Roasted Beet Hummus (Printable Version)

Vibrant Middle Eastern dip blending roasted beets with tahini, lemon, and garlic for a creamy, nutritious appetizer.

# What You’ll Need:

→ Vegetables

01 - 1 medium beet (about 6.5 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 15 oz can chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tbsp tahini
05 - 2 tbsp fresh lemon juice (about 1 lemon)
06 - 2 tbsp extra-virgin olive oil, plus more for drizzling
07 - ½ tsp ground cumin
08 - ¼ tsp sea salt, or to taste
09 - 2-3 tbsp cold water, as needed

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Wrap beet in foil and roast on baking sheet for 40-45 minutes until fork-tender. Cool, peel, and chop.
02 - Combine roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt in food processor. Blend until smooth, scraping sides as needed.
03 - With motor running, add cold water 1 tbsp at a time until hummus reaches desired creamy texture.
04 - Taste and adjust seasoning with additional salt or lemon juice if needed.
05 - Transfer to serving bowl. Drizzle with olive oil and garnish with parsley, sesame seeds, or cumin if desired.

# Expert Tips:

01 -
  • The roasted beets add this incredible natural sweetness that balances perfectly with tahini's nutty richness
  • It's ridiculously simple but looks stunning on a platter, like you spent hours on something special
02 -
  • The hummus will thicken in the refrigerator, so make it slightly thinner than you think you want it
  • Roasting the beet instead of boiling it makes all the difference—concentrated sweetness versus watery blandness
03 -
  • If you're short on time, you can use pre-cooked vacuum-sealed beets—just know they won't have quite the same depth of flavor
  • The cold water trick is what restaurant hummus so much better than homemade, so don't skip this step
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