Bright, vibrant, and packed with wholesome goodness, this Roasted Beetroot Hummus Recipe is an absolute game-changer for anyone who loves hummus with a colorful twist. The natural sweetness of the roasted beetroot blends perfectly with creamy chickpeas and a zesty lemon kick, creating a dip that’s as gorgeous to behold as it is delicious to eat. Whether you’re craving a nutritious snack or looking to impress at your next gathering, this recipe brings a fresh, earthy flavor that you’ll want to make again and again.

Roasted Beetroot Hummus Recipe - Recipe Image

Ingredients You’ll Need

Getting the perfect balance of flavors in this hummus is all about keeping the ingredients simple yet thoughtfully chosen. Each element plays its part, from the tender roasted beetroot setting the vibrant base, to the creamy tahini adding richness, and the lemon juice brightening it all up.

1 large beetroot (about 250g), roasted and peeled: Offers natural sweetness and that beautiful deep pink color that makes this hummus stand out.
3/4 cup (200g) cooked chickpeas: The creamy foundation of traditional hummus, packed with protein and fiber.
1/4 cup water: Helps achieve the perfect smooth consistency without thinning out the flavors.
1 tablespoon lemon juice: Brings a bright, zesty freshness that balances the earthiness of the beetroot.
1 teaspoon lemon zest: Adds an extra layer of citrusy aroma and depth.
1 1/2 tablespoons tahini: This sesame seed paste gives the hummus its characteristic nutty taste and creaminess.
1/2 tablespoon olive oil, plus more for drizzling: Introduces richness and an elegant finish.
1/2 tablespoon minced garlic: For a subtle kick that enhances all the flavors without overpowering.
1/4 teaspoon salt: Balances sweetness and brings all the ingredients together.
1 teaspoon ground cumin: Adds a warm, earthy undertone that complements the beetroot beautifully.

How to Make Roasted Beetroot Hummus Recipe

Step 1: Roast the Beetroot

Start by preheating your oven to 375°F (190°C). Give your beetroot a good scrub to clean off any dirt. Then drizzle it with olive oil and wrap it tightly in foil to lock in moisture while roasting. Pop it in the oven for about an hour, or until it’s wonderfully tender when pierced with a fork. Once out, let it cool completely before peeling—this step ensures a silky-smooth hummus without any bitterness from the skin.

Step 2: Blend the Main Ingredients

Next, take your food processor or blender and add the roasted beetroot chunks, cooked chickpeas, tangy lemon juice and zest, tahini, olive oil, garlic, salt, and cumin. Blend everything together until the mixture is luxuriously smooth. You’ll notice the vibrant pink color intensifies as you blend, which is a sure sign you’re creating something special.

Step 3: Adjust Texture with Water

The consistency of your hummus should be creamy but spreadable. Gradually add the 1/4 cup of water, blending after each addition until you reach your desired texture. This step keeps the hummus silky without diluting the rich flavors.

Step 4: Taste and Season

Always give your hummus a taste test before finishing. This moment allows you to tweak the salt, lemon, or garlic levels for a perfectly balanced flavor that suits your palate. A little more lemon juice can add brightness, while extra salt or cumin deepens the savory notes.

Step 5: Serve and Garnish

Transfer your stunning beetroot hummus to a serving bowl and drizzle with a touch of olive oil for a glossy finish. You can also sprinkle sesame seeds or fresh herbs like parsley or cilantro on top to add texture and a pop of green contrast.

How to Serve Roasted Beetroot Hummus Recipe

Garnishes

Enhance your roasted beetroot hummus by adding fresh herbs, toasted sesame seeds, or even a sprinkle of smoked paprika for a splash of color and flavor. A drizzle of high-quality olive oil not only looks appealing but also enriches every bite with silky smoothness.

Side Dishes

This hummus is incredibly versatile and pairs beautifully with warm pita bread, crunchy vegetable sticks like carrots, cucumbers, and bell peppers, or even as a vibrant spread atop toasted sourdough. It also makes a deliciously colorful addition to grain bowls or wraps.

Creative Ways to Present

For a show-stopping appetizer, serve your roasted beetroot hummus in a hollowed-out beetroot bowl. You can also swirl it artistically on a plate and top with crumbled feta and toasted pine nuts for an elevated look and taste. The vivid color really shines in a minimalist, clean presentation.

Make Ahead and Storage

Storing Leftovers

Your roasted beetroot hummus will keep beautifully in an airtight container in the fridge for up to 4 days. The flavors will deepen and mellow, making leftovers just as delightful as freshly made.

Freezing

If you want to store it longer, this hummus freezes well. Portion it into freezer-safe containers, leaving some space for expansion. When ready to enjoy, thaw overnight in the fridge and stir well before serving to bring back that creamy texture.

Reheating

Though best served chilled or at room temperature, you can gently warm the hummus by placing the container in a bowl of warm water. Avoid microwaving, as it may affect the texture and color negatively.

FAQs

Can I use canned beetroot instead of roasting fresh beets?

While canned beetroot can be used in a pinch, roasting fresh beets greatly enhances the flavor and sweetness, giving your hummus a richer, more complex taste and a beautiful texture.

Is the tahini essential in the Roasted Beetroot Hummus Recipe?

Absolutely! Tahini provides the creamy, nutty backbone that makes any hummus special. You can try reducing it slightly, but it’s key to the authentic texture and flavor.

Can I make this hummus vegan?

Yes! This recipe is naturally vegan-friendly, with all plant-based ingredients. Just ensure your chickpeas and tahini are from vegan sources.

What if I don’t have ground cumin?

You can substitute with a pinch of smoked paprika or coriander for a different but still delicious flavor profile. Cumin just adds its signature warmth.

How long will the vibrant pink color last once made?

The vibrant color from roasted beetroot holds up nicely for 3 to 4 days when stored properly in the fridge, but it may darken slightly with time. For best appearance, serve freshly made or shortly after preparing.

Final Thoughts

This Roasted Beetroot Hummus Recipe isn’t just a dip; it’s a celebration of flavor, color, and wholesome ingredients all in one bowl. I encourage you to give it a try—the blend of sweetness, tang, and earthiness is truly addictive. Whether for a lazy afternoon snack or entertaining guests, this recipe will quickly become one of your all-time favorites!

Roasted Beetroot Hummus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 68 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 serving 1x
Diet: Vegetarian

Print Recipe

Description

This vibrant Roasted Beetroot Hummus blends the earthy sweetness of roasted beetroot with creamy chickpeas and zesty lemon, creating a deliciously smooth and colorful dip perfect for snacking or serving at parties. Roasting the beetroot enhances its natural flavors, while tahini and garlic give it a classic hummus richness. A healthy, nutritious option that’s easy to make and sure to impress.

Ingredients

Scale

Vegetables & Legumes

1 large beetroot (about 250g), roasted and peeled
3/4 cup (200g) cooked chickpeas

Liquids & Oils

1/4 cup water
1 tablespoon lemon juice
1/2 tablespoon olive oil, plus more for drizzling
1 1/2 tablespoons tahini

Seasonings & Aromatics

1 teaspoon lemon zest
1/2 tablespoon minced garlic
1/4 teaspoon salt
1 teaspoon ground cumin

Cook Mode Prevent your screen from going dark

Instructions

Roast the Beetroot: Preheat your oven to 375°F (190°C). Thoroughly scrub the beetroot to remove any dirt. Drizzle it with olive oil, then wrap it tightly in foil. Place it on a baking sheet and roast for about 1 hour, or until the beetroot is tender when pierced with a fork. Remove from the oven, allow it to cool completely, then peel off the skin and chop into pieces.
Blend the Ingredients: In a blender or food processor, combine the chopped roasted beetroot, cooked chickpeas, lemon juice, lemon zest, tahini, olive oil, minced garlic, salt, and ground cumin. Process until you achieve a smooth, creamy texture.
Adjust Consistency: Gradually add the water, blending after each addition, until the hummus reaches your preferred consistency—smooth yet spreadable.
Taste and Season: Sample your hummus and adjust the seasoning as necessary, adding more salt, lemon juice, or garlic to suit your taste.
Serve: Transfer the hummus to a serving bowl. Drizzle extra olive oil over the top for richness and shine. Optionally, garnish with sesame seeds or fresh herbs such as parsley for added texture and freshness. Enjoy as a dip with pita, veggies, or as a spread.

Notes

Beetroot roasting time may vary depending on size; test tenderness with a fork.
Use cooked chickpeas from canned or fresh cooking; rinse canned chickpeas to reduce sodium.
For a smoother hummus, peel chickpeas before blending, though this is optional.
Add more water or olive oil to adjust hummus creaminess to your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a nut-free option, omit tahini and add extra olive oil or sunflower seed butter.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dip
Method: Roasting
Cuisine: Mediterranean