Easily make this Roasted Beet Hummus at home with either canned or dried chickpeas, tahini paste, and a bit of olive oil and garlic! Whole roasted beets or peeled and chopped beets both work equally as well. You can serve this healthy, vegan, and gluten-free recipe as a dip at a party, as a spread on sandwiches and wraps, or just eat it by the spoonful!
Roasted Beet Hummus Recipe
Who else eats hummus like it is going out of style.
Most weeks I purchase at least 2 or 3 containers of this tasty dip.
We inevitably end up licking the bottom of the containers in anticipation of the next grocery store trip!
A few years ago I realized how easy it is to make homemade hummus.
Not only was it incredibly simple to make, but it tasted SO freaking good when it was made from fresh ingredients.
But I do have to admit – this bright and vibrantly colored roasted beet hummus definitely wins the “Most Beautiful” award!
There are only a few easy-to-find ingredients that are needed to make this beet hummus. You can find most of them at your local grocery store.
- Beets – You can either buy the beets with the stems attached or just the beet roots. You’ll need about ½ pound to get 1 ½ cups of beets.
- Garbanzo Beans – These beans are also known as chickpeas. You can either choose to use the canned kind or cook chickpeas from dried beans.
- Tahini Paste – This is a Mediterranean paste made from ground sesame seeds. You can normally find it in your “ethnic food” section at the grocery store.
- Olive Oil – A good quality olive oil is recommended since a large majority of the hummus flavor will come from it. If you prefer a robust taste, use a more peppery oil. Want a milder hummus? Use a lighter colored and less flavorful oil.
- Garlic – Fresh garlic cloves are preferred, but garlic powder may also be substituted.
- Lemon – Freshly squeeze lemon juice adds a subtle acidity that helps to balance out the other flavors.
How to Roast Beets
Roasting beets in the oven helps to bring out their natural sweetness, thus drastically decreasing their “dirt-like” taste.
While roasting the beets is highly recommended, you can also choose to either boil beets or even use packaged cooked whole beets from your grocery store.
You’ll lose a little bit of that sweetness, but you’ll still get the incredible beet-y flavor without a ton of work!
There are two different ways you can roast beets for this recipe.
My preferred method is to peel and chop them before roasting since it speeds up the hummus making process just a touch. However, you can also roast whole beets if that is your preferred method.
Roasting Peeled and Diced Beets
Preheat oven to 400°F.
Peel the outer skin from beets using a vegetable peeler. (step 1 above)
Remove the stem end and cut beets into ½ to 1-inch cubes. (step 2 above)
Add beets to a large bowl with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until well coated.
Line a large baking sheet with parchment paper and place cut beets in a single layer. (step 3 above)
Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
Using the method above not only cooks the beets about 20 minutes faster, but they also cool down much more quickly.
How to Make
Once you have the beets roasted and your other ingredients gathered, the rest of the recipe is rather simple.
The food processor is recommended since you can easily control the texture of the hummus.
If using a high-speed blender, keep a close eye on the hummus while blending so it does not become too liquidy.
Place roasted beets along with the remaining hummus ingredients into a large food processor. (step 1 above)
Purée for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds. (step 2 above)
If you would like the hummus a little smoother, add additional water or oil.
Serving and Storing
One of the best things about hummus is its versatility.
You can serve it as a dip for a party appetizer with some chips, vegetables, or crackers.
It also makes a great vegan spread for sandwiches and wraps.
Hummus will last for up to 1 week when stored in an airtight container in the refrigerator.
You can also freeze hummus by placing it in a freezer-safe container for up to 6-9 months. (Smaller containers work best for snacking!)
Make sure to leave a little space in the container since hummus will expand slightly when frozen.
If frozen for a very long time, the hummus will lose its taste and texture.
To defrost frozen hummus, place it in the refrigerator for up to 24-48 hours in advance so it can thaw slowly and evenly.
Roasted Beet Hummus Recipe
Roasted Beet Hummus is secretly super easy to make with only canned or dried chickpeas and a few other simple ingredients. This dip is a gorgeous color, and it's an incredibly healthy snack. Roasting the beets brings out a flavor so irresistible, you'll be making this weekly—don't say I didn't warn you.
- ½ lb. beets about 1 ½ cups
- 1 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 ½ cups roasted beets from above
- 15 oz. garbanzo beans canned, rinsed and drained*
- ¼ cup tahini paste
- 2 garlic cloves crushed
- 1 tsp. salt to taste
- 1 lemon juiced
- ¼ cup olive oil
For the Roasted Beets:
Preheat oven to 400°F.
Prep the beets: Using a vegetable peeler, peel the outer skin from beets. Remove the stem end and cut beets into ½ to 1-inch cubes.
Season and bake: Add beets to a large bowl toss with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until well coated. Line a large baking sheet with parchment paper and place cut beets in a single layer. Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting. Let beets cool to room temperature before proceeding.
You can also roast whole beets instead.
For the Hummus:
Puree the ingredients: Place roasted beets along with the remaining hummus ingredients into a large food processor. Puree for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds. If you would like the hummus a little smoother, add additional water or oil.
Serve beet hummus with lentil chips, vegetables or gluten free pretzels and enjoy!
- You can also learn how to cook chickpeas from dried beans.
- If you'd prefer you can roast whole beets instead.
Meal Prep and Storage
- How to Prep-Ahead: You can either roast the beets a day or two early, or make the entire recipe the day before enjoying.
- How to Store: Hummus will last for up to 1 week when stored in an airtight container in the refrigerator.
- How to Freeze: You can also freeze hummus by placing it in a freezer-safe container for up to 6-9 months. Smaller containers work best for snacking! If frozen for a very long time, the hummus will lose its taste and texture. To defrost frozen hummus, place it in the refrigerator for up to 24-48 hours in advance so it can thaw slowly and evenly.