January 31, 2019

Beet Hummus (Oil-Free)

Rich in beautiful pink color, this Beet Hummus is a fun twist on traditional hummus. Completely plant-based and oil-free, Beet Hummus is only 5 ingredients!

Oil-Free Beet Hummus

I can't stop looking at this hummus. It's so gorgeous. I love the pink hues.

Beets are such a cool vegetable. They are a root vegetable (meaning they grow in the ground) filled with fiber, vitamin C, and folate. Their deep red color lets us know that they are filled with antioxidants. And they're gorgeous. Have I said that already?

Beets have a slightly sweet taste that goes well with a hummus recipe. Not too strong or overpowering, beets show up and add their color and flavor in the perfect proportions. In this recipe we'll be using cooked beets which create a light and smooth hummus texture. So good!

One of the things I love most about hummus is that it's very easy to make. All you have to do is throw the ingredients into the food processor and blend. No chopping or prepping. Just dump and process. (If you want another hummus recipe, be sure to check out my Sweet Potato Hummus too!)


  • Chickpeas: Be sure to buy a can of chickpeas with no added ingredients like salt. If you can only find chickpeas with added salt, omit the salt from the recipe.
  • Beet: You'll want to use a cooked beet for this recipe. See instructions for cooking beets below.
  • Sunflower Seed Butter: Traditionally, hummus has tahini. But I like using sunflower seed butter because I think it has a sweeter, milder flavor. You can sub tahini or almond butter.
  • Garlic: For an umami kick.
  • Aquafaba: To keep the recipe oil-free we'll use aquafaba. Aquafaba is just the liquid from a can of chickpeas. When you open the can, pour the liquid into a measuring cup and then drain and rinse the chickpeas like normal.
  • Lemon or Lime Juice: either one is fine. The hummus just needs a bit of acid.
  • Spices: Cumin and salt. Cumin is a traditional hummus ingredient. Salt enhances all the other flavors. Add as much as you'd like, to taste.

Oil-Free Beet Hummus Ingredients

How to Cook a Beet

You'll need a cooked beet for this recipe. I've tried using store-bought cooked beets and canned beets in this recipe, and the color and flavor is not as bright and fresh.

For best results buy raw beets and cook them yourself.

How to Roast a Beet

To roast, cover a large beet in aluminum foil and bake at 400 for 40-50 minutes, until it's fork tender. Let cool completely, then use in this recipe.

How to Steam a Beet

Peel the beets, then place them in a steamer basket and cook for 30 minutes, or until tender.

Oil-Free Beet Hummus

How to make Beet Hummus

Step 1. Drain and rinse the chickpeas. Reserve 1/4 cup of aquafaba to use in the hummus.

Step 2. Add the chickpeas, cooked beet, sunflower seed butter, aquafaba, garlic, cumin, and salt into the bowl of the food processor and process until smooth. Check carefully to make sure the entire beet is blended (sometimes it hides in there!)

Enjoy this Beet Hummus with vegetables, pita, crackers, or on a spoon.

Recipe Prayer

Jesus, thank you for the beauty of your creation. Thank you for giving us the opportunity to enjoy it. Amen.

Oil-Free Beet Hummus

Related Recipes

Do you love hummus as much as I do? You'll definitely enjoy these other bean dips:

Tried this recipe?

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Beet Hummus (Oil-Free)

Rich in beautiful pink color, this Beet Hummus is a fun twist on traditional hummus. Completely plant-based and oil-free, Beet Hummus is only 5 ingredients!















  • 1 Can Chickpeas, drained and rinsed *save the liquid
  • 1/4 Cup Aquafaba
  • 1 Large or 2 Small Beets, roasted or steamed
  • 1/4 Cup Sunflower Seed Butter
  • 3 Cloves Garlic
  • 1 Tablespoon Lemon or Lime Juice
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Salt


  1. Drain and rinse the chickpeas. Reserve 1/4 cup of aquafaba to use in the hummus.
  2. Add all the ingredients into a food processor and process until smooth. Check carefully that the entire beet is blended. Serve and enjoy!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography