Roasted beet hummus is a Mediterranean-inspired delightful twist on traditional hummus, adding vibrant color, natural sweetness, and earthy flavors to this beloved dip.
This creamy beet hummus is filled with garlic, lemon, and tahini. As you know, Spring and Summer include lots of celebrations and gatherings. With that said, hummus would make for a great snack on a party platter. Add lots of fresh colorful veggies, crackers, & chips, and anything else you love on a platter. The striking color and unique flavor make this hummus a standout dish for parties, potlucks, or any gathering. It’s sure to impress your guests and become a conversation starter.
Why you’ll love this vibrant snack
- Vibrant and Eye-Catching: The addition of roasted beets gives this hummus a beautiful pink color that is visually appealing. It adds a pop of vibrancy to your table and makes it an attractive and inviting dip.
- Delightful Flavor Profile: The combination of roasted beets, garlic, lemon, and spices creates a harmonious blend of flavors. The sweetness of the beets balances the tanginess of the lemon and the earthy notes from the spices, resulting in a unique and delicious taste.
- Vegan and Gluten-Free: This hummus recipe is suitable for a variety of dietary preferences as it is vegan, gluten-free, and dairy-free. It’s a versatile option that can accommodate different dietary needs and restrictions.
- Versatile and Customizable: Hummus can be enjoyed in various ways. Use it as a dip for pita bread or fresh vegetables, spread it on sandwiches or wraps, or incorporate it into salads and bowls. You can also customize the flavor by adjusting the spices or adding your favorite herbs.
- Easy to Make: This recipe is simple and straightforward, requiring just a few basic ingredients and minimal preparation. With the help of a food processor or blender, you can whip up a batch of this delicious hummus in no time.
- Nutritious and Wholesome: This hummus is not only delicious but also packed with nutrients. Chickpeas are a good source of plant-based protein and fiber, while beets offer vitamins, minerals, and antioxidants. It’s a healthy and satisfying snack or addition to your meals.
Ingredients you’ll need to make roasted beet hummus
- Chickpeas: The base of this hummus recipe, chickpeas (aka garbanzo beans) are a great source of plant-based protein, fiber, and essential minerals. They provide a creamy texture and nutty flavor to the hummus.
- Garlic: A staple ingredient in hummus, garlic adds a distinct savory taste and depth of flavor to the dip.
- Tahini: Made from ground sesame seeds, tahini contributes a creamy texture and rich, nutty flavor to the hummus. We love Seed + Mill as it’s pourable and tastes less bitter than other brands.
- Lemon Juice and Lemon Zest: These citrus elements add brightness and tanginess to the hummus, balancing the sweetness of the roasted beets.
- Salt: Salt enhances the overall flavors of the hummus, bringing out the natural taste of the ingredients.
- Beets: Not only provide a vibrant pink color to the hummus but also offer natural sweetness and earthy notes. They are a great source of antioxidants, vitamins, and minerals.
- Cumin and Coriander: These spices add warmth and depth of flavor to the hummus, complementing the sweetness of the beets and enhancing the overall taste profile.
- Monk Fruit (Optional): If desired, you can add a touch of sweetness to the hummus using monk fruit sweetener or any other sweetener of your choice. This step is optional and can be adjusted based on personal preference.
How to make roasted beet hummus
- First, roast the beets. Place the beet pieces on a baking dish and drizzle them with a little olive oil, add some water, then cover and bake until fork tender. Once roasted and cooled to the touch, run the beets under running water and remove the peel. Roughly chop them.
- Second, simmer the drained and rinsed chickpeas in a saucepan of water with a pinch of baking soda. Simmer for about 15-20 minutes until they become tender. This step helps to achieve an extra creamy texture in the hummus.
- Third, drain the chickpeas and let them cool for a few minutes. You can remove the outer skins of the chickpeas for an even smoother texture, but this step is optional.
- Fourth, in a food processor or blender, combine the chickpeas, minced garlic, tahini, lemon juice, lemon zest, salt, roasted beet (cut into chunks), cumin, olive oil, and coriander. Blend until smooth and creamy.
- Fifth, taste the hummus and adjust the seasoning according to your preference. If desired, add a small amount of monk fruit sweetener or any other sweetener to balance the flavors. Blend again to incorporate.
- Sixth, transfer the hummus to a serving dish and garnish with a drizzle of extra virgin olive oil, a sprinkle of cumin or coriander, fresh chopped parsley, and a few extra lemon zest strands for added freshness.
- Finally, serve the hummus with pita bread, fresh vegetables, or your favorite dippers.
Common Questions about Beet Hummus
Can I use canned beets instead of roasted beets?
While roasted beets provide a deeper flavor and texture, you can use canned beets if they are more readily available. Just make sure to drain and rinse them before adding to the hummus.
Can I adjust the spices to my liking?
Absolutely! Feel free to adjust the cumin, coriander, or other spices according to your taste preferences. Start with the suggested amounts and add more if desired.
Can I freeze the roasted beet hummus?
Yes, you can freeze the hummus. Transfer it to a freezer-safe container, leaving some space at the top for expansion. Thaw in the refrigerator overnight before serving.
Can I customize the consistency of the hummus?
Yes, you can adjust the texture by adding more or less tahini or lemon juice. For a thicker consistency, reduce the amount of liquid, and for a thinner consistency, add a bit more liquid gradually.
How to store hummus
- Refrigeration: Transfer any leftovers into an airtight container and store them in the refrigerator.
- Shelf Life: Hummus can be kept in the refrigerator for up to 4-5 days. The flavors may deepen and meld together over time, enhancing the overall taste.
- Separation: It is normal for some separation to occur, with the oil rising to the top. Simply give the hummus a stir before serving to recombine the ingredients.
- Enjoying Cold or at Room Temperature: Hummus can be enjoyed chilled or at room temperature, depending on personal preference.
More healthy dips you’ll love
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Best Roasted Beet Hummus
Whether you're a hummus enthusiast or someone looking to add more color and flavor to your meals, this roasted beet hummus recipe is a must-try.
Ingredients
- 1 beet small to medium
- 1 15oz can of chickpeas drained and rinsed
- 1 large lemon zested and juiced (more as needed)
- 1/3 cup tahini
- 3 cloves of garlic chopped
- 1 tsp kosher or pink salt heaping
- 1/4 tsp baking soda
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- black pepper to taste
- 1/2 tbsp extra virgin olive oil for richness
- monk fruit sweetener (optional) or sweetener of choice
Instructions
- Prep the beets: Preheat your oven to 400°F (200°C). Wash the beet thoroughly, removing any dirt or debris. Trim off the beet greens (save them for another recipe if desired).
- Roast the beets: Place the beet pieces on an ovenproof baking dish and drizzle them with a little olive oil, tossing to coat evenly. Add ½ cup water, and cover tightly with foil or lid. Roast them for approximately 30-45 minutes or until they are tender when pierced with a fork. Stir or flip the beets once halfway through the cooking time to ensure even roasting.
- Once roasted, remove the beets from the oven and let them cool off. Wear food-safe gloves to avoid temporarily staining your hands. While warm, run the beets under cool water and peel the beet skin using a vegetable peeler. Cut the peeled beet into small, bite-sized cubes or wedges.
- Simmer the drained and rinsed chickpeas in a saucepan of water with baking soda. Simmer for about 15 minutes until they become tender. This step helps to achieve an extra creamy texture in the hummus.
- Drain the chickpeas and let them cool for a few minutes. You can remove the outer skins of the chickpeas with a paper towel or kitchen towel for an even smoother texture, but this step is optional.
- In a food processor or blender, combine the chickpeas, minced garlic, tahini, lemon juice, lemon zest, salt, roasted beet (cut into chunks), cumin, olive oil, and coriander. Blend until smooth and creamy, scraping down the sides of the processor as needed.
- Transfer the hummus to a serving dish and garnish with a drizzle of extra virgin olive oil, a sprinkle of cumin or coriander, fresh chopped parsley, and a few extra lemon zest strands for added freshness.
- Serve the hummus with pita bread, fresh vegetables, or your favorite dippers.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my affiliate notice for details.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my affiliate notice for details.
This post was originally published on June 18th, 2019, and updated on May 20th, 2023.
Love this hummus recipe.
Thank you, Dawn!!
This is definitely my favorite beer hummus recipe.
Yayy!! Thank you for sharing.