Beet Hummus Vibrant (Print Version)

Roasted beets blended with chickpeas, tahini & lemon create a stunning pink hummus bursting with earthy flavor.

# What You'll Need:

→ For the Roasted Beets

01 - 2 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil

→ For the Hummus

03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 3 tablespoons tahini
05 - 3 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons olive oil
07 - 2 garlic cloves, peeled
08 - 1 teaspoon ground cumin
09 - ½ teaspoon fine sea salt
10 - 2–3 tablespoons cold water

→ For Garnish

11 - 1 tablespoon olive oil
12 - 2 tablespoons toasted pumpkin seeds or sesame seeds
13 - Fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F. Wrap beets in foil, drizzle with 1 tablespoon olive oil, and roast on a baking sheet for 35–40 minutes until tender. Let cool, then peel and chop.
02 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt. Blend until mostly smooth.
03 - With the motor running, drizzle in 2–3 tablespoons cold water until the hummus is ultra-creamy. Taste and adjust seasoning as desired.
04 - Transfer to a serving bowl. Swirl the top, drizzle with olive oil, and sprinkle with toasted seeds and fresh parsley.
05 - Serve with pita, raw veggies, or as a colorful sandwich spread.

# Expert Tips:

01 -
  • The color is so vibrant it makes every other dip on the table look dull by comparison.
  • Roasting the beets yourself means you control the sweetness and avoid that canned metallic taste.
  • It's creamy enough to spread on toast but thick enough to scoop with a chip without breaking it.
  • You can make it ahead and it actually tastes better the next day once the garlic mellows.
02 -
  • Let the beets cool completely before blending or the heat will thin out the hummus and you'll lose that thick creamy texture.
  • If you want it ultra-smooth, peel the chickpeas by pinching them between your fingers, it takes ten minutes but the difference is noticeable.
  • Tahini separates in the jar so stir it well before measuring or you'll end up with either too much oil or too much paste.
03 -
  • Toast your cumin seeds in a dry pan for 30 seconds before grinding them, it makes the flavor deeper and more aromatic.
  • If your food processor struggles, stop and scrape down the sides a few times, it's better than burning out the motor.
  • Always taste before serving because beets vary wildly in sweetness, sometimes you need extra lemon or salt to balance things out.
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