Creamy, earthy, and packed with color—this beet hummus is a beautiful twist on a classic dip. Serve it with pita, crackers, fresh veggies, or spread it on toast or sandwiches.
Ingredients:
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1 medium beet, roasted and peeled
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1 (15 oz) can chickpeas, drained and rinsed
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¼ cup tahini
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2 tablespoons olive oil (plus more for drizzling)
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2 tablespoons lemon juice (about ½ lemon)
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1 small garlic clove
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½ teaspoon salt
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2–3 tablespoons cold water (as needed for texture)
Optional Garnishes:
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Drizzle of olive oil
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Fresh parsley
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Whole chickpeas
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Crumbled feta
Instructions:
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Roast the beet:
Preheat oven to 400°F (200°C). Wrap beet in foil and roast for 45–60 minutes, until fork-tender. Let cool, then peel and cut into chunks. -
Blend the hummus:
In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth, scraping down the sides as needed. -
Adjust texture:
Add 2–3 tablespoons of cold water, one spoonful at a time, to reach your desired consistency. -
Taste and tweak:
Add extra salt, lemon, or garlic to suit your flavor preference. -
Serve and enjoy:
Scoop into a bowl and garnish with a drizzle of olive oil, a few chickpeas, chopped parsley, or feta if desired.
Tips:
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Make it ahead—it stores well in the fridge for up to 5 days.
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Use golden or striped Chioggia beets for a different hue.
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Great as a dip, sandwich spread, or toast topper!