There’s something utterly magical about Roasted Beetroot Hummus — it’s not just the electric magenta color that brightens up any table, but also the irresistibly creamy, earthy, and zesty flavors packed into each scoop. This vibrant twist on traditional hummus combines sweet roasted beets with classic Mediterranean ingredients for a dip that feels as nutritious as it is indulgent. Whether you’re searching for an eye-catching appetizer, a wholesome snack, or just a way to introduce more veggies into your day, this Roasted Beetroot Hummus instantly elevates everything it touches!

Roasted Beetroot Hummus Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how such a simple list of pantry staples and fresh veggies can create a show-stopping dip. Each ingredient brings something unique — rich texture, vibrant flavor, or gorgeous color — and together, they create truly memorable Roasted Beetroot Hummus.

Beetroots: Fresh beets give the hummus a deep earthy flavor and that stunning fuchsia hue you just can’t resist.
Chickpeas: Classic hummus base ingredient—opt for canned for convenience or cooked from scratch for extra creaminess.
Tahini: This sesame seed paste adds richness and a signature nutty essence to balance the beets’ natural sweetness.
Olive Oil: Brings a fruity, silky texture and helps blend the hummus into smooth perfection.
Lemon Juice: Fresh lemon provides brightness, cutting through the earthy notes for a refreshing zing.
Garlic: Two cloves are just enough to add a pleasant kick and aroma without overpowering the beets.
Ground Cumin: A warm, aromatic spice that gives the hummus an unmistakable Middle Eastern flair.
Salt: Essential for pulling all those flavors together and making everything pop.
Water: Helps adjust the consistency so your hummus is as thick or creamy as you like it.
Fresh Parsley & Olive Oil (for garnish): A sprinkle of herbs and a drizzle of oil turns your Roasted Beetroot Hummus into a feast for the eyes.

How to Make Roasted Beetroot Hummus

Step 1: Roast the Beetroots

Preheat your oven to 400°F (200°C). Trim and wash your beetroots, then wrap them snugly in foil to lock in the moisture as they roast. Place the foil packets on a baking sheet and pop them in the oven. Let them roast for 45 to 60 minutes until you can easily pierce them with a fork. This slow roasting concentrates their sweetness and delivers that earthy depth that sets Roasted Beetroot Hummus apart. Cool the beets until they’re comfortable to handle, then slip off their skins and cut them into chunks.

Step 2: Blend Everything Together

Add the chunks of roasted beetroot, drained and rinsed chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor. Blitz everything together until it starts to look creamy, stopping to scrape down the sides if you need to. Gradually add water, one tablespoon at a time, until you reach your desired consistency. Whether you prefer your hummus thick and hearty or cloud-like and spreadable, you’re in control here.

Step 3: Adjust and Taste

Now it’s time to make this Roasted Beetroot Hummus truly yours! Give it a taste and adjust the seasoning—maybe a pinch more salt or an extra squeeze of lemon for brightness. If you’re feeling adventurous, try a dash of smoked paprika for a bonus layer of flavor. Blend one last time to ensure your hummus is uniformly smooth and bursting with flavor.

Step 4: Garnish and Serve

Transfer the vibrant hummus to your favorite serving bowl. Make a little swirl on top with the back of a spoon, then drizzle with olive oil and scatter over some fresh parsley. This final touch not only looks beautiful but adds a fresh, herbal note to every bite. Your Roasted Beetroot Hummus is ready to steal the show!

How to Serve Roasted Beetroot Hummus

Garnishes

The right garnish can make your Roasted Beetroot Hummus even more appealing. Try a generous drizzle of extra virgin olive oil, a sprinkling of toasted sesame seeds, or a handful of crumbled feta if you aren’t keeping it vegan. Fresh parsley or mint adds a contrasting green pop, while a sprinkle of za’atar or smoked paprika gives a fragrant, sophisticated vibe.

Side Dishes

Pair your Roasted Beetroot Hummus with warm pita bread, crunchy vegetable sticks (like carrots, cucumbers, and bell peppers), or hearty multigrain crackers. It’s a fabulous addition to a mezze platter alongside olives, stuffed grape leaves, and falafel, or you can use it as a luscious sandwich spread to jazz up your lunches.

Creative Ways to Present

Don’t be afraid to get playful when you plate your Roasted Beetroot Hummus! Swirl it in a shallow bowl and top with roasted chickpeas, or layer it under roasted veggies as a base for a vibrant salad. Fill mini tartlets for cocktail parties, or serve individual portions in jars for picnic-friendly elegance. However you present it, the colors will always turn heads.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Roasted Beetroot Hummus, just transfer it to an airtight container and pop it in the refrigerator. It will stay fresh and delicious for up to five days, making it perfect for meal prep, snacks, or quick sandwich spreads throughout the week.

Freezing

Good news for big batch lovers: you can freeze Roasted Beetroot Hummus! Spoon it into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to three months. For the best results, thaw in the fridge overnight, then give it a good stir before serving. The texture might change slightly, so a quick blend can help perk it right back up.

Reheating

There’s really no need to reheat Roasted Beetroot Hummus, as it’s best enjoyed chilled or at room temperature. If you prefer a slightly warmer dip, allow it to stand on the counter for 20–30 minutes before serving, or briefly microwave individual portions on low power—just be careful not to overheat, as this can affect the creamy texture.

FAQs

Can I make Roasted Beetroot Hummus without tahini?

Absolutely! If you don’t have tahini or prefer to avoid it, you can substitute with unsweetened sunflower seed butter or even plain Greek yogurt for a different twist. The flavor will change slightly, but your hummus will still be delightfully creamy and vibrant.

How do I keep my Roasted Beetroot Hummus from being too thick?

Start by adding water a tablespoon at a time while blending. If it’s still too thick despite this, try drizzling in a little extra olive oil or lemon juice to achieve the velvety texture you’re after.

Can I use pre-cooked beetroot instead of roasting my own?

Yes, you can definitely use pre-cooked vacuum-packed beetroot to save time. Just make sure there are no added vinegars or sweeteners, as they can alter the final flavor. Roasting your own, though, will give you a richer and sweeter taste.

Is Roasted Beetroot Hummus healthy?

It sure is! Packed with fiber, plant-based protein, vitamins, and minerals, this hummus is a heart-healthy, vegan, and gluten-free dip that sneaks extra veggies into your day. Plus, it contains no artificial additives or preservatives—just wholesome, real-food ingredients.

Can I add other spices to this hummus?

Definitely! Roasted Beetroot Hummus is a blank canvas for creative spice blends. Smoked paprika, coriander, or even a pinch of cayenne can be stirred in or sprinkled on top to match your flavor preferences.

Final Thoughts

If you’re ready to shake up your dip routine and wow your guests (or just your own tastebuds), give this Roasted Beetroot Hummus a try. It’s colorful, flavorful, and incredibly easy to pull together, making it one of those recipes you’ll find yourself coming back to again and again. I can’t wait for you to experience just how special a bowl of homemade roasted beet hummus can be!

Roasted Beetroot Hummus Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Roasted Beetroot Hummus is a vibrant and flavorful twist on traditional hummus. The earthy sweetness of roasted beets combines beautifully with creamy chickpeas and tahini, creating a colorful and nutritious dip perfect for any occasion.

Ingredients

Scale

Roasted Beetroot Hummus:

2 medium beetroots (trimmed and washed)
1 can (15 ounces) chickpeas (drained and rinsed)
1/4 cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
2–3 tablespoons water (as needed)
fresh parsley and olive oil for garnish

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Wrap the beetroots in foil and place on a baking sheet. Roast for 45–60 minutes, or until tender when pierced with a fork.
Prepare the beetroots: Allow the beetroots to cool slightly, then peel off the skins and cut into chunks.
Blend ingredients: In a food processor, combine roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding water gradually to reach the desired consistency.
Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with parsley. Serve with pita bread, crackers, or fresh vegetables.

Notes

For extra flavor, add a pinch of smoked paprika or roast the garlic alongside the beets.
This hummus can be stored in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Appetizer, Snack
Method: Roasting, Blending
Cuisine: Middle Eastern