Easy Beet Hummus with Canned Beets
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Hot pink, creamy, and ready in five minutes. This beet hummus is the kind of recipe that looks like you tried way harder than you did. And because I love you guys, we’re not roasting beets. We’re using canned beets to save on time and the result is just as gorgeous and delicious as any roasted version out there.
If you’ve never made hummus at home before, this is the one to start with. Throw everything in a blender, taste, adjust, done. The color alone is enough to make people think you spent all afternoon in the kitchen. But you didn’t and I won’t tell.
Why you’ll love this recipe
- Canned beets = no roasting, no mess, no stained hands
- That color is absolutely unreal
- Ready in 5 minutes
- Naturally gluten-free and dairy-free
- Great for snacking, meal prep, or a party spread
Ingredients and Substitutions:
These are the main ingredients and substitutions; see the recipe card for the full details.
- Canned beets — pre-cooked, drained, no roasting required. Look for plain canned beets, not pickled.
- Chickpeas — save the liquid from the can, you’ll use it
- Tahini — adds nuttiness and creaminess. Good tahini matters here — runny, not thick and paste-like
- Olive oil — for richness and smooth texture
- Lemon juice — brightness and balance
- Garlic — 2–3 cloves depending on how bold you want it
- Cumin — warmth and depth
- Chickpea liquid (aquafaba) — this is the secret weapon for a silky smooth texture. Don’t pour it down the drain.
Dietary Modifications
- This recipe is gluten-free, dairy-free and vegan.
Tips on how to make the best beet hummus
- Blend the beets first. This is the move for keeping that hot pink color. Add everything else after.
- Don’t skip the aquafaba. The chickpea liquid is what gives hummus that silky, smooth texture. Add it a tablespoon at a time until you hit the right consistency.
- Taste as you go. Adjust salt and lemon at the end — beets can vary in sweetness so the balance point shifts.
- Canned beets are fine. Say it louder for the people in the back. Drain them well and you’re golden.
- Use a high-speed blender for the smoothest result. A food processor works but a blender gets it silkier.
How to serve your beet hummus
However you serve this beet hummus, don’t skip the toppings: a drizzle of good olive oil, flaky salt, and a generous pinch of za’atar or everything bagel seasoning is non-negotiable.
Serve it with warm pita, fresh veggies, or crackers for a snack or appetizer. Put it on a board alongside some of these other dips and you’ve got a spread that looks like worthy of the fancy Pinterest mom down the street.
- Cottage Cheese Ranch Dip
- Cottage Cheese Spinach Dip
- 5 Layer Dip
- Crockpot Chicken Jalapeño Popper Dip
Recipe FAQs
Yes — and honestly it’s the move. Canned beets are already cooked, which means zero roasting time and zero beet-stained hands. The result is a creamy, vibrantly pink hummus that tastes just as good. Drain them well before blending.
Blending the beets on their own before adding the other ingredients helps lock in that gorgeous hot pink color. If you throw everything in at once, the color can get muddy. Beets first, then everything else.
It tastes like hummus with a subtle earthy sweetness from the beets. It’s not overpowering — the tahini, lemon, and garlic do their thing and the beet just adds a little something extra and that insane color.
Up to 5 days in an airtight container. It actually gets better after a day as the flavors meld together.
Warm pita, veggies, crackers, or use it as a spread on sandwiches and wraps. Za’atar or everything bagel seasoning on top takes it to another level.
Check out our other snack dips!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Beet Hummus
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Equipment
Ingredients
- 1 can pre-cooked beets, drained 15 oz.
- 1 can chickpeas, drained (save the liquid) 15 oz.
- 3 Tbsp. tahini
- 2 Tbsp. olive oil
- 1 whole lemon, juiced
- 2-3 cloves garlic
- 1/2 tsp. cumin
- salt, to taste
- 2 Tbsp. reserved chickpea liquid
To Serve
- drizzle of olive oil
- flaky sea salt
- Za’atar or Everything Bagel Seasoning
- Warm pita or veggies
Instructions
- Add the beets to a high-speed blender and blend until smooth (this helps keep is pink). Once smooth add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt and chickpea liquid and blend until smooth.
- Taste and adjust with salt and lemon juice as desired. If needed add another Tbsp. of chickpea liquid to thin it out.
Notes
- Nutritional information is an estimate and will vary with substitutions.
