Roasted Beet hummus is a super healthy and delicious way to make this classic dip even more delicious, and the bonus: how pretty is this? The colour of this dip makes it a standout at any gathering. Beets are packed with vitamins and nutrients, and of course, their natural vibrant colour. Roasting beets brings out their sweetness and helps to retain that glorious colour. And this super creamy, flavourful roasted beet hummus is a perfect way to use them.
Hummus is not only delicious. It’s also incredibly nutritious and versatile, too. Chickpeas, sesame, and olive oil make it high in protein, fibre, folate, and a natural part of the Mediterranean diet. A diet that features beans, seeds, nuts, vegetables, and fish, along with heart-healthy fats like olive oil. Which is known to reduce the risks of heart disease, diabetes and cancer. For more on the benefits of hummus, check out 10 Reasons We Should All Be Eating More Hummus.
Because of its high protein content, hummus is an especially satisfying dip for veggies or pita chips. It also works as a creamy spread for sandwiches, burgers, and wraps. You can actually use hummus in place of mayonnaise for almost all of those, and in salad dressings, too.
Roasted beet hummus is easy to make if you have a food processor, or a good blender. Just throw all the ingredients in, give it a whirl, and you’re done. I love that it takes just a few minutes to make this deliciously creamy stuff.
The classic hummus seasonings of sesame, garlic, lemon, and olive oil, plus an added little hint of cayenne pepper, compliment the sweet, earthy taste of roasted beets beautifully for this roasted beet hummus. And of course, the colour is stunning.
Roasting beets, as with other veggies, really brings out their flavour without losing any of the glorious colour. But you can do this hummus with boiled beets, too, or even use canned beets. I roasted mine on the outside grill. It’s also a very forgiving recipe. You can add more or less garlic or lemon according to your taste.
If you want more hummus with a different twist, you can also check out Roasted Pumpkin Hummus.
Makes about 2 1/2 cups and will keep for up to a week in the fridge.
Roasted Beet Hummus
- 2 medium beets roasted *see recipe notes for beet roasting instructions
- 1 14 oz can chickpeas drained and rinsed
- 2 garlic cloves
- juice of two lemons
- 4 tbsp tahini paste
- 2 tsp sesame oil
- 1/2 tsp cayenne pepper
- 1 tsp salt
- chopped parsley
- Put all ingredients in a food processor and puree until smooth.
- Adjust seasonings after tasting, if desired.
- Transfer to a container and store in the fridge until well chilled.
- To serve, add a drizzle of sesame or olive oil and scatter with chopped parsley.