Zesty Roasted Beet Hummus
Roasted Beet Hummus Recipe – It’s easy to make a zesty homemade hummus that’s beautiful to look at and delicious to eat! Enjoy with your favorite dippers or as a spread for a healthy, bright, and super yummy vegan-friendly snack.
There’s nothing more eye-catching than the dazzling jewel-toned color of beets. They are lovely to look at and tasty to enjoy cooked, raw (like this refreshing Raw Beet and Sweet Potato Salad), juiced or pickled.
But one of my favorite ways to really bring out the earthy, slightly sweet flavors of fresh beets is to roast them… We often roast beets to put in root vegetable hash recipes and salads, such as our Roasted Beet Chickpea Kale Salad, Roasted Beet and Radicchio Salad, and Caprese Salad Recipe with Roasted Beets.
Today we are sharing with you an easy recipe for bold-colored and vibrant-tasting Zesty Roasted Beet Hummus. It features fresh beets roasted and pureed with just a handful of other pantry staples for a delicious, healthy, gluten-free and vegan-friendly dip or spread.
The Best Roasted Beet Hummus Recipe
Think you’re not a fan of beets? Well, think again. Sure, beets might be a bit overly tangy and earthy for you to enjoy raw. But I urge you to give this recipe a try: When you roast beets they lose nearly all of that dirt-like taste and become quite sweet. And when pureed into healthy hummus, the roasted beets become a bold magenta dip that I promise no one can resist.
A bounty of seasonings are combined with hearty chickpeas, sweet roasted beets, tahini, and lemon zest for an addictively bright flavor. The texture is creamy and smooth, and is great to enjoy either chilled or at room temperature.
Serve homemade Roasted Beetroot Hummus alongside your favorite dippers and you’ve got a truly spectacular snack or appetizer!
Ingredients You Need
There are only a handful of wholesome ingredients in this vegetarian/vegan and gluten-free dip. To make the best Roasted Beet Hummus recipe from scratch you need:
- Beets – one small or two large whole beats, trimmed and scrubbed
- Canned chickpeas (garbanzo beans) – rinsed and drained
- Tahini paste – can sub with cashew, almond, or peanut butter
- Garlic clove – peeled
- Lemon – zested and juiced
- Seasonings – ground cumin, salt, cayenne pepper
We suggest that you garnish the Beetroot Hummus with chopped parsley, scallions, and a bit of extra lemon zest. The goodies add wonderful crunch and zing to every bite!
How to Make Roasted Beet Hummus
The first step to make this easy recipe hummus recipe is to roast the beets. Preheat the oven to 450 degrees F, and place the scrubbed beet(s) on a rimmed baking sheet. No need to peel or chop first!
Roast the beets until fork-tender, approximately 60 minutes.
Remove the baking sheet from the oven, and set it aside. Once they are cool enough to handle, peel the skins off and cut each beet in half (or quarter if using a smaller food processor).
Next, set out a large food processor. Add the beets, drained and rinsed chickpeas, tahini paste, garlic, lemon zest and juice, and seasonings.
Lock the food processor lid into place, and puree the hummus until smooth. If needed, scrape the bowl with a rubber spatula and puree again.
Get the Complete (Printable) Zesty Roasted Beet Hummus Recipe Below. Enjoy!
Scoop the Roasted Beet Hummus into a serving bowl and enjoy right away. Or, place in a container with a lid and chill in the fridge before enjoying.
Frequently Asked Questions
We suggest that you serve the hummus dip with pita chips or tortilla chips, veggie chips, or slices of baguette. For GF-friendly and low carb dippers enjoy with raw veggies like carrot sticks, thick slices of cucumber, and/or pieces of bell peppers.
There are so many yummy ways to enjoy sweet, tangy, and creamy hummus with roasted beets. Use as a spread on your favorite sandwiches and wraps, on avocado toast – or simply top half of an avocado for a quick and super healthy snack. It’s also fantastic in a Mediterranean salad in addition to or in place of traditional Greek or Italian dressing.
This dip is delicious to enjoy for several days after being prepared. Store in an airtight container and keep the Beet Hummus in the fridge for up to a week.
Feel free to swap canned chickpeas/garbanzo beans with rinsed and drained canned white beans or pinto beans. The flavor will be a bit different, but you’ll still have a delicious gluten-free, vegetarian, and vegan-friendly dip!
Looking for More Healthy and Delicious Dip Recipes?
- Fresh Mango Guacamole Dip
- Spicy Feta Dip with Roasted Red Peppers
- Roasted Poblano Avocado Dip
- Cowboy Caviar (Buffalo Style)
- Creamy Avocado Edamame Hummus
Zesty Roasted Beet Hummus Recipe
Ingredients
- 1 average beet or 2 small beets
- 15 ounce can chickpeas drained and rinsed
- ¼ cup tahini paste
- 1 small clove garlic peeled
- 1 lemon zested and juiced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Optional Garnish: chopped parsley scallions, and extra lemon zest
Instructions
- Preheat the oven to 450 degrees F. Place the beet(s) on a rimmed baking sheet and bake until fork-tender, approximately 60 minutes. Once cool enough to handle, peel the skin off the beet and cut it in half.
- Set out a large food processor. Add the beets, chickpeas, tahini paste, garlic, lemon zest and juice, cumin, salt, and cayenne. Lock the lid into place and puree until smooth. If needed, scrape the bowl with a rubber spatula and puree again.
- Scoop the hummus into a serving bowl and serve with fresh vegetables, veggie chips, or pita chips.
So creamy and good! Love the color too! We’ll be making it again!
Has anyone tried freezing this? I’ve got a garden full of beets. Thanks.
love beets and but hummus only a bit, its basically tasteless and so made much better wth beets, thank you!
I never thought that this would be something I would like, but it is one of the best hummus recipe that I have tried!