Roasted Beetroot Creamy Hummus (Printable)
Earthy roasted beetroot blended with chickpeas, tahini, lemon, and garlic creates a creamy Mediterranean dip.
# What You'll Need:
→ Roasted Beetroot
01 - 1 medium beetroot (about 7 oz), trimmed and scrubbed
02 - 1 teaspoon olive oil
03 - Pinch of salt
→ Hummus Base
04 - 1 can (14 oz) chickpeas, drained and rinsed
05 - 2 tablespoons tahini
06 - 2 tablespoons fresh lemon juice
07 - 1 garlic clove, minced
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon salt, or to taste
11 - 2 to 3 tablespoons cold water
→ Garnish (optional)
12 - 1 tablespoon toasted sesame seeds
13 - 1 tablespoon chopped fresh parsley
14 - Drizzle of olive oil
# Directions:
01 - Set the oven temperature to 400°F.
02 - Coat the beetroot with olive oil and a pinch of salt, wrap tightly in foil, then roast on a baking tray for 35 to 40 minutes until tender. Allow to cool slightly, peel, and cut into chunks.
03 - In a food processor, combine roasted beetroot, chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, and salt. Process until smooth, scraping down the sides as needed.
04 - Add cold water gradually, one tablespoon at a time, blending until the mixture reaches a creamy, spreadable texture.
05 - Taste and adjust seasoning if necessary. Transfer to a serving bowl, drizzle with olive oil, and optionally sprinkle with toasted sesame seeds and chopped parsley.
# Cooking Tips:
01 -
- The color alone makes every gathering feel like an occasion, no extra effort required.
- It tastes like regular hummus grew up and got interesting, earthy and sweet in all the right ways.
02 -
- Don't skip wrapping the beetroot in foil or your oven will look like a crime scene.
- Cold water is the key to creamy hummus, warm water makes it gluey and sad.
03 -
- Peel the beetroot under running water so your hands don't look like you just committed a felony.
- Blend longer than you think you need to, an extra 30 seconds makes all the difference between good and silky.