Who’s up for some enticing roasted beet hummus? It is the good old healthy hummus with garlic, chickpeas, olive oil and tahini – only richer and fancier with beetroot. Impress your friends and family with this delicious vibrant pinky beetroot hummus. They’ll keep asking for more, so beware.
I am a huge fan of hummus. It is not only healthy but it is as delicious as those unhealthy food you are not supposed to eat. Served with raw vegetables such as celery ribs or carrots, it makes a great afternoon snack. Or you can serve it as a delicious and healthy side dish with a meat or vegetable main dish. Since it is very easy to make, it is my favorite I-want-something-yummy-and-healthy- to-eat-but-not-difficult-to-make food. You can always have it as Classic Hummus Dip but it never gets boring as there are lots of varieties you can try. Roasted Beet Hummus Recipe is one of them. With a vibrant pink touch, you can turn traditional hummus into a hip one.
Beet is kind of a newcomer in my kitchen. My family is not really into beet so I first hid it in Chocolate Beet Muffins where you don’t taste it at all. Now with this roasted beet hummus recipe, I want to give it more room in the kitchen because beets are full of vitamins including vitamins A and C. They are also very rich in fiber and iron.
If you have never used beets before, do not worry. They are very easy to prepare. You are not used to the taste of beets and you are not sure if the house folk will like it? No problem. The taste of this hummus is not so beety at all but you will get all the nutrition beet has.
How to Make Roasted Beet Hummus
Roasted Beet Hummus Recipe has two super easy steps.
First, roast the beets. How To Roast Beets is not rocket science. Lisa gives a very clear depiction of it on her lovely blog. My method is as follows:
Preheat oven to 400F. Wrap the beets in foil separately and place on a baking sheet. Roast 40 minutes or until tender. You can test them with a fork. If they are tender, take them out of the oven. Let them cool. Then peel and chop the beets.
Second step is 5-minute work. In a food processor, place chopped beets, chickpeas, garlic, lemon juice, salt, cumin, olive oil, tahini and water and simply blend them until it gets smooth. You can add some water and blend it again if it is not creamy enough. I always taste it to make sure if the amount of spices and salt is enough. If you like a strong garlic taste, you can even add a second clove. After you make the adjustments, transfer it onto a plate.
To make your hummus look even more appealing, use some herbs as toppings. I always go with fresh parsley, dill and green onions but you can use almost anything you want.
Topping options are endless as it goes with almost anything. Here are some: Besides herbs, you can garnish it with olives, cucumber slices, extra tahini, almonds and even popcorn. Yes popcorn! We had some leftover popcorn when we last made this amazing hummus and I thought why not throw some on it. Sky is the limit when it comes to toppings.
Is Beetroot Hummus Vegan?
Yep. It’s not only vegan but also gluten-free. It is very filling and very rich in proteins, fiber and vitamins thanks to the chickpeas and beets inside. Tahini in beetroot hummus gives you a good amount of energy, as well. However, if you want it with less calories, you can always try beetroot hummus recipe without tahini. Have a quick look at our Hummus Without Tahini, which is equally healthy and delicious.
How About Raw Beet Hummus?
You need a super quick snack using beets and chickpeas but you don’t even feel like roasting beets? Go ahead, throw one small peeled beet in your food processor along with the other hummus ingredients. Your hummus will still taste amazing with one small raw beet. You might need to increase the amount of wet ingredients then. Otherwise your food processor will probably have difficulty blending it. One tablespoon olive oil or tahini at a time until you have the desired consistency.
With one small raw beet, it’s hard to notice the flavor. If you add a large one, your hummus will have a slightly earthy flavor.
Can beetroot hummus be frozen?
Definitely, yes. It is the best if you freeze the hummus as soon as you make it to have the best taste. It can stay in the freezer for up to 4 months but the earlier you eat it, the better the taste and texture will be.
Make sure you freeze your hummus in a freezer-safe container. Avoid filling it up too much as it will expand while freezing.
When you want to eat it, take it out of the freezer and thaw it in the refrigerator one day before you consume it. Give it a good stir and then serve.
Make sure you consume all the hummus you thaw in a few days. Re-freezing the thawed food is not very healthy as it makes the risk of contamination higher.
What to do with the leftovers?
You will never waste the roasted beetroot hummus you make. If you keep it refrigerated, it will even last one week without going bad. During the week it is hard for me to cook every day. However, when I make hummus, I use the leftover as a sandwich spread for lunch next day. Have you ever tried combining avocado and hummus in a sandwich? If not, you’re missing a lot!
If not for lunch, I turn my leftover hummus into a completely new dish: Protein-rich Healthy Deviled Eggs With Hummus. Wouldn’t it be great to end up have the cutest deviled eggs with a lovely color?
You can use it as a spread on a toasted bread for a quick after school snack as well or serve it as an appetizer before dinner.
What to serve with Roasted Beetroot Hummus?
Celery ribs, carrots or lettuce are light and healthy buddies of hummus. They are great together. However, if you think hummus is healthy enough and you can afford to cheat a little, dip pita, your favorite crackers or toasted bread in it. Or just marry hummus off with chips. The coolest couple ever! If you have a gluten-free diet, you can use gluten-free bread or crackers when serving.
Okay, now hurry up though. Half of the hummus is already gone!
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Roasted Beet Hummus Recipe
A super healthy and tasty roasted beet hummus with a lovely color.
- ½ pound red beets (3 small beets)
- 1 can (15 oz) cooked chickpeas, drained
- 1 garlic clove
- 5 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon cumin
- 2 tablespoon olive oil
- 3 tablespoon tahini
- 2 tablespoons water
- Green olives
- Extra tahini
- Preheat oven to 400F. Wrap the beets in foil separately and place on a baking sheet. Roast 40 minutes or until tender. Test with a fork. Let them cool. Then peel and chop the beets.
- In a food processor, place chopped beets, chickpeas, garlic, lemon juice, salt, cumin, olive oil, tahini and water. Blend until smooth. Taste and make adjustments if needed.
- Transfer it onto a plate. Garnish with herbs, olives, cucumber slices, extra tahini, almonds and popcorn.
- Serve with baguette slices.
Use gluten-free bread or crackers when serving if making it for gluten-free diet.