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Colorful Beet Hummus Dip Recipe

Beet Hummus Recipe

Beet Hummus is an ideal make-ahead party appetizer that tastes just as good as it looks!
Course dip
Cuisine international
Prep Time 15 minutes
Cook Time 45 minutes
Servings 16 serves
Calories 264kcal
Author Daisy


  • 1 15-ounce can cannellini beans white kidney beans, rinsed and drained
  • 1 8 ounce package refrigerated cooked whole baby beets or 1 15-ounce can small whole or sliced beets, drained
  • ¼ cup tahini (sesame seed paste)
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish
  • 2 cloves garlic,minced
  • ½ teaspoon salt
  • ¼ cup olive oil
  • Snipped fresh Italian (flat-leaf) parsley (optional)
  • 6 pita pockets, cut into 8 wedges each
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon dried oregano
  • ¾ teaspoon garlic powder
  • Olive oil, for drizzling


  • Preheat oven to 375° F. Arrange the pita slices on a baking sheet and drizzle lightly with olive oil. Sprinkle the 3/4 teaspoon salt, black pepper, cumin, oregano, and garlic powder over the pita slices and toss to coat the slices evenly with the oil and spices. Bake for 12-15 minutes, or until crisp.
  • In a blender or food processor combine cannellini beans, beets, tahini, lemon juice, horseradish, garlic, and 1/2 teaspoon salt. Cover and blend or process until nearly smooth. With the motor running, add oil in a thin, steady stream through the feed tube.
  • Transfer beet mixture to a serving bowl. If desired, cover and chill for up to 24 hours. If desired, garnish with parsley. Serve with cucumber slices and spiced pita chips.