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Beetroot hummus on bread with greens on a wooden board.

Beetroot Hummus

With sweet earthy beetroot and light miso, this beetroot hummus is a healthy and delicious spread that can be ready in minutes.
5 from 5 votes
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Course: Condiment
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 serves
Calories: 173kcal
Author: Amanda Logan


  • 280 g beetroot around 2 medium beets weighed before roasting
  • 400 g cooked chickpeas 1 can drained (reserve the liquid and rinsed)
  • 2 tablespoon miso paste light miso paste
  • ½ lemon juice and zest
  • 1 fat garlic clove peeled and chopped
  • ¼ cup olive oil
  • pinch sea salt


To roast the beets

  • Pre-heat the oven to 180°C (356°F)
  • Trim down any green stems (without completely removing the stem) and wash or scrub the bulb clean, leaving the skin on. Wrap the clean beets in aluminum foil and place them on a lined oven tray. Roast the beets for around 45 to 60-minutes or until fork tender.
  • Remove from the oven and allow them to cool. Peel and slice the beets into thick slices. I recommend wearing gloves to peel and slice your beets.
  • Add the roasted beetroot, the chickpeas, miso paste, lemon juice and zest, and garlic and process until well combined.
  • In a steady stream, while the processor is still going, add the olive oil and process until you are happy with the consistency. If you need to add liquid, add a tablespoon or two of the reserved chickpea brine. Add salt to taste and pulse a few more times.
  • Transfer to a sealed container and store in an airtight container in the refrigerator for up to five days. 


Recipe Tips
Tip 1:  You can cut your preparation time down to almost nothing by using store-bought pre-cooked beets. Use the ones in the vacuum sealed bag not canned beetroot.
Tip 2: Wear gloves! While gloves won't make your hummus taste better they will protect your hands from turning bright pink ;-)
Tip 2: Leave the head tip of the beetroot on when cleaning and trimming the vegetable to avoid the juice "bleeding" out during roasting. Once the beet is cooked and cooled a little, you can trim it off completely.
Tip 2: After draining the chickpeas, reserve the chickpea brine. If you find you need to thin out your beetroot hummus, add a small amount of the brine a tablespoon at a time.


Calories: 173kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 433mg | Fiber: 5g | Sugar: 4g
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!