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
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
