You can never go wrong with a great hummus! Whether you're making a batch to have in your fridge for healthy snacking, or you're making a bowl for a party, it's always a hit! And if you add roasted beets, you also get the most beautiful color. This Roasted Beet Hummus is sure to be a crowd-pleaser!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
Ingredients you need
One of the beautiful things about hummus is it's very uncomplicated and largely made with pantry staples. You will need:
- Beets: a little goes a long way here. You really only need one roasted beet if you're making one batch of the hummus.
- Tahini: pick a good quality tahini, as this is what will give your hummus such a great sesame flavor. I like this one from Amazon, but there are so many good options!
- Olive oil: again, a good quality olive oil will shine in this recipe! I could probably write a whole post about my favorite olive oils, but I really like the oils from California Olive Ranch.
- Garlic cloves: garlic cloves provide a stronger flavor than garlic powder
- Lemon juice: fresh lemon juice is the best! Break out that squeezer / juicer!
- Chickpeas: chickpeas, or garbanzo beans, are the star of this show. Make sure to give them a good rinse first! I’m not precious about which brand, so use whatever you like most!
- A few pantry spices including cumin and flaky sea salt (I like to use Maldon Salt here)
- And of course, toppings: I like to use olive oil, roasted pine nuts, fresh parsley, salt and pepper
Equipment you'll need
You probably have everything you need, but a few things I like to use:
- Cuisinart 14-Cup Food Processor from Amazon
- NordicWare Baking Sheets from Amazon (for roasting the beet)
- GIR Spatulas from Amazon
Frequently Asked Questions
What if I wanted to add more beets?
You certainly could, you'll just need to adjust the level of liquid as well. You could add more olive oil, or even water to help reach your desired consistency.
How should you store Roasted Beet Hummus?
This is a great dish to make in advance and then pull out when you're ready to serve (or to make a batch and keep for snacking throughout the week). If that's your plan, or if you're storing leftovers, store the hummus in an airtight container in the fridge for up to 4-7 days. As long as it smells good, it's still good to eat.
Below is my recipe for Roasted Beet Hummus -- I hope you enjoy! Leave a comment and let me know what you think!
Roasted Beet Hummus
- 1 beet
- ⅓ cup tahini
- 3 Tablespoons water
- 2 garlic cloves peeled
- 2 Tablespoons olive oil
- 3 Tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- 1 can (15 oz.) chickpeas rinsed and drained
- olive oil for topping
- pine nuts roasted, for topping
- parsley for topping
- flaky sea salt for topping
- Heat oven to 400°F. Wash and trim the beet, then wrap in aluminum foil. Bake for 45-55 minutes, or until fork-tender. Let cool, then use a paper towel to rub off the skin. Dice the roasted beet.
- Add all ingredients except the beets and chickpeas to a food processor. Pulse until a thick paste forms.
- Add the beets and chickpeas to the food processor and pulse until combined. With the food processor running, add an additional 1-2 Tablespoons water until you reach your desired consistency.
- Transfer to a bowl and top with a drizzle of olive oil, roasted pine nuts, chopped parsley, and flaky sea salt to taste.