Brilliant Beet Hummus

$- 2 medium-sized beets, roasted and peeled - 1 can (15 oz) chickpeas, drained and rinsed - 1/4 cup tahini - 2 tablespoons fresh lemon juice - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1/2 teaspoon ground cumin - Salt and freshly cracked black pepper to taste - Water, as needed for desired consistency The key to great roasted beet hummus is quality ingredients. Fresh, organic beets pack in the flavor. The chickpeas add creaminess and protein, while tahini gives that nutty touch. Lemon juice brightens everything up. - Roasted pumpkin seeds - A mix of fresh herbs like parsley or cilantro These garnishes not only add flavor but also give a pop of color. I love using roasted pumpkin seeds for crunch. Fresh herbs can lift the dish, making it feel special. Choose firm, vibrant beets for the best taste. Rinse the chickpeas well to remove any canning liquid. Use fresh lemon juice instead of bottled for a brighter flavor. Extra virgin olive oil should be the best quality, as it impacts the overall taste. Always use fresh garlic for the most pungent flavor. {{ingredient_image_2}} To start, preheat your oven to 400°F (200°C). Take each beet and wrap it in aluminum foil. Place the wrapped beets on a baking sheet. Roast them for 45 to 60 minutes. You know they are ready when a fork can easily pierce them. Once they cool a bit, peel the skin off. Next, chop the roasted beets into small cubes. This makes blending easier. In a high-speed food processor, add the chopped beets. Then, include the rinsed chickpeas, tahini, fresh lemon juice, extra virgin olive oil, minced garlic, and ground cumin. Blend all the ingredients on high speed. You want to reach a smooth and creamy texture. If it seems too thick, add water slowly. Just one tablespoon at a time. Blend after each addition until it’s just right for you. Now it’s time to taste the hummus. Add salt and freshly cracked black pepper based on your preference. Blend briefly to mix in the seasoning. This step is key for making the flavors pop. Transfer the beet hummus into a nice serving bowl. Drizzle some extra virgin olive oil over the top. For a fun touch, sprinkle roasted pumpkin seeds and fresh herbs like parsley or cilantro. Serve it alongside colorful veggies or crunchy pita chips for a beautiful platter. Enjoy this vibrant and tasty dip! Roasting beets is easy and fun. First, preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil. Place them on a baking sheet to catch any juice. Roast for 45-60 minutes. Check if they are done by poking with a fork. If it goes in easily, they are ready. Let them cool a bit before peeling. This makes it easier to remove the skin and keeps your hands clean. Storing your roasted beet hummus is simple. Keep it in an airtight container. This will help it last longer. You can store it in the fridge for up to five days. If you want to make it last even longer, you can freeze it. Just use a freezer-safe container. Make sure to leave some space on top. The hummus may expand when frozen. The right texture makes all the difference. Blend your ingredients until smooth. If your hummus is too thick, add water. Start with one tablespoon at a time. Blend after each addition. This way, you can control the texture better. Aim for a creamy and spreadable dip. If you like it chunkier, blend less. Taste and adjust the seasoning before serving. Pro Tips Roasting Beets: To enhance the sweetness and flavor of the beets, consider roasting them with a sprinkle of salt and a drizzle of olive oil before wrapping them in foil. Chickpea Alternatives: If you're looking for a different flavor profile, try using white beans or lentils instead of chickpeas for a unique twist on the hummus. Adjusting Consistency: For a creamier hummus, blend in a bit of aquafaba (the liquid from the chickpea can) instead of water to maintain a rich texture. Flavor Boost: Incorporate spices like smoked paprika or a pinch of cayenne pepper for an added depth of flavor that complements the beets beautifully. {{image_4}} You can change the flavor of your roasted beet hummus easily. Try adding spices like smoked paprika or chili powder for a smoky taste. Fresh herbs also work well. Mint or dill can brighten the dish. You can even add a pinch of cayenne for some heat. These small changes can make a big difference in taste. If you don’t have tahini, use peanut butter or sunflower seed butter. Both options give a nice creaminess. You can also skip the tahini altogether and use more olive oil. This will still give you a great texture. If you want a nut-free version, sunflower seed butter is your best bet. Roasted beet hummus is versatile. Serve it as a dip with fresh veggies like carrots and cucumbers. You can also spread it on toast or sandwiches for a colorful twist. Use it as a filling in wraps for extra flavor. For a fun snack, pair it with pita chips or crackers. Don’t forget to drizzle olive oil on top for added richness. To keep your roasted beet hummus fresh, transfer it to an airtight container. Make sure to press a piece of plastic wrap on the surface before sealing. This helps prevent air from causing it to dry out. Store your hummus in the fridge to keep it cool and tasty. Roasted beet hummus will last about 4 to 5 days in the fridge. After that, it may lose its flavor and texture. Always check for any off smell or mold before eating. If it looks or smells funny, it’s best to toss it. You can freeze roasted beet hummus for up to 3 months. To do this, place it in a freezer-safe container. Leave some space at the top because it will expand as it freezes. To thaw, move it to the fridge overnight. Stir well before serving. This helps bring back its creamy texture. Beets are very good for you. They are high in fiber, which helps digestion. They also contain vitamins like A and C. These help boost your immune system. Beets are rich in antioxidants. These fight off harmful free radicals in your body. Plus, they can lower blood pressure and improve heart health. When you add beets to hummus, you get these benefits along with protein from chickpeas. You can use fresh beets, but roasting them brings out their sweet flavor. Roasting softens the beets and makes them easier to blend. Fresh beets can taste earthy and may not blend well. If you use fresh, cook them first. Boiling or steaming can help, but the taste will differ. Roasted beet hummus can last about five days in the fridge. Keep it in an airtight container to stay fresh. If you notice any change in color or smell, it’s best to throw it away. Always check before enjoying. Yes, this recipe is vegan! It contains no animal products. The ingredients like chickpeas, tahini, and olive oil are all plant-based. It is a great choice for anyone looking for vegan snacks. Yes, you can make hummus without a food processor. Use a blender or a potato masher instead. If using a blender, add a bit more water to help it blend smoothly. If you use a masher, you may not get it super creamy, but it will still taste good! We explored how to make delicious roasted beet hummus. We discussed key ingredients, preparation steps, and even storage tips. You learned how to get a rich texture, season perfectly, and serve in fun ways. Remember to try different flavors and variations to make it your own. Beet hummus is not only tasty but also healthy. Enjoy sharing this yummy dip with friends or family. It’s easy to make and a great addition to any meal.$

Brilliant Beet Hummus

A vibrant and creamy beet hummus that's perfect for dipping or spreading.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer

Cuisine Mediterranean

Servings 4

Calories 150 kcal

Ingredients

2 medium-sized beets, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves garlic, finely minced
1/2 teaspoon ground cumin
to taste Salt and freshly cracked black pepper
as needed Water for desired consistency
optional roasted pumpkin seeds and a mix of fresh herbs (like parsley or cilantro) for garnish

Instructions

Prepare the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast in the oven for about 45-60 minutes, or until they can be easily pierced with a fork. Once roasted, allow them to cool slightly before peeling away the skin.
Chop the Beets: After peeling, chop the roasted beets into smaller cubes to facilitate an easier blend.
Blend the Ingredients: In a high-speed food processor, combine the chopped roasted beets, rinsed chickpeas, tahini, fresh lemon juice, extra virgin olive oil, minced garlic, and ground cumin.
Achieve the Right Texture: Blend the mixture on high speed until it reaches a smooth and creamy consistency. If the hummus appears too thick, gradually add water, one tablespoon at a time, blending in between, until you achieve your preferred texture.
Season Your Hummus: Taste the hummus and season with salt and freshly cracked black pepper to your liking. Blend briefly again to incorporate the seasoning.
Serve: Transfer the vibrant beet hummus into a aesthetically pleasing serving bowl. Drizzle a bit of extra virgin olive oil over the top for added richness. For an extra pop, garnish with roasted pumpkin seeds and a sprinkling of fresh herbs.

Notes

Serve with fresh veggies or pita chips for a delightful snack.

Keyword beet hummus, healthy dip, vegan