Why You’ll Love Creamy Roasted Beet Hummus Recipe
This hummus stands out for its naturally sweet, roasted beet flavor paired with the nutty richness of tahini. It’s incredibly creamy thanks to the food processor technique and the addition of ice-cold water. The recipe is simple to follow, uses wholesome ingredients, and delivers a striking magenta color that makes any table look more inviting. It’s also versatile—great as a dip, sandwich spread, or side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 small beet
2 cans chickpeas (drained and rinsed)
3 tablespoons lemon juice
2 tablespoons minced garlic
1/2 cup tahini
6 tablespoons extra virgin olive oil
1/4 cup ice cold water
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Directions
- Preheat your oven to 375°F (190°C).
- Wash and dry the beet, drizzle it lightly with olive oil, and wrap it in aluminum foil.
- Roast the beet in the oven for 45 minutes to 1 hour, or until it’s tender and easily pierced with a fork.
- In the final minutes of roasting, mince the garlic and sauté it in a small pan with a splash of olive oil until golden brown.
- Remove the beet from the oven and let it cool.
- Once cool enough to handle, peel off the skin and chop the beet into chunks.
- Add the beet pieces to a food processor and pulse until finely chopped.
- Add the chickpeas, lemon juice, sautéed garlic, tahini, olive oil, cold water, salt, and pepper.
- Process for about 2 minutes or until the mixture becomes smooth and creamy.
- Taste and adjust seasoning or consistency by adding more salt, pepper, or water if needed. For a stronger garlic flavor, you can add a raw clove of garlic.
- Chill the hummus in the refrigerator before serving for the best flavor and texture.
Servings and timing
This recipe makes about 8 servings.
Preparation and cooking time is approximately 1 hour and 20 minutes, including roasting the beet.
Variations
You can customize this hummus in several ways. Add a pinch of cumin or smoked paprika for a deeper flavor. Swap lemon juice with lime for a slightly different citrus note. For extra creaminess, blend in a spoonful of Greek yogurt. You can also top it with crumbled feta, toasted seeds, or fresh herbs like parsley or dill for added texture and flavor.
Storage/Reheating
Store the hummus in an airtight container in the refrigerator for up to 4–5 days. Stir before serving as it may thicken over time. If needed, add a small splash of water or olive oil to loosen the texture. This hummus is best enjoyed cold or at room temperature and does not require reheating.
FAQs
Can I use pre-cooked beets?
Yes, pre-cooked or vacuum-packed beets can save time. Just ensure they’re plain and not pickled.
How do I make the hummus smoother?
Blend it longer and use ice-cold water. You can also peel the chickpeas for an ultra-smooth texture.
Can I freeze beet hummus?
Yes, it freezes well for up to 2 months. Thaw in the refrigerator and stir before serving.
What can I serve with this hummus?
It pairs well with pita bread, crackers, fresh vegetables, or as a sandwich spread.
Is this recipe vegan?
Yes, all ingredients are plant-based.
Can I reduce the garlic?
Absolutely, adjust the garlic to your taste or omit the raw garlic addition.
Why is my hummus too thick?
Add more cold water or a bit of olive oil and blend again until desired consistency is reached.
Can I use dried chickpeas?
Yes, just cook them thoroughly beforehand until soft.
What does roasting the beet do?
Roasting enhances the natural sweetness and deepens the flavor compared to boiling.
How long should I blend the hummus?
At least 2 minutes, or until it reaches a smooth and creamy consistency.
Conclusion
Creamy roasted beet hummus is a simple yet impressive recipe that brings both flavor and color to your table. With its smooth texture, balanced taste, and eye-catching appearance, it’s a dish that’s sure to become a favorite whether you’re hosting guests or preparing a healthy snack at home.
