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If you’re looking to brighten up your snack game with something vibrant, tasty, and packed with wholesome goodness, then this Roasted Beet Hummus Recipe is here to steal your heart. It combines the earthy sweetness of roasted beets with the creamy, tangy goodness of traditional hummus, resulting in a stunningly pink spread that’s as nutritious as it is delicious. Whether you’re dipping, spreading, or just spooning it straight from the bowl, this is a recipe that brings a burst of color and flavor to any occasion.
Ingredients You’ll Need
This recipe is delightfully simple, relying on a handful of fresh, essential ingredients that each play a crucial role. From the smoky-sweet roasted beet to the creamy tahini and zesty lemon juice, every component blends perfectly to create a harmonious texture and vibrant taste.
- 1 small beet: Roasting intensifies its natural sweetness and gives the hummus that signature pink hue.
- 2 cloves garlic: Adds a subtle punch of savory flavor that wakes up the palate.
- 1 (19 fluid ounce) can chickpeas (drained): The creamy base that makes this hummus smooth and satisfying.
- Juice of 1/2 lemon: Provides brightness and balances the earthiness of the beet.
- 2 tablespoons tahini: Brings a rich, nutty depth and creaminess to the mix.
- 1/3 cup olive oil: Adds silkiness while enhancing the flavors with its fruity notes.
- Pinch salt: Essential for amplifying all the wonderful flavors.
- Pepper (to taste): Offers a gentle hint of spice that ties everything together.
How to Make Roasted Beet Hummus Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 450°F. This high temperature is perfect for roasting the beet, coaxing out its natural sugars and creating a soft, caramelized texture that’s key for a luscious hummus.
Step 2: Prep the Beet for Roasting
Line a baking dish with foil to catch any juice and make cleanup easy. Wash your beet thoroughly and trim the leaves and stems back, but keep an inch or two intact. Don’t cut off the tail end because it helps retain the beet’s juice during roasting, preserving all that vibrant flavor.
Step 3: Roast the Beet
Place the beet in your foil-lined dish and cover it tightly with foil to trap steam as it roasts. Bake for about 45 minutes, then test doneness by piercing the center with a skewer – it should slide in easily. That softness means the beet is perfectly roasted and ready for blending into your hummus.
Step 4: Cool the Beet
Once roasted, take the beet out and let it cool for 5 to 10 minutes. This brief resting time makes it easier and safer to peel while locking in moisture for a creamier texture.
Step 5: Blend the Chickpea Base
While the beet cools, toss the chickpeas, garlic, lemon juice, tahini, salt, and pepper into your food processor. Pulse and blend on high, slowly drizzling in olive oil until the mixture becomes smooth and velvety. This creamy base is the canvas on which your roasted beet’s sweetness will shine.
Step 6: Add the Beet and Blend Again
Peel the cooled beet using a knife or your hands, then cut it into chunks. Add these to the food processor and blend at high speed until fully incorporated and smooth. You’ll be treated to a dazzling pink hummus that tastes as amazing as it looks.
Step 7: Serve and Enjoy
Serve your Roasted Beet Hummus Recipe chilled, with an optional extra drizzle of olive oil on top for that glossy, inviting finish. It’s perfect for dipping, spreading, or just savoring by the spoonful.
How to Serve Roasted Beet Hummus Recipe
Garnishes
Adding a few thoughtful garnishes can elevate this hummus to party-centerpiece status. Try sprinkling some toasted sesame seeds for a nutty crunch, fresh chopped parsley for a pop of green and brightness, or a dash of smoked paprika to accentuate the earthiness of the beet.
Side Dishes
The beauty of this Roasted Beet Hummus Recipe is its versatility as a companion. Serve it alongside warm pita bread, crisp veggie sticks, or even spread on a crunchy baguette slice. It also pairs beautifully with grilled meats or a fresh salad for a colorful Mediterranean-inspired meal.
Creative Ways to Present
If you want to wow your guests, serve the hummus layered in a clear jar with chopped cucumbers and cherry tomatoes for a beautifully layered dip. You can also dollop it onto avocado toast or swirl it into grain bowls to bring a vibrant punch of flavor and color.
Make Ahead and Storage
Storing Leftovers
This hummus keeps wonderfully in an airtight container in the fridge for up to 4 days. Its flavors deepen over time, making it even tastier the next day. Just be sure to give it a quick stir and drizzle a little olive oil on top before serving again.
Freezing
You can freeze your Roasted Beet Hummus Recipe to enjoy later, but the texture might change slightly after thawing due to the beet’s water content. For best results, freeze it in smaller portions and thaw overnight in the refrigerator.
Reheating
This hummus is best enjoyed cold or at room temperature, so reheating isn’t usually necessary. If you prefer it warmer, simply let it sit out at room temperature for 20 to 30 minutes, stirring occasionally to maintain the creamy texture.
FAQs
Can I use raw beets instead of roasting them?
Raw beets are much harder and have a stronger earthy flavor, which can be quite overpowering in hummus. Roasting softens the beet and amplifies its natural sweetness, creating the perfect balance in this recipe.
Is tahini necessary in this recipe?
Tahini adds a unique nutty richness and creamy texture that balances the beet’s sweetness and chickpeas’ earthiness. If you don’t have it, you can substitute with a little nut butter, but the flavor profile will differ.
What can I use instead of olive oil?
If you’re out of olive oil, avocado oil or a light vegetable oil are good alternatives. Just choose a mild-flavored oil that won’t compete with the beet’s vibrant flavor.
How long does it take to roast a beet?
At 450°F, a small beet typically takes around 45 minutes to become tender when roasted covered in foil. Larger beets might need extra time, so always check with a skewer for doneness.
Can I make this recipe vegan and gluten-free?
Absolutely! This Roasted Beet Hummus Recipe is naturally vegan and gluten-free, making it a fantastic option for a wide range of dietary preferences and restrictions.
Final Thoughts
This Roasted Beet Hummus Recipe is one of those delightful kitchen discoveries that adds a splash of color and a bundle of flavor to your everyday meals. It’s vibrant, nourishing, and incredibly easy to make—plus, it’s a guaranteed hit whether you’re feeding family or entertaining friends. I can’t wait for you to try it and fall in love with this joyful twist on a classic favorite.
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Roasted Beet Hummus Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Roasted Beet Hummus combines earthy roasted beets with classic creamy hummus, offering a colorful and flavorful twist to the traditional dip. Perfect as a healthy appetizer or snack, it features a smooth blend of roasted beet, chickpeas, garlic, lemon juice, tahini, and olive oil.
Ingredients
Vegetables
- 1 small beet
- 2 cloves garlic
Other Ingredients
- 1 (19 fluid ounce) can chickpeas, drained
- Juice of 1/2 lemon
- 2 tablespoons tahini
- 1/3 cup olive oil
- Pinch salt
- Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the beet.
- Prepare Beet: Line a baking dish with tin foil. Wash the beet thoroughly and trim the leaves and stems back, leaving an inch or two intact. Do not trim the tail to retain its juices and flavor during roasting.
- Roast Beet: Place the beet in the foil-lined baking dish and cover it with another sheet of tin foil. Roast the beet in the oven for approximately 45 minutes or until a skewer easily slides into its center, indicating doneness.
- Cool Beet: Remove the beet from the oven and allow it to cool for 5 to 10 minutes to handle safely.
- Prepare Hummus Base: While the beet cools, combine the drained chickpeas, garlic cloves, lemon juice, tahini, salt, and pepper in a food processor or blender. Blend on high speed while slowly drizzling in the olive oil until the hummus is smooth and creamy, which may take a few minutes.
- Add Beet to Hummus: Once the beet has cooled sufficiently, peel it carefully using a knife, then cut it into chunks. Add these beet pieces to the hummus mixture and blend on high until fully smooth and incorporated.
- Serve: Serve the roasted beet hummus chilled, optionally drizzled with extra olive oil for added richness and presentation.
Notes
- Keep the beet tail intact during roasting to preserve juices and flavor.
- Peeling the beet after roasting is easier once it has cooled down.
- You can adjust seasoning like salt, pepper, or lemon juice to taste.
- This hummus stores well in an airtight container in the refrigerator for up to 5 days.
- Serve with fresh vegetables, pita bread, or crackers for a healthy snack or appetizer.
