Hummus can be quite predictable, but this roasted beet hummus wows guests every time. Even those who aren’t big fans of beets will love this spread — thanks to the creamy tahini, zippy garlic, tangy lemon, and deep cumin, the beet flavor isn’t overpowering at all. Instead, this hummus is:
- Smooth, pillowy, and creamy
- Visually stunning, with vibrant magenta hues
- Versatile, going great with a variety of accoutrements
You need less than 10 ingredients to pull off this stunning hummus.
Roasted beet: Just a single medium-sized beet is all you need to impart beautiful color and flavor to this hummus. You can also use golden beets for an intense yellow-gold hue.
Chickpeas: Make sure to reserve the chickpea water when you drain the can — you’ll use this to thin out the hummus when blending.
Lemon: juice Always use freshly squeezed lemon juice — nothing from a container!
Tahini: Tahini is ground up sesame seeds, and a classic ingredient in hummus that lends a deliciously rich and nutty flavor.
Garlic: Just add one clove, as raw garlic can be extremely pungent.
Cumin: Cumin lends a deeper complexity to the hummus, adding a nice layer of smokey, savory spice.
Sesame seeds: I like to use a mix of black and white sesame seeds for garnish on top.
Extra virgin olive oil: Use a good quality extra virgin olive oil both in the hummus and drizzled on top.
How to Make Beet Hummus
One of the best things about hummus is all it takes is a few minutes and a food processor! Here’s how to make it:
- First, roast your beet. Wrap it in foil and roast in a 400 degree oven for about 30 minutes, depending on how large it is.
- Once the beet is tender, slip the skins off under cool running water and roughly chop it.
- Blend the chopped roasted beet in a food processor with chickpeas, garlic, olive oil, lemon juice, tahini, cumin, salt, and pepper until smooth. If it’s too thick, add some chickpea water until the desired consistency is reached.
- Transfer to a serving bowl and make a swirl in the top. Drizzle more extra virgin olive oil and garnish with black and white sesame seeds. Serve alongside bread, crackers, vegetables, or whatever else you’re serving on your snack board (I recommend this cowboy caviar).
- 1 medium beet
- 2 cans chickpeas (drained, reserving liquid)
- 2 tbsp extra virgin olive oil (plus more for garnish)
- 2 tbsp tahini
- 1 lemon (juiced)
- 1 clove garlic
- 1 tsp cumin
- 1 tsp sea salt`
- 1/2 tsp freshly ground black pepper
- sesame seeds (for garnish)
- vegetables, pita, and/or crackers (for serving)
- Preheat the oven to 400 degrees F. Prick the beet all over with a fork, drizzle in some extra virgin olive oil, and wrap in foil. Roast in the oven for about 30 minutes (longer if the beet is large), or until a pairing knife inserts easily.
- Let the beet cool slightly, then slip the skin off under running water. Roughly chop it.
- Add the chopped roasted beet to a food processor along with the chickpeas, olive oil, tahini, lemon juice, garlic, cumin, salt, and pepper. Pulse until smooth and creamy, adding some reserved chickpea liquid to thin it out if needed.
- Taste and adjust seasonings based on your preference, adding more lemon for acidity, more olive oil for richness, more tahini for nuttiness, or more cumin for spice.
- Transfer to a serving bowl and make a swirl in the top. Garnish with more extra virgin olive oil and sesame seeds.