Beet Hummus Recipe
Middle Eastern · Appetizer · 60 min total
A vibrant and earthy twist on classic hummus, this beet hummus is creamy, slightly sweet, and packed with nutrients. Perfect as a dip or spread.
15
min prep
min prep
45
min cook
min cook
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 medium beet (about 200g), scrubbed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons lemon juice (from 1 lemon)
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- 2 tablespoons olive oil, plus more for serving
- 2-3 tablespoons water, as needed
- Optional: sesame seeds and fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Wrap the beet in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Let cool, then peel and chop into chunks.
- In a food processor, combine the roasted beet, chickpeas, tahini, lemon juice, garlic, cumin, and salt. Process until smooth, scraping down sides as needed.
- With the processor running, slowly add olive oil and 2 tablespoons of water. Continue processing until hummus is creamy and smooth, adding more water if too thick.
- Taste and adjust seasoning with more salt or lemon juice if desired.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with sesame seeds and parsley if using. Serve with pita bread or vegetables.
Tips
- For a smoother hummus, peel the chickpeas by pinching off the skins before processing.
- Store in an airtight container in the refrigerator for up to 5 days.
- Roast the beet ahead of time to save prep time.
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