Roasted Beet Hummus (Printable)

Sweet roasted beets blended with creamy tahini and chickpeas create this vibrant, earthy Middle Eastern dip perfect for any occasion.

# What You Need:

→ Vegetables

01 - 1 medium beet, trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (15 oz) chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed

# Steps:

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

# Expert Tips:

01 -
  • It's naturally vegan and gluten-free, which means everyone at your table actually gets to eat the appetizer.
  • The color alone is show-stopping—that deep magenta makes even a casual snack feel like you're hosting a dinner party.
  • Once roasted, the beets do most of the work while you relax, and the whole thing comes together in minutes.
02 -
  • Don't skip rinsing the chickpeas—that starchy water is the enemy of creaminess and will make your hummus grainy no matter how long you blend.
  • The texture keeps thickening as it cools, so make it slightly looser than you think you want while it's still warm in the processor.
03 -
  • Wrap your beet in foil before roasting to prevent it from drying out and to make cleanup effortless—the foil catches all the earthy drips.
  • Use a food processor rather than a blender if you have the choice; it gives you better control over the texture and makes scraping down the sides easier.
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