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Roasted beet hummus served in a white round bowl and garnished with diced beets and crackers.

Roasted Beet Hummus

Earthy, naturally sweet, and vibrantly pink, this beet hummus is a fresh twist on the classic. Roasted beets add depth and color while chickpeas and tahini keep it creamy and satisfying.
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Author Kori Butler
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer and Snack Recipes
Cuisine American
Servings 6
Calories 177 kcal

Ingredients
  

  • 1 medium beet (peeled, and roughly cut into 1" pieces)
  • 15 ounce can chickpeas (drained and rinsed)
  • ¼ cup tahini
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt (plus extra to tase)
  • 4 to 8 tablespoons tablespoons cold water (as needed)

Instructions
 

  • Preheat the oven to 400°F. In a bowl, toss the beets with a drizzle of olive oil and salt and pepper. Spread on a baking sheet and roast for 35–45 minutes, stirring once, until tender and lightly caramelized. Remove from oven and let cool completely.
    Drizzling oil over the cut up beets and arranging on a parchment lined sheet pan to roast in the oven, and removing for roasted beet hummus.
  • Add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and 4 tablespoons of water.
    Adding the beets and chickpeas to a blender cup and then drizziling in the additional ingredients for roasted beet hummus.
  • Blend until mostly smooth, scraping down the sides as needed. Add water as needed until the hummus reaches your desired consistency.
    Placing the cup blender on the base and blending the roasted beet hummus mixture until creamy and smooth.
  • Taste and adjust seasoning with additional salt or lemon juice if needed.

Video

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Add water gradually to control thickness and blend until silky smooth.
VARIATIONS: Add smoked paprika or za’atar, swap half the chickpeas for white beans, or stir in a spoonful of Greek yogurt.
SERVING SUGGESTIONS: Serve with pita or fresh vegetables, spread on wraps or sandwiches, or add to grain bowls and roasted vegetables.

Nutrition

Calories: 177kcalCarbohydrates: 15gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 417mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 29IUVitamin C: 4mgCalcium: 46mgIron: 2mg
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