Roasted Beet Hummus
Vibrant, earthy, and irresistibly creamy, this roasted beet hummus brings a stunning pop of color and rich flavor to any table.
Ingredients
- •2 medium beets (about 300g), peeled and quartered
- •1 can (15 oz / 425g) chickpeas, rinsed and drained
- •1/3 cup (80ml) tahini
- •1/4 cup (60ml) fresh lemon juice
- •1 clove garlic, minced
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •2 to 3 tablespoons ice-cold water
- •2 tablespoons extra virgin olive oil, plus extra for serving
- •1 tablespoon toasted sesame seeds or chopped fresh parsley for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Toss the quartered beets with a drizzle of olive oil and a pinch of salt, wrap them tightly in aluminum foil, and roast for 35 to 45 minutes until fork-tender. Allow them to cool slightly.
- 3
In a food processor, combine the tahini and fresh lemon juice, and process for about 1 minute until the mixture becomes whipped and pale.
- 4
Add the minced garlic, ground cumin, kosher salt, and the roasted beets to the food processor, and blend until completely smooth and vibrant pink.
- 5
Add the drained chickpeas and olive oil, and process for another 2 minutes until very smooth and creamy.
- 6
With the food processor running, drizzle in the ice-cold water one tablespoon at a time to achieve an ultra-fluffy texture.
- 7
Taste and adjust salt or lemon juice if needed, then transfer to a shallow bowl, create a swirl on top with the back of a spoon, and drizzle with a little extra virgin olive oil and garnish.
💡 Chef tips
- For the smoothest texture possible, peel the skins off the cooked chickpeas before blending, though it is not strictly necessary.
- You can roast the beets up to 3 days in advance and store them in the refrigerator until ready to make the hummus.
- Store leftover beet hummus in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished hummus is ultra-smooth, vibrantly magenta, and boasts a rich, earthy sweetness balanced by bright lemon and nutty tahini.