Roasted Beet Lemon Hummus

Roaring Spork editors select and review products and ingredients independently. If you buy through affiliate links, we may earn commissions, which help support our testing. Learn more.

Creamy Beet Hummus Recipe

Making creamy beet hummus is easy if you have the right ingredients! First, you really need to make sure you roast the beets long enough so that they will incorporate into the hummus well. Second, adding tahini will help make the hummus creamy. Finally, be sure to save a little of the juice from the chickpea can to add to the hummus. The juice in the chickpea can is called aquafaba, and it basically has the same functionality as egg whites in cooking.

Roasted beet hummus by Roaring Spork

How to Use Aquafaba

You can use aquafaba straight from the can in some recipes (like this one). You can also pour the aquafaba into an ice cube tray and freeze it. Then you can use your aquafaba ice cubes in cakes, cookies and more. Two aquafaba ice cubes = one egg.

Pink beet hummus recipe by roaring spork

Roasted Beet Hummus without Tahini

This recipe does use tahini, but you can leave it out if you don’t have any or don’t want to use it. The aquafaba will help incorporate the ingredients and make the hummus creamy.

Nutrition Facts

8 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 15.6g 24%
    • Saturated Fat 2.1g 10%
  • Sodium 50mg 3%
  • Amount Per Serving% Daily Value *
  • Potassium 604mg 18%
  • Total Carbohydrate 37.2g 13%
    • Dietary Fiber 10.5g 40%
    • Sugars 8.6g
  • Protein 11.8g 22%
  • Calcium 7%
  • Iron 23%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

*Nutritional values are approximate based on best available data

Roasted Beet Lemon Hummus

0 from 0 votes
Recipe by Tiffany Quillan Course: AppetizersCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time




Total time



This roasted beet hummus features red and golden beets, lemon and za’atar. This recipe can be made with or without tahini.


  • 1 whole 1 red beet (2.5 oz)

  • 2 whole 2 golden beets (6.5 oz)

  • 2 Tbsp 2 olive oil

  • 1 can 1 chickpeas, drained (save 1/4 cup liquid from can)

  • 1/4 cup 1/4 aquafaba (chickpea can juice)

  • 1 whole 1 lemon, juiced

  • 1 Tbsp 1 lemon zest

  • 2 whole 2 garlic cloves

  • 1/3 cup 1/3 olive oil

  • 1/4 cup 1/4 tahini (optional)

  • 2 Tbsp 2 za’atar


  • Peel beets and toss in olive oil. Roast at 400 degrees for 15 minutes. Let the beets cool before moving on to step two. You can put them in the fridge or the freezer for a bit to speed up the process.
  • Add beets, chickpeas, aquafaba, lemon juice, lemon zest, and garlic cloves to food processor and blend.
  • Add olive oil and tahini to food processor and blend until smooth.
  • Top with za’atar, olive oil and lemon wedges.

Video Recipe

Tips & Tricks

  • You can leave the tahini out of this recipe if you’d like, but it does help to make it more creamy.


Tag @roaringspork on Instagram and hashtag it #roaringspork


Follow us on Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *