Beet Hummus Vibrant (Printer View)

A creamy blend of roasted beets, chickpeas, and tahini delivering earthy, vibrant flavors and a beautiful pink hue.

# Components:

→ Roasted Beets

01 - 2 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil

→ Hummus

03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 3 tablespoons tahini
05 - 3 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons olive oil
07 - 2 garlic cloves, peeled
08 - 1 teaspoon ground cumin
09 - ½ teaspoon fine sea salt
10 - 2 to 3 tablespoons cold water

→ Garnish

11 - 1 tablespoon olive oil
12 - 2 tablespoons toasted pumpkin seeds or sesame seeds
13 - Fresh parsley, chopped

# Method:

01 - Preheat the oven to 400°F. Wrap the beets in aluminum foil, drizzle with 1 tablespoon olive oil, and roast on a baking sheet for 35 to 40 minutes until tender. Allow to cool, then peel and chop.
02 - Place the roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt in a food processor. Blend until mostly smooth.
03 - While the processor is running, gradually add 2 to 3 tablespoons cold water until the mixture reaches an ultra-creamy consistency. Taste and adjust seasoning if needed.
04 - Transfer the hummus to a serving bowl. Create a swirl on top, drizzle with olive oil, then sprinkle toasted seeds and chopped parsley over the surface.
05 - Present with pita bread, raw vegetables, or use as a vibrant sandwich spread.

# Expert Advice:

01 -
  • It looks so beautiful people assume you spent hours on it, but it's genuinely one of the easiest dips to pull together.
  • The natural sweetness of the beets means you don't need to adjust seasoning constantly like you do with regular hummus.
  • It's vegan, gluten-free, and tastes expensive enough to serve at actual dinner parties.
02 -
  • If your hummus is too thick or grainy, it's because you didn't add enough water or your tahini was old and separated; cold water is the magic fix, added one tablespoon at a time.
  • Roasting the beets in foil is essential—unwrapped beets lose moisture and can come out tough or stringy instead of sweet and tender.
  • The lemon juice isn't just flavor; it's what keeps this dip from tasting earthy and flat, so don't skip it or reduce it.
03 -
  • If you want silkier hummus, peel the chickpeas after opening the can by rubbing them gently between your fingers; it takes five extra minutes but removes the outer skin that can make texture grainy.
  • Make it less pink by using equal parts beets and white beans instead of all chickpeas, and you'll get a more subtle rose color that's equally beautiful.
  • Toast whole cumin seeds instead of using ground, crush them yourself, and your kitchen will smell like a spice market—it's worth the extra step.
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