Creamy Roasted Beet Hummus

$- 2 medium-sized beets, roasted and peeled - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons tahini - 2 tablespoons olive oil - 2 cloves garlic, minced - Juice of 1 lemon - 1 teaspoon ground cumin - Salt and pepper, to taste - Water as needed for desired consistency - Fresh parsley, for garnish - Sesame seeds, for garnish Beets are the star here. Their sweet flavor makes this dip special. Roasting the beets brings out their natural sweetness. You can roast them in foil, which makes them tender and easy to peel. Chickpeas add creaminess and protein. Tahini gives a nutty taste and smooth texture. Fresh garlic adds a nice kick. Lemon juice brightens the flavor and balances the sweetness of the beets. You can swap beets for sweet potatoes for a different flavor. Canned chickpeas work well, but you can also use cooked dried chickpeas. Instead of tahini, try sunflower seed butter for a nut-free option. If you don’t have cumin, use smoked paprika for a unique twist. No fresh parsley? Use cilantro or omit the garnish altogether. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Take two medium-sized beets and wrap them in aluminum foil. This keeps them moist while they roast. Place the wrapped beets on a baking sheet. Roast them for about 45 to 60 minutes. They are done when a fork easily slides in. Let the beets cool before you peel them. The skin will come off easily. Once peeled, chop the beets into chunks. These chunks add great flavor and color to your hummus. Now it’s time to bring everything together. In your food processor, combine the roasted beets, a can of drained and rinsed chickpeas, two tablespoons of tahini, and two tablespoons of olive oil. Add two minced garlic cloves, the juice of one lemon, one teaspoon of ground cumin, and salt and pepper to taste. Pulsing the mixture will blend these flavors. Stop and scrape down the sides of the bowl as needed. Blend until it reaches a smooth texture. If your hummus is too thick, don’t worry! Gradually add water, one tablespoon at a time. Blend after each addition until you reach your desired creamy consistency. This step is key for that perfect dip. Once it looks good, taste it! Adjust the seasoning with more salt, pepper, or lemon juice if necessary. Now, you are ready to serve your vibrant, creamy roasted beet hummus! Roasting beets helps to bring out their natural sweetness. Start by preheating your oven to 400°F (200°C). Wrap each beet in aluminum foil. This method keeps the beets moist and tender. Roast them for 45 to 60 minutes. Check for doneness by inserting a fork. If it goes in easily, your beets are ready. Allow the beets to cool before peeling. Use gloves to prevent staining your hands. To make your hummus shine, use fresh ingredients. Fresh garlic adds a strong, bold taste. Fresh lemon juice provides brightness and balance. Adjust the seasoning to your liking. Taste as you blend and add more salt or lemon juice as needed. For a deeper flavor, add ground cumin. Start with one teaspoon. If you want a richer taste, drizzle in more olive oil. Creamy roasted beet hummus makes a great dip. Serve it with pita chips, fresh veggies, or crusty bread. You can also spread it on sandwiches or wraps for added flavor. For a fun twist, try it with crackers or on a charcuterie board. Garnish with fresh parsley and sesame seeds for a pop of color. Enjoy with friends or family for a delightful snack. Pro Tips Choose Fresh Beets: Selecting fresh, firm beets will enhance the flavor and texture of your hummus. Look for beets that are smooth and free of soft spots. Roasting Tips: Roasting brings out the natural sweetness in beets. For even cooking, try to choose beets of similar size and ensure they are wrapped tightly in foil. Adjusting Texture: If your hummus is too thick, add water gradually to achieve your desired creaminess. Conversely, if it's too thin, blend in more chickpeas or tahini. Garnishing Ideas: Elevate your hummus by garnishing with additional toppings like crumbled feta, chopped nuts, or a drizzle of balsamic glaze for added flavor and visual appeal. {{image_2}} You can change the taste of roasted beet hummus in fun ways. Add fresh herbs like basil, dill, or thyme for a herby twist. If you want some heat, mix in a pinch of cayenne pepper or red pepper flakes. You can even add smoked paprika for a deeper flavor. For a zesty kick, try adding a bit of horseradish or a splash of balsamic vinegar. Each change brings a new flavor to explore. This hummus recipe is already vegan and gluten-free. You can enjoy it without worry. Use gluten-free pita chips or fresh veggies for dipping. If you want to make it even richer, add a bit more tahini or olive oil. You can also adjust the lemon juice for brightness. The beauty of this recipe is its flexibility without losing its core taste. Creamy roasted beet hummus pairs well with many foods. Enjoy it with crunchy veggies like carrots, cucumber, and bell peppers. You can also use it as a spread on sandwiches or wraps. For a snack, serve it with pita chips or crackers. This hummus also shines next to other dips like classic hummus, tzatziki, or guacamole. Mixing and matching dips can make for a fun and colorful platter. To keep your creamy roasted beet hummus fresh, store it in an airtight container. Place it in the fridge. It can stay good for about five days. Make sure to cover the top with a little olive oil. This helps keep it moist and tasty. If you notice any change in smell or texture, it’s best to toss it out. You can freeze hummus for longer storage. Use a freezer-safe container for this. Leave some space at the top, as it will expand. The hummus can last for about three months in the freezer. When you're ready to use it, thaw it in the fridge overnight. You may need to mix in a little water to regain its creamy texture. There’s no need to heat hummus. It tastes great cold! If you want it warm, place it in a pot on low heat. Stir it gently until warm. Be careful not to cook it too long, or it may lose its flavor. Always taste and adjust the seasoning after reheating, as flavors can change. Homemade hummus lasts about 4 to 5 days in the fridge. Store it in a tight container. Always check for any signs of spoilage before eating. It’s best to consume it fresh for the best taste. You can use raw beets, but roasting brings out their natural sweetness. Raw beets have a crunchier texture and a more earthy taste. If you choose raw, slice them thinly and blend them well. Beet hummus pairs well with many foods. Here are some great options: - Fresh veggies: carrots, cucumbers, or bell peppers. - Pita chips or pita bread. - Crackers or breadsticks for crunch. - Spreads on sandwiches or wraps. - Topped on salads for extra flavor. Feel free to mix and match based on what you enjoy! This blog post covered how to make delicious beet hummus. We discussed the key ingredients, how to prepare them, and the best techniques for blending. I shared tips for roasting beets and serving ideas that boost flavor. You now know variations to try, how to store leftovers, and answers to common questions. Beet hummus is not just tasty; it’s also healthy and easy to make. Enjoy creating your own unique flavors!$

Creamy Roasted Beet Hummus

A vibrant and creamy hummus made with roasted beets, perfect for dipping or spreading.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer

Cuisine Middle Eastern

Servings 4

Calories 150 kcal

Ingredients

2 medium-sized beets, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon Juice of
1 teaspoon ground cumin
to taste Salt and pepper
as needed Water for desired consistency
for garnish Fresh parsley
for garnish Sesame seeds

Instructions

Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes or until tender. Let them cool before peeling and chopping into chunks.
In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, salt, and pepper.
Pulse the mixture until smooth, stopping to scrape down the sides as needed. If the hummus is too thick, gradually add water, one tablespoon at a time, until you reach your desired creamy consistency.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice based on your preference.
Transfer the hummus to a serving bowl and drizzle with extra olive oil.
Garnish with fresh parsley and a sprinkle of sesame seeds for added texture and flavor.

Notes

Adjust the seasoning to your taste and serve with pita or vegetables.

Keyword beet, dip, hummus, vegan