This Roasted Beet Hummus Recipe is a vibrant pink, creamy, and subtly sweet with tangy lemon and garlic. It is a healthy, vegan beetroot dip that is way better than store-bought and perfect for dipping chips, fresh veggies, or even straight off the spoon. Super easy to make in a food processor!
Roast the Beets: Preheat your oven to 400°F (205°C). Wash the beet thoroughly, then wrap it tightly in foil and place it in a baking dish. Roast for about 1 hour, or until a fork pierces the beet easily. Let it cool before using. 👉 Roasted beets can also be cooked ahead of time and stored in the refrigerator for up to 3 days.
Prepare the Beets: Slice off the top and bottom of the beetroot. Using a paper towel or the edge of a butter knife, gently rub the beet to loosen and remove the skin. Then, chop the peeled beet into large chunks.
Blend Hummus: Add chopped beets, and all remaining ingredients into a food processor and process for 3 to 5 minutes, until the hummus is smooth and creamy.
Serving Suggestion: Enjoy the hummus with toasted pita chips, fresh vegetables, or baguette slices, or use it as a flavorful spread in wraps.
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Notes
Prevent staining - To prevent staining your wooden cutting board or fingers, line it with plastic wrap before working and also wear a pair of kitchen gloves.Tahini - 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.