If you’re looking to brighten up your snack game with something vibrant, flavorful, and downright addictive, this Roasted Beetroot Hummus Recipe is an absolute must-try. The deep, earthy sweetness of roasted beetroot paired with creamy chickpeas and zesty lemon makes for a stunning dip that looks as good as it tastes. It’s velvety smooth, packed with nutrients, and brings a lovely pop of color to any table — trust me, everyone will be reaching for seconds before you know it!
Ingredients You’ll Need
Gathering the right ingredients is easy and makes all the difference for this recipe. Each component plays a crucial role, whether it’s the natural sweetness of the beetroot, the creaminess from tahini, or the fresh zing from lemon that truly elevates the final flavor.
- Large beetroot (about 250g), roasted and peeled: Roasting enhances its earthy sweetness and softens it perfectly for blending.
- Cooked chickpeas (3/4 cup or 200g): The classic hummus base provides creamy texture and protein.
- Water (1/4 cup): Helps adjust the consistency to your preferred smoothness.
- Lemon juice (1 tablespoon): Adds brightness and a refreshing tang.
- Lemon zest (1 teaspoon): For an extra punch of citrus aroma and flavor.
- Tahini (1 1/2 tablespoons): Gives that unmistakable nutty creaminess essential to hummus.
- Olive oil (1/2 tablespoon plus more for drizzling): Adds richness and silky mouthfeel.
- Minced garlic (1/2 tablespoon): Brings a hint of savory warmth to balance the sweetness.
- Salt (1/4 teaspoon): Enhances all the natural flavors.
- Ground cumin (1 teaspoon): Offers a subtle earthy spice that complements the beet beautifully.
How to Make Roasted Beetroot Hummus Recipe
Step 1: Roast the Beetroot to Perfection
Start by preheating your oven to 375°F (190°C). Give your beetroot a good scrub to remove any dirt, then lightly drizzle with olive oil. Wrap it up tightly in foil to lock in moisture and roast it for about an hour, or until you can easily insert a fork without resistance. Once roasted and cooled, peeling is a breeze — the skin should slip right off, leaving you with beautifully tender, vibrant beet pieces ready to transform your hummus.
Step 2: Blend the Ingredients
Place the roasted beetroot chunks, cooked chickpeas, fresh lemon juice, lemon zest, tahini, olive oil, garlic, salt, and cumin into a blender or food processor. Pulse away! The magic happens here as these ingredients come together to form a luscious, smooth base. If your mixture feels too thick or stiff, don’t worry — just add the water slowly and blend until you reach that perfectly creamy texture you’re craving.
Step 3: Adjust and Taste
Before you call it done, give your hummus a taste test. This is the moment to tweak the seasoning — maybe a pinch more salt, an extra splash of lemon juice for zing, or even a touch more cumin if you want a smoky hint. Tailoring it to your palate makes all the difference!
Step 4: Serve and Drizzle
Transfer your Roasted Beetroot Hummus Recipe to a pretty serving bowl and drizzle a little extra olive oil over the top to add that irresistible shine and extra richness. It’s ready to be enjoyed!
How to Serve Roasted Beetroot Hummus Recipe
Garnishes
To really elevate your Roasted Beetroot Hummus Recipe, think beyond just a drizzle of olive oil. Toasted sesame seeds lend a subtle crunch and nutty flavor, while fresh herbs like parsley, cilantro, or mint bring a pop of vibrant green and freshness that contrast beautifully with the deep rosy color. A sprinkle of smoked paprika or a few cracked black peppercorns also make for stunning visual and flavor enhancements.
Side Dishes
This hummus shines when paired with crunchy fresh veggies like cucumber slices, baby carrots, and bell pepper strips. It’s also irresistible with warm pita bread, crunchy crackers, or crisp flatbreads. Not to mention, it can team up wonderfully with grilled meats or roasted vegetables, making it a versatile companion for any meal or snack.
Creative Ways to Present
Thinking outside the bowl? Spread this colorful hummus on toast topped with avocado for a wholesome breakfast treat, or dollop it onto grain bowls to add a burst of flavor and color. You can even swirl it into soups for creaminess and a beautiful marbled effect. The possibilities for your Roasted Beetroot Hummus Recipe are endless and deliciously fun!
Make Ahead and Storage
Storing Leftovers
Keep your hummus fresh by storing it in an airtight container in the refrigerator. It will stay delicious for around 3 to 4 days. The flavors even deepen as it rests, so leftovers can be just as satisfying as freshly made.
Freezing
If you want to keep your Roasted Beetroot Hummus Recipe longer, freezing is a great option. Portion it into freezer-safe containers or bags, leaving a bit of space for expansion. It will keep well for up to 2 months. Just thaw overnight in the fridge before enjoying.
Reheating
This hummus is typically enjoyed cold or at room temperature, but if you want a warmer dip, gently bring it to room temperature or heat it slightly in a microwave-safe bowl with short intervals, stirring in between. Avoid overheating to preserve that lovely creamy texture.
FAQs
Can I use raw beetroot instead of roasted?
Raw beetroot has a much stronger, earthier flavor and a firmer texture. Roasting softens the beetroot and sweetens its flavor, making it perfect for a smooth, creamy hummus. Using raw beet could result in a gritty texture and harsh taste.
Is tahini necessary for this recipe?
While tahini adds that classic creamy, nutty hummus flavor, you can omit it if you don’t have any on hand. However, the richness and depth will be slightly different. You might consider adding a little extra olive oil or nut butter as a substitute.
Can I make this hummus oil-free?
Absolutely! You can skip the olive oil for a lighter version. The tahini and lemon juice will still provide creaminess and flavor, but the texture might be a bit less smooth. Adding a bit more water can help adjust consistency.
How long does it take to roast the beetroot?
Typically, roasting a whole beetroot at 375°F (190°C) takes about 1 hour. The beetroot is done when you can easily pierce it with a fork. Smaller beets might take less time, so check periodically after 45 minutes.
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly and save a lot of time. Just be sure to rinse and drain them well before using to avoid any extra briny flavor that could affect the hummus taste.
Final Thoughts
There’s something truly special about this Roasted Beetroot Hummus Recipe that makes it a standout in the hummus world. It’s not only stunning to look at but also a joyous explosion of flavors with each creamy, velvety bite. Whether you’re making it for a casual snack or a party spread, it never fails to impress. I can’t wait for you to try it and see just how effortlessly delicious this colorful dip can be!
Print
Roasted Beetroot Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 serving
- Category: Dip
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This vibrant Roasted Beetroot Hummus combines the earthy sweetness of roasted beetroot with creamy chickpeas and tahini for a colorful and flavorful twist on traditional hummus. Perfect as a dip or spread, it’s easy to prepare and packed with nutrition.
Ingredients
Beetroot
- 1 large beetroot (about 250g), roasted and peeled
Main Ingredients
- 3/4 cup (200g) cooked chickpeas
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 tablespoons tahini
- 1/2 tablespoon olive oil, plus more for drizzling
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
Instructions
- Roast the Beetroot: Preheat your oven to 375°F (190°C). Scrub the beetroot thoroughly, drizzle it with olive oil, then wrap it tightly in foil. Roast in the oven for about 1 hour or until it becomes tender when pierced with a fork. Once done, allow it to cool, then peel off the skin and chop the beetroot into smaller pieces.
- Blend Ingredients: Place the chopped beetroot, cooked chickpeas, lemon juice, lemon zest, tahini, olive oil, minced garlic, salt, and ground cumin into a blender or food processor. Blend these ingredients together until you achieve a smooth and creamy consistency.
- Adjust Consistency: Gradually add water to the blender as needed to reach your preferred hummus thickness. Blend gently after each addition until smooth.
- Season to Taste: Taste the hummus and adjust the seasoning if necessary by adding more salt, lemon juice, or cumin according to your preference.
- Serve and Garnish: Transfer the hummus into a serving bowl. Drizzle with extra olive oil on top and optionally garnish with sesame seeds or fresh herbs to enhance flavor and presentation.
Notes
- For best flavor, use freshly cooked or canned chickpeas drained and rinsed.
- Roasting the beetroot brings out its natural sweetness and enhances the hummus color.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve with pita bread, crackers, or fresh vegetables.
- Optional toppings like sesame seeds, chopped parsley, or a sprinkle of paprika add visual appeal and extra flavor.
