Roasted Beet Hummus

I love all kinds of hummus but this roasted beet hummus recipe has got to be my most favorite. The slight beet flavor really complements the hummus, making for a beautiful and delicious dip.

This roasted beet hummus is so flavorful that it’s going to become your new favorite. It has all the delicious flavors of classic hummus but with the lovely, slightly sweet earthiness of beets. It’s vibrant in both appearance and taste.

Wow your guests by serving them this delicious and beautiful dip. It presents well and is backed up by fabulous flavor.

I think the only things I can eat more of than Christopher are chocolate and desserts. I used to think my love for certain foods far exceeded his but in our nearly 30 years of marriage, he has taught me a thing or two about how much he loves certain foods, too.

I love hummus but Christopher LOVES hummus. See the difference? He eats it every day as a spread on his toast and also dollops it on his salad. His current favorite is roasted red bell pepper, but this beet hummus is his second favorite.

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Why is hummus good for you?

Hummus is a low carb food and because of the chickpeas (aka garbanzo beans), it is a good source of plant-based protein, fiber, iron, phosphorus, folate and B vitamins. And because of the tahini paste (which is made of ground and lightly roasted sesame seeds) and oil, hummus is naturally high in good fat.

Ingredients and substitutions

• Chickpeas – (also known as garbanzo beans ) one 15.5 ounce can, drained and rinsed.
• Beet -Medium sized, roasted and skinned.
• Tahini – A paste that is lightly roasted and ground sesame seeds.
• Oil – I use avocado oil but you can use olive oil if you prefer.
• Garlic paste – My love for this paste is well known. I almost exclusively use this instead of garlic cloves, but if you can’t find it or love chopping garlic, the ratio of paste is 1 teaspoon = 1 garlic clove. I find it in the produce section in the grocery store, near the boxed herbs.
• Lime juice – freshly squeezed.
• Salt – I use sea salt.

Helpful tips

• Depending on the size of your beet, you may want to either cut a large one in half or use a medium whole beet. Just know that a little beet goes a long way. I like the whole beet in my roasted beet hummus.
• You can roast a beet a day or two before making this recipe or you can roast it the same day; just let it cool fully before making the hummus.
• Roast as many beets as you like, though you will only use one in this recipe. The extra beets make for a delicious side dish or you can slice them on your salads for a nice taste treat. Here’s my recipe on how to roast beets.
• You can cook your own chickpeas or you can use canned. I’ve done both, but I use canned in this recipe because I wanted it to be quick and easy.
• Wash and rinse the chickpeas by dumping them from the can to a strainer and run cold water over them as you swish them around with your fingers. Drain completely before adding them to the food processor.
• Use as much or as little garlic as you prefer. I used 2 teaspoons which would translate into 2 cloves of garlic.

How to make roasted beet hummus

Pre-step

Get out your food processor.

Step one

Gather the ingredients – roasted beet, chickpeas, tahini, avocado oil, garlic paste, lime and salt.

Step two

Place rinsed and drained chickpeas in the food processor.

Step three

Cut the beet into the processor and add the rest of the ingredients.

Step four

Cover food processor and process on high for 2 minutes. Open cover and scrape down the sides with a spatula. Cover and process on high for another minute or until fully processed.

Step five

Transfer roasted beet hummus to a serving bowl and gather pita chips and pita rounds.

Now for the overhead view.

So delicious and fun!

I hope you enjoyed this roasted beet hummus recipe!

Other popular dips

• Beef chile con queso
• Lobster dip
• Chile cheese dip

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!