This roasted beet hummus is a colorful spread that’s packed with nutrients! Pair it with veggies or pita chips for a spread everyone will love!
Every time I go to the grocery store, I see a new Hummus flavor. Do you feel the same way? Sundried tomato, roasted red pepper, garlic, and they’re all equally delicious! Today I’m putting a gorgeous red twist on it with beets! The show stopping color is enough to make anyone’s mouth water! Homemade Beet Hummus is so easy to make, you’ll never go the store-bought route again! This hummus recipe is guilt-free and oh-so satisfying.
What do you need to make beet hummus?
- Beets. Toss in olive oil, salt and pepper and roast them at 400 for an hour or until fork tender.
- Garlic. To add a spicy kick & lots of depth of flavor.
- Chickpeas. The key ingredient to any hummus!
- Tahini. Optional, but added to get a creamy, rich dip.
- Sea salt and fresh black pepper. To bring out all those delicious flavors!
Can I use canned chickpeas?
You may use dried chickpeas or canned for this beet hummus. Dried chickpeas will produce the smoothest, most flavorful hummus.
You prep the dried chickpeas by soaking them overnight in cold water, or quick-soak them in boiling water for an hour. Drain the liquid, then pat the chickpeas dry. Stir in 1½ teaspoons of baking soda for every 2 cups of chickpeas. Warm the chickpeas in a large pot over medium heat for 3 minutes, then cover them with plenty of cool water and bring to a boil.
Reduce the heat to medium-low and simmer for a few hours, or until the chickpeas are very soft. The skins will mostly fall off and can be rinsed away with the cooking water; remove any stragglers from the chickpeas with your fingers.
How do you make hummus?
Making beet hummus is as easy as adding all of your ingredients to a food processor and blending until smooth! The most tedious part is preparing the chickpeas beforehand, but once you’re past that it’s smooth sailing!
Do you need to peel the chickpeas?
The trick to making an extra smooth hummus is peeling the chickpeas. It takes about ten minutes to remove all the skins with your fingers one-by-one, which is tedious but makes it so much creamier. If you’re short on time, you can add chickpeas right out of the can, but it’s worth it to remove them.
Ways to use hummus
Spread on bread or crackers
Veggie dip for celery, carrots, broccoli, or cauliflower!
Fruit dip like sliced apples
Chip dip for pita chips, duh
Spread on sandwiches and wraps
Sauce for pastas and saladsPrint
8 oz beets, roasted
1/4 cup tahini, well mixed
15 oz chickpeas, drained and rinsed
Juice and zest from one lemon
1/4 cup goat cheese
1–2 garlic cloves minced, depending on preference
1/2 tsp black pepper
1 tsp sea salt
If you’re using raw beets, scrub off any dirt and trim the top and bottom. Cut in half or quarters and toss with olive oil. Place in a deep baking dish and cover with foil and roast at 40o for one hour, or until fork tender.
Remove the skin from the canned chickpeas by squeezing them with your fingers.
Once the beets are roasted, chop into 1″ cubes and add to food processor.
Add chickpeas, tahini, lemon juice and zest, garlic, goat cheese, salt and pepper to the food processor.
Blend until smooth. Scoop into a bowl and garnish with crumbled goat cheese and pine nuts if desired.