Description
This Easy Beetroot Hummus with Tahini is a vibrant, dairy-free twist on traditional hummus. Made by blending roasted or canned beets with chickpeas, tahini, lemon juice, garlic, and olive oil, it offers a creamy, flavorful dip with beautiful pink color. Perfect for serving with pita bread or fresh vegetables, this healthy and nutrient-rich hummus is suitable for plant-based diets and adds a colorful, delicious option to your snack or appetizer lineup.
Ingredients
Units
Scale
Roasted Beetroot Hummus Ingredients
- 2 small red beets (or about 2/3 cup drained canned sliced beets or pre-roasted vacuum sealed beets)
- 1 15-oz can chickpeas, drained and rinsed
- 1/3 cup tahini
- Juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic
- 1/2 cup olive oil, plus more for roasting the beets and garnishing
- Salt and pepper to taste
- Chopped parsley, optional, for garnishing
Instructions
- Roast the Beets: Preheat the oven to 375°F (190°C). Place beets on a sheet of foil in a small baking dish. Drizzle lightly with olive oil and season with a pinch of salt and pepper. Wrap the beets tightly in foil and roast for about 1 hour until they are tender when pierced with a fork. Allow to cool. Using gloved hands or a paper towel, peel off the skin and discard it. This step can be done in advance; store cooked beets in a sealed container in the refrigerator for up to 5 days.
- Combine Ingredients in Food Processor: Add the roasted (or canned) beets, drained and rinsed chickpeas, tahini, lemon juice, and garlic cloves to a food processor. Blend until mixture is smooth and thick.
- Add Olive Oil: With the food processor running, slowly stream in the 1/2 cup of olive oil until the hummus is smooth, creamy, and fluffy. Stop to scrape down the sides as needed to ensure even blending.
- Season and Serve: Taste and season the hummus with salt and pepper as desired. Transfer to a serving bowl and drizzle a little extra olive oil over the top. Garnish with chopped parsley if using. Serve alongside pita wedges and fresh vegetables for dipping.
Notes
- Storage Tips: Store hummus in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the beetroot hummus for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
- Using Canned Beets: If short on time, canned or pre-roasted vacuum-sealed beets are great alternatives and eliminate the roasting step.
- Gloved Hands for Peeling: Roasted beet skins can stain hands, so using gloves or a paper towel for peeling is recommended.
- Adjust Consistency: Add additional olive oil or a splash of water if you prefer a thinner consistency.
