Pink Roasted Beet Hummus
A vibrant and creamy roasted beet hummus blended with chickpeas, tahini, and fresh lemon juice. This naturally pink dip is smooth, earthy, slightly sweet, and perfect for spreading, dipping, or adding color to any snack board.
Ingredients
Scale
- 2 medium beets, peeled and cut into cubes
- 2 tablespoons olive oil
- 1 can (15 ounces) chickpeas, drained and rinsed
- 0.25 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 2 to 3 tablespoons cold water, as needed
- 1 tablespoon sesame seeds
- 1 tablespoon fresh herbs such as parsley, chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the cubed beets with olive oil and a pinch of the salt until evenly coated.
- Spread the beets in a single layer on a baking sheet.
- Roast for 30 to 35 minutes until fork tender.
- Transfer the roasted beets to a food processor. Add chickpeas, tahini, lemon juice, garlic, remaining salt, black pepper, and ground cumin.
- Blend until smooth, adding cold water one tablespoon at a time until the hummus reaches a creamy consistency.
- Taste and adjust seasoning if needed, then blend briefly again.
- Spoon into a serving bowl, swirl the top, drizzle lightly with olive oil if desired, and garnish with sesame seeds and fresh herbs before serving.
Notes
- Roast the beets until fully tender for the smoothest texture.
- Blend longer than you think for extra creaminess.
- Add cold water gradually to control thickness.
- Chill for at least 30 minutes before serving for deeper flavor.
Find it online: https://tastyze.com/pink-roasted-beet-hummus/