How to Make Creamy Roasted Beet Hummus
Roasted Beet Hummus that Will Make your Family Beg for More
Creamy and bright beet hummus with an abundance of incredible flavor from roasted beets! This vegan beet hummus recipe is vibrant, delicious, and healthy! It is an excellent snack that you can grab and go when in a hurry. Why buy a store-bought version (you won’t be able to find a beet version of hummus in the store) when you can make your own!
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This roasted beet hummus recipe is not a traditional one. Well, the base is traditional, but I added some roasted beets. I’m a Pole, after all, and love beets in any dish. And the beets can be swapped out with other veggies like carrots, for example.
This hummus contains simple ingredients with roasted beet to create the creamiest hummus recipe you have ever had in just a few steps. I assure you that even beet-haters will return for seconds of this dip!
Oh, the Beets!
I love beets, and they are a staple in my kitchen. I know, though, that some people are not into beets at all…. People love or hate them, but most don’t know what to do with them and how to prepare them. So get ready for your new favorite recipe using beets.
Beets are delicious and packed with nutrients! They’re:
- Loaded with vitamins and minerals like vitamin C, magnesium, potassium folate, potassium, and magnesium.
- Contain fiber to aid in digestion.
- An excellent source of antioxidants and anti-inflammatory properties.
- Full of nitrates that help with performance and recovery when exercising.
Ingredients for Beet Hummus
This beautiful beet hummus recipe is made with simple ingredients. Here’s what you’ll need to make it:
Chickpeas: cooked or canned (save the liquid from the can).
Tahini: Tahini is a paste made from sesame seeds that give hummus a flawless texture. Tahini is a crucial ingredient in hummus recipes!
- Garlic: for a beautiful, savory element.
- Lemon juice: acid will help balance the flavor in this beet hummus recipe.
- Roasted beet: will bring a touch of sweetness to the hummus.
- Salt: will help you to bring up the hummus flavor.
- Spices: don’t forget to add beautiful spices to your hummus to a new level.
- Olive oil: You will need an extra virgin olive oil to finish and serve this dip the authentic way.
- Optional: if you want your hummus to be very creamy, you will need some baking soda.
What does beet hummus taste like?
Beets have an earthy, sweet flavor. Roasting the beets brings the sweetness even more, so this roasted beet hummus recipe will be deliciously sweeter than traditional garlic hummus but not overpowering. The lemon juice and garlic will perfectly balance the hummus’s acidity, earthiness, and savory components.
This beet hummus is a MUST try! You will love it!
Tips for making roasted beet hummus:
- Cook the chickpeas well. Dry chickpeas are the best to use if you want to make traditional hummus from scratch. Soak them for 24 hours and cook in water until well-cooked through and tender. Don’t worry about overcooking. Overcooking them will actually help the hummus to be creamier! So, if you’re using canned chickpeas, give them a 30-minute simmer so they will be well cooked and tender.
- Peel the chickpeas. If you really want creamy hummus, peel the chickpeas and discard the skins (I know, not the most pleasant task, and it takes a while). Soak the chickpeas in hot water with some baking soda. This process will help takes the chickpea skins to come right off. Sometimes I use unpeeled chickpeas, which will make the hummus more “rustic”.
- Use quality tahini and enough of it. Tahini paste is a crucial ingredient in an authentic hummus recipe. It will add that creamy consistency and subtle nutty flavor.
- For silky hummus, add an ice cube while blending. The ice cubes help whip the hummus into a creamier texture, like freshly swirled ice cream.
- Roast beets until very soft. Soft roasted beets will help with teh creamy texture (you don’t want any chunks of beets in your hummus).
- Mix well!. Ensure that all the ingredients are mixed well for a smooth texture. If you need, add a little bit of water.
How to prepare chickpeas for roasted beet hummus?
Soak and cook the chickpeas. Allow time for soaking (24 hours) and cooking (2 hours).
Put one cup of dry chickpeas in a medium bowl with plenty of water, and soak for 24 hours (chickpeas will expand in the bowl).
After soaking, drain the chickpeas and place them in a medium-sized cooking pot and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours.
If using canned chickpeas, drain the chickpeas and save the liquid for later. Simmer them for 30 minutes in the pot with water to help soften more.
Peel the chickpeas: Add 1 ½ teaspoon baking soda and let it sit for a few minutes after the chickpeas are soft. Then scoop a handful of chickpeas and rub under water to remove the skins and discard them.
Make sure that the chickpeas are completely cool before using.
How to roast a whole beet
Before we add the beets to the hummus, we’ll have to roast them to make them tender:
- Preheat the oven to 400º. Wash the beets and cut them in half.
- Lay parchment paper on the cookie sheet.
- Transfer beets to the cookie sheet. Add 1/4 cup of water and wrap the cookie sheet with parchment paper.
- Transfer the sheet pan to the oven for 60 minutes or until tender.
- Cool off the beets. Let the beets cool down and remove the skins with a paper towel ( scrub it with a paper towel). Chop the beets into smaller pieces.
Store: in the fridge for up to 5 days.
How to enjoy Beet hummus
- Appetizer for a fun party.
- As a part of Mezze plater.
- Add a dollop to your lunch salad for extra protein.
- Use it as a dip for crackers, pita, or veggies.
- Spread it on your favorite sandwiches.
- Add it to a dinner bowl.
I hope you love this beautiful roasted beet hummus recipe! If you make it be sure to leave a comment and a rating, so I know how you liked it. Enjoy!
Roasted Beet Hummus
Ingredients
- 3 cups cooked chickpeas, peeled. (See recipe notes for directions on cooking and peeling chickpeas)
- 2 small beets
- 3 garlic cloves, minced
- 3 to 4 ice cubes
- 1/3 cup tahini paste
- 3/4 tbsp kosher salt
- 1 1/2 tsp baking soda
- Juice of 1 lemon
- Hot water (if needed)
- Extra virgin olive oil
Instructions
- Soak chickpeas for 24 hours, then rinse them.
- Cook the chickpeas in a medium-size pan for 2 hours or until soft.
- Preheat the oven to 400º. Wash the beets and cut them in half.
- Lay parchment paper on the cookie sheet.
- Transfer beets to the cookie sheet. Add 1/4 cup of water and wrap the cookie sheet with parchment paper.
- Transfer the sheet pan to the oven for 60 minutes or until tender.
- Cool off the beets. Let the beets cool down and remove the skins with a paper towel ( srub it with a paper towel). Chop the beets into smaller pieces.
- Peel the chickpeas: Add 1 ½ teaspoon baking soda and let it sit for a few minutes after the chickpeas are soft. Then scoop a handful of chickpeas and rub under water to remove the skins and discard them. Make sure that the chickpeas are completely cool before using.
- Add the chickpeas and the rest of the ingredients to a food processor or blender and blend until completely smooth, about 4 minutes. If the hummus is too thick, you can add some water or chickpea liquid.
- Adjust seasoning if necessary. You can add some cumin, sumac, or coriander for more flavor. Or cayenne to spice it up!
- Drizzle with olive oil while serving.
- Serve with veggies or crackers.
