Name: Roasted Beetroot Hummus Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1 medium beetroot (roasted and peeled); 1 can (15 oz) chickpeas (drained and rinsed); 1/4 cup tahini; 2 tablespoons lemon juice; 1 garlic clove; 2 tablespoons olive oil (plus more for drizzling); 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 2–3 tablespoons water (as needed)

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Prepare to fall in love with Roasted Beetroot Hummus, a stunningly vibrant twist on the classic dip that’s just as delicious as it is eye-catching. By blending earthy, sweet roasted beetroot with creamy chickpeas and nutty tahini, you end up with a silky-smooth, tangy hummus that tastes fresh, looks dazzling on any table, and packs loads of nutrition into every bite. Whether you’re hosting friends or simply jazzing up a weeknight snack, this is the recipe you’ll want to keep close at hand!

Roasted Beetroot Hummus Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Roasted Beetroot Hummus truly shines, contributing to the color, flavor, and texture that make this dish irresistible. You’ll find the list refreshingly simple, yet each component is essential in creating the final, luscious dip.

Beetroot: Roasting develops the natural sweetness and vibrant color, making this hummus pop.
Chickpeas: The essential hummus base, lending body, protein, and a creamy, hearty texture.
Tahini: Adds authentic nuttiness and an ultra-smooth finish—be sure to use a good quality sesame paste!
Lemon Juice: Freshly squeezed for that tangy lift, balancing the earthiness of the beets and richness of tahini.
Garlic: A single clove is just enough to infuse the hummus with savory depth without overpowering it.
Olive Oil: Blends into the hummus for richness; don’t forget a drizzle on top for extra flavor and gloss.
Ground Cumin: Provides a subtle smoky warmth that complements both chickpeas and beetroot.
Salt: Not just seasoning—salt brings all the other flavors into balance.
Water: A little at a time, for adjusting the texture to your perfect creamy dip.

How to Make Roasted Beetroot Hummus

Step 1: Roast the Beetroot

Preheat your oven to 400°F (200°C). Wrap the beetroot tightly in foil and place it on a baking sheet. Roast for 40 to 50 minutes until it’s fork-tender and your kitchen smells earthy and sweet. Allow it to cool before peeling away the skin—it slides off easily when the beet is roasted!

Step 2: Prepare Ingredients

Once the beetroot has cooled, chop it into large chunks. This helps your food processor break it down quickly and blend everything evenly, so you don’t end up with any beet “surprises.” Drain and rinse your chickpeas, gather your tahini, lemon juice, garlic, olive oil, cumin, and salt, and get ready to blend.

Step 3: Blend Until Creamy

Add the roasted beetroot chunks, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor or high-speed blender. Blend until velvety smooth, scraping down the sides as needed. Slowly add water, one tablespoon at a time, to reach your favorite consistency—super thick for spreading or a little looser for dipping.

Step 4: Adjust and Finish

Now’s the time to taste! Add more lemon or salt if you crave brightness or depth. Transfer the luscious Roasted Beetroot Hummus to a serving bowl and, for the ultimate finish, drizzle with a swirl of olive oil. If you love a little flair, sprinkle over some herbs, sesame seeds, or even a dash more cumin.

How to Serve Roasted Beetroot Hummus

Garnishes

Beautiful garnishes aren’t just for looks—they add layers of flavor and fun. Try a little extra drizzle of olive oil, a sprinkling of toasted sesame seeds, or chopped fresh parsley and mint. A dusting of smoked paprika or za’atar is perfect if you want to lean into the Middle Eastern vibes.

Side Dishes

This Roasted Beetroot Hummus pairs brilliantly with pita bread, warm naan, or crisp veggies like cucumber, carrots, and bell pepper. Use it as a spread for sandwiches or wraps, or serve it alongside falafel and grain bowls for a hearty, colorful meal.

Creative Ways to Present

Bring out the wow factor by making individual mini hummus bowls topped with microgreens, or layer your hummus in a clear jar with crunchy crudité for packed lunches. Hosting a gathering? Swirl the hummus onto a platter and top with a medley of seeds, nuts, and pomegranate arils for an edible work of art.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Beetroot Hummus will keep beautifully in the fridge for up to five days. Store it in an airtight container to preserve its flavor and gorgeous color. If it thickens up over time, just stir in a splash of water or olive oil to bring it back to life.

Freezing

Want to prep ahead? You can freeze your Roasted Beetroot Hummus! Spoon it into a freezer-safe container (leaving some room at the top), seal tightly, and freeze for up to three months. Thaw overnight in the refrigerator whenever a craving strikes.

Reheating

Hummus is best enjoyed cold or at room temperature, but if you’d like it a touch warmer, gently bring it to room temperature or microwave in very short bursts, stirring in between. Avoid overheating—this keeps the creamy texture intact and prevents separation.

FAQs

Can I use canned beets instead of roasting fresh beetroot?

Absolutely! While roasting fresh beetroot gives the best depth and sweetness, canned beets are a speedy substitute. Just be sure to choose unsalted and drain them well before blending. The color may be slightly more muted, but the dip will still shine.

Is Roasted Beetroot Hummus suitable for meal prep?

This recipe is a meal-prepper’s dream. Make a batch at the start of the week and enjoy it for snacks, lunches, and dinner spreads. It holds up wonderfully for days without losing its flavor or creamy consistency.

How do I make my hummus extra smooth?

The secret is patience! Blend for at least two to three minutes, scrape down the sides a few times, and add water slowly until the hummus is dreamy smooth. Using peeled chickpeas or cooking them a bit longer before blending can make it even silkier.

Can I make Roasted Beetroot Hummus without tahini?

You can! If tahini isn’t your favorite or you don’t have it on hand, try substituting with sunflower seed butter or Greek yogurt for a different flavor profile. The result won’t be quite as nutty but will still taste fabulous.

What can I do with leftover Roasted Beetroot Hummus?

Get creative! Besides dipping, use leftovers as a flavorful sandwich spread, a topping for baked potatoes, a base for grain bowls, or spoon it over grilled veggies. It even makes a vibrant, healthy addition to breakfast toast with a few smashed avocado slices.

Final Thoughts

If you’re looking for a delicious way to add color, flavor, and a little bit of whimsy to your meals, Roasted Beetroot Hummus is sure to impress. Give this recipe a try and let it be the star of your next snack spread or lunchbox—I promise you’ll be hooked after the first creamy, tangy bite!

Roasted Beetroot Hummus Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This vibrant Roasted Beetroot Hummus is a colorful twist on the classic dip, packed with flavor and nutrients. The earthy sweetness of roasted beets pairs perfectly with creamy chickpeas and tahini, creating a deliciously unique appetizer or snack.

Ingredients

Scale

Roasted Beetroot:

1 medium beetroot (roasted and peeled)

Hummus:

1 can (15 oz) chickpeas (drained and rinsed)
1/4 cup tahini
2 tablespoons lemon juice
1 garlic clove
2 tablespoons olive oil (plus more for drizzling)
1/2 teaspoon ground cumin
1/4 teaspoon salt
2–3 tablespoons water (as needed)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Wrap the beetroot in foil and roast for 40 to 50 minutes, or until tender when pierced with a knife.
Prepare the beetroot: Allow it to cool, then peel and chop into chunks.
Blend ingredients: In a food processor, combine the roasted beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, adding water as needed.
Adjust consistency: Add water one tablespoon at a time until the hummus reaches your desired consistency.
Season and serve: Taste and adjust seasoning if needed. Transfer to a serving bowl, drizzle with olive oil, and garnish with herbs or sesame seeds if desired.