Vibrant Beet Hummus (Printable Page)

A visually stunning and creamy hummus featuring roasted beets for a naturally sweet, earthy flavor and beautiful pink hue.

# What You Need:

→ For the Roasted Beets

01 - 2 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil

→ For the Hummus

03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 3 tablespoons tahini
05 - 3 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons olive oil
07 - 2 garlic cloves, peeled
08 - 1 teaspoon ground cumin
09 - ½ teaspoon fine sea salt
10 - 2–3 tablespoons cold water

→ For Garnish

11 - 1 tablespoon olive oil
12 - 2 tablespoons toasted pumpkin seeds or sesame seeds
13 - Fresh parsley, chopped

# Steps:

01 - Preheat oven to 400°F. Wrap beets in foil, drizzle with 1 tablespoon olive oil, and roast on a baking sheet for 35–40 minutes until tender. Let cool, then peel and chop.
02 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt. Blend until mostly smooth.
03 - With the motor running, drizzle in 2–3 tablespoons cold water until the hummus is ultra-creamy. Taste and adjust seasoning as desired.
04 - Transfer to a serving bowl. Swirl the top, drizzle with olive oil, and sprinkle with toasted seeds and fresh parsley.
05 - Serve with pita, raw veggies, or as a colorful sandwich spread.

# Expert Advice:

01 -
  • The natural sweetness of roasted beets transforms ordinary hummus into something that makes guests pause mid-conversation and ask what exactly theyre eating.
  • Its a chameleon in the kitchen, working as a vibrant party dip, sandwich spread, or colorful addition to grain bowls when youre feeling fancy on a Tuesday.
02 -
  • If your beets are particularly juicy, you might need less water at the end, so add it gradually rather than all at once like I did the first time, creating beet soup instead of hummus.
  • Peeling chickpeas does make a noticeable difference in smoothness, but if youre in a hurry, a full minute of extra processing time can achieve similar results without the tedium.
03 -
  • The food processor works better than a blender for this recipe, as it allows more control over the final texture and prevents the mixture from becoming too heated during processing.
  • If serving for a party, make it a day ahead to allow the flavors to deepen and meld together overnight in the refrigerator.
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