Description
This easy beetroot hummus recipe combines the earthy sweetness of roasted beets with creamy tahini and chickpeas to create a vibrant, dairy-free dip. Perfect for serving with pita wedges and fresh vegetables, this hummus is both nutritious and visually striking, offering a flavorful alternative to traditional hummus.
Ingredients
Beets
- 2 small red beets (or about 2/3 cup drained canned sliced beets or pre-roasted vacuum sealed beets)
Hummus Base
- 1 15-oz can chickpeas, drained and rinsed
- 1/3 cup tahini
- Juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic
- 1/2 cup olive oil, plus more for roasting the beets and garnishing
- Salt and pepper to taste
Garnish
- Chopped parsley, optional
Instructions
- Roast the Beets: Preheat your oven to 375°F (190°C). Place fresh beets on a sheet of foil in a small baking dish, drizzle lightly with olive oil, and season with salt and pepper. Wrap the beets tightly in the foil and roast for about 1 hour, or until they are soft when pierced with a fork. Allow them to cool, then peel off the skin using gloved hands. This step can be done up to five days ahead, with peeled beets stored in an airtight container in the refrigerator.
- Combine Ingredients: In a food processor, add the roasted or canned beets, drained chickpeas, tahini, lemon juice, and garlic cloves. Blend the mixture until it becomes smooth and thick.
- Incorporate Olive Oil: While the food processor is running, slowly stream in the 1/2 cup of olive oil. Continue blending until the hummus is smooth, creamy, and fluffy in texture.
- Serve: Transfer the beetroot hummus to a serving bowl. Drizzle additional olive oil over the top, and season with salt and pepper to taste. Garnish with chopped parsley if desired. Serve with pita wedges and fresh vegetables for dipping.
Notes
- Roasting fresh beets enhances their natural sweetness and flavor.
- Using canned beets or pre-roasted beets can save time and still yield delicious results.
- Adjust the amount of garlic and lemon juice to suit your taste preferences.
- For a thinner consistency, add a small amount of water or reserved chickpea liquid while blending.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dips and Spreads
- Method: Baking
- Cuisine: Mediterranean
