Roasted Beet Hummus

The first time I made this hummus, my roommate walked into the kitchen and asked why I was making something that looked like it belonged in a chemistry experiment. That shock of magenta staring back from the food processor bowl was worth it just for her expression alone. Beets have this way of transforming everything they touch into something vibrant and unexpected. Now whenever I bring this dip to gatherings, people are skeptical until that first taste hits them. The earthiness from roasted beets mingles so perfectly with creamy tahini that it becomes the kind of thing guests hover around until its gone.

Last summer I made a triple batch for my sisters birthday party, setting it out alongside regular hummus as a little experiment. Within twenty minutes, the beet version had vanished while the plain sat there looking lonely. My dad, whos claimed to dislike beets his entire life, kept going back for more until I caught him with the serving spoon. Something about roasting the beet until its candy sweet changes peoples minds about vegetables. Now its the one thing she requests for every gathering, no matter the season.

Ingredients

• 1 medium beet: Roasting concentrates the natural sugars and creates that velvety texture that blends into silk
• 400 g chickpeas: Rinse them thoroughly and pat them dry for the creamiest possible result
• 3 tbsp tahini: The good stuff makes a difference here, so grab a jar with a recent date
• 2 tbsp fresh lemon juice: Brightens everything and cuts through the earthy beet flavor
• 2 tbsp extra-virgin olive oil: Adds richness and helps achieve that luxurious consistency
• ½ tsp ground cumin: Warm spice that bridges the gap between sweet beet and savory garlic
• ¼ tsp sea salt: Start here and adjust to your taste
• 2-3 tbsp cold water: The secret to making it impossibly smooth

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Roast the beet until tender:

Wrap that scrubbed beet in foil like a little present and let it roast at 200°C for about 45 minutes until a fork slides through easily. Let it cool enough to handle, then slip off that skin and chop it into rough pieces.

Blend everything together:

Toss the roasted beet, chickpeas, garlic clove, tahini, lemon juice, olive oil, cumin, and salt into your food processor. Blend until completely smooth, pausing to scrape down the sides and help everything incorporate properly.

Add water for perfect texture:

With the motor still running, drizzle in the cold water a tablespoon at a time. Watch how the hummus transforms from thick to impossibly creamy, adjusting until you reach that swoon-worthy consistency.

Season to your taste:

Give it a proper taste and decide if it needs more salt or an extra squeeze of lemon to make those flavors sing.

Finish and serve:

Transfer to your favorite bowl, drizzle generously with olive oil, and add whatever garnish calls to you. Chopped parsley, sesame seeds, or extra cumin all work beautifully.

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My friend Sarah texted me at midnight once demanding the recipe after she tried it at a dinner party months earlier. She said her teenage son, who survives on a diet of approximately three foods, had polished off half the container before she realized what was happening. Theres something so satisfying about watching someone discover that vegetables can be exciting. Now whenever I see that shocking pink spread across a table, I remember that cooking is really just sharing what you love with the people you care about.

Making It Your Own

Some days I add a clove of roasted garlic instead of raw for a mellow sweetness that permeates every bite. Other times a pinch of smoked paprika sneaks its way in, adding this mysterious depth that keeps people guessing. The recipe is forgiving enough to handle your experiments while still remaining recognizably itself.

Serving Ideas That Work

Warm pita bread is the classic choice for good reason, but toasted sourdough with its crunch and tang might be even better. Ive also served this alongside roasted carrot sticks and cucumber slices for a lighter option that still feels substantial. During summer, thin the mixture slightly with olive oil and drizzle it over grilled vegetables or roasted eggplant for something unexpected.

Storage Make Ahead

This hummus actually improves after a day in the refrigerator as the beet flavor mellows and deepens. Store it in an airtight container and give it a good stir before serving, adding a splash of water if it seems too thick. The color will remain vibrant for several days, though it rarely lasts that long in my house.

• Make the roasted beet up to two days ahead and store it wrapped in the fridge
• Double the batch and keep portioned containers in the freezer for last minute guests
• Bring the hummus to room temperature before serving for the creamiest texture

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Hope this bright addition brings some color to your table and maybe converts a beet skeptic or two along the way.

Common Questions

→ How do I roast beets for hummus?

Wrap scrubbed beets in foil and roast at 200°C (400°F) for 40-45 minutes until fork-tender. Let cool before peeling and blending into the mixture.

→ Can I use canned beets instead?

Yes, drained canned beets work well in a pinch. However, roasted fresh beets provide deeper, sweeter flavor that enhances the overall taste.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors may develop and intensify over time, making it even more delicious.

→ What can I serve with beet hummus?

Pair with pita chips, fresh vegetables like carrots and cucumber, or use as a sandwich spread. It also works beautifully as a base for grain bowls.

→ How do I achieve the smoothest texture?

Blend thoroughly, scraping down the sides often. Add cold water gradually while the processor runs to reach your desired creamy consistency.

→ Is this suitable for meal prep?

Absolutely. This dip actually improves after a day in the refrigerator as the flavors meld together. Portion into containers for easy grab-and-go snacks.