If you love hummus but want to brighten up your appetizer game, this Roasted Beetroot Hummus Recipe is an absolute must-try. It combines the earthy sweetness of roasted beetroot with the creamy texture of chickpeas, creating a vibrant pink spread that’s as beautiful as it is delicious. This hummus is perfect for dipping, spreading, or even dolloping on salads, bringing a fresh pop of color and flavor to any dish or gathering.
Ingredients You’ll Need
The magic of this Roasted Beetroot Hummus Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s adding creaminess, tang, or that gorgeous blush of color. Here’s everything you’ll need to whip up a batch of this spectacular dip:
- Large beetroot (about 250g): Roasting enhances its natural sweetness and brings out that deep, vibrant color.
- Cooked chickpeas (3/4 cup): The creamy base that gives hummus its classic texture.
- Water (1/4 cup): Helps adjust the consistency for a silky smooth finish.
- Lemon juice (1 tablespoon): Adds a bright, zesty note that balances the earthiness of beetroot.
- Lemon zest (1 teaspoon): Intensifies the citrus flavor and adds a lovely fragrance.
- Tahini (1 1/2 tablespoons): Adds richness and a subtle nutty depth to the hummus.
- Olive oil (1/2 tablespoon plus more for drizzling): For smoothness and that luxurious mouthfeel.
- Minced garlic (1/2 tablespoon): Brings a savory punch that complements the natural sweetness.
- Salt (1/4 teaspoon): Enhances all the other flavors perfectly.
- Ground cumin (1 teaspoon): Adds warmth and a subtle spice to round it out.
How to Make Roasted Beetroot Hummus Recipe
Step 1: Roast and Prepare the Beetroot
Start by preheating your oven to 375°F (190°C). Give the beetroot a good scrub to remove any dirt, then drizzle it lightly with olive oil and wrap it tightly in foil. Roasting the beetroot like this allows it to become tender and intensifies its naturally sweet flavor, which is key to your hummus’s character. After about one hour, check that it’s soft by poking with a fork. Once cool enough to handle, peel off the skin and chop the beetroot into smaller chunks for blending.
Step 2: Blend the Ingredients
Gather your freshly roasted beetroot, cooked chickpeas, lemon juice, lemon zest, tahini, olive oil, minced garlic, salt, and cumin in a blender or food processor. Pulse and blend until everything comes together in a smooth, velvety mixture. This step is the heart of the Roasted Beetroot Hummus Recipe, and it’s so satisfying to watch the bright pink transform right before your eyes.
Step 3: Adjust the Consistency
Add water bit by bit to the mixture to reach your preferred consistency. Whether you like your hummus thick enough to scoop or more spreadable, adjusting with water lets you tailor it perfectly. Blend again after each addition until silky smooth.
Step 4: Taste and Season
This is when the flavors really come alive. Taste your hummus and decide whether you want to add a touch more salt, lemon juice, or cumin to suit your palette. This simple tweak can elevate the dip from great to unforgettable.
Step 5: Serve and Garnish
Transfer your hummus to a serving bowl and drizzle with extra virgin olive oil for a glossy finish. For a final flourish, sprinkle over some sesame seeds or fresh herbs like parsley or cilantro. This final touch adds texture and color, making it irresistible.
How to Serve Roasted Beetroot Hummus Recipe
Garnishes
Garnishes elevate the Roasted Beetroot Hummus Recipe both visually and in flavor. Think toasted sesame seeds for nuttiness, fresh herbs for brightness, or a sprinkle of smoked paprika to add subtle warmth. A drizzle of good quality olive oil not only adds richness but also makes the colors pop, inviting everyone to dig in.
Side Dishes
This hummus pairs beautifully with crunchy vegetable sticks like carrots, celery, and cucumber, or warm, fluffy pita bread. It’s also a great companion to grilled meats and roasted vegetables. The vibrant beetroot flavor adds a fresh twist that can brighten any meal or snack platter.
Creative Ways to Present
One of the joys of this Roasted Beetroot Hummus Recipe is how stunning it looks. You can swirl it in a shallow bowl, layering with dollops of Greek yogurt or small roasted chickpeas for texture. Serve it alongside a colorful mezze platter with olives, feta, and nuts, or even spread it inside wraps for an extra burst of flavor and color. The possibilities are endless and fun to experiment with!
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Beetroot Hummus Recipe in an airtight container in the refrigerator. It will keep its freshness for up to 4 days, allowing you to enjoy healthy, flavorful dips midweek without extra fuss.
Freezing
If you want to save this hummus for longer, it freezes well! Simply spoon it into a freezer-safe container, leaving a little space for expansion. When you’re ready to enjoy, thaw overnight in the fridge. Note that the texture might be a touch different but still delicious.
Reheating
Since this hummus is best enjoyed cold or at room temperature, it’s usually not reheated. However, you can let it sit out for 30 minutes to come to room temp after refrigeration, which brings out the flavors beautifully. Give it a quick stir and perhaps a little extra olive oil drizzled on top before serving.
FAQs
Can I use canned beets instead of roasting fresh beets?
Absolutely! Canned or pre-cooked beets can save time, but roasting fresh beets brings out more natural sweetness and depth of flavor, which makes the Roasted Beetroot Hummus Recipe extra special.
Is it possible to make this recipe vegan and gluten-free?
Yes! This hummus is naturally vegan and gluten-free, making it a great choice for various dietary needs without any modifications.
How long will the hummus last in the fridge?
Stored properly in a sealed container, your Roasted Beetroot Hummus Recipe will stay fresh for up to 4 days. Always check for any off smells or mold before eating.
Can I substitute tahini with something else?
If you don’t have tahini, you can try using almond butter or sunflower seed butter, though every substitute will slightly change the flavor profile. Tahini’s nutty smoothness is hard to replace exactly.
What’s the best way to serve this hummus at a party?
Serve it in a beautiful bowl surrounded by colorful veggies, pita chips, or crackers. Adding a drizzle of olive oil and fresh herbs on top will really wow your guests and invite everyone to dig in.
Final Thoughts
There’s something truly joyful about making and sharing this Roasted Beetroot Hummus Recipe. Its vibrant color, balanced flavors, and creamy texture make it a crowd-pleaser every time. Whether you’re hosting a gathering or just craving a bright, healthy snack, this hummus is an easy way to bring a little excitement and nourishment to your table. I encourage you to try it out and watch it become one of your favorite recipes too!
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Roasted Beetroot Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: About 1 1/2 cups (4 servings)
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This vibrant and nutritious Roasted Beetroot Hummus combines the earthy sweetness of roasted beetroot with creamy chickpeas and tahini, delivering a colorful twist on the classic Middle Eastern dip. Perfect as a healthy appetizer, snack, or spread, this recipe offers a smooth, flavorful hummus with a beautiful pink hue that impresses both in taste and presentation.
Ingredients
Roasted Beetroot
- 1 large beetroot (about 250g), roasted and peeled
Hummus Base
- 3/4 cup (200g) cooked chickpeas
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 tablespoons tahini
- 1/2 tablespoon olive oil, plus more for drizzling
- 1/2 tablespoon minced garlic
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 cup water (adjust as needed)
Instructions
- Roast the Beetroot: Preheat your oven to 375°F (190°C). Scrub the beetroot thoroughly, drizzle it with olive oil, and wrap it tightly in foil. Place it on a baking tray and roast for about 1 hour or until it is tender when pierced with a fork. Once done, allow it to cool completely, then peel off the skin and chop into pieces suitable for blending.
- Blend Ingredients: In a blender or food processor, combine the roasted chopped beetroot, cooked chickpeas, lemon juice, lemon zest, tahini, 1/2 tablespoon olive oil, minced garlic, salt, and ground cumin. Blend all ingredients until the mixture is smooth and creamy.
- Adjust Consistency: Gradually add water, a little at a time, while blending to reach your desired hummus consistency. This ensures the hummus is not too thick and blends smoothly.
- Season to Taste: Taste the hummus and adjust the seasoning by adding more salt, lemon juice, or cumin if needed to balance the flavors.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle extra olive oil over the top for added richness. Optionally, sprinkle with sesame seeds or garnish with fresh herbs such as parsley or cilantro for an appealing presentation and extra flavor.
Notes
- You can roast the beetroot several days in advance to save time; store it refrigerated until ready to use.
- For an extra smooth hummus, peel the chickpeas before blending.
- Adjust garlic quantity according to your preference for pungency.
- If a thinner consistency is preferred, add more water or lemon juice gradually.
- This hummus pairs well with pita bread, vegetable sticks, or as a sandwich spread.
