Roasted Beet Hummus
This roasted beet hummus is creamy, colorful, and packed with nutrients. Made with roasted beets, chickpeas, tahini, and lemon, it’s a high-protein, fiber-rich, plant-based dip perfect for snacks, sandwiches, or meal prep. Easy to make and naturally vibrant, it’s a healthy and versatile addition to any kitchen.
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.
