Appetizers

Roasted Red Beet Hummus

Vibrant, nutritious, and delicious, this roasted red beet hummus is a colorful twist on a classic. It has a nutty, sweet, earthy flavor, a perfectly creamy texture, and a rich, savory taste. This versatile dip can be used as a spread, a dip for vegetables, and more!

Have you heard the saying, “You eat with your eyes first”? Well, get ready to let your eyes feast! The gorgeous color of this red beet hummus just can’t be “beet”—sorry, I couldn’t resist. If you are a fan of Mediterranean or Middle Eastern cuisine, then you probably love humus as much as I do.

But have you ever had beet hummus? If not, you’re in for a true treat. Not only will it be your new snacking superhero, but it’s also the perfect addition to all your summer gatherings! I always get compliments. Plus, it holds up to the heat and is super easy to make

Annnnd speaking of easy…

If you have never made hummus before, I’m here to share how wonderfully addicting it is—you may never buy store-bought again! Not only is it delicious and fresh, but it’s quick and easy to make, with simple ingredients you can always have on hand in your pantry. Best of all, you can create so many variations—like hundreds!

Ingredient Notes And Substitutions

Red Beets ~ One beet is all you’ll need, and I highly suggest roasting rather than boiling. When boiled, the beets release some of their color in the water, which won’t give you that beautiful, vibrant pink hummus.

Olive oil, preferably extra-virgin olive oil, which is cold-pressed and lends a more robust flavor, or regular olive oil, a blend of cold-pressed and processed oils, gives a more neutral flavor.

Chickpeas ~ (AKA garbanzo beans) Canned or dried. I usually opt for canned for convenience, but authentically speaking; purists will tell you to use dried. Both work great, and I share a hack I learned to make it super creamy regardless of which version you choose.

Tahini ~ is sesame seeds ground into a paste similar to peanut butter. It has an earthy, nutty, and slightly bitter taste and is a quintessential ingredient that gives hummus its authentic taste and creamy texture. Tahini can be found near peanut butter in most grocery stores. I don’t recommend substitutions, but you can substitute any creamy nut butter.

Garlic ~ fresh is best. No powders or pastes. It adds the perfect savoriness; you can add as much as you like, depending on your preference.

Salt & cumin~ salt is needed to bring out all the flavors, and cumin adds a touch of smokiness, nutty, and savoriness. It pairs perfectly with the sweetness of the beets.

Lemon ~ Adds brightness and acidity to cut through the oils and balance the flavors.

Garnishes ~ optional but so pretty! Pick your favorite. I have a few I like to use with this particular humus. Chopped roasted pistachios, pesto, sliced radishes, and pea shoots

The Beauty Of The Mighty Beet!

Did you know beets are a nutritional powerhouse? Beets are loaded with essential nutrients, including fiber, folate, manganese, potassium, iron, and vitamin C. They contain nitrates, which help improve blood flow and lower blood pressure. Beets are also rich in betaine, which supports liver function and aids in detoxification. Just google it!

So Many Ways To Use Roasted Beet Hummus

More than just a dip! Roasted red beet hummus is incredibly versatile. Here are a few ideas to get you started:

  • With Bread: Spread it on slices of warm pita bread, toasted baguette, or, my fave, avocado toast!
  • In Sandwiches and Wraps: Spread it on sandwiches or wraps to add a burst of flavor and a pop of color.
  • Salad & Pizza Topper: Dollop on top salads or pizza for an extra layer of taste and nutrition.
  • Bowl Meals: Incorporate it into grain bowls with quinoa, roasted vegetables, and greens.

Creative Flavor Options

Once you’ve mastered the basic roasted red beet hummus, get creative and experiment with different flavors and ingredients:

  • Spicy Beet Hummus: Add a kick by blending in a bit of cayenne pepper or smoked paprika.
  • Herbed Beet Hummus: Mix in fresh herbs like basil, dill, or mint for a refreshing twist.
  • Citrus Beet Hummus: add some tang with additional lemon or orange zest.

Helpful Tips & Storage For Your Beet Hummus

Boiling the chickpeas ~ This is optional. If you’re looking for uber-creamy hummus, then boil the chickpeas! It’s a trick I learned after poking around on the internet; curious to find out how home cooks/ pros are achieving a creamy hummus. This process helps remove the skin, giving the hummus an ultra-smooth texture.

Please note. The level of smooth texture of this particular hummus will also depend on the doneness of your beets. Make sure they are very tender. You’ll notice in my pictures the hummus looks a little textured. I happen to like a little more rustic or less creamy.

Roasting & peeling ~ Wrap each beet individually in aluminum foil to ensure even cooking. This also helps to retain moisture. Once roasted, let the beets cool slightly. The skins should easily slip off when you rub them with your hands or a paper towel.

Balance of Ingredients ~ Adjust the amount of tahini, lemon juice, and garlic to suit your taste. Start with my suggested amounts and add more as needed.

Chilling ~ Let the hummus chill in the fridge for at least an hour before serving. It allows the flavors to meld together.

Storage: Store in an airtight container in the refrigerator for up to a week. The color might deepen over time, but the flavor will remain delicious.

How To Make Roasted Red Beet Hummus

  1. Preheat your oven to 400°F (200°C). Drizzle the beet with olive oil, salt, and pepper and place it in aluminum foil. Roast for about 45-60 minutes or until the beet is tender when pierced with a fork. Allow it to cool, then peel and roughly chop.
  2. Combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, and cumin in a food processor. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a tablespoon of water at a time until the desired consistency is reached.
  3. Taste the hummus and season it with salt and pepper. Transfer to a serving bowl and drizzle with a bit more olive oil. Garnish with fresh herbs like parsley or cilantro, and sprinkle with sesame seeds or pine nuts for added texture.
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Roasted Red Beet Humus


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  • Author: Teri Wallingford
  • Total Time: 1 hour +
  • Yield: 1214 1x

Description

Vibrant, nutritious, and delicious, this roasted red beet hummus is a colorful twist on a classic. It has a nutty, sweet, earthy flavor, a perfectly creamy texture, and a rich, savory taste. This versatile dip can be used as a spread, a dip for vegetables, and more!


Ingredients

Units Scale

For the roasted beet hummus

  • 1 medium to large red beet
  • 1 tablespoon olive oil
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 to 2 cloves of garlic
  • 1/4 cup tahini
  • 4 tablespoons olive oil, plus more for drizzling
  • juice of one medium lemon
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ice water if needed
  • garnishes such as chopped pinenuts, walnuts, cilantro, basil, sliced radishes


Instructions

For the roasted red beet hummus

  1. Preheat your oven to 400°F (200°C). Drizzle the beet with olive oil, salt, and pepper and place it in aluminum foil. Roast for about 45-60 minutes or until the beet is tender when pierced with a fork. Allow it to cool, then peel and roughly chop. While the beet is roasting, boil the chickpeas.
  2. Add the chickpeas to a saucepan and cover with water. Add the baking soda and bring to a boil. Simmer on low for about 20 minutes. The skins should start to lose.  Drain, and let cool. Using the back of a spoon, gently smash the beans to help remove the skins. Pick off as much as you can, but don’t stress out trying to get them all. It will still be perfect!
  3. Combine the roasted beets, tahini, olive oil, lemon juice, garlic, and cumin in a food processor. Blend until the beets are finely chopped, and then add the chickpeas.
  4. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a tablespoon of ice water at a time until the desired consistency is reached.
  5. Taste the hummus and season with more salt if needed
  6. Transfer to a serving bowl and drizzle with a bit more olive oil. Garnish with fresh herbs like parsley or cilantro, and sprinkle with sesame seeds or pine nuts for added texture.

Notes

Helpful Tips & Storage

Boiling the chickpeas ~ This is optional. If you’re looking for uber-creamy hummus, then boil the chickpeas! It’s a trick I learned after poking around on the internet; curious to find out how home cooks/ pros are achieving a creamy hummus. This helps remove the skin, which will give the hummus an ultra-smooth texture.

Please note. The level of smooth texture of this particular hummus will also depend on the doneness of your beets. Make sure they are very tender. You’ll notice in my pictures the hummus looks a little textured. I happen to like a little more rustic or less creamy.

Roasting & peeling ~ Wrap each beet individually in aluminum foil to ensure even cooking. This also helps to retain moisture. Once roasted, let the beets cool slightly. The skins should easily slip off when you rub them with your hands or a paper towel.

Balance of Ingredients ~ Adjust the amount of tahini, lemon juice, and garlic to suit your taste. Start with my suggested amounts and add more as needed.

Chilling ~ Let the hummus chill in the fridge for at least an hour before serving. This allows the flavors to meld together.

Storage: Store in an airtight container in the refrigerator for up to a week. The color might deepen over time, but the flavor will remain delicious.

  • Prep Time: 5 minutes
  • Cook Time: 45 to 1 hour for roasting the beet
  • Category: appetizer
  • Method: Roasted
  • Cuisine: American

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