Name: Simple Roasted Beet Hummus
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 beet; 1 15-ounce can chickpeas; 1/4 cup tahini; 2 cloves garlic (peeled); 1 lemon (juiced, to taste); 1/2 teaspoon salt (or more to taste); 1/4 teaspoon smoked paprika; olive oil, sliced radishes, parsley (optional toppings)

This Simple Roasted Beet Hummus is AMAZING. Simple ingredients, great healthy snack and just look at that ridiculous color! So freaking good!

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I mean, just look at that color!!! That color alone is reason enough to make this. But, on top of the color, it also tastes amazing! The beets add an earthy flavor that gives something special to the traditional hummus you're used to. It might be a little more work (although I'll share some shortcuts), but I promise you, it's worth it!

How to roast a beet

The most lengthy part of this recipe is roasting the beet. But, luckily, the actual process is super simple - just time consuming. Start out by rinsing off a beet and trimming the long stems and leaves. Place it on a piece of foil and wrap it up (think, roasting garlic - same idea, but without oil). Place it on a baking sheet and then roast it in the oven for 1 hour.

Shortcut: You can find cooked beets at some stores. If you have access to those, this will significantly cut the amount of time to make this.

When the beet is done roasting, pull it from the oven and carefully open the foil. Let it cool until it's easy enough to handle. Then, get in there with your hands and peel the skin off - it should come off pretty easily. If there's any part of the stem still attached, go ahead and cut that off. Roughly chop the beet into 1" cubes.

Let's talk chickpeas

You will only need 1 can of chickpeas to make this recipe. When you go to drain the can, you want to be sure to reserve the aquafaba (chickpea canning liquid) - you'll need that later.

The easiest way to do this is to place your colander over a large bowl. When you drain the chickpeas, the bowl will catch the aquafaba. Set both aside until the beet is done.

How to make Simple Roasted Beet Hummus

We're now at the part where we can bring it all together. Add the drained chickpeas, beet, tahini, garlic, ¼ cup of aquafaba, lemon juice, salt and smoked paprika to a food processor. Blend for 1-2 minutes, or until smooth. You may need to add more aquafaba to smooth things out. You can also adjust the lemon juice and salt to taste.

How to serve Simple Roasted Beet Hummus

When it comes to serving, you have lots of options. You can either chill the hummus or serve it at room temp (btw, tastes great both ways).

LOTS of options when it comes to toppings. I opted for olive oil, thinly sliced radishes and parsley. But some other ideas are:

pine nuts
pepitas
fresh herbs
everything but the bagel seasoning
microgreens
sun-dried tomatoes

And when it comes to dipping, some great options are toasted baguette slices, warm pita or any crunchy veggie! This will keep in the fridge for 3-5 days and can also be served up in grain bowls or in a pita sandwich.

Need more recipe inspo? Check these out:

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5 from 3 votes

Simple Roasted Beet Hummus

This Simple Roasted Beet Hummus is AMAZING. Simple ingredients, great healthy snack and just look at that ridiculous color! So freaking good!

Course Appetizer, Snack

Cuisine Mediterranean

Keyword beets, chickpeas, dip, dipping sauce, healthy snack, hummus, snack, snacks

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 103kcal

Equipment

food processor

Ingredients

1 beet
1 15-ounce can chickpeas
¼ cup tahini
2 cloves garlic peeled
1 lemon juiced, to taste
½ teaspoon salt or more to taste
¼ teaspoon smoked paprika
olive oil, sliced radishes, parsley optional toppings

Instructions

Preheat the oven to 400 degrees. Wash a beet and remove the stems and leaves. Place the beet on a piece of foil and wrap it up. Place on a baking sheet and roast for 1 hour.
Drain the chickpeas, reserving the aquafaba (chickpea canning liquid). Set aside.
Remove the beet from the oven and carefully unwrap the foil. Once the beet is cool enough to handle, use your hands to peel the skin. Cut off any part of the stem that remains, then dice the beet into 1" cubes.
Place the beets, chickpeas, tahini, garlic, lemon juice (start with ½ of the lemon), ¼ cup of the reserved aquafaba, salt and smoked paprika. Blend until smooth (1-2 minutes), adding more aquafaba as needed to get the consistency you like. Taste and adjust salt and lemon juice to taste.
Add to a bowl and top with olive oil, radish slices and parsley. Serve with pita, bread slices or veggies.

Video

Notes

FOR THE CHICKPEAS: I used to be a major advocate for removing chickpea skins. But I think as long as you have a good food processor or blender, it should get very smooth without removing the skins.

FOR LEFTOVERS: This will keep in the fridge for 3-5 days.

OPTIONAL TOPPING IDEAS: pine nuts, pepitas, fresh herbs, everything but the bagel seasoning, microgreens, sun-dried tomatoes.

Nutrition

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