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For a dip that’s as show-stopping as it is delicious, look no further than this bright and bold beet hummus. Roasting the beets brings out their natural sweetness, creating a velvety base that’s perfect for scooping up with pita bread, crisp veggies, or your favorite crackers. The result is a smooth, savory, and slightly sweet delight you’ll want to make again and again.
Ingredients
- 1 large beet, peeled and cut into quarters
- 1 tablespoon olive oil
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 clove garlic, minced (or more to taste)
- Juice of half a lemon
- Salt and pepper to taste
- Optional: a pinch of ground cumin or smoked paprika for extra warmth
Instructions
Preheat your oven to 400°F (200°C). Place the beet quarters on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for about 25–30 minutes, or until fork-tender. Let the beets cool slightly so they’re easier to handle.
In a food processor, combine the roasted beet, chickpeas, tahini, garlic, lemon juice, salt, pepper, and any optional spices. Pulse until the mixture is smooth, pausing to scrape down the sides as needed. If the hummus seems too thick, add a tablespoon or two of water (or more olive oil) to reach your desired consistency.
Taste and adjust the seasoning, adding more salt, lemon juice, or garlic if you’d like an extra kick. Transfer the hummus to a serving dish and garnish with a drizzle of olive oil, a sprinkle of cumin, or fresh herbs. Serve right away or stash it in the fridge to allow the flavors to mingle.
This recipe is a wonderful choice for anyone looking to add a burst of color and nutrients to the table—beets are packed with vitamins, and chickpeas offer plant-based protein and fiber. It’s naturally vegan, gluten-free, and can be customized with different flavor boosters like fresh herbs or roasted garlic. Whether you’re hosting a dinner party or preparing a quick snack, this eye-catching hummus checks all the boxes: nutritious, versatile, and undeniably tasty.
