Creamy Golden Beet Hummus with Toasted Quinoa

Prepared store-bought hummus is boosted 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 20 mins
Cooking time
COOK TIME 25 mins
SERVES 4 to 6
Ready in
TOTAL TIME 45 mins


  • 1 bag Success® Tri-Color Quinoa
  • 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
  • 1/2 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


  • 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 tsp olive oil, and pinch each of salt and pepper. Wrap beets in double layer of foil, folding up and crimping edges to seal package. Bake for 25 to 30 minutes or until fork-tender. Let cool completely.

    Step 2

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

    Step 3

  • In a food processor, pulse together roasted beets, untoasted quinoa, hummus, yogurt, 2 tbsp 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 with pita chips and veggie sticks.

    Recipe Variations

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

Beet Hummus

Enhance your hummus with fun and tasty ingredient additions like golden beets, yogurt and quinoa! Using this seasonal Spring and Summer vegetable, there are plenty of delicious dishes to be made like a Greek Beet and Watermelon Salad or a Beet “Carpaccio”. We’ve leveled up classic hummus with added protein from the quinoa blended in, flavor from the roasted beets and seasoning and texture with crunchy toasted quinoa on top.

Alternatively, this recipe can also be made using roasted red beets in the Fall for a vibrant pink/purple color and more intense flavor.

How to Serve

Serve alongside your favorite sliced vegetables such as cucumber, carrots and tomatoes or pita chips and pretzels. For added texture and flavor top with toasted quinoa, oil and seasonings.