Description
This vibrant Roasted Beetroot Hummus is a colorful twist on the classic dip, packed with flavor and nutrients. The earthy sweetness of roasted beets pairs perfectly with creamy chickpeas and tahini, creating a deliciously unique appetizer or snack.
Ingredients
Roasted Beetroot:
- 1 medium beetroot (roasted and peeled)
Hummus:
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove
- 2 tablespoons olive oil (plus more for drizzling)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2–3 tablespoons water (as needed)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Wrap the beetroot in foil and roast for 40 to 50 minutes, or until tender when pierced with a knife.
- Prepare the beetroot: Allow it to cool, then peel and chop into chunks.
- Blend ingredients: In a food processor, combine the roasted beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, adding water as needed.
- Adjust consistency: Add water one tablespoon at a time until the hummus reaches your desired consistency.
- Season and serve: Taste and adjust seasoning if needed. Transfer to a serving bowl, drizzle with olive oil, and garnish with herbs or sesame seeds if desired.
Notes
- Roast beets in advance for quicker prep.
- This hummus keeps in the fridge for up to 5 days.
- Serve with pita, crackers, or fresh veggies.
- For a more vibrant color, use red beets. Golden beets create a more muted tone.
