Roasted Beet Hummus (Printable)

Vibrant dip blending roasted beets with tahini, lemon, and garlic for a creamy Middle Eastern spread.

# What You'll Need:

→ Vegetables

01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water as needed

# How to Make It:

01 - Preheat oven to 400°F. Wrap beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Cool completely, then peel and roughly chop.
02 - In a food processor, combine roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping sides as needed.
03 - With motor running, add cold water 1 tablespoon at a time until hummus reaches desired creamy texture.
04 - Taste and adjust seasoning with additional salt or lemon juice as desired.
05 - Transfer to serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or cumin if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in under an hour with minimal fuss.
  • The earthiness of beets paired with creamy tahini creates a flavor that's both grounding and surprisingly elegant.
  • You'll finally have something naturally vibrant and vegan to bring to any gathering without announcing it loudly.
02 -
  • Don't skip the cooling step for roasted beets—handling them while hot will burn your fingers and the skin won't come off cleanly.
  • Tahini separates in storage, so stir it well before measuring; a thin, oily tahini will throw off your balance and make the hummus taste bitter.
03 -
  • If your food processor is small, blend in two batches rather than overcrowding it—you'll get a smoother texture and avoid uneven processing.
  • Taste before you finish because fresh ingredients vary; one lemon might be juicier than another, and adjusting at the end is always smarter than guessing at the start.
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