Vibrantly pink and slightly sweet, this Roasted Beet Hummus is incredibly delicious. Not only is it delicious, but it’s actually healthy for you.
Homemade Roasted Beet Hummus
Hummus is a delicious spread made from ground garbanzo beans, tahini, olive oil, lemon, garlic, and thyme. This homemade roasted beet hummus is a classic twist that adds a touch of sweetness to classic hummus with the use of beets. Here’s why you’ll love it:
- Smooth and creamy. The combination of garbanzo beans, beets, and tahini make this a smooth and creamy spread or dip.
- Quick and easy. This recipe comes together so easily by simply pureeing all the ingredients in a food processor.
- Highly impressive. With a vibrant pink color and delicious flavors, this hummus is the perfect appetizer for entertaining.
How To Make Roasted Beet Hummus
Perfect as an appetizer or a healthy snack, you’ll only need 7-ingredients to whip up this hummus. Here’s what you’ll need:
- Beets– I’m roasting fresh beets but if you find roasted beets in the grocery store, that would be a great shortcut. You can also roast canned cut beets if you don’t want to peel them yourself.
- Olive oil– Be sure to use good quality olive oil. Olive oil should be divided for roasting the beets as well as used in the hummus to make it rich and smooth.
- Tahini– Made from toasted ground hulled sesame, tahini adds an earthy nutty flavor that is delicious with beets and garbanzo beans.
- Garbanzo beans– I used canned garbanzo beans. Be sure to drain and rinse them.
- Garlic– I feel fresh minced garlic adds the best flavor, but you can use premade minced garlic to save on time if you want.
- Fresh thyme– Feel free to swap out the herbs for what you have on hand. Rosemary or parsley would also work!
- Lemon juice– I use a fresh squeezed lemon for maximum flavor. Lemon juice adds freshness and acidity to the hummus. ½ of a lemon should yield about 1-2 tablespoons of juice.
If you are using roasted canned beets, you can skip the first 3 steps of this recipe. Otherwise, make sure you roast the beets!
- First, preheat your oven to 400?. Then, remove the ends of the beets, peel the skin, and cut the beets into ½ inch cubes.
- Drizzle the beets with 1 tablespoon of olive oil and season with salt and pepper to taste.
- Then, place the beets on a baking sheet and bake for 30-55 minutes. Allow the beets to cool at room temperature.
- Next, you will make the hummus. Add the tahini to the bowl of a food processor and process on low speed while slowly drizzling in the cold water. Continue to process 10-15 seconds.
- Add your roasted, cooled beets, garbanzo beans, garlic, thyme, and lemon juice to the food processor.
- Process all your ingredients on low speed until the beans and beets are broken into tiny pieces.
- While the food processor is still on, slowly drizzle in the remaining olive oil and season with salt and pepper.
- Turn the food processor to high speed and process for about 45 seconds.
- Serve and Enjoy!
Tips and Tricks to Perfect Beet Hummus and FAQs:
- You want your beets to be fork tender. Depending on the size, it can take 30-55 minutes of baking. Check your beets periodically to ensure doneness.
- Process the tahini for 10-15 seconds or until the tahini is smooth.
- Process the hummus until it reaches your desired consistency. I like it smooth and creamy, so I process it for 45 seconds.
- If you don’t have a food processor, a blender works too. However, it may not come out as smooth and creamy.
Before you begin making your hummus, you will want to roast your beets unless you bought them already roasted. To roast your beets, you will need to bake them at 400?.
If you need to roast the beets, you’ll need about 50-minutes of baking time and 10 minutes of prep. This recipe should be done in about an hour.
Leftover hummus can be saved to use the next day. Simply place any leftovers in an airtight container and place it in the refrigerator. Homemade hummus can be stored in the fridge for up to 5-days.
Hummus tends to thicken if you’ve stored it in the refrigerator. To thin it, pour in 1 tablespoon of cold water at a time until you get the perfect consistency again.
What To Serve With Roasted Beet Hummus
Hummus is traditionally served with pita bread or Tortilla Chips, but it also makes a great dip for fresh veggies like celery, broccoli, or cauliflower. This spread is perfect for a Cheese Plate or charcuterie board. If you want a low carb option for your roasted beet hummus, you’ll have to try it with my Easy Baked Parmesan Crisps.
For more delicious dips, click here.
Roasted Beet Hummus Recipe
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Roasted Beet Hummus Recipe
Looking for a healthier snack option? Not only is this Roasted Beet hummus healthier for you, but it’s packed with delicious flavors.
- 2 medium beets
- ⅓ cup + 1 tablespoon olive oil, divided
- ¼ cup tahini
- ¼ cup cold water
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ lemon, juiced
- Preheat the oven to 400F.
- Remove the ends from the beets and peel off the skins. Cut the beets into ½” cubes and place them on a baking sheet.
- Drizzle with 1 tablespoon olive oil and season with salt and pepper (to taste).
- Roast the beets for 30-55 minutes, or until they are fork tender. Then, remove the beets from the oven and allow them to cool to room temperature.
- To make the hummus, add the tahini to the bowl of a food processor. With the food processor on low speed, slowly drizzle in the cold water. Process for 10-15 seconds until the tahini is smooth.
- Add the roasted and cooled beets, along with the garbanzo beans, garlic, thyme, and lemon juice.
- Process on low speed until the beans and beets are broken up into small pieces. With the food processor still on low speed, slowly drizzle in the remaining ⅓ cup olive oil. Season with salt and pepper to taste.
- Once all of the olive oil has been added, turn the food processor to high speed and process until the hummus is your desired consistency. I like a really smooth hummus so I process mine for about 45 seconds.
- Serve the hummus with pita chips or vegetables and enjoy.
- Store any leftovers in an airtight container in the fridge for up to five days.
- I’m roasting fresh beets but if you find roasted beets in the grocery store, that would be a great shortcut. You can also roast canned cut beets if you don’t want to peel them yourself.
- Olive oil helps the beets roast but it also makes a smooth and rich hummus. Make sure to use a good quality olive oil in this recipe– it really makes a difference.
- Tahini adds an earthy nutty flavor that is delicious with beets and garbanzo beans.
- Adding cold water to the tahini whips it into a light and fluffy spread– it will make the hummus more creamy and help it incorporate more smoothly into the garbanzo beans.
- Garbanzo beans are the classic bean used in hummus– just make sure to drain and rinse them very well.
- Garlic and thyme are my flavorings of choice– they pair deliciously with roasted beet. Feel free to swap out the herbs for what you have on hand– rosemary or parsley would also work!
- Lemon juice adds freshness and acidity to the hummus. ½ of a lemon should yield about 1-2 tablespoons of juice.
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Amount Per Serving Calories 166Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 218mgCarbohydrates 17gFiber 4gSugar 4gProtein 6g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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