Roasted Beet Hummus
This is a classic hummus recipe but with roasted beets pureed into the mix. It’s as satisfying and earthy as your favorite hummus but with a bit of extra sweetness and some fab color (wowzers!) from those gorgeous beets. This post is sponsored by Pompeian.
What is Hummus?
Hummus is a dip made from blended chickpeas (also called garbanzo beans), tahini, lemon juice, and garlic. It’s popular in Middle Eastern and Mediterranean cuisine. The name actually comes from the Arabic word for chickpeas.
Hummus is a great snack anytime. The reason is that it’s high in protein from the chickpeas. Chickpeas are a great plant-based protein that also contain a good amount of fiber and iron. Snack on hummus with crackers or toasted pitas, or use it as a spread on a sandwich.
Add in Some Beets!
I love using fresh produce and adding in roasted beets to my standard hummus recipe is such a hit. Not only does it add in extra vitamins and minerals, but it turns the hummus into a gorgeous pink color.
This hummus recipe is very garlicky but that heat is balanced by the sweetness of the beets and also by some lemon juice and lemon zest. Please don’t skip that zest!
How to Make Roasted Beet Hummus
I use canned chickpeas. They’re so convenient. Open the can, drain off the liquid, and then rinse them before putting them into a blender.
Add 1 medium-sized roasted, peeled beet. Learn the mess-free way to roast beets over here.
If you don’t want to cook your own, you can use canned beets. You’ll need 1 cup of drained canned beets. Just add that to the blender.
Then add in the garlic and the tahini paste (This is a paste made from sesame seeds. It’s kind of like peanut butter but with a sesame flavor and is a standard ingredient in hummus). Also go in with some lemon juice, lemon zest, salt, and pepper.
Top it all with a good olive oil. Choose one that you like the taste of because you can taste the olive oil in the hummus.
Puree it in the blender. I find it best to pulse it until it gets nice and smooth… and bright pink!
Such a vibrant color. That really celebrates what fresh produce is all about, don’t you think?
Dip in a cracker and give it a try!
This is a classic hummus recipe but with roasted beets pureed into the mix. It’s as satisfying and earthy as your favorite hummus but with a bit of extra sweetness and some fab color (wowzers!) from those gorgeous beets. The recipe calls for both lemon juice and lemon zest. Please don’t skip either. You’ll totally understand why when you try it.
- 1 (16oz.) can chickpeas, drained
- 1 beet, roasted*
- 2 Tbsp. olive oil
- 2 Tbsp. tahini paste
- 2 tsp. lemon juice
- 1 tsp. lemon zest
- 2 cloves garlic, roughly chopped
- 1/2 tsp. sugar
- 1/4 tsp. salt
- Put chickpeas, beets, olive oil, tahini, lemon juice, lemon zest, garlic, sugar, and salt in a blender.
- Pulse until smooth.
- Taste. Add more salt if desired.
* or 1 cup drained canned beets
Disclosure: This post is sponsored by Pompeian. All opinions are honest and my own.
This post originally appeared in September 2018 and was revised and republished in April 2020.