This roasted beet hummus recipe is both nutritious, and delicious as well as being easier than you think to make. The perfect dip for a healthy afternoon snack!
Isn’t it amazing how our tastes change as we grow up? If you’d asked me to eat either beets or hummus as a child, I would have gagged. Who would have thought I would not only be eating them, but eating them together and loving it as an adult?
I try to remember this when my kids don’t want to eat things like this. Kids have bland taste buds. It helps keep them from eating harmful things. It’s not a parental failure.
And this roasted beet hummus is the furthest thing from bland! We already know that hummus is full of tangy goodness with all its garlic, lemon juice, and cumin. But adding the flavor of roasted beets compared to regular easy homemade hummus is just next level! So much flavor. So much cool smoothness in those beets.
One of my favorite ways to eat it (and easily my favorite afternoon snack right now) is on toasted baguette with feta cheese. Just try it and you’ll be in love!
A few tips:
Roasted Beet Hummus Recipe
- For top tier hummus, you’ll want to de-hull your chickpeas by rubbing them under running water to loosen the outer hull. But it’s a little time consuming, and I’ve personally found that it doesn’t impact the smoothness of my hummus enough to make it worth while. To each their own though. It’s up to you!
- Roast you beets when you’re already using the oven. It’s summer, so heating up the house is a real problem. So double up on that oven use! You can easily roast the beet, and then store it in the refrigerator until you’re ready to make hummus.
- Adjust the ingredients to taste. I like to put extra cumin in mine, and often, extra garlic. Start with the amounts called for in the recipe (unless there’s something you know you want less of), and then adjust from there based on taste. It’s not a fussy cake recipe that will fail if you don’t get everything right. That’s what’s so great about it!
- Substitute ingredients. It isn’t ideal, but you can do some substitutions. For instance, I’ve frequently made hummus without tahini because I live in the boon docks and can’t just go out and buy it whenever I want to. It was still very good!
Another way to level up your hummus is by making roasted garlic and red pepper hummus which is also packed full of flavor and so good with pita chips!
I know I’ve mentioned it before, but this is another reason why I’m such a huge fan of gardening. It forces you into seasonal eating. So it’s natural to make roasted beet hummus in the spring when you’re growing beets, and red pepper hummus in the later summer when you have a lot of peppers growing.
So with that, let’s get to the recipe!
Roasted Beet Hummus Recipe
Tangy hummus with the added flavor of roasted beets.
- 1 small roasted beet
- 2 large cloves garlic
- 1 15-oz. can cooked chickpeas, drained (about 1 3/4 cups)
- 1 large lemon (zested)
- 1/2 large lemon (juiced)
- 1 large pinch salt and black pepper
- 2 heaping Tbsp tahini
- 1 Teaspoon ground cumin
- 1/4 cup extra virgin olive oil
- Preheat oven to 375º
- Wash your beet and remove stem, and root
- Brush with olive oil, and wrap tightly in foil
- Roast until tender (a fork should go though it easily)
- Cool beet, and peel off outer layer. It should come off easily
- Quarter beet, and purée in food processor
- Add garlic and continue to purée
- Add remaining ingredients except olive oil and purée until smooth
- with food processor still running, drizzle in olive oil
- Once the olive oil is added, do a taste and texture check. Add water to thin it out if needed, or lemon juice/garlic/salt/cumin, etc if needed
- Blend and serve
- Will keep in the refrigerator for up to a week
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