Roasted Beetroot Creamy Hummus

I was scrubbing dirt off a beetroot one afternoon when my neighbor leaned over the fence and asked what I was making. Hummus, I told her, but pink. She laughed, then an hour later she was at my door with pita bread and curiosity. That batch disappeared before dinner, and I've been making it ever since.

The first time I brought this to a potluck, someone asked if I bought it from a fancy deli. I didn't correct them right away. It felt good knowing something this simple could look so impressive, and that the beetroot I almost skipped roasting was the reason everyone kept going back for more.

Ingredients

• Medium beetroot: Roasting brings out a natural sweetness that balances the tahini, and scrubbing it clean means no gritty surprises later.
• Chickpeas: I rinse them twice now because the first time I didn't, the hummus tasted like tin.
• Tahini: Stir it well before measuring or you'll end up with oil on top and paste at the bottom, learned that the hard way.
• Fresh lemon juice: Bottled juice works, but fresh makes it taste like you care, which you do.
• Garlic clove: One is enough unless you're into vampire repellent, then go wild.
• Olive oil: Use something you'd actually drizzle on bread, it matters more than you think.
• Ground cumin: A little warmth that reminds you this isn't just pink mashed chickpeas.
• Cold water: The secret to creamy hummus is patience and cold water, one tablespoon at a time.
• Toasted sesame seeds: They add crunch and make it look like you knew what you were doing all along.
• Fresh parsley: Chop it last minute so it still smells like a garden.

Instructions

Roast the beetroot:

Preheat your oven to 200°C, rub the beetroot with olive oil and salt, then wrap it in foil like a little gift. Roast for 35 to 40 minutes until a knife slides through easily, then let it cool before peeling.

Blend the base:

Toss the roasted beetroot chunks, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt into a food processor. Blend until smooth, stopping to scrape down the sides so nothing gets left behind.

Adjust the texture:

Add cold water one tablespoon at a time, blending after each addition until the hummus turns creamy and soft. Taste it now and add more salt or lemon if it needs a little push.

Serve it up:

Spoon the hummus into a bowl, drizzle olive oil over the top, and scatter sesame seeds and parsley if you're feeling fancy. Serve it with pita, crackers, or carrot sticks and watch it vanish.

Save

My friend once told me she didn't like beetroot, then ate half a bowl of this before realizing what it was. She still brings it up at dinner parties, half embarrassed, half proud. That's when I knew this recipe had done its job.

Serving Suggestions

I like serving this with warm pita torn into rough pieces, but it's just as good with cucumber slices when I'm pretending to be healthy. Once I spread it on sourdough with avocado and it became my breakfast for a week, no regrets.

Storage Tips

It keeps in the fridge for up to five days in an airtight container, though it never lasts that long at my house. The color fades slightly after a day or two, but the flavor stays strong and the texture stays creamy if you give it a stir before serving.

Variations Worth Trying

Swap lemon juice for lime if you want it a little more tropical, or add a pinch of smoked paprika for a hint of campfire. I've also roasted the garlic alongside the beetroot when I had extra time, and it made the whole thing taste like a hug.

• Try adding a handful of fresh dill for a brighter, herbier finish.
• Roast two beetroots instead of one if you want it deeply pink and even more earthy.
• Use canned beetroot in a pinch, but rinse it well or it'll taste like metal and regret.

Save

This hummus doesn't need much to shine, just good ingredients and a willingness to let the beetroot do its thing. Make it once and you'll understand why my neighbor still asks for it by name.

Recipe FAQ

→ How do I roast the beetroot properly?

Wrap the beetroot in foil after rubbing it with olive oil and salt, then roast at 200°C (400°F) for 35–40 minutes until tender.

→ Can I adjust the dip’s consistency?

Yes, add cold water gradually while blending until the desired creamy texture is achieved.

→ What spices enhance the flavor?

Ground cumin and a pinch of salt highlight the flavors, while smoked paprika can be added for a smoky nuance.

→ Is this suitable for special diets?

Yes, it is naturally vegan and gluten-free, making it suitable for many dietary preferences.

→ What serving suggestions complement this dip?

Serve with pita, vegetable crudités, or use as a sandwich spread for a delicious Mediterranean touch.