Roasted Beet Hummus
This is hands down, the best roasted beet hummus recipe! It has a smooth creamy texture and a beautiful bright pink color.
It's made with healthy ingredients like beets, chickpeas, lemon, and tahini and is the perfect dip for snacking.
If you are looking for a healthy appetizer or snack, you've found it. This roasted beet hummus is one of my family's favorite snacks.
This creamy hummus is packed with nutrients such as protein, vitamins, and minerals and is a great source of fiber. It's my version of the Ithaca lemon beet hummus but better!
The sweetness of the beets combined with the nutty flavor of the tahini is a total game-changer when it comes to homemade hummus.
You can enjoy this dip with crunchy veggies, or pair it with sourdough seed crackers or sourdough discard crackers on the side.
This beetroot hummus recipe is easy to make with whole foods and is sure to become a new favorite!
Ingredients
- beets: Fresh beets roasted in the oven work best for this recipe. However, you can buy pre-cooked beets to save time. Just note that the color will not be as vibrant.
- chickpeas: Canned chickpeas are a real timesaver when making hummus. You can cook dried chickpeas if you prefer.
- lemons: Fresh lemon juice is the best, but bottled, cold-pressed lemon juice can be used in a pinch! Use the lemon zest for even more flavor.
- raw garlic: Always use fresh garlic cloves for the best flavor.
- tahini: Tahini, made from ground sesame seeds, adds the classic flavor to hummus.
- oil: Any high-quality, neutral oil such as avocado oil or olive oil works fine.
- white vinegar: A little white vinegar gives the beet hummus a tangy kick.
- red pepper flakes: You can add crushed red pepper flakes for some heat, or skip them if you prefer.
- salt & black pepper: Don't forget salt and black pepper for seasoning.
- ice cubes: Adding a few ice cubes while blending makes the hummus extra creamy.
How to make Roasted Beet Hummus from scratch
Step 1: Roast the beets
Roasting beets is a simple process that enhances their flavor and sweetness. Roasting beets softens them making them easy to blend into the hummus.
- Preheat your oven to 400°F (205°C).
- Remove the stems from the beets, then scrub and wash them until clean. Pat them dry with a clean towel or paper towel.
- Place the beets on a piece of foil and drizzle on some oil. Wrap the beet tightly in the foil and place it in a roasting dish or a baking sheet.
- Roast for 45-60 minutes, depending on the size of your beets, or until they are fork tender. A sharp knife should slide easily in and out.
- Let them cool to room temperature. Use a small pairing knife to peel the skins off and cut the beets into large pieces.
Step 2: Blend ingredients
To the bowl of a food processor or a high-powered blender such as a Vitamix, add the roasted beets, chickpeas, lemon juice, garlic cloves, tahini, vinegar, red pepper flakes, salt and pepper, and 2-3 ice cubes and blend for about 5 minutes.
While it’s blending, slowly add avocado oil to thin out the mixture. If needed, add cold water 1-2 tablespoons at a time.
Step 3: Adjust seasonings
Try the hummus and adjust to your taste by adding more lemon juice, salt, or vinegar if necessary.
Transfer the hummus to a serving bowl and drizzle with extra virgin olive oil. Sprinkle with a mix of fresh herbs such as chives, mint, parsley, and dill.
Garnishes like toasted sesame seeds or pine nuts are great for a little added texture and crunch.
How to serve
This amazing simple dip adds big-time flavor to a variety of dishes.
- It's delicious with pieces of sourdough naan or warm pita bread.
- Serve with a side of sourdough discard crackers, sourdough seed crackers or pita chips for an easy appetizer.
- Make it a healthy snack with raw veggies such as radishes, carrots, or cucumbers.
- Use as a sandwich spread.
How to store
Store the roasted beet hummus in an airtight container in the fridge for up to 7 days.
You can also freeze hummus in an airtight container for up to 4 months, although its taste and texture may slightly degrade over time.
More easy appetizer recipes
Need a quick and easy appetizer to serve at your next party? Try out one of these simple and delicious recipes that are sure to impress!
- olive tapenade
- tzatziki sauce
- beer cheese dip
- blistered cherry tomato toast
- restaurant style guacamole
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Roasted Beet Hummus
INGREDIENTS
- 1 cup (136 g) roasted beets (about 2 medium-sized beets)
- 1 tablespoon (14 g) avocado oil (or extra virgin olive oil)
- 15 oz can (425 g) chickpeas (drained)
- 2 cloves garlic
- 2 tablespoons (30 g) tahini
- ¼ cup (55 g) avocado oil (or extra virgin olive oil)
- 2 ½ tablespoons (40 g) white vinegar
- juice and zest of 2 lemons
- ½ teaspoon (1 g) cracked red pepper flakes
- ½ teaspoon (3 g) fine sea salt (see notes)
- ¼ teaspoon (0.5 g) black pepper
- 3 ice cubes
INSTRUCTIONS
How to roast beets
- Preheat your oven to 400°F (205°C). Remove the stems from the beets, then scrub and wash them until clean. Pat them dry with a clean towel or paper towel. Place the beets on a piece of foil and drizzle on some oil. Wrap the beet tightly in the foil and place it in a roasting dish or a baking sheet.
- Roast for 45-60 minutes, or until they are fork tender. A sharp knife should slide easily in and out. Let them cool to room temperature. Use a small pairing knife to peel the skins off and cut the beets into large pieces.
Make the beet hummus
- In a food processor or high-powered blender, combine roasted beets, chickpeas, lemon juice, garlic, tahini, vinegar, red pepper flakes, salt, pepper, and 2-3 ice cubes. Blend for approximately 5 minutes.
- While it’s blending, slowly add avocado oil to thin out the mixture. If the hummus is too thick, add cold water 1-2 tablespoons at a time until you achieve the desired consistency.
- Try the hummus and adjust to your taste by adding more lemon juice, salt, or vinegar if necessary. Store leftovers in an air-tight container in the fridge for up to 7 days.
NOTES
- Salt: We use fine sea salt, which weighs 5 grams per teaspoon. If using fine table salt, use ¾ teaspoon. If using flaky sea salt, use 1¼ teaspoons.
This recipe is so good!! I made it for a work party as a healthy appetizer and everyone loved it! Thank you for sharing this delicious dish!
Thank you Alex!
Tried this recipe today and it is amazing!