Creamy, flavorful, and so nutritious, this roasted beet hummus recipe 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 I don’t even like beets!! 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!
What is beet hummus made of?
- Beet: Mostly to add color, but if you like the flavor of beets, you can use a large beet or 2 small ones.
- Chickpeas: Chickpeas are the base of hummus. I use canned chickpeas, but you can also used chickpeas cooked from fresh.
- Tahini: Tahini (sesame seed paste) helps make the hummus creamy and add more flavor.
- Olive Oil: For creaminess.
- Vegetable broth or water: You can use either veggie broth or water in this recipe which will help the hummus blend properly.
- Lemon: For flavor and a little acidity.
- Garlic: I just love garlic!
- 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 a creamy beet 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.
This beet hummus recipe is delicious with carrot sticks, cucumber, bell peppers, pita bread, or with a falafel wrap. Bring this to school or work in a sandwich and you’ll be the coolest person around!
Hummus tips, tricks, and recipe notes
- Despite the name, this beet hummus does not have a strong beet flavor. Beets are very earthy and not my favorite veggie! If you want more of a beet flavor, you can use 1 large beet or 2 small beets in this recipe.
- Once prepared, this hummus will last in the fridge for 5-7 days. Store in an air tight container for best results.
- 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 sub for cashew butter. I don’t recommend any other substitutions since it won’t yield the same creamy consistency. You want something with a neutral flavor, so tahini and cashew butter will be your best bet!
- If you have the patience and want the creamiest hummus on the planet remove the chickpea skins before processing. This can be a pain in the behind, 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.
- If using chickpeas cooked from fresh, you will use 1.5 cups cooked chickpeas for every 1 can. So a total of 3 cups for this recipe.
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Creamy, flavorful, and so nutritious, this roasted beet hummus recipe 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!
Ingredients
- 1 small beet
- 2 can chickpeas, drained and rinsed
- 3 tbsp lemon juice
- 6 large cloves garlic
- 1/2 cup tahini (I like Soom Foods)
- 1/4 cup extra virgin olive oil
- 1/4 cup vegetable broth or water
- 1 tsp sea salt (or to taste)
- Black pepper to taste
Instructions
- 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.
- Taste and adjust seasonings as desired or add more vegetable broth for a thinner consistency.
Notes
Once prepared, this hummus will last in the fridge for 5-7 days.
If you have the patience, remove the skins from the chickpeas to make the hummus incredibly creamy.
For a stronger beet flavor, use 1 large beet or 2 smaller beets. The recipe as written will not have a very strong beet flavor.
Nutrition
- Serving Size: 1/3 cup
- Calories: 208
- Sugar: 1g
- Fat: 13.8g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6.9g
Keywords: roasted beet hummus, beet hummus, beet hummus recipe
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