Roasted Beet Hummus

5 from 27 votes

A beautifully vibrant Roasted Beet Hummus Dip. It is so easy to make and incredibly versatile as a deliciously healthy snack, appetiser or spread.

Prep Time20

Cook Time35

Total Time55

Course: Picnic Food

Cuisine: Appetizer

Servings: Cups

Calories: 581kcal

2 whole beets roasted or steamed
3 cups cooked chickpeas Approx. 2 cans
¼ cup quality tahini paste
¼ cup lemon juice
1 tbsp fresh chopped parsley
1 large garlic clove
1 tsp ground cumin
Salt to taste
1 tsp smoked paprika
¼ cup Extra Virgin olive oil
¼ -⅓ cup cold filtered water to adjust the thickness (or the chickpea cooking water or brine from the can)

Cook the beetroot: Peel the beetroot and remove tips. To roast the beetroot, chop it into quarters and roast it at 400F | 204C for 30-35 minutes, or until fork-tender. You can also cook it in a steamer over medium heat until tender. I do not recommend boiling the beetroot, as it loses its fantastic colour. We give you tips for roasting beets here.
Allow the beetroot to cool.
Combine the chickpeas, cooked beets, tahini, lemon juice, garlic, cumin and smoked paprika in the food processor.
Blend until smooth slowly add the olive oil and water alternately while it is blending. You don't want the hummus too runny.
If the hummus is too thick, you can add more water or olive oil.
Add a little salt and adjust seasonings and lemon juice to taste.
To serve, garnish with bright contrasting colours such as sesame seeds, or fresh parsley.

Beetroot hummus will keep in an airtight container in the fridge for 4-5 days.
Hummus will keep in the freezer for up to 6 months. Use portion size containers so you can defrost what you need. Do not overfill containers as the hummus will expand when frozen.

This recipe uses canned chickpeas, but you can use dry chickpeas. Make sure they are well soaked or cooked before use, and I find it makes a creamier hummus if you remove the skins.
Always try to use the best quality tahini you can find.
Be sparing when adding spices and seasonings in the initial mix. You can always add more later. It is the same with olive oil and water; it is easier to thin your hummus than thicken it.
Using the chickpea cooking water or liquid from the can helps give the hummus a lighter texture, just make sure it is cold.
This hummus recipe is such a beautiful colour; make the most of it with garnishes.