Roasted Beet Hummus

Add a twist to your hummus with this roasted beet hummus recipe! A vegetable-based dip that’s dairy-free, gluten-free and vegan.

Do you love hummus as much as I do? I love hummus because it is the perfect appetizer for any occasion!

This roasted beet hummus is a fun and tasty way to change things up. In this recipe, beets are roasted until they are soft, and then are combined with chickpeas, tahini, garlic, and lemon juice in a food processor.

The result is a colourful and nutritious dip that everyone will love.

Beets are a superfood, and this roasted beet hummus recipe is a great way to enjoy their health benefits. Not only are beets packed with antioxidants, but they’re also high in fiber, potassium, and vitamin C. Plus chickpeas are a great source of dietary fiber, this creamy beet hummus really is full of healthy ingredients.

Fresh beets are sweet and earthy, and can be roasted or boiled. This beetroot hummus recipe is a healthy and delicious appetizer or snack. The hummus is creamy and flavorful, and the beets add a fun pink colour to the dip.

The sweetness of the beets is perfectly balanced with the tang of lemons and the nutty flavour of tahini in a way that is just so incredibly good!

This homemade hummus recipe is a great way to use up any beets you might have on hand, and it’s a delicious and healthy snack or appetizer! It’s also a vegan recipe/vegetarian recipe and gluten-free, so it’s perfect for anyone with dietary restrictions.

Give this fun twist on a traditional hummus recipe a try, the sweetness of the beats paired with the tart lemon and nutty perfect dip!

Why You Will LOVE this Roasted Beet Hummus

• It’s vibrantly pink. So stunning!
• Fun twist on a classic hummus recipe.
• The beet adds an earthy sweetness to the hummus.
• Smooth and creamy.
• Packed with essential vitamins and minerals.
• A great source of antioxidants.
• Beet hummus tastes perfectly balanced.

Tips for Making the BEST Roasted Beet Hummus

• Make sure your beets are completely cool before proceeding to make the hummus.
• Remove chickpea skins for an extra smooth hummus.
• Add cold water while blending for a creamier texture.
• Let the processor run until you have the texture you are looking for.
• Don’t forget to taste test your hummus and adjust the seasonings to your liking.
• Use a good quality tahini! The tahini adds loads of flavour so be sure not to skimp on it.

How to Remove the Skins from Chickpeas

Removing the skin from chickpeas is easy!

Simply place them in hot water with 1 1/2 teaspoons of baking soda and let them soak for a few minutes.

Rinse them off with cold water, and you’ll be able to rub the skins right off. Discard the skins and you’re good to go!

How to Store Leftover Beet Hummus

If you have leftover roasted beet hummus, it can be stored in an airtight container in the refrigerator for up to 1 week. Be sure to give it a good stir before serving.

You can also freeze this hummer, but it should be eaten within 3 months. Store in a freezer bag or airtight container and place in the freezer. To thaw frozen hummus, move the sealed container to the refrigerator overnight.

What to Serve with Roasted Beet Hummus

Serve this beet hummus dip with some crunchy veggies on the side! Cucumber slices, baby carrots, and celery sticks are some of my favourite pairings.

While pita bread wedges or pita chips are always a classic choice, we served ours with salted pretzel crackers!

About the Equipment Need to Make Hummus

You will need a large pan and parchment paper for roasting the beets.

A large food processor is best for getting a really smooth hummus, but a high-speed blender works too.

About the Ingredients for Roasted Beet Hummus

Beets – Roasting fresh beets yourself will give the best results, but if you find roasted beets in the grocery store, that would be a great shortcut. You can also roast canned cut beets if you don’t want to peel them yourself. If you can’t find red beets then try golden beets instead. Golden beet have the same great flavour and natural sweetness, but you will miss the bright pink colour.

Olive oil – Olive oil helps the beets roast but it also makes a smooth and rich hummus. Make sure to use a good quality olive oil in this recipe– it really makes a difference.

Tahini – Tahini adds an earthy nutty flavor that is delicious with beets and chickpeas.

Water – Adding cold water to the tahini helps to make it a light and fluffy spread. The end result is a more creamy hummus as the tahini is then able to be incorporated more smoothly into the chickpeas.

Garbanzo beans – Garbanzo beans are the classic bean used in hummus– just make sure to drain and rinse them very well. You might also know them as chickpeas! Using dried chickpeas will give an even better flavour than using canned, but preparing them is a time consuming step.

Garlic & thyme – Garlic and thyme are my flavourings of choice– they pair deliciously with roasted beet. Use fresh for the best results. Feel free to swap out the herbs for what you have on hand– rosemary or parsley would also work!

Lemon – Lemon juice adds freshness and acidity to the hummus. ½ of a lemon should yield about 1-2 tablespoons of juice. Fresh lemon juice is best, but you can use bottled lemon juice if necessary. If you want even more of a citrus kick, feel free to include some lemon zest.

Looking for More Homemade Dip Recipes?

If you love this easy beet hummus recipe and are looking for more delicious homemade dips, check out my favourite dip recipes!

Smoky Spanish tomato dip, or salsa brava, is the perfect appetizer for your next party! Bravas sauce is full of flavour and easy to make!

This easy buffalo chicken dip recipe is a perfect appetizer for game day! Loaded with chicken, cheese, and hot sauce, it’s always a big hit.

This Mexi-Casa cheese dip has been a family favourite for decades. It’s a fabulous appetizer for any party or family get-together.

How to Make Roasted Beet Hummus

Yields: 6 servings | Prep Time: 5 minutes | Cook time: 55 Minutes

Ingredients:

• 2 medium red beets
• ⅓ cup + 1 tablespoon olive oil, divided
• ¼ cup tahini
• ¼ cup cold water
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ lemon, juiced

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Remove the ends from the beets and peel off the skins. Cut the beets into ½” cubes and place them on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper (to taste).

Roast beets for 30-55 minutes, or until they are fork tender. Then, remove the beets from the oven and allow them to cool to room temperature.

To make the hummus, add the tahini to the bowl of a food processor. With the food processor on low speed, slowly drizzle in the cold water. Process for 10-15 seconds until the tahini is smooth.

Add the roasted and cooled beets, along with the garbanzo beans, garlic, thyme, and lemon juice.

Process on low speed until the beans and beets are broken up into small pieces. With the food processor still on low speed, slowly drizzle in the remaining ⅓ cup olive oil. Season with salt and pepper to taste.

Once all of the olive oil has been added, turn the food processor to high speed and process until the hummus is your desired consistency. I like a really smooth hummus so I process mine for about 45 seconds.

You can garnish your red beet hummus with a drizzle of olive oil and sesame seeds.

Serve the hummus with pita chips or vegetables and enjoy. Store any leftovers in an airtight container in the fridge for up to five days.