Description

This Roasted Beet Hummus is a flavorful twist on classic hummus, made with roasted beets, chickpeas, tahini, garlic, and lemon. Its bright pink color and slightly sweet, earthy taste make it a stunning dip for veggies, crackers, or pita bread. Plus, it’s packed with nutrients and antioxidants!

Ingredients

Scale

1 medium beet, roasted and peeled

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons tahini

2 tablespoons olive oil

1 garlic clove

2 tablespoons lemon juice (about 1/2 lemon)

1/2 teaspoon ground cumin

1/2 teaspoon salt (adjust to taste)

2–3 tablespoons water (as needed for consistency)

Optional garnish: sesame seeds, fresh parsley, extra olive oil

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Instructions

Roast the Beet:
- Preheat oven to 400°F (200°C). Wrap the beet in foil and roast for 40-50 minutes until fork-tender. Let cool, then peel and cut into chunks.
Blend the Ingredients:
- In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt. Blend until smooth, adding water a tablespoon at a time if needed for a creamier consistency.
Adjust & Serve:
- Taste and adjust seasoning as needed. Transfer to a bowl, drizzle with extra olive oil, and sprinkle with sesame seeds or fresh parsley if desired.

Enjoy!
- Serve with pita chips, fresh veggies, or as a spread for sandwiches and wraps.

Notes

Short on Time? Use store-bought cooked beets instead of roasting your own.

Make It Extra Creamy: Add 2 tablespoons of Greek yogurt or an extra drizzle of tahini.

Storage: Store in an airtight container in the fridge for up to 5 days.