A delicious homemade hummus with a twist. If you’re a fan of creamy textures, bold flavors, and a pop of color on your snack platter, this Roasted Beet Hummus is tailor-made for you.
But first, let’s talk about the star ingredient: beets. These ruby-red wonders are not only visually stunning but pack a serious nutritional punch. Packed with vitamins, minerals, and antioxidants, beets are known to support heart health, improve digestion, and boost athletic performance. Incorporating them into your diet is a delicious way to nourish your body from the inside out.
Now, onto the humble chickpea. This legume powerhouse forms the base of our beloved hummus, adding creaminess and a dose of plant-based protein to the mix. Combined with roasted beets, tahini, garlic, lemon, olive oil, cumin, coriander and a touch of balsamic vinegar this recipe takes your taste buds on a flavor-packed journey.
One of the best things about this recipe? It’s incredibly simple to make. With just a handful of ingredients and minimal prep time, you can whip up a batch of Roasted Beet Hummus that rivals anything you’d find at your favorite deli.
To start, preheat your oven and roast your beets until they’re tender and caramelized. Once cooled, simply peel and dice them, then toss them into a food processor along with the rest of the ingredients. Give it all a whirl until smooth and creamy, and voila – you’ve got yourself a vibrant bowl of homemade goodness that can be enjoyed straight away or kept in the fridge for up to a week.
Now, let’s talk flavor. The earthiness of the beets pairs beautifully with the nuttiness of the tahini, while the garlic, balsamic vinegar and lemon add brightness and depth. A pinch of cumin and coriander rounds out the flavor profile, giving this hummus a subtle hint of warmth that keeps you coming back for more.
Serve your Roasted Beet Hummus with a variety of dippers – think crisp carrot sticks, crunchy cucumber slices, or your favorite whole-grain crackers. It’s perfect for snacking, spreading on sandwiches, or dolloping onto salads for an extra burst of color and flavor.
So, there you have it, friends – a simple, nutritious, and utterly delicious recipe for Roasted Beet Hummus. Whether you’re whipping it up for a party platter or just enjoying it as a mid-afternoon snack, this colorful dip is sure to be a hit.
Give it a try and let us know what you think, tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Roasted Beet Hummus
Ingredients
- 1 big beet, leaves and stems trimmed
- 2 cups cooked chickpeas
- 3 Tbsp lemon juice
- 3 Tbsp tahini
- 2 Tbsp olive oil
- 2 garlic cloves
- 1 tsp balsamic vinegar
- ½ tsp lemon zest
- ½ tsp ground coriander
- ¼ tsp ground cumin
- ½ - 1 tsp of sea salt
Instructions
- Preheat the oven to 375 °F / 190 °C.
- Wrap the beet in foil and cook for 40 – 50 minutes, until tender. You know it’s ready when you can insert a knife into the center without resistance. Let it cool slightly and peel, the skin should slip right off.
- Chop the beet and toss it in the food processor with the rest of the ingredients. Blend until smooth and creamy. This might take a few seconds. Taste and adjust seasonings.
- Grab some whole-grain crackers and happy dipping!
- You can store the hummus in an air-tight container in the fridge for 7 – 10 days.
- Serve with your favorite toppings: I like to add olive oil, fresh mint, lemon zest and sesame seeds.