Save to Pinterest There was this dinner party where I'd promised to bring something colorful, and I stood in my kitchen at 6 PM with absolutely nothing prepared. A bag of beets caught my eye in the vegetable drawer—dusty, slightly wrinkled, but still full of potential. That evening, as those beets roasted and filled the kitchen with an almost sweet, earthy perfume, I realized I was making something far more interesting than the standard hummus everyone expects. The food processor whirred, tahini and lemon juice transformed into something silky, and when those roasted beets swirled in, the whole batch turned this impossible shade of pink that stopped people mid-conversation when they walked in.
My neighbor knocked on the door with her kids asking if we could do a potluck, and I barely hesitated before saying yes. When I set that bowl of beet hummus on the table next to standard beige dips, her daughter actually asked what it was before trying it—not because she was suspicious, but because the color was so unexpected. Watching someone taste something you made and see their face light up because it's delicious and looks like it belongs in a magazine? That's the real magic here.
Ingredients
- Medium beets (2): Choose ones that feel dense and heavy for their size, as lighter ones can be woody inside; scrub them well under running water to remove all soil.
- Olive oil: Use a decent quality one you'd actually taste on bread—it matters here since it's one of the final garnishes.
- Canned chickpeas (15 oz / 425 g): Draining and rinsing removes excess sodium and starch, which makes your hummus taste fresher and blend smoother.
- Tahini (3 tablespoons): Stir it well before measuring because the oil separates; if it's been sitting, you might need a spoon to get past the dry paste at the bottom.
- Lemon juice (3 tablespoons freshly squeezed): Bottled juice works in a pinch, but fresh lemon brightens the beet flavor in a way that feels alive.
- Garlic cloves (2): Raw garlic gives a gentle punch; if you prefer something mellow, toss these cloves into the oven alongside the beets for the last 10 minutes.
- Ground cumin (1 teaspoon): This earthy spice whispers underneath the sweetness rather than shouting over it.
- Fine sea salt (½ teaspoon): Season at the end too, because salt brings out the beet's natural sweetness.
- Cold water (2–3 tablespoons): Add it slowly with the processor running so you don't accidentally make soup; cold water also helps achieve that impossibly smooth texture.
- Toasted pumpkin or sesame seeds: The toasting step matters—it wakes up their flavor and gives you a satisfying crunch.
- Fresh parsley: A handful, chopped roughly, because green against pink is as much about beauty as taste.
Instructions
- Roast the beets until they surrender:
- Preheat your oven to 400°F (200°C), wrap each beet loosely in foil with a drizzle of olive oil, and slide them onto a baking sheet. They'll take 35–40 minutes depending on size, and you'll know they're ready when a fork slides through the thickest part like butter. Let them cool until you can handle them, then slip the papery skin off under cool running water—it comes away almost effortlessly when they're perfectly roasted.
- Build the base in your food processor:
- Add your chopped roasted beets, drained chickpeas, tahini, lemon juice, olive oil, peeled garlic cloves, cumin, and salt to the bowl. Pulse first to break everything down, then let it run until the mixture looks mostly smooth with just a whisper of texture remaining. This usually takes about a minute, but your processor might vary.
- Stream in cold water until it becomes cloud-like:
- With the motor running, drizzle in your cold water a tablespoon at a time, watching as the hummus transforms from thick paste into something fluffy and spreadable. This is the magic moment—stop adding water the second it reaches that creamy consistency you want, because another tablespoon could make it too loose.
- Taste, adjust, and trust your instincts:
- Pull a small spoonful to try before you declare it done. Need more salt? Add a pinch. Too much garlic bite? A squeeze more lemon mellows it. This is your hummus, and these tweaks make it yours alone.
- Plate it like you mean it:
- Transfer everything to a serving bowl and use the back of a spoon to swirl the top into gentle waves. Drizzle a pool of olive oil in the center, scatter toasted seeds across the surface, and finish with a shower of fresh parsley. Set it out with warm pita, raw vegetables, or a knife if you're spreading it on sandwiches.
Save to Pinterest The best part happened when someone brought this hummus to a potluck and it vanished before the main course was even finished. Later, three people asked for the recipe, and I loved that the color alone made people curious enough to try something they might have skipped otherwise. Food that makes people pause and ask questions feels like it's doing something right.
Why Roasted Beets Change Everything
Raw beets would give you an earthy, slightly bitter note that works in salads but feels sharp in hummus. Roasting transforms them into something sweeter and more mellow, almost like they're caramelizing from the inside out. The natural sugars concentrate, the fiber softens, and you get this gentle, rounded flavor that plays beautifully with tahini's nuttiness instead of fighting it.
The Tahini Question
Tahini can feel intimidating because it has a reputation for being bitter or harsh, but that's usually because it's either old, stored poorly, or used raw without balance. In this recipe, the acid from lemon juice, sweetness from beets, and earthiness from cumin all work together to round out tahini's edges. You end up with depth instead of a one-note flavor, which is why this hummus feels more sophisticated than it has any right to be.
Making It Your Own
Once you've made this version a few times, you'll start seeing possibilities everywhere. Golden beets make a cheerful yellow variation that's equally stunning, and roasted garlic instead of raw will give you something gentler and almost sweet. The base is flexible enough to play with, but structured enough that you'll always end up with something delicious.
- Try swapping half the tahini for Greek yogurt if you want something even creamier but less rich.
- A pinch of smoked paprika on top adds mystery without overwhelming the delicate beet flavor.
- Serve it warm if you're in a cozy mood, or chill it ahead if you're feeding a crowd later.
Save to Pinterest This hummus sits at that perfect crossroads where it's beautiful enough to impress but easy enough that you'll actually make it on a random Tuesday. It's the kind of dip that makes people feel welcomed.
Recipe FAQ
- → How do I make the hummus extra smooth?
For a silkier texture, peel the chickpeas before blending by rubbing them gently between your fingers. Additionally, blend longer and gradually drizzle in cold water with the motor running until you reach your desired creaminess.
- → Can I use canned roasted beets instead?
Yes, canned roasted beets work well and save time. Simply drain, rinse, and chop them before blending. This reduces your total preparation time significantly while maintaining the same vibrant color and flavor.
- → What can I substitute for tahini?
Sunflower seed butter or almond butter are good alternatives if you have a sesame allergy. Use equal amounts and adjust the lemon juice slightly if needed to balance the flavor profile.
- → How should I store this hummus?
Store in an airtight container in the refrigerator for up to 5 days. Before serving, drizzle with fresh olive oil and let sit at room temperature for 10 minutes to restore optimal flavor and texture.
- → Can I make this ahead for entertaining?
Absolutely. Prepare the hummus up to 2 days in advance and refrigerate. Add the final olive oil drizzle and seed garnish just before serving to keep them fresh and maintain their crunch.
- → What wines pair well with this hummus?
Crisp Sauvignon Blanc or dry rosé complement the earthy beet flavors beautifully. The acidity cuts through the creaminess while the fruit notes echo the natural sweetness of the roasted beets.