Creamy Roasted Beet Hummus

Roasted beet hummus is amazing dip that is vibrant pink summer dip that is easy to make from scratch. Serve with crackers, veggie stick, sourdough toast and pita chips.  

Don’t forget to click out another popular hummus recipe – homemade hummus, roasted red pepper hummus

Originally posted in August 2015, gave this post a new lease of life in June 2018

Beet hummus made from scratch

We are in love with the vibrant pink color of this roasted beet hummus.  Beetroots add slight sweet earthy flavors to the hummus with a burst of vibrant pink color, Eating healthy doesn’t have to be dull!

It’s an excellent dip with raw veggies, chips, and pita bread. Adding roasted veggies like carrots, beets, or red peppers to hummus enhances the flavor and taste of hummus by ten folds.

A vegan dip that is made with simple and cheap ingredients.

There is a subtle earthy flavored sweetness from the roasted beetroots and the creaminess from chickpeas, Olive oil makes it great for scooping with vegetables, smearing over a toast, or drizzling over your burger patties.

The only time-consuming work is getting beetroots getting roasted in the oven. It’s very easy to make, simply dump all ingredients into a food processor and viola super creamy beet hummus is ready!

Ingredients

Beetroot – you’ll need cooked beets to make this pretty hummus. I prefer to roast beets in oven, alternatively you can cook other ways like steaming or boiling or instant pot beets.

Chickpeas – you can use canned chickpeas or cook dried chickpeas at home and use it. Make sure canned chickpeas are drained and rinsed well before using it. To cook dried chickpeas, use an Instant Pot, this instant pot chickpeas(no overnight soaking) recipe will come in handy. Secret tip – chickpea skins are edible. For a creamier dip, peel the skin before blending. Soaking chickpeas in hot water with baking soda helps peel the skin easily. Yes, it’s a bit time-consuming, but all worth it.

Garlic – don’t skip the garlic, there is no hummus without garlic.

Ground spice (ground cumin and ground coriander) – adds a savory spicy touch to hummus, which is perfect for hummus.

Tahini – homemade tahini or store bought.

Lemon juice – always use freshly squeezed lemon juice.

Olive oil – make sure to use good quality brand virgin or extra-virgin olive oil in the recipe.

How to make creamy roasted beet hummus

This beet hummus recipe is very simple and easy to make if you have roasted beetroots already. Roasting beetroot in oven is the only time-consuming prep, which I recommend you do ahead and keep ready while whipping up hummus.

Roasted beets along with cooked chickpeas, garlic, lemon juice, salt & pepper, tahini, olive oil, and water(as needed), blend in a food processor until smooth and creamy.

• Cooking chickpeas – No need to soak chickpeas. You can directly pressure cook. Once cooked, drain excess water, and keep aside. If you want to save time, instead of cooking chickpeas from scratch, feel free to use canned chickpeas
• Roasting beetroots – Rinse beetroots, and peel the skin off. Chop them roughly, drizzle olive oil(about one or two teaspoons), and sprinkle generous salt. Roast in preheated oven at 400F for about 40-50 minutes(time will vary on the size of the beets). Make sure to turn the beetroot once or twice during roasting.
• Blend – To a food processor or blender add all the ingredients and blend until you get a fine, smooth paste.
• Serve – Transfer to a serving bowl and garnish with olive oil, sesame seeds, and pumpkin seeds. If you prefer fresh herbs, use dill, basil leaves for garnish. Serve beet hummus with nachos, and pita bread, spread it over a sandwich, and use it as a dip for veggies. It’s simply delicious!

Storing leftover hummus

Although you can serve it right after it’s made, I prefer to make it a couple of hours before I want to serve it, or preferably make it the night and let the hummus rest in the refrigerator. Giving it a couple of hours to rest in the refrigerator helps it soak in all the flavors.

Always store beet hummus or any hummus in air tight container for 5-6 days in the refrigerator. Hummus will thicken as it chills. When ready to serve, simply loosen the dip by mixing it with 1 or 2 tablespoon of cold water until desired consistency is reached. Serve.

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• Sweet Chili Sauce
• Bang Bang Sauce
• Homemade mango dipping sauce

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