Vibrant Beet Hummus (Printable)

Visually stunning creamy blend of roasted beets, chickpeas, and tahini with a naturally sweet, earthy flavor.

# What You'll Need:

→ For the Roasted Beets

01 - 2 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil

→ For the Hummus

03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 3 tablespoons tahini
05 - 3 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons olive oil
07 - 2 garlic cloves, peeled
08 - 1 teaspoon ground cumin
09 - ½ teaspoon fine sea salt
10 - 2–3 tablespoons cold water

→ For Garnish

11 - 1 tablespoon olive oil
12 - 2 tablespoons toasted pumpkin seeds or sesame seeds
13 - Fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Wrap beets in foil, drizzle with 1 tablespoon olive oil, and roast on a baking sheet for 35–40 minutes until tender. Let cool, then peel and chop.
02 - In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt. Blend until mostly smooth.
03 - With the motor running, drizzle in 2–3 tablespoons cold water until the hummus is ultra-creamy. Taste and adjust seasoning as desired.
04 - Transfer to a serving bowl. Swirl the top, drizzle with olive oil, and sprinkle with toasted seeds and fresh parsley.
05 - Serve with pita, raw veggies, or as a colorful sandwich spread.

# Expert Suggestions:

01 -
  • It's naturally vegan and gluten-free without tasting like you're missing anything, which honestly shocked even me.
  • The visual wow-factor alone makes you look like you've been to culinary school when really you just roasted some beets.
  • It tastes fresher and more vibrant than store-bought versions, and costs less than fancy dips at specialty markets.
02 -
  • If your hummus tastes a bit chalky or grainy, you skipped rinsing the chickpeas well enough—I learned this the hard way and now I rinse them until the water runs completely clear.
  • The beets are the star here, so don't use sad, old beets from the back of your produce drawer; fresh ones make a visible and taste-able difference in the final color and flavor.
03 -
  • If you own a microplane grater, zest a lemon directly over the finished hummus just before serving—those fragrant oils take it from good to memorable in three seconds.
  • Make a double batch and freeze half in an airtight container; it thaws beautifully and tastes almost as fresh as the day you made it.
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