Save This Roasted Beet Hummus is a vibrant, earthy dip blending sweet roasted beets with creamy tahini, lemon, and garlic. It is a visually stunning Middle Eastern-inspired appetizer that is perfect for dipping or spreading, offering a nutritious and colorful addition to any snack table.
Save With a total time of one hour—most of which is passive roasting time—this hummus recipe yields six servings. It is a versatile dish that works well as a party dip, a healthy afternoon snack, or a vibrant spread for sandwiches and wraps.
Ingredients
- 1 medium beet (about 180 g), trimmed and scrubbed
- 1 small garlic clove, peeled
- 400 g (1 can) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- ½ tsp ground cumin
- ¼ tsp sea salt, or to taste
- 2–3 tbsp cold water (as needed)
Instructions
- Step 1
- Preheat the oven to 200°C (400°F). Wrap the beet in foil and roast on a baking sheet for 40–45 minutes, or until fork-tender. Allow to cool, then peel and roughly chop.
- Step 2
- In a food processor, combine the roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed.
- Step 3
- With the motor running, add cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
- Step 4
- Taste and adjust seasoning with additional salt or lemon juice if desired.
- Step 5
- Transfer to a serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or a sprinkle of cumin (optional).
Zusatztipps für die Zubereitung
For the smoothest texture, ensure the beet is roasted until completely fork-tender. Using cold water while the food processor is running helps the tahini and oil emulsify into a light, creamy consistency.
Varianten und Anpassungen
For a smokier flavor, add a pinch of smoked paprika to the blender. You can also adjust the levels of cumin and garlic to match your personal preference for spice and aromatics.
Serviervorschläge
Serve this hummus with pita chips, fresh vegetables, or as a sandwich spread. To elevate the presentation, garnish with extra-virgin olive oil and a sprinkle of sesame seeds, fresh parsley, or ground cumin.
Save This Roasted Beet Hummus is an easy and delicious way to enjoy the health benefits of beets and chickpeas in a creamy, satisfying dip. It is sure to be a favorite for anyone looking for a fresh, plant-based appetizer.
Common Questions
- → What does roasted beet hummus taste like?
The roasted beets add natural sweetness and earthiness, while tahini provides nutty creaminess. Lemon brightens the flavors, and garlic adds subtle depth. The result is sweeter than traditional hummus with a vibrant, complex flavor profile.
- → How long does roasted beet hummus keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and meld better after a day. Give it a good stir before serving, as some separation may occur.
- → Can I use canned beets instead of fresh?
While fresh roasted beets yield the best flavor and texture, you can substitute canned beets in a pinch. Drain them well and pat dry to prevent excess moisture from thinning the final consistency.
- → What should I serve with beet hummus?
Pair with warm pita bread, pita chips, or fresh vegetable crudité like carrots, cucumber, and bell peppers. Also works beautifully as a sandwich spread or topping for grain bowls and salads.
- → Why is my hummus not creamy?
The secret to ultra-smooth texture is blending long enough and adding cold water gradually while the processor runs. Don't rush this step—letting the mixture aerate for 2-3 minutes ensures that silky, restaurant-quality consistency.
- → Can I make roasted beet hummus without a food processor?
A high-powered blender works well too. If using traditional methods, mash the chickpeas and beets thoroughly before mixing, though the texture will be chunkier. For smoothest results, a food processor is recommended.