Roasted Beet Hummus
This vibrant, earthy, and silky smooth hummus brings a stunning pop of color and a touch of natural sweetness to any 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
- •2 tablespoons fresh lemon juice
- •1 small clove garlic, peeled
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •2 tablespoons ice water
- •Fresh parsley and toasted sesame seeds for garnish
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 knife.
- 2
Once the beets are cool enough to handle, peel off the skins using a paper towel and chop the beets into smaller chunks.
- 3
In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
- 4
Process the mixture until smooth, scraping down the sides as needed.
- 5
With the processor running, slowly drizzle in the ice water; this helps create an ultra-creamy, light texture.
- 6
Taste and adjust salt or lemon juice if necessary, then transfer to a serving bowl and garnish with parsley and sesame seeds.
💡 Chef tips
- For a deeper flavor, roast the beets a day in advance and store them in the refrigerator until you are ready to blend.
- If you prefer a thinner consistency, add an extra tablespoon of ice water or olive oil until you reach your desired texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors will continue to meld and improve over time.
✅ How it should turn out
The finished hummus should have a vibrant magenta hue, a velvety smooth consistency, and a perfectly balanced flavor that is earthy from the beets, nutty from the tahini, and brightened by fresh lemon.