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A nutritious, colorful dip made from chickpeas, beetroot, tahini, and olive oil.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
2 tablespoon (medium) of Beet Hummus (40 g) has 64 calories. That works out to 160 calories per 100 g. It contains 7 g of carbs, 2.1 g of protein, 2.9 g of fat and 1.9 g of fiber. Its 0.1 mg of Copper covers 10% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Beet Hummus is a colourful variation on hummus, made by blending chickpeas with beetroot, tahini and olive oil. Hummus has deep roots in Levantine cooking; beetroot gives this version its vivid hue and a gentle earthy sweetness.
It is usually thick and smooth, with the chickpeas’ mellow nuttiness balancing the beet’s sweetness. Serve it as part of a mezze spread, with flatbread or crisp vegetables, or use it as a sandwich spread. It brings plant protein and fibre from the chickpeas, along with the richness of tahini and olive oil. For a lighter snack, pair a modest portion with cucumber, carrots or peppers rather than relying only on bread.
Selected: 100 g
160
KCAL / 100G
Carbs
17.5g
· 6% DV
Protein
5.2g
· 10% DV
Fat
7.2g
· 9% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 13% · Fat 42%
Vitamins
Folate
55µg · 14% DV
B1
0.13mg · 11% DV
B6
0.13mg · 8% DV
Vitamin E
1.2mg · 8% DV
Minerals
Phosphorus
110mg · 16% DV
Iron
2mg · 11% DV
Sodium
220mg · 10% DV
Magnesium
36mg · 9% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 160 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1g
MONOUNSATURATED
2.6g
POLYUNSATURATED
2g
Omega 6:3 ratio 21.3:1
Above the ideal 4:1 (21.3:1).
Beet hummus is made by blending cooked chickpeas and beetroot with tahini, lemon juice, garlic, and olive oil. Add a little water as you blend to reach a smooth, spoonable texture, then taste and adjust the lemon or garlic.
Beet hummus tastes earthy and mildly sweet from the beet, with the creamy chickpea base and nutty flavor of tahini. Lemon adds brightness, so it is sweeter and more distinctly earthy than classic hummus.
Beet hummus pairs well with pita, flatbread, crackers, and raw vegetables such as carrots, cucumber, and bell pepper. It also works as a sandwich spread or as one dip among several on a mezze-style platter.
Use cooked beets for beet hummus. Roasted or boiled beetroot blends smoothly with chickpeas, while raw beet is firm and can leave the dip gritty unless it is grated very finely and thoroughly processed.
Beet hummus gets its vivid pink or magenta color from betalain pigments naturally present in beetroot. The shade varies with the amount and variety of beet used, so some batches look more red or purple.
Beet hummus usually keeps for about 3–4 days in a sealed container in the refrigerator. Use a clean spoon when serving, and discard it if its smell or appearance changes rather than tasting it to check.
Yes, beet hummus can be frozen, though it may separate or become watery after thawing. Defrost it in the refrigerator and stir or re-blend it until smooth; a small splash of water or olive oil can help restore the texture.
Yes, canned beets work in beet hummus if they are drained well before blending. They can be softer and less earthy than roasted beetroot, so start with less liquid and adjust the texture after mixing.
Yes, you can make beet hummus without tahini by blending the chickpeas and beet with lemon, garlic, and olive oil. The result will have less sesame flavor and may be less creamy than the traditional version.
Beet hummus can be a nourishing dip: chickpeas, beetroot, and tahini provide fiber and other nutrients, and it pairs easily with vegetables or whole-grain bread. It contains sesame, so it is unsuitable for anyone with a sesame allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.