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–+ servings
beetroot hummus served with pita chips.
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5 from 2 votes

Beetroot Hummus

This beautiful, pink Beetroot Hummus adds a sweet twist to classic hummus and pairs well with veggies or crackers!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dip
Cuisine: Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Author: James Wythe

Ingredients

  • 1 small beet
  • 400 g can chickpeas rinsed, drained (400g)
  • 1 lemon zest and juice
  • 2 tbsp tahini
  • 2 cloves garlic
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Salt to taste
  • ¼ cup extra-virgin olive oil
  • Pita chips, for serving optional (or see other suggestions above)
Metric - US Customary

Instructions

  • First, prepare the beet. Preheat oven to 225°C/425°F. Place the beet on a piece of aluminum foil, and drizzle it with some oil. Wrap the beet with aluminum foil and roast for 45-60 minutes.
  • Open the foil carefully and check if the beet is fork-tender. Once cold enough to handle, peel the beet and cut it into pieces.
  • To make the hummus; add the chickpeas, roasted beet, tahini, garlic, coriander, cumin, and salt in a high-power food blender or food processor.
  • Blend until only small bits remain. Slowly drizzle in extra-virgin olive oil as the hummus is blending until silky smooth. Taste and adjust the seasonings as needed, adding more salt or lemon juice.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to 5 days.
To Freeze: Freeze for up to four months in an airtight container. Thaw in the refrigerator.
Tip 1: If you want to make some extra beetroot hummus and freeze it, store in individual containers for easy defrosting.
Tip 2: If you don't have tahini on hand, you can make it yourself with raw sesame seeds.
Tip 3: If you need to save some time, you can buy some pre-cooked sliced beets to use in place of roasting a raw beet.

Nutrition

Calories: 182kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Fiber: 4g | Sugar: 1g