Roasted Beetroot Creamy Hummus (Printable View)

A vibrant blend of roasted beetroot and creamy chickpea spread, enhanced with tahini and spices.

# Ingredient List:

→ Roasted Beetroot

01 - 1 medium beetroot (approximately 7 ounces), trimmed and scrubbed
02 - 1 teaspoon olive oil
03 - Pinch of salt

→ Hummus Base

04 - 1 can (14 ounces) chickpeas, drained and rinsed
05 - 2 tablespoons tahini
06 - 2 tablespoons fresh lemon juice
07 - 1 garlic clove, minced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon salt, or to taste
11 - 2 to 3 tablespoons cold water

→ Garnish (optional)

12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh parsley
14 - Drizzle of olive oil

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Rub beetroot with olive oil and salt, wrap tightly in foil, and roast on a baking tray for 35 to 40 minutes until tender. Allow to cool slightly, then peel and cut into chunks.
03 - Place roasted beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt into a food processor. Blend until smooth, pausing to scrape down the sides as needed.
04 - Add cold water gradually, one tablespoon at a time, blending until the hummus reaches a creamy consistency.
05 - Taste and adjust seasoning if necessary. Transfer to a serving bowl, drizzle with olive oil, and optionally garnish with toasted sesame seeds and chopped parsley.

# Expert Suggestions:

01 -
  • The color alone makes people lean in before theyve even tasted it.
  • Its creamy enough to feel indulgent but light enough to finish the bowl without guilt.
  • You can make it ahead and itll taste even better the next day.
02 -
  • Dont skip peeling the beet after roasting, the skin slips off easily and leaving it on makes the hummus gritty.
  • Add the water slowly, too much at once and youll end up with soup instead of dip.
  • If your tahini has separated in the jar, stir it well before measuring or the hummus will taste off.
03 -
  • Roast two or three beets at once and keep the extras in the fridge, theyre great on salads or tossed with goat cheese.
  • If your food processor struggles, add an extra tablespoon of olive oil to help everything move smoothly.
  • For an even silkier hummus, peel the chickpeas before blending, it takes time but the texture is next level.

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