Roasted Beet Hummus
This vibrant, earthy, and silky smooth hummus brings a stunning pop of color and a touch of natural sweetness to your appetizer spread.
Ingredients
- •2 medium red beets, scrubbed and trimmed
- •1 can (15 oz) chickpeas, drained and rinsed
- •1/4 cup tahini
- •2 tablespoons extra virgin olive oil
- •1 large lemon, juiced
- •1 clove garlic, peeled
- •1/2 teaspoon ground cumin
- •1/2 teaspoon sea salt
- •2 tablespoons ice water (optional, for creaminess)
Instructions
- 1
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45-60 minutes, or until tender when pierced with a fork.
- 2
Once the beets are cool enough to handle, peel off the skins and roughly chop them.
- 3
In a food processor, combine the chopped roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
- 4
Process the mixture for 2-3 minutes, stopping to scrape down the sides as needed, until the texture is completely smooth.
- 5
If the hummus is too thick, add the ice water one tablespoon at a time while processing until you reach your desired consistency.
- 6
Taste and adjust salt or lemon juice if necessary, then transfer to a serving bowl and garnish with a drizzle of olive oil or fresh herbs.
💡 Chef tips
- You can roast the beets up to three days in advance to make the assembly process much faster.
- Store the hummus in an airtight container in the refrigerator for up to 5 days.
- If you prefer a milder flavor, roast the garlic clove along with the beets instead of using it raw.
✅ How it should turn out
The finished hummus should be a brilliant magenta color with a velvety, spreadable texture, smelling earthy and bright with a balanced savory-sweet flavor profile.