Bright, creamy, and naturally vibrant, this roasted beet hummus is a nutrient-packed twist on a classic favorite.
Loaded with plant-based protein from chickpeas, heart-healthy fats from tahini, and fiber to keep you satisfied, it’s low in saturated fat and guilt-free.
Quick, easy, and versatile, it’s perfect for snacking, meal prep, or adding a colorful touch to any meal.
Roasted Beet Hummus
Equipment
- 1 small sheet pan
- Tin foil
- Food processor or high-speed blender
- Small microwave-safe bowl (optional, for chickpea skin removal)
- colander
- Measuring spoons (1/2 tsp, 1 1/2 tsp, 1/4 cup)
- Knife and cutting board
- Bowl for reserved chickpea liquid
Ingredients
- 1 small beet about 2.5” diameter
- 1 15 oz can chickpeas, drained (reserve liquid)
- 1 ½ tsp baking soda optional, for removing skins
- 1 clove garlic
- ¼ cup tahini
- Juice of 1/2 lemon about 2 tbsp
- ½ tsp salt
Instructions
- Prepare the Beet for Roasting: Preheat your oven to 400ºF (200ºC). Wash the beet thoroughly under running water to remove any dirt. Trim off the leaves and stems, leaving only the bulb. Wrap the beet tightly in tin foil to lock in moisture and place it on a small sheet pan. Ensure it sits flat to prevent rolling during roasting.
- Roast the Beet Until Tender: Place the wrapped beet in the preheated oven and roast for about 60 minutes, or until a fork easily pierces the center. Roasting enhances the beet’s natural sweetness and preserves its vibrant color. Once fully cooked, remove the beet from the oven and allow it to cool completely before handling.
- Drain and Prepare Chickpeas: While the beet roasts, drain the chickpeas using a colander, reserving the liquid in a small bowl. This liquid can later be added to adjust the hummus consistency. For extra creamy hummus, consider removing the chickpea skins following the next steps.
- Remove Chickpea Skins for Creaminess (Optional): If removing skins, rinse the chickpeas under cold water and place them in a small microwave-safe bowl. Sprinkle 1 1/2 teaspoons of baking soda over the chickpeas and microwave for 90 seconds to soften the skins. Transfer the chickpeas to a large bowl of cool water and gently rub them between your fingers to loosen the skins. Skins will float to the top—drain the water and repeat the process 3–5 times until most skins are removed.
- Peel and Chop the Roasted Beet: After the beet has cooled, unwrap it and gently rub off the skin using your fingers. Trim the stem end and cut the beet into large chunks. Uniform pieces are not necessary, as the food processor will blend them into a smooth texture.
- Combine Ingredients in Food Processor: In a food processor or high-speed blender, add the roasted beet chunks, chickpeas (with or without skins), 1/4 cup of the reserved chickpea liquid, tahini, garlic clove, lemon juice, and salt. This mixture forms the base of your vibrant, creamy hummus.
- Blend Until Smooth: Blend the ingredients on high speed for about 60 seconds. Stop occasionally to scrape down the sides with a spatula, ensuring everything is fully incorporated. If the hummus is too thick or not moving well, add the reserved chickpea liquid one to two tablespoons at a time until smooth and spreadable. Taste and adjust seasoning as needed.
- Serve and Enjoy: Transfer the hummus to a serving bowl. Optionally, drizzle with olive oil or sprinkle with paprika, fresh herbs, or seeds for presentation. Serve with pita, crackers, vegetables, or as a sandwich spread. This hummus works perfectly for snacking, entertaining, or meal prep.
- Storage Tips: Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. The color may slightly darken, but the flavor will remain excellent. For longer storage, freeze portions for up to 2 months and thaw overnight in the fridge. Stir in a small amount of reserved chickpea liquid or water to restore creamy consistency before serving.
Notes
- Roast the beet until fully tender for the best natural sweetness and vibrant color.
- Removing chickpea skins is optional but creates a smoother, creamier hummus.
- Use fresh lemon juice for a brighter, more vibrant flavor.
- Adjust the reserved chickpea liquid to achieve your preferred consistency—thicker for spreads, thinner for dips.
- Hummus can be flavored with extra spices like cumin, smoked paprika, or garlic for added depth.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Chef’s Secrets: Techniques For Perfect Hummus
A key tip for a velvety hummus is roasting the beet instead of boiling—it intensifies sweetness and preserves its vibrant color.
When blending, start with the chickpeas and beet first, then gradually add tahini, lemon juice, and garlic, which helps achieve a smoother consistency.
For an extra flavor boost, lightly toast the garlic or add a pinch of smoked paprika or cumin.
If the hummus is slightly too dense, adding small amounts of reserved chickpea liquid or even cold water can help achieve a luscious, spreadable texture without thinning the flavor.
Serving Suggestions: Creative Ways To Enjoy
Roasted beet hummus is wonderfully versatile.
Serve it as a dip with fresh vegetable sticks like carrots, cucumber, or bell peppers for a nutritious snack.
Spread it on toasted pita, sandwiches, or wraps for a colorful twist.
It also pairs beautifully with Mediterranean dishes, such as falafel or grilled vegetables, and can be swirled on grain bowls or salads for a nutrient-rich finishing touch.
For entertaining, drizzle olive oil on top and garnish with fresh herbs, seeds, or crumbled feta to make it visually appealing and flavorful.
Storage Tips: Keep Hummus Fresh Longer
To maintain freshness and flavor, store roasted beet hummus in an airtight container in the refrigerator for up to 5 days.
The color may darken slightly over time, but the taste remains excellent.
For longer storage, hummus can be frozen in small portions for up to 2 months.
Thaw in the fridge overnight and stir in a little reserved chickpea liquid or water to restore its creamy consistency.
Always use a clean utensil to scoop hummus to prevent contamination and preserve shelf life.
Frequently Asked Questions
1. Can I use canned or fresh beets?
Both work well. Canned beets save time but may be slightly softer and less sweet. Fresh beets roasted in the oven develop a richer flavor and a naturally vibrant color.
2. Do I have to remove chickpea skins?
No, it’s optional. Skins contribute fiber but can make hummus slightly grainy. Removing them results in a smoother, creamier texture.
3. How can I make the hummus thinner for dipping?
Add a tablespoon of reserved chickpea liquid or cold water at a time while blending until you reach your desired consistency.
4. Can I make this hummus ahead of time?
Yes! It actually tastes better after a few hours or overnight in the fridge as the flavors meld. Perfect for meal prep or entertaining.
5. Is this recipe suitable for a vegan diet?
Absolutely. All ingredients are plant-based, high in protein and fiber, with healthy fats from tahini, making it a nutritious and vegan-friendly option.
