Creamy Golden Beet Hummus with Toasted Quinoa

Boost store-bought hummus with roasted yellow beets, yogurt and Success® Tri-Color Quinoa for a satisfying snack!

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Creamy Golden Beet Hummus with Toasted Quinoa

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 25 mins
SERVES 4 to 6
Ready in
TOTAL TIME 35 mins


  • 6 oz whole golden beets, peeled and cut into 1/2-inch cubes (about 1 cup)
  • 1/4 cup olive oil, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 1 bag Success® Tri-Color Quinoa
  • 1/2 cup hummus
  • 1/2 cup 2% Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp za’atar seasoning
  • 1/2 bag (3 1/2 oz) pita chips, for serving
  • 4 cups veggie sticks, for serving


Beet Hummus

Enhance your hummus with fun and tasty ingredient additions like golden beets, yogurt and quinoa! In season in the spring and summer, beets are delicious in dishes like a Greek Beet and Watermelon Rice Salad or Roasted Golden Beet “Carpaccio” with Quinoa. Here, we’ve leveled up classic hummus by adding protein from quinoa, flavor from the roasted beets and seasoning and texture from crunchy, toasted quinoa sprinkled on top.

Alternatively, this recipe can also be made with roasted red beets. This fall favorite gives a vibrant pink/purple color and more intense flavor.

How to Serve

Serve this dish alongside your favorite sliced vegetables, such as cucumber and carrots, or tomatoes, pita chips or pretzels. For added texture and flavor, top this dish with toasted quinoa, a drizzle of olive oil and seasonings.  Looking for a new dinner idea? Try our: simple Spanish rice recipe.

  • Take your snack or appetizer to new heights with this deliciously upgraded beet hummus bowl topped with toasted quinoa.

    Step 1

  • Preheat oven to 425°F. Toss together beets, 1 teaspoon of olive oil, and a pinch each of salt and pepper in a medium bowl. Wrap beets in a double layer of foil, folding up and crimping the edges to seal the package. Bake for 25 to 30 minutes or until fork-tender. Allow to cool completely.

    Step 2

  • Meanwhile, prepare quinoa according to package directions. Transfer 1/2 cup cooked quinoa to a small bowl; add 1 tablespoon of olive oil and stir until well coated. Scatter quinoa evenly onto parchment paper-lined baking sheet. Bake for 10 to 13 minutes or until golden and crispy; allow to cool. Refrigerate remaining quinoa until completely cooled.

    Step 3

  • In a food processor, pulse together roasted beets, untoasted quinoa, hummus, yogurt, 1 tablespoon of oil, lemon juice, and remaining salt and pepper until smooth.

    Step 4

  • Transfer dip to a large, shallow serving dish. Sprinkle toasted quinoa over top; drizzle with remaining oil and sprinkle with za’atar seasoning. Serve hummus with pita chips and veggie sticks.

    Recipe Tips

    As a variation, substitute Cajun seasoning, everything bagel seasoning or smoked paprika for za’atar seasoning.

    If you can’t find golden beets, you can use red beets as a substitute.