Roasted Beet Hummus

Pretty and pink! Basic hummus goes scrumptious and scarlet with roasted beets whirred into the mix.

Total Time: 35 minutes

Roasted Beet Hummus recipe - So easy to make! Take a couple of beets, roast them until tender, then puree with chickpeas, tahini, garlic, lemon - all that hummus-y good stuff. Equally tasty with pitas or peas! Perfect vegan appetizer recipe.

I fully admit that until a couple of years ago, beets were my nemesis food. Hated the suckers! But then, on a whim, I tried roasting them – and learned they’re bad. Not bad at all. In fact, they can be 100% incredible! Roasted beets are tender to the bite and taste absolutely delicious. They’re great straight out of the oven, or marinated, or – yep – made into hummus!

Roasted Beet Hummus recipe - So easy to make! Take a couple of beets, roast them until tender, then puree with chickpeas, tahini, garlic, lemon - all that hummus-y good stuff. Equally tasty with pitas or peas! Perfect vegan appetizer recipe.

Plus, they’re pretty – especially when you blend a couple roasted beets in with a little basic hummus for this Roasted Beet Hummus. Vibrant, hot pink veggie/cracker dip? I’m in.

It’s so easy to make. You take a couple of beets, roast them until tender, then puree them with chickpeas, tahini, garlic, lemon – all that hummus-y good stuff. Super easy, super scarlet. Equally perfect with pitas or peas.

So basically, this tastes like your typical delicious garlicky hummus, but with a little bit of earthy beetiness. I promise, it’s good stuff.

Roasted Beet Hummus recipe - So easy to make! Take a couple of beets, roast them until tender, then puree with chickpeas, tahini, garlic, lemon - all that hummus-y good stuff. Equally tasty with pitas or peas! Perfect vegan appetizer recipe.

Roasted Beet Hummus

Yield: Approx. 2 cups

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Pretty and pink! Basic hummus goes scrumptious and scarlet with roasted beets whirred into the mix.

Ingredients:

  • 2 medium beets (about 1 pound total), greens removed and scrubbed clean
  • 1 (15-ounce) can garbanzo beans (aka chickpeas) drained, but reserve the liquid
  • 1/3 cup tahini
  • 2 medium cloves garlic
  • 3 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt plus more to taste (I usually use about 1 teaspoon total)
  • Olive oil for drizzling on top, if desired

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place each beet on a square of foil and wrap well. Set on a small baking sheet and bake until easily pierced with a fork, 20-30 minutes. Remove from oven and let sit until cool enough to handle. Using your hands, slip off the outer layer of beet, or use a carrot peeler. Cut into quarters and add to the pitcher of a blender along with the garbanzo beans, tahini, garlic, lemon juice, cumin, and 1/2 teaspoon salt.
  3. Pulse until pureed, adding bean liquid as needed to get things moving, and puree until completely smooth.
  4. Transfer to a serving bowl and drizzle with olive oil if desired. Serve with pitas and/or veggies.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

7 Responses to “Roasted Beet Hummus”

  1. My tail is between my legs as I tell you this, but I’ve never made beet hummus. It looks so tasty though and I bet it’s fabulous! I want to smear it on everything!

  2. I love beets and I love hummus. Usually I spread hummus on a cracker and then top it with some beet slices, but this seems so much more portable. And so pretty!

  3. what a great dip flavour.. definitely need to create my own version. i love beetroot dip but never made my own before. thanks for sharing the recipe!

  4. YUMM, YUMMMM, YUMMIEST….;-)

  5. I love beets and can’t wait to try this!  The color is amazing!!!!

  6. What size chickpea can??

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