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Roasted Beet Hummus

This Roasted Beet Hummus is a stunning, vibrant, and earthy twist on classic chickpea dip. Sweet caramelized beets blend seamlessly with creamy tahini, lemon, and garlic, creating a smooth, velvety texture and brilliant magenta color. Ready in 10 minutes using pre-cooked beets, this dairy-free, gluten-free hummus is perfect for party appetizers, healthy snacks, or colorful sandwich spreads.
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Prep Time 10 minutes
Roasting beets (optional) 1 hour
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium roasted beet (about ½ cup chopped)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 0.25 cup tahini
  • 0.25 cup fresh lemon juice
  • 2 cloves garlic, roughly chopped
  • 3 tbsp extra virgin olive oil, plus more for drizzling
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 3 tbsp cold water
  • 1 tbsp fresh parsley or mint, chopped (garnish)
  • 1 tbsp toasted sesame seeds (garnish)

Equipment

  • food processor
  • baking sheet (for roasting beets)
  • aluminum foil
  • rubber spatula

Method
 

  1. If not using pre-cooked beets: Preheat oven to 400°F (200°C). Wrap beet in foil and roast 45–60 minutes until fork-tender. Cool, rub off skin, and chop.
  2. Drain and rinse chickpeas. For extra creamy hummus, remove skins by gently rubbing chickpeas between a clean kitchen towel.
  3. In a food processor, combine roasted beet chunks, chickpeas, tahini, lemon juice, garlic, cumin, and salt. Pulse until roughly chopped.
  4. With the food processor running, slowly drizzle in olive oil. Add cold water 1 tablespoon at a time until smooth and creamy. Scrape down sides as needed.
  5. Taste and adjust seasoning — add more lemon juice, salt, or garlic as desired.
  6. Transfer to a shallow bowl. Create a swirl with the back of a spoon. Drizzle with olive oil, sprinkle with parsley or mint, toasted sesame seeds, and reserved chickpeas or beet chunks. Serve with pita or vegetables.

Notes

Remove chickpea skins for the creamiest texture. Roast beets until completely fork-tender. Use cold water instead of warm to keep hummus light and fluffy. Let food processor run for 2–3 minutes for ultra-smooth finish. Store in airtight container for up to 5 days. Press plastic wrap directly onto surface to prevent drying.