Velvety Roasted Beet Hummus
A lusciously smooth hummus made with a whole roasted beet, bright lemon, and bold garlic. Perfect as a dip, spread, or snack.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings6
This roasted beet hummus brings together the earthy sweetness of beets with the creamy richness of tahini and chickpeas. The lemon zest and juice add a bright, tangy note that balances the deep flavors perfectly.
It comes together in minutes once the beet is roasted, and the vibrant color makes it a showstopper on any table. Serve it with pita chips, fresh veggies, or spread it on sandwiches for a colorful twist.
Ingredients
Servings
Converted amounts are rounded.
Method
- Roast the beet until tender (see note for instructions). Once cool enough to handle, peel and quarter it.
- Place the quartered beet in a food processor and blend until only small bits remain.
- Add the chickpeas, lemon zest, lemon juice, salt, pepper, garlic, and tahini. Blend until smooth.
- With the motor running, drizzle in the olive oil and mix until fully incorporated.
- Taste and adjust seasoning with more salt, lemon juice, or olive oil as desired. If the hummus is too thick, add a splash of water and blend again.
- Transfer to a bowl and serve. Store leftovers in the refrigerator for up to a week.
💡 Tips
- Roast the beet wrapped in foil at 400°F for 45–60 minutes until fork-tender.
- For extra creaminess, peel the chickpeas before blending.
- Adjust the consistency with water or olive oil to your liking.
Inspired by a recipe from Minimalist Baker