This vibrant beet cashew hummus is a beautiful, creamy, and nutrient-rich appetizer that skips the beans and instead uses soaked cashews for a velvety texture. Roasted beet adds earthy sweetness, while a garlic tahini yogurt swirl and crunchy almond za’atar topping elevate it to gourmet appetizer status.

Why You’ll Love This Recipe

No Beans, All Creaminess: Cashews make this hummus ultra-smooth.
Naturally Vibrant: Roasted beet adds color and nutrients.
Flavor Layers: Tangy lemon, spicy garlic, and earthy za’atar keep every bite interesting.
Make-Ahead Friendly: Each component can be prepped in advance.
Perfect for Entertaining: A show-stopping dip that’s as tasty as it is pretty.

Beet Cashew Hummus with Tahini Yogurt Swirl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beet Cashew Hummus:

1¼ cups raw cashews, soaked for at least 2 hours
1 medium beet, washed
¼ cup fresh lemon juice (from 2-3 lemons)
3 tablespoons tahini
3 tablespoons extra virgin olive oil
1 tablespoon water
2 cloves garlic, chopped
½ teaspoon kosher salt
Pinch cayenne

Garlic Tahini Yogurt Swirl:

¼ cup yogurt
1 tablespoon tahini
1 large garlic clove, pressed
⅛ teaspoon kosher salt

Almond Za’atar:

⅓ cup dry roasted almonds
1 teaspoon toasted sesame seeds
1 teaspoon sumac
1 teaspoon dried thyme
¼ teaspoon kosher salt
¼ teaspoon extra virgin olive oil

Directions

Preheat oven to 450°F. Wrap beet in foil and roast for 40–50 minutes until tender. Let cool, peel, and slice.
Prepare tahini yogurt swirl by mixing yogurt, tahini, garlic, and salt. Chill until serving.
Mix all almond za’atar ingredients in a small bowl. Set aside or store for later use.
Drain and rinse soaked cashews. In a blender, combine cashews, beet slices, lemon juice, tahini, olive oil, water, garlic, salt, and cayenne. Purée until smooth, adjusting consistency as needed.
Transfer beet hummus to a serving bowl. Swirl in tahini yogurt mixture and top with almond za’atar. Garnish with fresh thyme if desired.
Serve with cucumber spears, crackers, or pita.

Servings and timing

Yield: About 2 cups
Prep Time: 15 minutes (plus 2 hours soaking)
Cook Time: 45 minutes
Total Time: About 3 hours (including soaking and cooling time)

Variations

Vegan Option: Use dairy-free yogurt in the tahini swirl.
Nut-Free Option: Substitute sunflower seeds for cashews.
Spicy Twist: Add extra cayenne or a dash of hot sauce to the hummus.
Extra Creamy: Blend in more olive oil or a splash of coconut milk.
Topping Swap: Use dukkah or spiced pumpkin seeds in place of almond za’atar.

Storage/Reheating

Storage: Keep beet hummus, tahini yogurt, and almond za’atar in separate airtight containers in the fridge for up to 4 days.
Freezing: Freeze hummus (without toppings) for up to 1 month. Thaw in the fridge and stir before serving.
Reheating: Not required—this dish is served cold.

FAQs

Is this recipe vegan?

It can be made vegan by using a plant-based yogurt for the tahini swirl.

Can I use pre-cooked beets?

Yes, pre-cooked beets will save time and still work well.

Do I need a high-powered blender?

It helps for a smoother texture, but a good food processor works too.

Can I make this nut-free?

Yes, substitute the cashews with sunflower or pumpkin seeds.

How long does this dip last?

It keeps in the refrigerator for about 4 days.

Is there a substitute for tahini?

You can use almond or sunflower butter, but it will slightly change the flavor.

What can I serve with this dip?

Crackers, veggie sticks, pita chips, or warm flatbread all work well.

Can I make this ahead?

Yes! It’s perfect for prepping the day before a gathering.

What does sumac taste like?

Sumac adds a tart, citrusy flavor that complements the earthy beet.

Can I skip the almond za’atar?

Yes, but it adds a delicious crunch and herbal contrast.

Conclusion

Beet Cashew Hummus with Tahini Yogurt Swirl is a stunning, healthy appetizer that offers layers of flavor and texture in every bite. Whether you’re entertaining guests or just want a colorful snack for yourself, this dip is as delicious as it is eye-catching—and easy to make ahead, too.