Beet Hummus

5 stars (3 ratings)

This Beet Hummus brings a pop of color and a burst of flavor to your snacking board! It’s an easy and creamy dip made by blending roasted beets with classic hummus ingredients.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 143kcal

Author: Nora Taylor

Ingredients

2 medium red beets
15 ounce can chickpeas drained and rinsed
1/4 cup tahini
2 tablespoons olive oil optional
1 clove garlic peeled
1/2 teaspoon ground cumin
1 teaspoon salt
3 tablespoons fresh lemon juice from about 1 lemon
4 tablespoons ice cold water + more as needed

For topping

hemp hearts, pine nuts, chopped fresh herbs, olive oil drizzle

US Customary - Metric

Instructions

Roast the beets - Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Clean the beets, peel and cut the tops and bottoms. Dice into small cubes and place on the baking sheet. Spray or drizzle with olive oil and roast for 20-30 minutes, until tender.
To a high powered blender food processor, add the beets, drained and rinsed chickpeas, tahini, garlic, cumin, salt, lemon juice and 4 tablespoons of ice cold water.
Blend/puree for a few minutes until smooth and creamy. If it's not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth.
Taste and season with additional salt, garlic, cumin or lemon juice if needed.
Add to a bowl and garnish with toppings of choice. Serve with pita bread and veggie sticks or spread on toast, sandwiches or use anywhere else you like. Enjoy!

Notes

I prefer to use a high powered blender (my Vitamix) because the hummus will get super silky smooth. A food processor is fine to use as well, but it won’t be quite as smooth.
You can use pre-cooked (steamed) beets if you want. It won’t taste quite as good and the color will be lighter, but it works pretty well.

Nutrition