This roasted beet hummus is creamy, colorful, and full of fresh flavor. The bright pink color adds more fun to children’s, snack boards, lunch boxes, and party platters. Serve with fresh vegetables, pita chips, crackers, or spread on sandwiches and wraps for a healthy dose of flavor and color!
Why you’ll love this roasted beet hummus:
Roasted beet hummus is simple to make, delicious to eat, and a great way to add some extra vegetables to snack time. Roasting the beets adds a natural sweetness and gives hummus a smooth, rich flavor that pairs perfectly with the lemon, garlic, and tahini.
You’ll love this recipe because:
- Bright, beautiful and naturally colorful
- Creamy, soft and delicious
- Great for snacks, lunches, and appetizers.
- Contains vegetable protein and fiber.
- Easy to make ahead
- It is child-friendly and enjoyable to serve.
Tips for the Best Beet Hummus
Roast your beets for the best flavor
Roasting brings out the natural sweetness of beets and adds a deeper, richer flavor to hummus than using raw beets.
Use cold water for a creamier texture
A few tablespoons of cold water will help loosen the hummus and make it softer.
Blend longer than you think
Running the food processor for a few minutes will make a big difference in texture.
Adjust lemon and salt
Since beets are naturally sweet, lemon juice and salt help balance the flavors and keep the hummus bright.
Use a small garlic clove
Raw garlic can be strong. Start with one small clove, then add more if you like a more intense flavor.
easy transformation
Beet Hummus Without Tahini
Swap out the tahini for plain Greek yogurt, sunflower seed butter, or a little olive oil.
Spicy Beet Hummus
Add some cayenne, red pepper flakes, or harissa.
Beet and feta hummus
Top with crumbled feta cheese for a salty and creamy contrast.
Lemon Beet Hummus
Add lemon zest and lemon juice for a brighter flavor.
Beet Hummus Toast
Spread on whole grain toast and top with avocado, cucumber, green vegetables or a fried egg.
Pre-made and stored:
Store roasted beet hummus in an airtight container in the refrigerator for up to 1 hour. 5 days.
Once it cools and thickens, stir in a little water or olive oil before serving.
This hummus can be made a day ahead and is perfect for parties, meal prep, and quick snacks throughout the week.
More delicious homemade hummus recipes:
Roasted Beet Hummus
This roasted beet hummus is creamy, colorful, and full of fresh flavor! The bright pink color adds more fun to snacks and parties!
Serving Size: 2 cup
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Preheat the oven 400°F.Trim the beets, scrub them clean and wrap them in foil. Place it on a baking sheet and bake it. 45-60 minutesOr until tender when pierced with a fork.Let the beets cool slightly, then rub the skin with a paper towel. Cut into chunks.
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In a food processor, add roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, salt, pepper, and cumin.Blend until smooth, scraping down the sides as needed.
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Add cold water, 1 tablespoon at a time, until hummus reaches desired consistency.For a smoother hummus, blend for 2 to 3 minutes.
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Taste and add more lemon juice, salt, garlic, and olive oil as needed.
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Place the hummus in a bowl. Drizzle with olive oil and garnish with beet greens, almonds, or extra chickpeas, if desired.Serve with fresh vegetables, pita, crackers, or spread on sandwiches and wraps.
