This beet hummus recipe is creamy, barely candy…and vibrant pink! Simple to make within the meals processor, it is a scrumptious appetizer or wholesome snack.
This beet hummus recipe may be the prettiest dip I’ve ever seen! Its vibrant pink colour comes from—you guessed it—roasted beets. Blended with basic hummus elements like chickpeas, tahini, garlic, and lemon, they create a dip that’s subtly candy, nutty, and earthy, with an exquisite creamy texture. I like preserving it available within the fridge for a wholesome snack with pita and veggies, but it surely’s a show-stopping celebration appetizer too.
I first shared this beetroot hummus again in 2016. After perfecting my primary hummus recipe a number of years in the past, I knew I might enhance the unique beet model. It wanted extra tahini for a creamier texture and further water to get it silky {smooth}.
A number of exams and tweaks later, I’m so excited to share this up to date beet hummus recipe with you. Even Jack, our resident beet skeptic, can eat half a batch straight from the meals processor. I feel you’ll like it too!
Beet Hummus Components
Right here’s what you’ll have to make this recipe:
- Beets, after all! One small roasted beet is all it takes to show this hummus a daring magenta colour and add sweetness (to not point out loads of nutritional vitamins and minerals).
- Chickpeas – I exploit canned chickpeas in order that this dip is fast and simple to make. I discover that with sufficient liquid and sufficient time within the meals processor, they develop into super-smooth. You probably have the time, be at liberty to make use of dried chickpeas that you simply prepare dinner from scratch as a substitute. In the event you prepare dinner them till tender, they’ll give the hummus a fair smoother texture. Find out how on this submit on tips on how to prepare dinner dried beans.
- Tahini – This Center Jap floor sesame paste is the important thing ingredient that makes any hummus wealthy and nutty. I discover that utilizing a beneficiant quantity—1/3 cup on this recipe—is crucial for the smoothest, most flavorful outcomes. Search for a model that’s {smooth} and pourable, not dry and stiff. I like Soom and Seed + Mill.
- Additional-virgin olive oil and water – They assist the dip mix right into a {smooth} puree.
- Contemporary lemon juice – For brightness.
- Garlic – For savory depth of taste.
- Floor cumin and coriander – These spices’ earthy flavors marry completely with the beets.
- And sea salt – To make all of the flavors pop!
Discover the whole recipe with measurements beneath.
Make Beet Hummus
Step one on this beet hummus recipe is roasting the beet. Preheat the oven to 400°F and place the beet on a small piece of foil. Drizzle with olive oil, sprinkle with salt, and wrap tightly within the foil. Place on a baking sheet and roast for 35 to 50 minutes, or till fork-tender.
- Tip: The precise timing will rely on the scale and freshness of your beet. Streamline this recipe by roasting the beet as much as 3 days forward!
Take away the beet from the oven and permit to chill barely. When it’s cool sufficient to deal with, slip off the skins. I like to do that underneath working water to assist the skins launch and forestall my fingers from turning utterly crimson. 🙂 Roughly chop the beet.
Subsequent, mix the hummus. Place the beet within the bowl of a meals processor with the remaining elements. Course of till very {smooth}, including additional water as wanted to achieve your required texture.
Style and alter the stability of flavors with extra salt, pepper, and/or lemon as desired. Switch to a serving bowl, and revel in!
Serve Beet Hummus
For the prettiest presentation, serve this vibrant pink dip with garnishes like lemon zest, sesame seeds, recent mint or parsley, and a drizzle of olive oil. A sprinkle of za’atar, flaky salt, and/or Aleppo pepper can be nice too!
Scoop it up with pita bread, pita chips, crackers, or crostini, plus recent veggies. I like it with radishes, carrots, peppers, cauliflower, and extra.
This hummus can also be a scrumptious sandwich unfold or addition to a Mediterranean mezze platter!
Storage Suggestions
Retailer leftover hummus in an hermetic container within the fridge for as much as 5 days. It’ll thicken barely within the fridge, so stir in water, 1 teaspoon at a time, as wanted to loosen it earlier than serving.
Extra Dip Recipes to Strive
In the event you love this roasted beet hummus, attempt certainly one of these scrumptious dip recipes subsequent:
Beet Hummus
Serves 6
Roasted beets give this beet hummus recipe its candy, earthy taste and vibrant colour. Made with easy elements like canned chickpeas (aka garbanzo beans), tahini, garlic, and lemon, it is a simple, scrumptious appetizer or snack! Vegan and gluten-free.
- 1 small beet, trimmed
- 1½ cups cooked chickpeas, drained and rinsed
- ⅓ cup {smooth} tahini
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons recent lemon juice, plus extra to style
- 1 garlic clove
- ½ teaspoon floor coriander
- ½ teaspoon floor cumin
- ½ teaspoon sea salt, plus extra for sprinkling
- 5 tablespoons water, plus extra as wanted
- Sesame seeds, for garnish
- Lemon zest, for garnish
- Finely chopped recent parsley or recent mint leaves, for garnish
- Heat pita and/or veggies, for serving
Stop your display screen from going darkish
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Preheat the oven to 400°F.
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Place the beet on a sheet of foil. Drizzle generously with olive oil and sprinkle with salt. Wrap the beet within the foil, place on a baking sheet, and roast for 35 to 50 minutes, or till fork-tender.
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Take away the beet from the oven, take away the foil, and put aside to chill. When cool sufficient to deal with, peel off the pores and skin. I like to carry it underneath working water and slide the pores and skin off with my fingers. Roughly chop the beet.
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In a meals processor, place the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, coriander, cumin, salt, and water. Course of till very {smooth}, including extra water as wanted to achieve your required consistency. Season to style.
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Switch to a serving dish and drizzle with olive oil. Garnish with sesame seeds, lemon zest, and parsley. Serve with heat pita and veggies.
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