Roasted Beet Hummus (Printable)

A vibrant, earthy dip blending sweet roasted beets with creamy tahini, lemon, and garlic—perfect for dipping or spreading.

# What you need:

→ Vegetables

01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed

# Directions:

01 - Preheat oven to 400°F. Wrap beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Allow to cool, then peel and roughly chop.
02 - In a food processor, combine roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Blend until smooth, scraping down sides as needed.
03 - With motor running, add cold water 1 tablespoon at a time until hummus reaches desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice as desired.
05 - Transfer to serving bowl. Drizzle with extra olive oil and garnish with chopped parsley, sesame seeds, or cumin if desired.

# Expert tips:

01 -
  • It's foolproof—even if you've never made hummus before, this comes together in minutes and tastes restaurant-quality.
  • The beets give it a natural sweetness that balances the earthiness, making it addictive without feeling heavy.
  • You can make it vegan, gluten-free, and it stays fresh in your fridge for days, which means less time cooking during the week.
02 -
  • Cold water is essential—warm water will warm up the tahini and make everything separate; use water straight from the fridge.
  • Don't skip rinsing the chickpeas; that starchy coating makes the hummus gluey instead of silky, and it's one of those details that actually changes everything.
03 -
  • If you want smokier depth, add just a pinch of smoked paprika to the food processor—it changes the entire vibe without overpowering the beets.
  • Taste the hummus before serving, because tahini and lemon juice vary in intensity; you might need slightly more salt or brightness than the recipe suggests, and that's totally normal.
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