have cooled, remove skins and cut them in half.

Step 3 – In a food processor, add the following ingredients: chickpeas, roasted beetroot, feta cheese, garlic, 2 tablespoons olive oil, lemon zest, lemon juice, cayenne pepper, salt, and pepper. Blend everything together until desired consistency is reached.

Step 4 – Serve and enjoy!

Recipe Details

Vibrant roasted beet hummus served in a bowl with pita bread.
4.86 from 7 votes

Roasted Beet Hummus

10 minutes prep + 45 minutes cook + 30 minutes Cooling Time
186 kcal
Yields: 6 servings
This delicious roasted beet hummus is flavored with lemon and feta cheese and makes for a great guilt-free snack or a festive dip when entertaining guests!



  • Preheat oven to 425 degrees F. Lightly spray a small baking dish (any dish large enough to hold the beets will do) with cooking spray.
  • Place beets in baking dish and coat them with 1 tablespoon of olive oil. Cover baking dish with aluminum foil and bake for 45-60 minutes or until beets are tender enough to be easily pierced with a knife. Remove beets from oven and let cool completely (it's okay to place them in the refrigerator to speed this up.)
    1/2 cup beetroot, 3 tablespoons olive oil
  • Once beets are cooled, gently remove skins from beets and then cut beets in half.
  • Using a food processor, blend the cooked beets, chickpeas, feta cheese, garlic, 2 tablespoons olive oil, lemon zest, lemon juice, cayenne pepper, salt, and pepper together until desired consistency is reached. (TIP: blending less will give the dip more of a "crunch" from the chickpeas). As you blend, stop the processor periodically and scrape the sides, then blend again.
    3 tablespoons olive oil, 15 ounces chickpeas, 1/4 cup crumbled feta cheese, 1 teaspoon fresh garlic, 2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 pinch cayenne pepper, 1 pinch salt, 1 pinch black pepper
  • Serve dip immediately with chips, assorted veggies, or pita bread for dipping.
    pita bread


Serving: 1serving | Calories: 186kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 21mg | Potassium: 254mg | Fiber: 6g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Mary

    Can you use whole canned beets?

    • I have not personally tried this, but in theory, yes, you should be able to use canned beets.

    • Jessica

    Hi Christy, how long can this dip be stored in the fridge for? I can’t wait to try this recipe out.

    • Sandi
    • 5 stars

    I LOVE the vibrant color of this dip…it would make any buffet table so much prettier!

    • Debs
    • 5 stars

    Lovely recipe Chrisy! That colour is amazing, and I love that you swapped out the tahini for feta!

    • Blair
    • 5 stars

    Sounds like the perfect healthy snack! Plus, it’s PRETTY!!!! Love the video, too! 🙂

    • Kaye

    Surely that’s 1/2 *pound* beetroot, rather than 1/2 *cup* ???

      • Chrisy

      Hey Kaye! I checked my recipe notes again, and it should only be about 1/2 cup, maybe 3/4 cup max. The above video shows the correct amount to use as well.