beetroot hummus

Add some color to your life with this roasted beet hummus - a healthy, creamy, and bright pink dip&nbsp;that's a real crowd-pleaser.

Roasted Beet Hummus

beet

garlic

(19 fluid ounce) can chickpeas (drained)

lemon

tahini

olive oil

salt

Pepper (to taste)

Pre-heat oven to 450F.

Line a baking dish with tin foil. Wash beet and trim the leaves/stem back (leaving an inch or two) if your beet has any. Don't trim the tail as you'll lose juice (and thus flavor) while roasting.

Add beet to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beet is done by inserting a skewer. If it slides in easily (through the beet's centre), it's done.

Remove from oven and let cool for 5-10 minutes.

When the beet is cooling, you can get the hummus going. Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper. Blend on high and slowly drizzle in olive oil. Blend until smooth (this may take a few minutes).

Once beet has cooled for a few minutes, peel it (I used a knife). Cut beet into a few chunks and place into food processor. Blend on high until it's smooth and mixed together.

Serve chilled with an extra drizzle of olive oil if desired.

Lay your eyes on this beautiful and vibrant Beet Hummus - a creamy, subtly sweet, and earthy vegan dip. It’s surprisingly easy to make with a handful of ingredients, giving you gourmet flavors every time.

Beet Hummus

small-medium beet ((~5 ounces or 140 grams) (Note 1))

(15-ounce 425 grams) can chickpeas, (drained and rinsed (Note 2))

baking soda

((90 grams) good-quality tahini (Note 3))

lemon,

garlic cloves, (chopped)

cumin

coriander

kosher salt

black pepper

extra virgin olive oil ((optional, for richness))

Extra virgin olive oil

Za’atar ((optional; store-bought or homemade, see Note 4))

flat-leaf parsley

Homemade toasted pita chips, warm pita or flatbread, crackers,

Prep the (beets). Preheat the oven to 425°F/218°C. Trim off any beet greens and most of their attached stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). If the beets have any skinny tails, don’t trim them, as it results in less juicy beets. Wash and scrub the beets.

Roast the beet(s). Rub beets with a bit of olive oil so they have a thin coating. Transfer to an ovenproof baking dish or ovenproof pan for which you have a tight-fitting lid. Add ½ cup (120 mL) water, and cover tightly with foil or the lid. Roast for 45 to 60 minutes, or until fork-tender (medium-sized beets usually take 60 minutes; small beets 45 minutes). While still warm but not hot, run the beets under cool water and peel off the skins (they&#39;re easier to peel when warm). Wear food-safe gloves to avoid temporarily staining your hands. Cut the stems off and discard. Roughly chop the beets.

Simmer the chickpeas. Add the drained and rinsed chickpeas to a saucepan, cover with an inch or two of water, and add 1/4 teaspoon baking soda. Bring to a boil over high heat, then reduce the heat to maintain a rapid simmer for 20 minutes, or until the chickpeas start falling apart.

Drain and rinse cooked chickpeas. Remove any loose skins, but no need to peel the rest. Transfer chickpeas to a food processor or small-capacity high-powered blender (Note 6). Blend for 1 to 2 minutes until you have a smooth puree, scraping down the sides as you go.

Blend the hummus. Add the cooked beet, tahini, 2 teaspoons lemon zest, all of the lemon juice, garlic, cumin, coriander, ½ heaping teaspoon kosher salt, and pepper to taste. Add the olive oil for a richer mouthfeel. Blend until smooth, scraping down the sides with a silicone spatula as you go. Check the consistency. To make it a bit looser, add 1 tablespoon of ice water and blend again. If you prefer a thicker texture, omit.

Once you reach your desired texture, taste for seasonings, adding more salt, lemon zest, lemon juice, garlic, or cumin/coriander as needed.

Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Drizzle with olive oil in the well and garnish with Za’atar if using, cilantro or parsley, and a pinch of flaky salt.

A month ago I was in Bari, Italy in a small bar and one of the offerings was beetroot hummus.  I was amazed at how wonderful it was.  When I got home I looked for recipes and found yours.  I've never made hummus before, so this was a first.  My first attempt was okay, but I didn't have as much lemon juice and zest.   Today I made it again with all the required ingredients.   I must say it's incredible. I did add a little more cumin and it is delicious. It will be on my menu for our Christmas party in December.   Thanks so much for helping me recreate memories of our trip!

I loved this houmous. I've made it with half less garlic and half less lemon juice, as I like my houmous less tangy and garlicky. I now understand why my houmous was never so smooth, because I used to use chickpeas straight from the tin. This will never happen again. And now I can avoid houmous with rapeseed oil and vinegar that's sold in the shops and enjoy my home made houmous!

Hello, Nisha.

Your beet hummus recipe is a unique twist on the classic, with its vibrant red color and lovely flavor. It's become my go-to appetizer for Sunday sports watching. I use my homemade wheat bread, which I make using a bread machine.

I followed your recipe except for the coriander, replacing it with 3-4 tablespoons of curry, minus the ¼ teaspoon ground cumin and freshly cracked black pepper.

I used one cup of dry Garbonzo beans cooked in the Insta-pot with a small oven-cooked beet.

I've always bought Beet Hummus in the past --it's expensive, so it was always a special treat...  but now I know how easy it is to make this tasty goodness at home. I doubled the recipe, as our family gobbles down hummus. Thank you for another fabulous recipe!

OMG I am so happy that you do justice to the origins and call it Palestinian instead of white washing it and calling it isr*eli. Free Palestine &lt;3

I love your beet hummus! I usually roast a few beets at once and freeze them in little cubes. No need to thaw them before you make your next hummus. The little ice beet cubes will make it even creamier.

Great recipe. The trick to a smooth consistency is boiling the chickpeas

Absolutely delicious!😋 Thank you for yet another soul-satisfying recipe!

Creamy, tangy, slightly sweet, satisfying and a beautiful presentation! Served it as a starter for Christmas eve and people would not stop saying how good it was.

Wonderful flavor and oh, so pretty!  WAY better than any other hummus I’ve made.
Used store bought beets.  Used your instant pot method for dried chickpeas and they were perfect.  Never knew chickpeas could actually taste great themselves since the ones from the can are somewhat tasteless.  Recipe was super easy, came together quickly, and tastes amazing.  Can’t wait to share with friends tomorrow.  Thank you again for another stellar recipe.

https://content.jwplatform.com/videos/I3mb7rhk.mp4

Fresh and smooth beetroot hummus. A great side-dish for summer days.

Beetroot Hummus

beetroot (small-medium)

500 gr cooked chickpeas

extra virgin olive oil

water

Preheat the oven to 200C / 400F

Cut the tops and bottom of the beetroot. Wash with water, wrap in tin foil, and roast for about an hour. A skewer or knife should go all the way in easily when ready.

Drain and rinse the chickpeas and add them to a food processor. Add the garlic, tahini, lemon juice, olive oil, and salt.

When the beetroot is roasted and has been cooled, cut it into four pieces and add them into the blender with the rest of the ingredients.

Blend all ingredients until you have a smooth consistency. Add slowly the cold water if it&#39;s too thick and keep adding it a little at a time to your desired consistency.

Refrigerate for at least 10 minutes before serving.

Such a delicious hummus and so creamy! The vibrant pink color is going to make it perfect for Valentine's Day!

The color of this hummus is absolutely beautiful!! I need to make this ASAP, thank you so much for sharing this :)

The color of this hummus was so fun, but the taste and texture was really delicious, I will use this recipe again for sure.

Absolutely love this beetroot hummus recipe! The step by step photos were super helpful. Thanks for the recipe!

I'm definitely someone who needs to add more beetroot to my diet and this is the perfect recipe to do that!

Healthier options are always a welcome LOve the Beetroot Hummus color. Packed with nutrition and the touch of the roasted flavor.

This hummus was so easy to whip up and we loved the color from the beets. Beautiful! Thanks for the recipe!

This hummus is so easy to make and it's not only delicious but so pretty, too. Thank you!

This dip is as delicious as it is tasty. The beetroot gives it a lovely earthy taste and beautiful colour and the chickpeas are creamy and add ideal texture. We love it - so ideal for easy entertaining.

This roasted beet hummus is pink, delicious, and fun to eat! Pair it with pita chips and veggies for a snack or appetizer! A perfect way to use up beetroot!

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Top 4 beetroot hummus recipes from across the web

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Roasted Beet Hummus

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The most viewed beetroot hummus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine