Save The first time I made beet hummus, I was skeptical about how it would taste. I was hosting a small gathering and wanted something colorful that would surprise my guests. When I lifted the lid off the food processor, that shocking magenta color made everyone lean in closer. The first scoop revealed this incredible earthy sweetness balanced by tangy lemon and nutty tahini.
I brought a batch to a friends summer potluck last year and watched it disappear in under twenty minutes. Someone actually asked where I bought it because they could not believe it was homemade. My niece, who swears she hates beets, kept going back for just one more bite until she had eaten half the bowl.
Ingredients
- 1 medium beet: Roasting concentrates the natural sugars and creates that velvety texture
- 400 g chickpeas: Rinse them thoroughly and pat dry for the smoothest result
- 3 tbsp tahini: The quality matters here so use a brand you love
- 2 tbsp fresh lemon juice: Brightens everything and cuts through the rich tahini
- 2 tbsp olive oil: Extra virgin gives the best flavor
- ½ tsp ground cumin: Adds warmth without overpowering the delicate beet flavor
- ¼ tsp sea salt: Start here and adjust to your taste
- 2-3 tbsp cold water: The secret to achieving that perfectly creamy consistency
Instructions
- Roast the beet:
- Wrap that scrubbed beet tightly in foil and let it roast at 200°C until a fork slides in easily. Let it cool completely before peeling or your fingers will thank you later.
- Blend everything:
- Toss the roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt into your food processor. Blitz until completely smooth, stopping to scrape down the sides so nothing gets left behind.
- Adjust the texture:
- With the motor running, drizzle in cold water one tablespoon at a time until it reaches your ideal creaminess.
- Taste and perfect:
- Give it a try and add more salt or lemon juice until it sings exactly how you want it to.
- Finish and serve:
- Mound it into a pretty bowl and drizzle generously with olive oil. Add whatever garnish makes you happy, from sesame seeds to fresh parsley.
Save This recipe has become my go to for everything from afternoon snacks to fancy dinner parties. Something about that stunning color makes people feel like they are eating something special.
Make It Your Own
Once you have the basic recipe down, do not be afraid to play around with it. A pinch of smoked paprika adds this incredible depth that makes people ask what your secret ingredient is.
Serving Ideas
I love serving this with warm pita bread and crisp vegetables, but it also makes an amazing sandwich spread. Try layering it in a wrap with roasted vegetables and fresh herbs for lunch tomorrow.
Storage And Prep
Leftovers keep beautifully in the fridge for up to four days and the flavors actually meld together even more over time. You can roast the beet a day ahead and store it in the fridge until you are ready to blend everything together.
- Make a double batch for easy lunches throughout the week
- Try swirling it into grain bowls for extra protein and color
- Freeze portions in ice cube trays for quick future snacks
Save There is something magical about transforming a humble root vegetable into something this gorgeous and delicious. I hope this vibrant dip brings as much color to your table as it has to mine.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this actually tastes better after chilling for a few hours or overnight. Store in an airtight container for up to 4 days. The flavors meld together beautifully, and the texture remains creamy.
- → What should I serve with roasted beet hummus?
Pair with warm pita bread, pita chips, fresh vegetables like carrots and cucumber, or use as a spread on sandwiches and wraps. Also delicious with crackers or as a topping for grain bowls.
- → Can I use canned beets instead of fresh?
Fresh roasted beets provide superior flavor and texture, but you can substitute canned beets in a pinch. Drain and pat them dry before blending. The flavor will be slightly less sweet and earthy than fresh roasted.
- → How do I get the smoothest consistency?
Roast the beet until completely tender, and blend long enough to break down all fibers. Adding cold water while the processor runs helps achieve silky results. Scrape down the sides periodically to ensure even blending.
- → Is this suitable for meal prep?
Absolutely. Portion into containers for easy grab-and-go lunches or snacks throughout the week. The vibrant color and robust flavors hold up well, making it an excellent make-ahead option.
- → Can I freeze this hummus?
Freezing is possible but may slightly affect texture. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and stir well before serving, adding a splash of water if needed to restore creaminess.