This Roasted Beet Hummus is a showstopper for any table! The brightly coloured dip is creamy and flavourful with a hint of garlic, squeeze of lemon and the tied together with the sweetness of the beets. Hummus goes perfectly with vegetables, chips and my favourite, pita bread. It’s also so simple to make!
Just like regular hummus, all you have to do is add your items into a food processor but this recipe includes one additional step. Before adding in your beets, you’ll want to roast them so that they cook through and are soft enough to process. Check out my post on how to roast your beets to learn how to properly roast them but no need to add the additional ingredients that are in that recipe. It will change the taste!
This recipe was adapted from my original recipe for loaded hummus. You can take that recipe and turn it into any flavour you’d like. Maybe you can try turmeric or roasted red peppers?
Scroll below for a full list of ingredients and instructions on my Roasted Beet Hummus. There are many flavours of hummus that you can create to wow your guests. Try making creating a variety like turmeric or red pepper and even chocolate!
Roasted Beet Hummus
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10–12 people 1x
- Category: Appetizer
- Method: Blend
Ingredients
- 3/4 cup of beets, roasted and peeled (see here for roasting instructions)
- 1 ½ cups of cooked chickpeas, peeled, drained and rinsed
- 2 garlic cloves
- 3 tbsp of tahini
- 2 tbsp of fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 to 3 tablespoons warm water
- 1 tsp of sea salt and freshly ground black pepper or to taste
Instructions
- Place all ingredients in a food processor (or blender) and pulse until smooth, scraping down the sides if needed.
- Taste and adjust seasonings and ingredients as desired.
- Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
