Roasted Beet Hummus (Printable Version)

Vibrant dip blending roasted beets with creamy tahini, lemon, and garlic for a colorful appetizer.

# What You Need:

→ Vegetables

01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 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 - ½ teaspoon ground cumin
08 - ¼ teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed

# Steps:

01 - Preheat oven to 400°F. Wrap the beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Cool, 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 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 as desired.
05 - Transfer to serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or cumin if desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it's honestly just roasting and blending.
  • Your guests will never guess the secret ingredient is humble beets—they'll swear it's something far more complicated.
  • It's naturally vegan and gluten-free, so you're never awkwardly asking guests about their diets.
  • The earthiness paired with brightness feels both grounding and exciting, like a flavor you didn't know you were missing.
02 -
  • If your hummus tastes flat or one-dimensional, it's probably begging for more lemon juice—acid is what brings the entire flavor profile into focus.
  • Using canned chickpeas that you've rinsed thoroughly makes a creamier dip than cooking them from dried; the starch from the canning liquid can work against your texture goals.
  • Roasting the beet whole and unpeeled keeps all the sweet flavor locked in; if you peel it raw, you lose some of that concentrated earthiness.
03 -
  • Invest in good tahini—it's worth the few extra dollars, and one jar lasts through multiple batches of this hummus.
  • If your food processor struggles or you don't own one, a high-powered blender works beautifully; just pulse in short bursts to avoid overheating.
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