Description
This vibrant Beet Hummus combines the earthy sweetness of roasted beets with the creamy texture of traditional chickpea hummus. Enhanced with tahini, garlic, lemon, and warm spices, this colorful dip is perfect for serving with warm pita bread and fresh veggies. Nutrient-rich and visually stunning, it’s a delightful twist on a classic favorite.
Ingredients
Roasted Beets
- 1 small beet, trimmed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ teaspoon sea salt, plus more for sprinkling
Hummus Base
- 1½ cups cooked chickpeas, drained and rinsed
- ⅓ cup smooth tahini
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 garlic clove
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 5 tablespoons water, plus more as needed
Garnishes
- Sesame seeds, for garnish
- Lemon zest, for garnish
- Finely chopped fresh parsley or fresh mint leaves, for garnish
Serving
- Warm pita and/or veggies, for serving
Instructions
- Preheat and Prep Beet: Preheat your oven to 400°F. Place the trimmed beet on a sheet of foil. Drizzle it generously with olive oil and sprinkle with salt. Wrap the beet tightly in the foil and place it on a baking sheet to roast.
- Roast the Beet: Roast the beet for 35 to 50 minutes until it is fork-tender. The exact time depends on the beet’s size. After roasting, remove it from the oven and allow it to cool enough to handle.
- Peel and Chop Beet: Once cool, peel off the skin by holding the beet under running water and sliding the skin off with your hands. Roughly chop the peeled beet into smaller pieces for processing.
- Blend the Hummus: In a food processor, combine the roasted beet, cooked chickpeas, tahini, olive oil, fresh lemon juice, garlic clove, ground coriander, ground cumin, salt, and 5 tablespoons of water. Process until very smooth, stopping occasionally to scrape down the sides. Add additional water as needed to achieve your desired creamy consistency.
- Season and Adjust: Taste the hummus and adjust the seasoning by adding more lemon juice or salt as preferred to balance the flavors.
- Serve and Garnish: Transfer the beet hummus to a serving dish. Drizzle with extra olive oil and garnish with sesame seeds, lemon zest, and finely chopped fresh parsley or mint leaves. Serve immediately with warm pita bread and fresh vegetables for dipping.
Notes
- Roasting the beet wrapped in foil helps to steam it slightly, speeding up the cooking and retaining moisture.
- Holding the beet under running water after roasting helps loosen the skin for easy peeling.
- You can substitute canned chickpeas for convenience, just be sure to rinse and drain well.
- Adjust water quantities slowly when blending to control hummus texture—add more for a thinner consistency.
- This hummus keeps well in the refrigerator for up to 4 days, stored in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dip
- Method: Baking
- Cuisine: Mediterranean
