Roasted Beetroot Creamy Hummus

I started making this on a Tuesday after buying too many beets at the farmers market. The woman at the stall said theyd keep, but I wanted to use them while they still had that firm snap. I tossed one in the oven without much of a plan, and when it came out sweet and tender, I thought, why not fold it into hummus?

The first time I brought this to a potluck, someone asked if Id added food coloring. I laughed and told them it was just beets doing their thing. By the end of the night, three people had taken photos of the bowl, and one friend texted me the next morning asking for the recipe.

Ingredients

• Medium beetroot: Roasting brings out a natural sweetness that balances the tang of lemon, and wrapping it in foil keeps the flesh moist.
• Chickpeas: The backbone of any hummus, they blend into silk when paired with tahini and a splash of cold water.
• Tahini: This is what makes hummus taste like hummus, so dont skimp or substitute.
• Fresh lemon juice: Brightens everything and cuts through the earthiness of the beet.
• Garlic clove: One is enough, raw garlic can take over if youre not careful.
• Olive oil: Use a good one for drizzling at the end, it makes a difference.
• Ground cumin: Just half a teaspoon adds warmth without shouting.
• Cold water: The secret to that silky, swoosh-able texture.
• Toasted sesame seeds and parsley: Optional, but they add a little crunch and color on top.

Instructions

Roast the beet:

Preheat your oven to 200°C (400°F). Rub the beetroot with olive oil and a pinch of salt, wrap it snugly in foil, and roast for 35 to 40 minutes until a knife slides in easily. Let it cool just enough to handle, then peel and chop into chunks.

Blend the base:

Toss the roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt into a food processor. Blitz until smooth, stopping to scrape down the sides so nothing gets left behind.

Adjust the texture:

With the motor running, add cold water one tablespoon at a time until the hummus is creamy and light. Taste it and tweak the salt or lemon if it needs a nudge.

Serve it up:

Spoon the hummus into a bowl, drizzle with olive oil, and scatter sesame seeds and parsley over the top if youre in the mood.

Save

There was an afternoon when I made this for my neighbor who had just moved in. She knocked on my door an hour later with the empty bowl and a smile, asking if I had more pita bread. That was the moment I knew this wasnt just a recipe, it was a conversation starter.

Flavor Tweaks Worth Trying

A pinch of smoked paprika stirred in at the end adds a subtle campfire note. If youre feeling adventurous, swap the lemon juice for lime and it takes on a brighter, almost zesty edge. I once added a tablespoon of orange zest by accident and it was surprisingly good, though I wouldnt make it a habit.

Storage and Make Ahead Notes

This hummus keeps in an airtight container in the fridge for up to five days, and honestly, it tastes better on day two when the flavors have had time to settle in. If it thickens up, just stir in a teaspoon of cold water before serving. Ive never tried freezing it, but I imagine itd hold up fine for a month or so.

Serving Suggestions

Ive served this with warm pita triangles, cucumber slices, and carrot sticks, but it also works beautifully as a sandwich spread under roasted vegetables. One time I used it as a base for a grain bowl with quinoa and roasted chickpeas, and it pulled the whole thing together.

• Pair it with crispy flatbreads or gluten-free crackers if youre keeping it celiac friendly.
• A handful of toasted pine nuts on top adds a luxurious crunch.
• If youre serving it at a gathering, make a double batch, it disappears faster than you think.

Save

This hummus has become one of those recipes I make without thinking, the kind that fits into any week and always feels special. I hope it finds a spot in your kitchen too.

Questions & Answers

→ How do I roast beetroot properly?

Wrap beetroot in foil with olive oil and salt, then roast at 200°C (400°F) for 35-40 minutes until tender. Let cool before peeling.

→ Can I adjust the hummus texture?

Add cold water gradually during blending to reach your preferred smoothness and creaminess.

→ What garnishes complement this spread?

Toasted sesame seeds, fresh parsley, and a drizzle of olive oil enhance flavor and presentation.

→ Is this dish suitable for a vegan diet?

Yes, it uses plant-based ingredients like chickpeas, tahini, and olive oil, making it vegan-friendly.

→ How can I add extra flavor?

Incorporate a pinch of smoked paprika for a smoky depth or swap lemon juice for lime for a tangy twist.