Roasted Beet Hummus (Print Version)

Sweet roasted beets blend with creamy tahini and garlic for a vibrant Middle Eastern dip.

# What You'll Need:

→ Vegetables

01 - 1 medium beet, about 6.3 oz, trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tahini and Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water as needed

# How to Make It:

01 - Preheat oven to 400°F. Wrap beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Cool completely, then peel and roughly chop.
02 - Add roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt to food processor. Blend until smooth, scraping sides as needed.
03 - With motor running, add cold water 1 tablespoon at a time until hummus reaches desired creamy consistency.
04 - Taste hummus and adjust seasoning with additional salt or lemon juice as needed.
05 - Transfer to serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or cumin if desired.

# Additional Tips::

01 -
  • It tastes fancy enough to serve at a dinner party but comes together in less than an hour with minimal effort.
  • The natural sweetness of the beets means you can dial back added salt and oil compared to traditional hummus.
  • Everyone asks what makes it that stunning color, and you get to be the person who actually knows the answer.
02 -
  • Roasting the beet completely changes the game—boiling or steaming it makes a muddy-tasting hummus that won't wow anyone, but roasting brings out sweetness and depth that tahini and lemon can really build on.
  • The water addition is not optional for texture; without it, you'll end up with something too thick to eat, and adding water after the fact requires re-blending instead of getting it right the first time.
03 -
  • Buy a beet that's roughly the same size as your fist so it roasts evenly in the time given; too large and you'll be waiting extra minutes, too small and you'll dry it out.
  • If you don't have a food processor, a high-powered blender works beautifully too—blend in stages if your blender has a smaller capacity, and use slightly less water since blenders tend to incorporate air more efficiently.
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