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.
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
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?
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!
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?
I love the amazing colour of this hummus – so vibrant! I love beets, so I’ll have to give this dip a try.
Very beautiful colors and very delicious dish!
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!
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 😉
What a delicious dip- roasting the beets is a great idea. I love the color of the hummus too!
A friend was just raving about beet hummus and got me curious – and then your recipe magically appeared. I have to try this…
Wow…I have never thought of using beets in hummus. I love roasted beets … and it looks so pretty too.
This looks delicious and the color is just gorgeous. Love beets!
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 : )
This sounds delicious and I love the idea of using roasted beets to make it. It looks so vibrant in these photos as well.
I love making hummus, this sounds delicious and I love the color, will have to try it soon!
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.
The color of this is just amazing…I cannot stop staring at my screen! 🙂
I love the color of this hummus. I bet the roasted beets taste wonderful in this hummus.
SUCH a cool variation on hummus! I lovelovelove the color!
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.