Vibrant Beet Hummus (Print)

Creamy hummus with roasted beets, tahini, and chickpeas. Naturally sweet, earthy, and beautifully pink.

# What You 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

# Steps:

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.

# Top Tips:

01 -
  • This beet hummus silently outshines traditional beige dips at any gathering without you having to say a word, I promise.
  • The natural sweetness from the roasted beets balances the garlicky undertones in a way that even my hummus-skeptical friends have been converted.
02 -
  • Peeling chickpeas takes an extra five minutes but creates an unbelievably silky texture, a tip I reluctantly tried after three batches of good-but-not-great hummus.
  • Adding the water while the food processor is running creates an emulsion that makes the hummus fluffier than adding it all at once, something I discovered by accident when trying to multitask in the kitchen.
03 -
  • For the smoothest possible texture, start by blending everything except the beets, then add the beets last, which prevents those stubborn chickpea skins from escaping the blades initial puree.
  • If you happen to have leftover roasted beets from another meal, this recipe is the perfect way to transform them, just adjust the quantity to about 1 cup of chopped roasted beets.
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