Description
A creamy, earthy, and beautifully magenta beet hummus that combines chickpeas, tahini, and roasted beets into a vibrant, flavorful dip.
Ingredients
Scale
- 1 1/2 cups cooked chickpeas (or 1 15-oz can, drained and rinsed)
- 1 medium roasted beet, peeled and chopped
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2–4 tablespoons ice water, as needed
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Roast the beet on the pan for 40–45 minutes until fork-tender. Let cool, peel, and chop.
- In a blender or food processor, combine chickpeas, roasted beet, tahini, lemon juice, garlic, olive oil, cumin, and salt.
- Start blending and slowly add ice water, one tablespoon at a time, until the texture becomes smooth and creamy.
- Taste and adjust seasoning as needed. Blend until the hummus reaches a velvety consistency.
- Transfer to a bowl, drizzle with olive oil, and garnish with sesame seeds or herbs if desired.
- Serve with pita, veggie sticks, or spread on toast. Store leftovers in the fridge.
Notes
- Use roasted garlic for a mellower flavor.
- Peeling chickpeas creates a smoother hummus.
- Roast multiple beets at once and freeze extras for later.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: beet hummus, vegan dip, healthy appetizer, roasted beet recipe, tahini hummus, vibrant spread