Sweet and Refreshing Beet Hummus: A Flavorful Delight

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Sweet and Refreshing Beet Hummus: A Flavorful Delight

Beet hummus is undoubtedly one of the most visually stunning dips I've ever come across! With its vibrant pink hue derived from roasted beets, this dish is not only beautiful but also delicious and packed with nutrients. Combining traditional ingredients like chickpeas, tahini, garlic, and lemon, it boasts a subtle sweetness, earthy flavors, and a smooth, creamy texture.

I often prepare this dish in advance and keep it in the fridge for a healthy snack paired with pita bread and fresh veggies. And if you're hosting a gathering, this hummus will surely impress your guests. I first shared my beet hummus recipe back in 2016, and after perfecting the basic hummus recipe, I discovered how to elevate this beet version.

Ingredients for Beet Hummus

To make beet hummus, you'll need:

• Roasted beets: A small beet is enough to give the hummus its striking color and added sweetness, along with a wealth of vitamins and minerals.
• Chickpeas: I prefer using canned chickpeas for convenience, but if you have the time, cooking dried chickpeas from scratch will yield a smoother hummus.
• Tahini: This is the key ingredient that adds creaminess to the hummus. Don’t skimp on it; about 1/3 cup of tahini is ideal for the best results.
• Extra-virgin olive oil and water: These help create a smooth blend.
• Fresh lemon juice: For a bright and zesty flavor.
• Garlic: To add depth to the taste.
• Spices like cumin and coriander: They pair perfectly with the beets.
• Sea salt: To enhance all the flavors.

How to Make Beet Hummus

The first step is to roast the beets. Preheat your oven to 200°C (400°F) and place the beet on a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt, then wrap it up and place it on a baking tray. Roast for 35 to 50 minutes, until a fork easily pierces through.

Here's a tip: you can roast the beets up to three days in advance to save time. Once roasted, let them cool slightly before peeling. I usually do this under running water to make the skin come off easily and to avoid staining my hands.

Next, simply add the chopped beet, chickpeas, tahini, olive oil, lemon juice, garlic, coriander, cumin, salt, and water into a blender. Blend until smooth, adding water as needed to achieve your desired consistency. Taste and adjust the seasoning as necessary.

How to Enjoy Beet Hummus

For a beautiful presentation, you can garnish the hummus with lemon zest, sesame seeds, fresh basil, or cilantro, along with a drizzle of olive oil. A sprinkle of za'atar or sea salt is also a fantastic addition!

This dish is wonderful served with pita bread, crackers, or crostini, accompanied by fresh vegetables. I love pairing it with radishes, carrots, bell peppers, broccoli, and more. This hummus is also delicious as a sandwich spread or as part of a Mediterranean mezze platter!

Storage Tips

Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. The hummus will thicken in the fridge, so if needed, you can add water a tablespoon at a time to loosen it up before serving.

Other Recipe Inspirations

If you love this beet hummus, be sure to try out some of these recipes: Muhammara, Tzatziki, Whipped Feta Dip, or Baba Ganoush.

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