Roasted Beet Hummus (Print View)

Sweet roasted beets blended with chickpeas, tahini, and aromatic spices create this vibrant pink dip.

# Components:

→ Vegetables

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

→ Legumes

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

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water

# 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 consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice if 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 Advice:

01 -
  • It's secretly healthier than it tastes, with roasted beets adding natural sweetness so you don't need anything else.
  • The earthy, slightly smoky flavor makes it feel fancy enough for guests but easy enough for a quiet lunch alone.
  • It comes together in about an hour and stays fresh in your fridge for days, getting better as flavors settle.
02 -
  • Don't skip rinsing the canned chickpeas—that cloudy liquid dulls the hummus and leaves a bitter aftertaste that lingers.
  • The texture transforms as it sits in the fridge, so what seems slightly thick when warm will be perfect by tomorrow morning.
03 -
  • For a smokier version that feels even more special, add a tiny pinch of smoked paprika when you blend—it changes the entire mood.
  • If you don't have a food processor, a regular blender works fine; just blend in batches and be patient with the thickness.
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