Creamy, flavorful, and so nutritious, this roasted beet hummus is the perfect dip for some veggies, pita, crackers, or whatever! It’s gluten free, vegan, and a perfect (and pretty) way to sneak some veggies into your diet!
Here I am sharing a post about beet hummus when beets aren’t my favorite food! But here’s the thing, this hummus doesn’t have a strong beet flavor, but it does have a gorgeous pink beet color and how can you resist that?!
Plus, I love sneaking (it’s not really sneaking in this case) veggies I don’t normally into recipes to make them taste delicious! I see you vegan alfredo sauce with cauliflower.
I even like to put a dollop of my vegan pesto on top, the flavors surprinslgy pair SO well together. Bring this to school or work in a sandwich and you’ll be the coolest person around!
- Beet: Mostly to add color, but if you like the flavor of beets, you can use a large beet or 2 small ones. I don’t love a strong beet flavor, so I just use one small beet.
- Chickpeas: Chickpeas are the base of hummus. I use canned chickpeas, but you can also used chickpeas cooked from fresh. However, if you want to make this recipe with no chickpeas, you can use another small white bean instead!
- Tahini: Tahini, also known as sesame seed paste, helps make the hummus creamy and add more flavor. Cashew butter or sunflower seed butter also work well as a tahini replacement in hummus.
- Olive Oil: This adds a lot of flavor to the hummus and helps make it really creamy! You can make this with no oil if you prefer an oil free hummus, but keep in mind it won’t be as creamy.
- Water: Cold water will help the hummus blend and will yield a really creamy consistency!
- Lemon: We’ll be using fresh lemon juice for flavor and a little acidity to balance out the flavors
- Garlic: I just love garlic and don’t think hummus can be made without it!
- Salt & Pepper: For flavor.
This is an amazing hummus recipe to serve at a party for guests because it looks so amazingly beautiful and complicated, but it’s actually very easy! Here’s how you make this hummus.
How to make roasted beetroot hummus
The first step is to roast the beet, which is very easy. To do so, cut the ends off the beet and wash it well (they tend to be very dirty). Wrap it in aluminum foil and place it in the oven at 375 degrees Fahrenheit.
Roast for about 1 hour or until you can easily stab the beet with a fork.
During the final 5 or 10 minutes of roasting, add the minced garlic to a pan with a splash of oil and saute until golden brown.
Once the beet is done roasting, allow it to cool and then peel off the skin. It should come off very easily.
Chop the beet into large chunks and add to a food processor.
Pulse a few times until broken up (see above photo). Add in all remaining ingredients and process until smooth. Taste and adjust seasonings as desired.
How to make it creamier
If you have the patience and want the creamiest hummus possible, remove the chickpea skins before processing. This can be a pain, but it really changes the texture of the final hummus! You can add the drained and rinsed chickpeas to a towel and rub a second towel on top to remove as many skins as possible.
Frequently asked questions
Does it taste like beets?
Despite the name, this beet hummus does not have a strong beet flavor. If you want more of a beet flavor, you can use 1 large beet or 2 small beets in this recipe.
What tahini is best?
Any brand of tahini will work, but I like using a very runny tahini for the most creamy consistency. Soom Foods or the 365 Whole Foods brand work best.
If you do not have or cannot find tahini, you can safely leave it out but will likely want to add more olive oil to get the same creamy consistency and lemon for the tang. The flavor won’t quite be the same, but it will still be delicious!
Does it keep?
Once prepared, this hummus will last in the fridge for about 5 days. Store in an air tight container for best results and be sure to give it a good stir before serving!
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Creamy Roasted Beet Hummus
by: claire cary
- 1 small beet
- 2 can chickpeas drained and rinsed
- 3 tbsp lemon juice
- 6 large cloves garlic
- ½ cup tahini I like Soom Foods
- 6 tbsp extra virgin olive oil
- ¼ cup ice cold water
- 1 tsp sea salt or to taste
- Black pepper to taste
- Preheat oven to 375 degrees Fahrenheit.
- Wash and dry the beet and wrap in aluminum foil.
- Place in the oven and bake for about 45 minutes – 1 hour or until easily pierced with a fork.
- During the final few minutes of baking, mince the garlic and add to a pan with a splash of olive oil.
- Saute until golden brown.
- Remove the beet from the oven and let cool.
- Once it is cool enough to handle, peel off the skin (it should come off easily) and chop into chunks.
- Add to your food processor and pulse until you have very small pieces.
- Add in all remaining ingredients including the sautéed garlic and process until completely smooth. I like to let the food processor run for a good 2 or so minutes to ensure it's really creamy.
- Taste and adjust seasonings as desired or add more water for a thinner consistency. I sometimes add in one raw clove of garlic for a stronger garlic flavor. The food processor will heat the hummus a bit, so I suggest adding it to the fridge before serving!