Roasted Beet Hummus

side angle homemade beet hummus on white serving bowl

5 from 2

Super creamy roasted beet hummus is slightly sweet, lemony, garlic-y, healthy, so delicious, and ridiculously gorgeous! Perfect dip served as a snack or appetizer that will wow the pants off of everyone!

Prep Time10

Total Time10

Course: Dip

Cuisine: Middle Eastern

Keyword: beet hummus, beet hummus recipe

Servings: (1/3 cup each) makes approximately 1 cup

Ingredients

1 medium roasted red beet (about 3 inches in diameter and 6 ounces in weight)
15 ounce can chickpeas , drained with liquid reserved
1/4 cup chickpea liquid (or more as needed)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
pinch of pepper
2 cloves garlic , minced
2 tablespoons tahini
1/4 cup extra-virgin olive oil
Finely chopped fresh parsley , for garnish
Pita chips, carrot sticks, and sliced cucumber , for serving

Instructions

Roast the beet - see note below.
Once your beet is cooled and peeled, quarter it and place in the bowl of a food processor. Blend until only small bits remain.
Add remaining ingredients (except the olive oil) and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. (If it’s too thick, add a bit of warm water to loosen.)
Transfer to a serving bowl and drizzle with a little bit of olive oil and finely chopped fresh parsley. Serve with dippers and enjoy!

How to Roast Beets

Preheat oven to 400 degrees F with rack in the middle position. Line a rimmed baking sheet with foil.
(Cut off most of the leafy tops, if still attached. Wash and scrub the beet thoroughly.)
Wrap the beet loosely with foil (no need to dry them first) and transfer them to the baking sheet.
Roast until you can easily slide a skewer to the center without any resistance, about 1 hour for medium sized beets.
Let cool 15 minutes or so, then trim the stems and root ends. Use a paper towel or food prep gloves to rub off the skins.

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