Roasted Beet Hummus
Vibrant and flavorful, this roasted beet hummus is easy to make and incredibly versatile. Serve it as a dip, spread or stunning appetizer!
This oven-roasted beet hummus recipe is perfect for those looking for nutritious snacks/spreads/dips or anyone who likes trying new things.
Roasting beets in the oven makes them sweeter and reduces the “earthy” flavor that some of you might not be that fond of.
Here are some more snacks that are good for you:
- No Bake Energy Bites
- Apple Snacks
- Roasted Almonds
- Vegetarian Spring Rolls
- Peanut Butter Banana Roll Ups (These are my absolute favorites. Ready in 5 minutes, they help me go through busy days when I crave snacks).
How to make roasted beet hummus
The very first thing to do when making roasted beetroot hummus is roasting the beets. Start with preheating the oven to 400°F/200°C.
Meanwhile, wash and peel the beets. I highly recommend using gloves if you don’t want to end up with purple fingers.
Cut each beet into chunks and transfer onto a baking tray. I always line my tray with baking parchment which saves me cleaning the tray every time I bake something.
It will take about 40 minutes to bake them. When ready, let them cool down before combining with the rest of the ingredients in a food processor.
What I love about this beet hummus recipe is the fact that you can adjust the ingredients to your liking. I don’t usually measure how much lemon juice, olive oil or water I put there. You can add less or more than in the recipe – again, this will depend on your personal preference.
What vegetables are good with hummus?
- Carrots
- Bell Peppers
- Celery Sticks
- Broccoli
- Cucumber
- Tomatoes
or try some of these …
- Pita Bread
- Oven Baked Tortilla Chips
- Crackers
- Breadsticks
Have you ever tried spreading it on a bagel, toasted French baguette or add it to your power bowl? The options are limitless, and what you choose only depends on what you like.
Useful tips
- As I have already mentioned, this is a very versatile recipe. You can adjust the ingredients to your liking. Some might like more lemon, others more olive oil or creamier, less tahini, etc. The key to making the best hummus is in your taste. If you like it, then it’s the best for you so don’t be afraid to experiment with flavors.
- I recommend using extra virgin olive oil. If you have cooking olive oil, you can use it as a substitute. Please do not use vegetable oil or sunflower oil.
- Juice from fresh lemon is the best choice! If you don’t have lemon, try lime instead.
- You can serve this roasted beet hummus as is or top it with anything you like – sesame seeds, chia seeds, nuts, parsley, coriander, more olive oil ….
- This recipe yields quite a lot of hummus. If you have a small food processor (like me), you might need to make it in 2 batches or simply half the recipe.
What can I use instead of tahini?
Many people say that hummus must have tahini in it. In my opinion, tahini (a.k.a. toasted sesame seed paste) can be easily omitted so if you don’t have it, don’t worry about it. Your beet hummus (or any other hummus) will taste delicious.
If you still would like to use a substitution for this paste, try using sesame oil or nut butter of your choice (cashew, almond, …).
More hummus recipes you’ll enjoy
Roasted Beet Hummus
Ingredients
- 3 beets (fresh, 12 ounces/330 grams total)
- 1½ lemon (juice only)
- 2 cups cooked chickpeas
- 4 tablespoons olive oil
- 2 tablespoons tahini
- ¼ cup water (see note 1)
- 1 garlic clove (minced)
- salt (to taste)
Instructions
- Wash the beets thoroughly and peel their skin off. Cut into chunks and place them onto a baking tray lined with baking paper. Drizzle with little olive oil. Bake in a preheated oven at 400°F/200°C for about 40 minutes or until cooked through. Let cool down.
- In a food processor combine the rest of the ingredients altogether with cooled beets. Process until smooth (see note 2).
- Serve as a dip or spread.
Notes
- If the hummus is thick and you find it hard to process, add more water.
- The ingredients in this recipe can be easily adjusted to your liking. You can add more/less olive oil, tahini, lemon juice or garlic.
- This recipe can be easily doubled or halved.
- You will get at least 1½ cup of hummus which is about 12 ounces/330 grams.
- This hummus keeps well in the fridge (for up to 5 days). Store it in an air-tight container/jar.
What a stunning looking hummus! Love that color.
Thank you, Kate!
The color of this hummus makes me cheer up. It’s so bright and lovely. I want to try it!
Hope you will!
I love beets and I know I could do some serious damage to a batch of these!
Haha. This can be pretty addictive!
I really like to eat roasted beets but I think I like looking at them even more. This hummus is beautiful!
:) Thanks, Jill!
Oh my Lord! Hummus is loved by everyone in my family and it’s a great party food too… Can wait to try this delicious and healthy twist Tonite..yum!?
Let me know how you liked it, Sonia!
I am in love. I made this and I found just sit here and eat it with a spoon nothing with it. I did make a few changes tho. I doubled the recipe except for lemon juice and garlic as I have ulcers and those are not something I can eat a lot of. I also tripled the tahini because I love the taste of it. I also used grapeseed oil because that’s the only oil I use. I also added dried parsley to the beets when I roasted them.
Thanks so much for the recipe. It’s wonderful.
Thanks for your feedback, Angie. It’s always great to hear when our readers enjoy our recipes. Happy cooking! :)