Vibrant Beet Hummus (Printable Version)

Visually stunning creamy hummus with roasted beets for natural sweetness and beautiful pink hue—ideal as a dip or spread.

# What You'll Need:

→ For the Roasted Beets

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

→ For the 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 - 2–3 tablespoons cold water

→ For Garnish

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

# How-To Steps:

01 - Preheat oven to 400°F. Wrap beets in foil, drizzle with 1 tablespoon olive oil, and roast on a baking sheet for 35–40 minutes until tender. Let cool, then peel and chop.
02 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt. Blend until mostly smooth.
03 - With the motor running, drizzle in 2–3 tablespoons cold water until the hummus is ultra-creamy. Taste and adjust seasoning as desired.
04 - Transfer to a serving bowl. Swirl the top, drizzle with olive oil, and sprinkle with toasted seeds and fresh parsley.
05 - Serve with pita, raw veggies, or as a colorful sandwich spread.

# Expert Advice:

01 -
  • It looks like you spent hours on it, but the roasting does most of the work while you relax.
  • Raw vegetables and chips disappear faster when they're dunked in something this beautiful and naturally sweet.
  • Beets have this gentle earthiness that makes tahini feel less heavy, like you're eating something virtuous without sacrificing creaminess.
02 -
  • Don't skip cooling those roasted beets completely; warm beets release steam that makes your hummus gluey instead of silky.
  • If your tahini looks separated with oil pooled on top, that's normal and actually a good sign—stir it back together before measuring or you'll end up with a paste instead of creamy dip.
03 -
  • Peel your chickpeas if you have the patience—removing those papery skins makes the hummus almost impossibly smooth and changes the whole eating experience.
  • Make this hummus the day before you need it; the flavors mellow and marry together overnight, tasting even better than fresh.
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