Roasted beet hummus is an amazing dip that is vibrant pink summer dip that is easy to make from scratch. Serve with crackers, veggie sticks, sourdough toast, and pita chips. Â
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!
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Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.