If you are searching for a vibrant, flavorful dip that will wow your taste buds and brighten up your snack time, this Roasted Beet Hummus Recipe is exactly what you need. Its beautiful deep pink color paired with a naturally sweet earthiness from the roasted beet makes it a stunning and delicious twist on traditional hummus. The creamy texture combined with hints of garlic, lemon, and tahini creates a harmonious blend that is perfect as an appetizer, spread, or healthy snack. Once you try this recipe, it will become one of your favorite go-to dips because it’s as easy to make as it is delightful to eat!
Ingredients You’ll Need
These ingredients are straightforward but play crucial roles in making this Roasted Beet Hummus Recipe both tasty and visually stunning. Each component brings a unique element that enhances the dish’s flavor, creaminess, and vibrant hue.
- Small beet: Roasting it concentrates the natural sweetness and provides that gorgeous color.
- Garlic cloves: Fresh garlic adds a sharp, savory kick that balances the sweetness of the beet.
- Chickpeas (canned, drained): The creamy base of the hummus that supplies protein and classic texture.
- Lemon juice: Adds bright acidity to lift and lighten the flavors.
- Tahini: Creamy sesame paste that infuses a nutty, rich undertone.
- Olive oil: Smooths out the blend and enhances richness while contributing healthy fats.
- Salt pinch: Elevates all the flavors perfectly without overpowering.
- Pepper (to taste): Adds just the right amount of subtle heat and complexity.
How to Make Roasted Beet Hummus Recipe
Step 1: Roast the beet
Start by preheating your oven to 450 degrees Fahrenheit. Roast the beet whole, wrapped in tin foil and placed in a baking dish. Keeping the tail intact ensures you don’t lose any juice, which means more flavor. Roast for about 45 minutes or until a skewer slides in easily through the center. This slow roasting softens the beet and draws out its natural sweetness, key to this hummus’s vibrant flavor.
Step 2: Prepare the hummus base
While the beet cools for 5 to 10 minutes, blend your chickpeas, garlic, lemon juice, tahini, salt, and pepper together. Slowly drizzle in the olive oil as you blend on high to get a beautifully smooth and creamy consistency. This base is rich and acts like a blank canvas that the earthy beet will transform.
Step 3: Combine beet with hummus base
Once the roasted beet has cooled, peel off the skin using a knife. Cut it into chunks and add them to the food processor with your hummus base. Blend everything on high until the mixture is luscious and uniformly pink. The beet infuses the hummus with its unique sweetness and bright color, turning this into a true showstopper.
Step 4: Chill and serve
For the best flavor and texture, serve your Roasted Beet Hummus Recipe chilled. A little drizzle of olive oil on top adds shine and an extra touch of richness. This dip is ready to enjoy right away or can be refrigerated for later.
How to Serve Roasted Beet Hummus Recipe
Garnishes
Adding thoughtful garnishes takes this Roasted Beet Hummus Recipe to the next level. Consider sprinkling toasted sesame seeds for added crunch or a few fresh herb leaves like parsley or cilantro for a burst of freshness. A dash of smoked paprika or cumin can also add color contrast and depth of flavor.
Side Dishes
This hummus pairs splendidly with crispy pita chips, freshly cut vegetables like cucumber, carrot sticks, or bell peppers, and even warm flatbreads. Its versatility makes it a smart companion to salads, grilled meats, or falafel for a complete meal.
Creative Ways to Present
For a fun presentation, serve your Roasted Beet Hummus Recipe layered with plain hummus in a clear bowl to highlight its striking color. Alternatively, use it as a spread on sandwiches and wraps, or dollop it on top of grain bowls for vibrant flavor and eye-catching appeal. It’s also great as a unique and healthful appetizer at friendly gatherings or elegant parties.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Beet Hummus can be stored in an airtight container in the refrigerator for up to 4-5 days. Keep it chilled and covered to maintain its freshness and vibrant color. Give it a quick stir before serving as the olive oil may separate slightly.
Freezing
Although freezing is possible, it can alter the texture of the hummus slightly due to the beet and olive oil content. If you want to freeze it, use a freezer-safe container and consume within 1-2 months for best quality. Thaw overnight in the fridge and stir well before using.
Reheating
This hummus is typically enjoyed cold or at room temperature, so reheating is not necessary. If you prefer it warmer, let it sit out at room temperature for a bit, or gently warm it in a bowl placed over warm water. Avoid microwaving as it can make the texture grainy.
FAQs
Can I use raw beets instead of roasting them?
Raw beets are much firmer and have a stronger earthy flavor that might not blend as smoothly or taste as sweet. Roasting softens the beet and develops a mellow sweetness, which is essential for the balanced flavor of this Roasted Beet Hummus Recipe.
Is tahini necessary in this recipe?
Tahini adds a rich, nutty depth that is classic in hummus and complements the beet’s sweetness beautifully. If you don’t have tahini, you could substitute with a small amount of natural almond or peanut butter for a different twist, but the flavor won’t be quite the same.
How can I make this recipe vegan and gluten-free?
This Roasted Beet Hummus Recipe is naturally vegan and gluten-free since it relies on plant-based ingredients and contains no gluten. Just be sure to use gluten-free pita or crackers if serving alongside.
Can I use dried chickpeas instead of canned?
Yes, but remember to soak and cook the dried chickpeas fully until tender before blending. Using canned chickpeas saves time and offers convenience but both work well for this recipe.
What are some variations to try with this hummus?
Feel free to add spices like cumin, smoked paprika, or chili flakes to personalize it. You can also mix in fresh herbs like dill or mint for added brightness. For a creamier hummus, adding a splash of water or more olive oil during blending can help.
Final Thoughts
This Roasted Beet Hummus Recipe is a fun, colorful twist on a beloved classic that is guaranteed to impress. From its radiant jewel-tone hue to its creamy, flavorful texture, it elevates any snack or meal with minimal effort. I encourage you to give it a whirl—once you do, your hummus game will never be the same again.
Print
Roasted Beet Hummus Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dip
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Beet Hummus is a vibrant, nutritious twist on classic hummus, featuring sweet and earthy roasted beets blended with creamy chickpeas, garlic, tahini, lemon juice, and olive oil. Perfect as a colorful appetizer or healthy snack, it offers a smooth texture and a slightly sweet, tangy flavor that pairs beautifully with pita bread, veggies, or crackers.
Ingredients
Vegetables
- 1 small beet
- 2 cloves garlic
Legumes
- 1 (19 fluid ounce) can chickpeas, drained
Condiments and Oils
- Juice of 1/2 lemon
- 2 tablespoons tahini
- 1/3 cup olive oil
- Pinch of salt
- Pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) to get it ready for roasting the beet.
- Prepare the Beet: Line a baking dish with tin foil. Wash the beet thoroughly. Trim the leaves and stems back, leaving about an inch or two intact to preserve freshness, but do not trim the tail as this helps retain the juice and flavor during roasting.
- Roast the Beet: Place the beet in the foil-lined baking dish and cover it tightly with tin foil. Roast in the oven for at least 45 minutes. To check for doneness, insert a skewer through the center of the beet; if it slides in easily, the beet is fully cooked.
- Cool the Beet: Remove the baked beet from the oven and allow it to cool for 5 to 10 minutes until it is comfortable to handle.
- Start the Hummus Base: While the beet is cooling, add the drained chickpeas, garlic cloves, lemon juice, tahini, salt, and pepper to the bowl of a food processor. Blend on high speed, slowly drizzling in the olive oil until the mixture is smooth and creamy, which may take a few minutes.
- Add the Beet: Once the beet has cooled, peel off its skin using a knife or your hands. Chop the beet into chunks and add to the chickpea mixture in the food processor. Blend on high until the beet is fully incorporated and the hummus is smooth and vibrant in color.
- Serve: Transfer the beet hummus to a serving dish and chill if preferred. Drizzle with additional olive oil before serving for extra richness. Enjoy with your favorite pita, vegetables, or crackers.
Notes
- You can roast the beet ahead of time and store it in the refrigerator for up to 3 days to save preparation time.
- For a smokier flavor, add a pinch of smoked paprika when blending the hummus.
- If the hummus is too thick, add water or additional lemon juice to reach your desired consistency.
- The hummus keeps well in an airtight container in the refrigerator for up to 5 days.
