Description
This vibrant Beet Hummus combines the earthy sweetness of roasted beets with creamy chickpeas and tahini. Enhanced with fresh lemon, garlic, and warm spices like cumin and coriander, this colorful dip is perfect for serving with toasted pita chips, crackers, or fresh crudités. It offers a delicious twist on traditional hummus with a rich, silky texture and a beautiful hue.
Ingredients
Scale
Beets
- 1 small-medium beet (~5 ounces or 140g)
Chickpeas & Seasoning
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1/4 teaspoon baking soda
- 1 heaping teaspoon kosher salt (divided)
- Freshly cracked black pepper, to taste
Hummus Base
- Heaping 1/3 cup (90g) good-quality tahini
- 1 large lemon, zested and juiced (~3 tablespoons juice, more as needed)
- 3 garlic cloves, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 tablespoon extra virgin olive oil (optional, for richness)
For Roasting & Garnish
- Extra virgin olive oil, as needed for coating beets and drizzling
- 1 tablespoon Za’atar (optional; store-bought or homemade)
- Chopped flat-leaf parsley
- Homemade toasted pita chips, warm pita or flatbread, crackers, or crudités for serving
Instructions
- Prep the beets: Preheat your oven to 425°F (218°C). Trim off beet greens and most stalks but leave some stalk intact to prevent bleeding. Wash and scrub the beets thoroughly.
- Roast the beets: Lightly coat the beets with olive oil. Place them in an ovenproof dish with a tight-fitting lid or cover tightly with foil, adding 1/2 cup (120 mL) water. Roast for 45 to 60 minutes until fork-tender. While warm, peel the skins under cool running water using food-safe gloves to avoid staining. Chop roughly.
- Simmer the chickpeas: In a saucepan, add drained chickpeas with enough water to cover by 1-2 inches. Add 1/4 teaspoon baking soda and bring to a boil. Reduce to a rapid simmer and cook for 20 minutes until chickpeas start falling apart.
- Drain and blend chickpeas: Drain chickpeas, rinse, and remove any loose skins. Transfer to a food processor or high-powered blender and blend for 1-2 minutes until smooth, scraping sides as needed.
- Blend the hummus: Add roasted beet, tahini, lemon zest, lemon juice, garlic, cumin, coriander, 1/2 teaspoon kosher salt, pepper, and optional olive oil to the chickpeas. Blend until smooth, scraping down sides. Adjust consistency with 1 tablespoon ice water if needed.
- Season to taste: Taste your hummus and adjust salt, lemon zest, lemon juice, garlic, or spices as preferred.
- Serve and garnish: Transfer hummus to a plate, create waves or a well with the back of a spoon. Drizzle with olive oil, sprinkle Za’atar and chopped parsley, and add a pinch of flaky salt. Serve with toasted pita chips, crackers, or crudités.
Notes
- Note 1: Small-medium beets weigh about 5 ounces (140g); choose fresh and firm for roasting.
- Note 2: Using canned chickpeas speeds up preparation; rinsing removes excess sodium.
- Note 3: Good-quality tahini is key for creaminess and flavor.
- Note 4: Za’atar is an optional Middle Eastern spice blend that adds an aromatic finish.
- Note 5: Homemade toasted pita chips elevate the dip experience; alternatively use store-bought or fresh flatbread, crackers, or vegetables.
- Note 6: A high-powered blender or food processor ensures smooth hummus texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dip
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: beet hummus, roasted beet dip, Middle Eastern dip, vegetarian hummus, healthy appetizer
