Roasted Beet Hummus (Printable Version)

Vibrant, earthy dip with roasted beets, tahini, chickpeas, and bright lemon juice. Vegan and gluten-free.

# What You'll Need:

→ Vegetables

01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed

# Directions:

01 - Preheat oven to 400°F. Wrap beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Allow to cool completely, then peel and roughly chop into chunks.
02 - Place roasted beet, chickpeas, garlic clove, tahini, lemon juice, olive oil, cumin, and salt into food processor. Blend until smooth, scraping down sides as needed.
03 - With motor running, add cold water one tablespoon at a time until hummus reaches desired creamy consistency.
04 - Taste mixture and adjust seasoning with additional salt or lemon juice as needed.
05 - Transfer to serving bowl and drizzle with extra olive oil. Optional garnish with chopped parsley, sesame seeds, or cumin sprinkle.

# Additional Tips::

01 -
  • The color alone makes people stop mid-conversation and ask what it is.
  • It tastes like regular hummus got a sweet, earthy upgrade without being weird.
  • You can make it ahead and it actually gets better after a day in the fridge.
  • It works as a dip, a spread, or even a sneaky way to get vegetables into picky eaters.
02 -
  • Let the beet cool completely before blending or the heat will make your hummus turn an odd brown instead of staying that gorgeous magenta.
  • If your hummus tastes bitter, your tahini is the culprit—next time, stir the jar well before scooping or switch brands entirely.
  • Cold water works better than room temperature because it emulsifies faster and keeps the dip cool and fresh tasting.
03 -
  • Peel beets under cold running water and the skins will slide right off without staining your hands or cutting board.
  • If you want restaurant-level smoothness, peel the chickpeas before blending—it takes ten minutes but the texture becomes unbelievably silky.
  • Always drizzle that final bit of olive oil right before serving, not ahead of time, so it stays glossy and doesn't sink in.
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