Roasted Beet Hummus (Printable)

Sweet roasted beets blend with creamy tahini, lemon, and garlic for a vibrant Middle Eastern dip.

# What You Need:

→ Vegetables

01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice (about 1 lemon)
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed

# Directions:

01 - Preheat oven to 400°F. Wrap the beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Allow to cool completely, then peel and roughly chop.
02 - In a food processor, combine the roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down the sides as needed.
03 - With the motor running, add cold water 1 tablespoon at a time until the hummus reaches your desired creamy texture.
04 - Taste and adjust seasoning with additional salt or lemon juice as desired.
05 - Transfer to a serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or a sprinkle of cumin if desired.

# Expert Hints:

01 -
  • It looks like you spent hours in the kitchen, but the whole thing takes under an hour from oven to table.
  • The earthiness of beets plays against bright lemon in a way that keeps people coming back for another scoop without quite knowing why.
  • Naturally vegan and gluten-free, so it works for almost every table without feeling like a compromise dish.
02 -
  • Don't skip the cooling step after roasting—trying to peel a hot beet is painful and the skin won't come off cleanly anyway.
  • The consistency changes as it sits, so if you make it ahead and it becomes too thick, just whisk in a tablespoon of water or olive oil and it'll come back to life.
03 -
  • If you want smokier depth, add a tiny pinch of smoked paprika right before blending—just enough to make people wonder what they're tasting.
  • Make a shallow well in the hummus with the back of a spoon and fill it with olive oil; it looks restaurant-quality and keeps the top from drying out.
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