Name: Roasted Beet Hummus Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1 medium to large beet; 1 can chickpeas, drained (15.5 ounces); 1 large garlic clove; 3 tablespoons lemon juice; 2 tablespoons tahini; 2 tablespoons olive oil; 1/2 to 3/4 teaspoon salt (3/4 teaspoon used); 1/2 teaspoon ground cumin; 1/2 teaspoon sugar

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Introduction

Roasted Beet Hummus is a vibrant twist on the classic spread, combining the earthy sweetness of beets with creamy chickpeas and tahini. This colorful and nutritious dip is perfect for snacking, entertaining, or adding a pop of flavor to your meals.

A white bowl filled with bright pink creamy beet hummus topped with small chickpeas, diced dark red beets, and chopped green herbs in the center. The bowl is surrounded by several triangular pita chips arranged in a circle on a white marbled surface. A woman's hand holds one pita chip dipped with a thick scoop of the pink hummus in the lower right corner. The background is a soft blue color with a light gray cloth partially visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium to large beet
1 can chickpeas, drained (15.5 ounce can)

1 large garlic clove
3 tablespoons lemon juice

2 tablespoons tahini
2 tablespoons olive oil

1/2 to 3/4 teaspoon salt (I used 3/4 teaspoon)
1/2 teaspoon ground cumin
1/2 teaspoon sugar

Instructions

Step 1: Preheat your oven to 400°F (205°C). Wash the beet thoroughly, then wrap it tightly in foil and place it in a baking dish. Roast for about 1 hour, or until a fork pierces the beet easily. Let it cool before using.
Step 2: Slice off the top and bottom of the beetroot. Using a paper towel or the edge of a butter knife, gently rub the beet to loosen and remove the skin. Then, chop the peeled beet into large chunks.
Step 3: Add the chopped beets, chickpeas, garlic, lemon juice, tahini, olive oil, salt, cumin, and sugar into a food processor. Process for 3 to 5 minutes, until the hummus is smooth and creamy.

Step 4: Serve the hummus with toasted pita chips, fresh vegetables, or baguette slices. It also works wonderfully as a spread in wraps.

Tips & Variations

Use pre-cooked or leftover roasted beets to save time without sacrificing flavor.
Add a pinch of smoked paprika or a drizzle of chili oil for a smoky, spicy kick.

For a thinner hummus, blend in a tablespoon of water or additional olive oil until desired consistency is reached.

Storage

Store roasted beet hummus in an airtight container in the refrigerator for up to 4 days. Stir well before serving and add a splash of olive oil if it seems thick. This hummus can also be frozen for up to one month; thaw in the refrigerator overnight and stir before using.

How to Serve

A white bowl filled with bright pink beet hummus, smooth and creamy in texture, topped with small pieces of dark red beet, pale yellow chickpeas, and sprinkled green chopped herbs. The bowl sits on a white marbled surface, surrounded by triangular white pita chips arranged around it. A woman's hand is holding one pita chip dipped with a thick scoop of the pink hummus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beets instead of roasted beets?

Raw beets have a much firmer texture and earthier flavor, so roasting them first is key to achieving the creamy texture and sweet, mellow taste in this hummus.

Is tahini necessary in this recipe?

Tahini adds the classic nutty flavor and creaminess that defines hummus, but if you don’t have it on hand, you can substitute with a tablespoon of peanut butter or omit it entirely for a different taste.