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This Roasted Beet Hummus is loaded with roasted beets, tahini and garlic flavour. It’s the perfect dip to serve with crackers, veggies or spread on sandwiches and wraps.
An easy roasted beet hummus
This Roasted Beet Hummus is one of those incredibly simple, “dump everything in the food processor and press the on button” type of recipes.
The beets in this recipe give the hummus a subtle earthy & sweet flavour without stealing the show. Roasting them enhances their sweet flavour, and gives the hummus a little bit more depth.
Also, can we talk about the colour? Between this hummus and Heart Beet Ravioli, the vibrancy is enough to take your breath away.
Ingredients you’ll need
- Beets: fresh ones. not premade!
- Chickpeas: canned or dried. (just cook them if they’re dried first.)
- Tahini: authentic runny tahini works best.
- Olive oil: to help everything get creamy
- Lemon Juice: for a hint of acidity
- Garlic: fresh garlic, not powdered.
- Cumin: ground cumin powder.
- Salt: to season
- Water: to make it creamy.
How to make this hummus
This hummus recipe can be broken down into three simple steps:
- Roast the beets in the oven
- Skin the chickpeas and boil to soften them
- Add all the ingredients to a food processor and blend until smooth
Making beet hummus creamy
Traditionally hummus is very smooth, light and creamy. But sometimes when making it at home, you can end up with a dip that is not so smooth.
Here’s how to make sure you hummus is creamy, every time:
- Remove the skins from your chickpeas. This is the #1 most important step to getting a creamy hummus.
- Boil the chickpeas in water with a tsp of baking soda. This helps soften them.
- Add COLD water slowly to the food processor as you blend. This whips up the hummus to be light, fluffy and creamy.
Tips for making this recipe perfectly
- Do not substitute roasting the beets for pre-packaged boiled beets. Beets that have been boiled will have little to no colour left in them, and when you make the hummus you’ll end up with a very dull pink.
- Blend, and then blend some more! Hummus needs a good couple minutes in the food processor for everything to get smooth and really come together.
- Taste and adjust seasoning if needed. Depending on if your chickpeas are pre-salted and your personal taste, you may want a bit more salt, cumin, or lemon in your hummus.
More dip recipes to try
If you tried this Roasted Beet Hummus or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Roasted Beet Hummus
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Snack
- Method: Blend
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
This vibrant pink hummus is as delicious as looks and loaded with roasted beets!
Ingredients
Roasted Beetroot Hummus
- 2 medium beets
- 15oz can chickpeas
- 1/2 tsp baking soda
- 1/3 cup tahini
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/3-1/2 cup water
Instructions
- Preheat the oven to 400 degrees F.
- Rinse, scrub and cut off the root of the beets and loosely wrap them in foil. place the beets in the oven and roast for 30-45 minutes until tender. Remove and let cool.
- Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. The skins will naturally come off.
- Discard the skins and place the chickpeas in a pot of boiling water with 1/2 tsp baking soda and cook for 5 minutes until chickpeas are soft, then remove from heat, drain and let cool.
- Add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor and blend for 1 minute, stopping to scrape down the sides as needed. (I use this food processor for this recipe)
- With the food processor running, slowly add some water, starting with 1/4 cup, and adding more if needed for a creamy texture. (*Add more water if you like a smoother texture, less for a thicker texture)
- Serve and enjoy!
Notes
Do not substitute roasting the beets for pre-packaged boiled beets. Beets that have been boiled will have little to no colour left in them, and when you make the hummus you’ll end up with a very dull pink.
Blend, and then blend some more! Hummus needs a good couple minutes in the food processor for everything to get smooth and really come together.
Taste and adjust seasoning if needed. Depending on if your chickpeas are pre-salted and your personal taste, you may want a bit more salt, cumin, or lemon in your hummus.
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 3g
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
This was the PERFECT addition to packed work lunches. So yummy, and looks gorgeous with a little pop of color. Much better than store-bought hummus!
Thanks for the review Esther! Happy you enjoyed 🙂
This looks healthy! I’ll be adding it to my Eid menu, for sure! And I think it’s a sign that I have all of the ingredients in my kitchen right now. Thank You!!!
Hope you enjoy Maria!
We thoroughly enjoyed your recipe. My diet is very restrictive, and it was a win win for my husband!
Thank you so much for your kind review Dawn! I’m glad to hear you enjoyed the recipe!
The dukkah smells amazing- can recommend!
Thank you so much Millie! Glad you enjoyed the recpipe!
What a beautifully vibrant hummus! The pistachio dukkah is calling my name. When we were in Australia, they serve dukkah with everything and I fell in love – definitely adding it to my food more frequently now.
Thanks Nisha! and omg that’s amazing. I’d love to travel to Australia the food looks incredible there!
Lantana Foods has this GLORIOUS beet hummus that I once finished in two or three days. I really want to try making my own hummus because it’s SUPER easy and cheap. Now I am really inspired to use beets because of their vibrant color and their health benefits–plus, they add a nice thickness to the hummus!
I’ve never heard of that Hummus before I don’t think we get it in Montreal. It’s pretty quick to make it at home with a food processor which is really nice. It would definitely be great to try using beets in some of your recipes!:)
The color of this hummus is amazing. I can’t stop looking at the photo of it because of the color! I’ve made beet hummus before but mine has never been as vibrant. I can’t wait to try your recipe. It looks tasty. I love making a bowl of hummus and dipping lots of different veggies in as a snack (of course this type of snack often ends up being my lunch because I’ll eat so much of it) – I usually dip slices of peppers or cucumber or carrots.
Hi Edwina, thank you! Do you roast the beets when you make your hummus? For this recipe, I used 2 medium beets (on the smaller size) to one can of chickpeas and voila! Vibrant pink hummus! I do the same thing when I make it! My snack always somehow turns into a meal with tons of veggies and crackers and things to dip! Hope you love the recipe!