Description
Creamy roasted beetroot hummus is a vibrant, nutrient-rich dip made with roasted beets, chickpeas, tahini, and garlic. This vegan and gluten-free hummus is perfect as a dip, spread, or side dish.
Ingredients
Scale
- 1 medium beetroot
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 cloves garlic
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2–4 tbsp water (as needed)
Instructions
- Preheat the Oven – Set oven to 400°F (200°C).
- Prepare the Beets – Wash and trim the beetroot, then wrap in foil.
- Roast the Beets – Place on a baking sheet and roast for 40-50 minutes until fork-tender. Let cool and peel the skin.
- Blend the Ingredients – In a food processor, combine roasted beets, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and black pepper.
- Adjust the Texture – Blend until smooth, gradually adding water to reach desired consistency.
- Taste and Adjust – Adjust seasoning with more lemon juice or salt if needed.
- Serve and Enjoy – Transfer to a bowl, drizzle with olive oil, and garnish as desired.
Notes
- Spicy Kick – Add cayenne pepper or hot sauce.
- Herb Infusion – Blend in cilantro, parsley, or dill.
- Nutty Addition – Add toasted walnuts or almonds.
- Greek Yogurt Twist – Mix in a spoonful of Greek yogurt for extra creaminess.
- Smoky Flavor – Use smoked paprika or a touch of liquid smoke.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dip, Spread, Appetizer
- Method: Roasting, Blending
- Cuisine: Mediterranean
Keywords: beet hummus, roasted beet dip, vegan hummus, healthy dip, Mediterranean appetizer