Stellicious Life

Because Life is Meant to be Delicious

  • About
  • Recipes
  • Policies & Disclaimers
  • Contact

Roasted Beet Hummus

November 2, 2015 by Stella 21 Comments

A deliciously creamy, sweet yet savoury vibrant pink roasted beet hummus to snack on with veggie sticks, crackers or even by the spoonful! Warning: love at first taste guaranteed!

A deliciously creamy, sweet yet savoury vibrant pink beet hummus to snack on with veggie sticks, crackers or even by the spoonful! Warning: love at first taste guaranteed!

 I love hummus. No, I mean I seriously LOVE hummus. So much, that it was one of the main reasons that I signed up for Pinterest: so I could have a dedicated Pinterest board to all the exciting hummus recipes I come across. True story.

In addition to the beloved classic hummus, I am always up to try some spiced up versions: like the hummus made with roasted hazelnuts I made based on Vegie Head‘s Adele McConnell’s The Vegan Cookbook recipe, or when I didn’t have hazelnuts at home and used some peanut butter to make the tahini even creamier. And although all said hummuses were delicious, they just don’t stand a chance against this roasted beet hummus when it comes to looks.

A deliciously creamy, sweet yet savoury vibrant pink roasted beet hummus to snack on with veggie sticks, crackers or even by the spoonful! Warning: love at first taste guaranteed!

I mean take a closer look, that bright magenta pink (or purple depending on the light) doesn’t just make you want to reach for a spoon and dip in with a big grin on your face? No? Well then it’s just me. 🙂 I love how cheery yet elegant and sophisticated this roasted beet hummus looks like, and I haven’t even started on the taste!

Love how the puréed roasted beet changes the usual, well-known hummus taste: here you get a mix of sweet and earthy taste due to the caramellized beets, which is just fabulous with the hummus’ creaminess.

A deliciously creamy, sweet yet savoury vibrant pink roasted beet hummus to snack on with veggie sticks, crackers or even by the spoonful! Warning: love at first taste guaranteed!

So take a pita, cracker or veggie stick (or even your spoon, I know I won’t judge you 😉 ) and dig in. But be warned: not only will you fall in love with this roasted beet hummus, but it’s highly addictive as well, one bite is never enough. I warned you… 😉

5.0 from 4 reviews
Roasted Beet Hummus
 
Save Print
A deliciously creamy, sweet yet savoury vibrant pink roasted beet hummus to snack on with veggie sticks, crackers or even by the spoonful! Warning: love at first taste guaranteed!
Author: Stella
Cuisine: Middle Eastern
Ingredients
  • 2 large beets
  • 1 can of chickpeas (15 oz or 400 gr) - keep the water when you drain them
  • juice of 1 lemon
  • 2-3 garlic cloves
  • 3 tablespoons tahini
  • 1-2 tablespoons extra virgin olive oil
  • ½ teaspoon salt, more if needed
Instructions
  1. Pre-heat the oven to 400 F (200 C) degrees.
  2. Wash the beets, wrap them in tin foil and roast them for about 40-50 minutes.
  3. Add the drained chickpeas, garlic cloves, tahini, olive oil, salt and lemon juice to a food processor and pulse until creamy (if it's too thick you may add a few tablespoons of the chickpeas' water).
  4. Once the beets are baked, carefully unwrap and dice them, then add them to the food processor.
  5. Purée until the beets are completely chopped up and blend in nicely with the hummus.
  6. Taste and if it's too sweet due to the beets you may add some additional salt or lemon juice, or olive oil/tahini if you want it creamier.
  7. Serve with vegetable sticks (carrots, celery, cucumber, bell pepper, etc.), pita bread or crackers.
Notes
1. If you don't have canned chickpeas, you can cook them yourself: soak 1 cup of chickpeas in warm water for at least 2-3 hours or even overnight (the chickpeas will double in size so make sure to add enough water so that they will be covered in water even then). Next day drain and rinse the chickpeas, and boil them with enough water so they are covered and ½ teaspoon of salt. Boil them for about 20 minutes, until the chickpeas are cooked.
2. Recipe adapted from Not Your Standard's Beet Hummus.
3.3.3078

 

Filed Under: appetizer, Snacks, vegan, vegetarian Tagged With: beet, chickpeas, hummus, vegan, vegetarian

« Multicoloured Scrambled Eggs Skillet with Vegetables
Maple Roasted Balsamic Brussels Sprouts with Walnuts and Pomegranate »

Comments

  1. Nagi@RecipeTinEats says

    November 5, 2015 at 4:27 pm

    I love the idea of roasting beets to make a dip! I can’t believe I never thought of that. Beet dip is one of my faves but I always use it raw! – From one fellow hummus lover to another 😉 N x

    Reply
    • Stella says

      November 5, 2015 at 5:58 pm

      Oh yes, aren’t beets the best? I just discovered them last year, but since then I can’t stop roasting them. Love how it brings out that sweet caramellized taste.

      I never had beet dip! Any good recipe you’d recommend Nagi?

      Reply
  2. Chrissa - Physical Kitchness says

    November 6, 2015 at 1:07 am

    Do you even KNOW how obsessed I am with beets? I love this! I make a beet pesto all the time but never a roasted beet hummus. Brilliant!! Cannot wait to devour this!

    Reply
    • Stella says

      November 6, 2015 at 8:59 am

      Yay, a fellow beet lover! 😀 Aren’t beet the best? Love how vibrant pink they are, and not only are they super healthy but love their sweet earty taste as well.

      A beet pesto? Sounds interesting, any recipe you could share Chrissa?

      Reply
  3. Helen @ family-friends-food.com says

    November 13, 2015 at 1:23 pm

    I love the amazing colour of this hummus – so vibrant! I love beets, so I’ll have to give this dip a try.

    Reply
  4. Lia says

    November 13, 2015 at 4:10 pm

    Very beautiful colors and very delicious dish!

    Reply
  5. Robyn @ Simply Fresh Dinners says

    November 13, 2015 at 4:11 pm

    Hi Stella,

    I just started eating beets this past year because once I roasted them, there was no going back. Such a fabulous idea for hummus! I love the bright magenta color and for sure it would be a stand out on any buffet table. Will be making this for family over the holidays. Thanks!

    Reply
  6. Dana says

    November 13, 2015 at 4:46 pm

    Gah! This is beautiful! I would have never thought to roast beets for hummus sake. It’s so bright. With a color like that, you’re almost expect a fruit punch flavor – talk about trickery of the senses. I’ve been skipping a lot of root vegetables at the grocery store lately because my husband dislikes them, but I think I’m going to have to tell him to stick it next time we do groceries 😉

    Reply
  7. Sandhya says

    November 13, 2015 at 11:15 pm

    What a delicious dip- roasting the beets is a great idea. I love the color of the hummus too!

    Reply
  8. Anne Murphy says

    November 14, 2015 at 4:07 am

    A friend was just raving about beet hummus and got me curious – and then your recipe magically appeared. I have to try this…

    Reply
  9. Gloria Duggan says

    November 14, 2015 at 4:11 am

    Wow…I have never thought of using beets in hummus. I love roasted beets … and it looks so pretty too.

    Reply
  10. Wajeeha says

    November 14, 2015 at 12:02 pm

    This looks delicious and the color is just gorgeous. Love beets!

    Reply
  11. Vicky @ Avocdo Pesto says

    November 14, 2015 at 2:28 pm

    Right there with you on the hummus love – I just made a batch of avocado pesto hummus – soo good! I’ve never thought of making a beet hummus though but it is brilliant! Love the deep color too : )

    Reply
  12. Paul says

    November 14, 2015 at 7:33 pm

    This sounds delicious and I love the idea of using roasted beets to make it. It looks so vibrant in these photos as well.

    Reply
  13. Joy @ Joy Love Food says

    November 17, 2015 at 3:09 pm

    I love making hummus, this sounds delicious and I love the color, will have to try it soon!

    Reply
  14. Willow says

    November 18, 2015 at 1:04 am

    I have made many different hummus recipes, but have yet to make roasted beet hummus. Since I am such a huge hummus lover, I need to take the plunge and try this one.

    Reply
  15. Maureen says

    November 18, 2015 at 2:28 am

    The color of this is just amazing…I cannot stop staring at my screen! 🙂

    Reply
  16. Dawn @ Words Of Deliciousness says

    November 18, 2015 at 4:27 am

    I love the color of this hummus. I bet the roasted beets taste wonderful in this hummus.

    Reply
  17. Kayle (The Cooking Actress) says

    April 28, 2016 at 3:28 pm

    SUCH a cool variation on hummus! I lovelovelove the color!

    Reply
  18. My Linh says

    June 6, 2016 at 10:56 am

    Would never think to add BEET to my humus. It looks so gorgeous and delicious though! That bright red/pink-ish color is so lovely.

    Reply

Trackbacks

  1. 140 Amazing Dips - Monday Maelstrom - take two tapas says:
    August 15, 2016 at 8:55 pm

    […] Basil Hummus – Strength and Sunshine Hummus with Basil-Cilantro Oil – Garlic and Zest Roasted Beet Hummus – Stellicious Life Super Green Goddess Hummus – Hapanom No Bean Roasted Carrot Hummus – Physical Kitchness […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Enjoyer of all things delicious, fanatic cookbook collector, recipe creator and experimentor, world traveller and sunshine lover.

  • Bloglovin
  • E-mail
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • StumbleUpon
  • Twitter

Sign up for the Newsletter and new posts will be sent directly to your inbox!

Tasty Food Photography eBook

Categories

Archives

Find me on

my healthy aperture gallery

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

Thank you for visiting Stellicious Life!
Sign up to receive FREE recipes straight to your inbox whenever they get posted on the blog!
I hate spam, so I promise to keep your e-mail address safe. Your information will never be shared or disclosed.