Roasted Beet Hummus recipe is vibrant, creamy, and sure to impress! You can’t buy a beet hummus with a flavor this good! Perfect with chips, veggies, or straight from a spoon. It will knock your socks off!
I wanted a roasted beet hummus recipe with a light, smooth texture, an earthy flavor profile, and with a vibrant color that is just hard to beat!
What is beet hummus? Hummus is a popular Middle Eastern dip or spread made from chickpeas, sesame seed paste or tahini, olive oil, lemon juice, garlic, and seasonings. Roasted beet hummus is a variation using roasted beetroots, like chocolate hummus, which is a sweet dessert dip.
It adds a vibrant reddish-pink color and a slightly sweet and earthy flavor. The remaining components such as chickpeas, tahini, olive oil, lemon juice, and garlic, remain similar to the traditional hummus recipe.
The result is a visually appealing dip with a slightly sweet, tangy and earthy taste like beetroot curry or beet falafel. The roasted beet hummus provides a nutritious alternative to regular hummus and makes a healthy after school snack idea.
The best way to cook beets is to roast in an oven in an air-tight foil. The steam as they cook allows them to cook faster, with minimal moisture loss and without much loss in flavor or juice, resulting in a vegetable that tastes as sweet as candy like honey roasted carrots and parsnips.
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Why you'll love it?
- Tastes amazing
- Visually appealing vibrant color
- Best homemade hummus
- Subtly sweet, earthy & garlicky
- Healthy dip for veggies or pita chips
- Naturally vegan, gluten-free and dairy-free
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Beets - Use one medium or two small beetroots.
- Chickpeas - Chickpeas are the primary ingredient in a hummus recipe. They provide a nutty flavor and a creamy texture, along with a good amount of protein and essential nutrients like in the chickpeas tomato soup recipe.
- Olive oil - It adds a smooth and velvety consistency, making it easier to grind and also contributing a pleasant fruity flavor.
- Tahini - It is a thick paste made from ground sesame seeds. It adds a distinct nutty flavor, enhances the overall taste, and helps bind the ingredients together.
- Lemon - Freshly squeezed lemon juice adds a tangy flavor and brightens the dip. It also balances the richness of the other ingredients and adds a refreshing element.
- Sugar - A dash of sugar brings out the sweetness in the beets.
- Cumin - Compliments the earthy beetroots.
- Garlic - It adds a pungent and slightly spicy taste, enhancing the overall savory profile of the dip.
Pro tip: Different brands of tahini vary significantly in fat and flavor. Be sure to use hulled tahini, not unhulled. Unhulled tahini is made using whole black sesame seeds and is slightly bitter in taste and also darker in color.
How to roast beets?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip: Roasted beets are a breeze to peel—just use a paring knife and the skins will slip off effortlessly. You can also rub them with rubber gloves, paper towels, or a butter knife to make the skins slide right off.
Tip: Like the healthy avocado chocolate mousse, run the processor for 3 to 5 minutes; it breaks down all the ingredients and produces a smoother puree.
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How to serve?
Roasted beet hummus is versatile as a no bake snack and can be served as a dip with pita bread, spicy pita chips, tortilla chips, pretzels, or vegetable sticks such as carrots, celery, cucumbers, bell peppers, or cherry tomatoes. It also makes a tasty spread for sandwiches or wraps.
How to store?
- Refrigerator - Roasted beet hummus will typically stay fresh in the refrigerator for up to 4 to 7 days. When you're ready to serve, give it a good stir to recombine any separated oil and ensure a smooth consistency.
- Freezer - Freezing extends shelf life and preserves flavor, but the roasted beet hummus may slightly change in texture. To thaw, move the roasted beet humus to the refrigerator overnight and stir to recombine any separated water and add a bit of olive oil or tahini for extra creaminess if desired.
Recipe tips
- To prevent staining your wooden cutting board or fingers, line it with plastic wrap before working and also wear a pair of kitchen gloves.
- Freeze the beet hummus in small portions that you'll likely use in one go. This way, you can thaw only the amount you need, minimizing waste.
- Beetroots can be roasted ahead and refrigerated for up to 3 days.
- Different brands of tahini vary significantly in fat and flavor. Be sure to use hulled tahini, not unhulled. Unhulled tahini is made using whole black sesame seeds and is slightly bitter in taste and darker in color.
Recipe FAQs
Although boiled beets are quicker, they will have a milder and less intense flavor. If you have boiled beets, you'll notice how pink the water gets, and that flavor goes down the drain. Conversely, roasting brings out their natural sweetness and intensifies their flavor, resulting in a rich, earthy taste.
Technically you can; however, freshly roasted beets have a richer and more intense flavor and add an unparalleled sweet earthy flavor that just can't be achieved with canned vegetables. The roasting process caramelizes the natural sugars resulting in a more complex taste. Canned beets, on the other hand, may have a slightly bland or processed flavor due to the preservation method.
More appetizers
Roasted Beet Hummus
Equipment
Ingredients
- 1 medium beet or use 2 small
- 1 can chickpeas, drain (15.5 ounce can)
- 1 garlic clove, I like to use a large clove
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- ½ to ¾ teaspoon salt (I used ¾ teaspoon)
- ½ teaspoon ground cumin
- ½ teaspoon sugar
Instructions
Roast beets
- Preheat oven to 375°F.
- Rinse the beets under cold water and trim off the tops and bottoms. Wrap them in a piece of foil, sealing it tightly, and place the wrapped beets in a baking dish. Roast for about 1 hour, or until a fork easily pierces the beets.Tip: Beets can be roasted ahead and refrigerated for up to 3 days.
- Wearing rubber gloves or using paper towels or a butter knife, rub the beets to make the skins slide off easily. Then, chop the beets into large chunks.
Make hummus
- Add chopped beets, drained chickpeas along with all remaining ingredients into a food processsor and process for 3 to 5 minutes, until the hummus is smooth and creamy.
- Transfer the mixture to a bowl and use a spoon to create a decorative swirl. Garnish with minced parsley, a drizzle of olive oil, or cooked chickpeas. Serve with toasted pita chips or fresh veggies.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Ann Warner
Can I use pickled beets?
Maria Doss
Hi Ann, I'm sorry pickled beets will not work in this recipe!