Roasted Beet Hummus (Printable)

A vibrant pink dip combining sweet roasted beets with classic hummus ingredients for a creamy, flavorful appetizer.

# What You’ll Need:

→ Vegetables

01 - 1 medium beet (about 6.5 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 15 oz can chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tbsp tahini
05 - 2 tbsp fresh lemon juice (about 1 lemon)
06 - 2 tbsp extra-virgin olive oil, plus more for drizzling
07 - ½ tsp ground cumin
08 - ¼ tsp sea salt, or to taste
09 - 2–3 tbsp cold water (as needed)

# How To Make:

01 - Preheat the oven to 400°F. Wrap the beet in foil and roast on a baking sheet for 40–45 minutes, or until fork-tender. Allow to cool, then peel and roughly chop.
02 - In a food processor, combine the roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed.
03 - With the motor running, add cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice if desired.
05 - Transfer to a serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or a sprinkle of cumin (optional).

# Top Suggestions:

01 -
  • The roasted beet adds a natural sweetness that balances the nutty tahini perfectly
  • It transforms ordinary hummus into something guests cannot stop talking about
02 -
  • Let the roasted beet cool completely before blending, otherwise the texture turns weirdly gummy
  • The hummus thickens in the fridge, so make it slightly thinner than you think you need
03 -
  • Use gloves when handling the roasted beet unless you want pink hands for days
  • Peel the beet while it is still warm, the skin slips right off
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