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 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.
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.
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… 😉
- 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
- Pre-heat the oven to 400 F (200 C) degrees.
- Wash the beets, wrap them in tin foil and roast them for about 40-50 minutes.
- 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).
- Once the beets are baked, carefully unwrap and dice them, then add them to the food processor.
- Purée until the beets are completely chopped up and blend in nicely with the hummus.
- 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.
- Serve with vegetable sticks (carrots, celery, cucumber, bell pepper, etc.), pita bread or crackers.
2. Recipe adapted from Not Your Standard's Beet Hummus.