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Beet Hummus

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Beet Hummus is a vibrant, creamy dip made with roasted beets, chickpeas, tahini, garlic, and lemon juice. This naturally vegan and gluten-free hummus is rich in flavor and nutrients, with a gorgeous pink hue that’s perfect for appetizers, snacks, or healthy party platters. Easy to make and packed with antioxidants!

Ingredients

  • For the hummus:
  • 1 medium or 2 small red beets
  • 2 garlic cloves
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 to 3 tablespoons warm water
  • ½ teaspoon ground cumin (optional)
  • ½ teaspoon ground coriander (optional)
  • Sea salt and freshly ground black pepper, to taste
  • Optional toppings and dippers:
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped parsley
  • 1 tablespoon pine nuts
  • Raw veggies (radishes, carrots, cucumbers)
  • 1 small baguette, sliced and toasted

Instructions

  1. Preheat oven to 400°F (200°C). Drizzle beets and garlic with a little olive oil, wrap in foil, and place on a baking sheet.
  2. Roast for 30–40 minutes until the beets are fork-tender and garlic is soft. Let cool.
  3. Peel beets under running water and chop into chunks.
  4. In a food processor or high-speed blender, combine beets, roasted garlic, chickpeas, tahini, olive oil, lemon juice, and 2 tablespoons warm water.
  5. Blend until smooth, adding more water as needed for consistency.
  6. Season with salt, pepper, and stir in cumin and coriander if using.
  7. Chill before serving. Garnish with sesame seeds, parsley, and pine nuts if desired. Serve with bread or veggies.

Notes

  • Use canned or pre-cooked beets if short on time.
  • Use white beans for a creamier texture.
  • Try orange juice instead of lemon for a sweeter twist.
  • Add a pinch of cayenne or a roasted chili pepper for heat.
  • Serve with pita, crackers, toast points, or raw veggies.

Nutrition

Find it online: https://cookedbymaya.com/beet-hummus/