Roasted Beet Hummus

Beet hummus is a vibrant, velvety dip that combines the earthy sweetness of roasted beets with the creamy goodness of chickpeas. Its striking pink hue makes it as visually appealing as it is delicious.

Roasted garlic, lemon, and a blend of spices add depth to its flavor profile, making it a delightful fusion of earthy, tangy, and savory notes. Perfect for dipping, spreading, or as a colorful addition to any appetizer spread.

What is Hummus

Hummus is a creamy, smooth, savory, and slightly tangy dip or spread with a nutty undertone, originating from the Middle East. It’s made from a blend of cooked chickpeas (garbanzo beans), tahini (sesame paste), and a mix of spices and herbs. It’s incredibly delicious and versatile, often served with pita bread or used as a flavorful component in various dishes. It’s not only delicious but also a nutritious choice, packed with plant-based protein and healthy fats.

Ingredients For Roasted Beet Hummus

• Olive Oil: Extra virgin and high-quality, as its flavor can be tasted. Adds a rich, and peppery note
• Lemon Zest and Juice: Provides a zesty freshness with bright and citrusy flavor
• Sesame Seeds: Toasted sesame seeds (¼ cup) instead of tahini. Add a nutty and roasted flavor
• Garbanzo Beans/Chickpeas: Remove skins for a creamier texture; serve as the base in recipe
• Beetroot: A vibrant and earthy vegetable, adds a stunning pink color and a subtly sweet flavor
• Garlic: Roasted garlic for a robust aroma that’s less sharp than raw garlic but rich in flavor
• Salt and Pepper: These seasonings enhance the overall taste, adding depth and complexity
• Cumin: Offers a warm and slightly smoky flavor, giving the hummus a Middle Eastern twist
• Sweet Paprika: Provides a mild, sweet, and earthy undertone with a beautiful reddish hue
• Optional Toppings: Feta cheese, parsley, or spiced chickpeas for presentation of the hummus

Roasted Beet Hummus Recipe

• ½ cup (120ml) extra virgin olive oil, more if needed
• 1 teaspoon (2g) zest of 1 whole lemon
• ¼ cup (60ml) freshly squeezed lemon juice, (about 2 lemons), more to taste
• ¼ cup (31g) toasted white sesame seeds or ¼ – ½ cup of ready-made tahini
• 1 can (15 oz.) garbanzo beans (chickpeas), drained, and peeled or 1 ½ cup of cooked chickpeas
• 1 medium beetroot (about 1 cup/185g), roasted and peeled
• 1 head of roasted garlic (about 4 cloves or 1-2 tbsp/20g)
• ½ teaspoon (2.5 g) pink or kosher salt, to taste
• ⅛ teaspoons (0.3g) freshly ground four peppercorns or black pepper, to taste
• 1 teaspoon (2g) ground cumin
• ⅛ teaspoons (0.3g) sweet paprika, more or less to taste, optional

Recommended Equipment

• A High-Powered Blender: Used to blend ingredients into a silky smooth texture.

How to Make Roasted Beet Hummus

Combine: In a high-powered blender, combine olive oil, toasted sesame seeds (or tahini), roasted garlic cloves, ground cumin, sweet paprika, lemon zest, salt, and ground four peppercorns. Add roasted beetroot, and chickpeas (garbanzo beans) with skins removed.

Note: The quantity of beetroot can be adjusted based on your preference for both color and taste.

Blend Until Smooth: Blend all the ingredients for a few seconds until a creamy consistency is achieved.

Lemon Juice: Add the lemon juice and continue to blend until you achieve a smooth and creamy consistency. If the mixture is too thick, you can add a bit of olive oil or more lemon juice to reach your desired texture.

Taste and Adjust the seasoning if needed. You can add more salt, lemon juice, or spices to suit your preferences.

Serve: Transfer the beet hummus to a serving bowl. You can top it with optional toppings like crumbled feta cheese, chopped parsley, or spiced chickpeas for extra flavor and texture.

Tip: If you’re not serving it right away, transfer the hummus to an airtight container, drizzle it with olive oil to prevent the formation of a crust, and refrigerate. Garnish it right before serving.

Recipe Tips for Best Results

• Olive Oil: Use Extra virgin and high-quality oil for a rich flavor.
• Texture: Remove garbanzo/chickpea skins for a creamier hummus.
• Garlic: Roasted garlic provides a less sharp taste than raw garlic.
• Beetroot: Adjust the amount to your taste.
• Sesame Seeds: You can use ¼ to ½ cup of ready-made tahini.
• Blender: Use a blender, not a food processor for the creamiest hummus.
• Serve: Drizzle hummus with olive oil to prevent the formation of a crust.

Sesame Seeds vs. Tahini

Sesame seeds and tahini are both derived from sesame.

In a traditional hummus recipe, you would typically use about ¼ to ½ cup of tahini for every 1 can (15 ounces) of chickpeas. However, since the recipe you provided substitutes sesame seeds for tahini, there’s no need for tahini in this particular recipe.

• Sesame Seeds: These are small, whole, and crunchy seeds with a mild and nutty flavor. You’ll use ¼ cup of sesame seeds, which will be blended with olive oil to form a smooth paste (similar to tahini).

• Tahini: This is a ready-made creamy paste made from ground sesame seeds and can be found at most grocery stores for convenience.

How to Make Hummus Extra Creamy

• Chickpeas: Peeling chickpeas can significantly improve the creaminess of your hummus.
• High-Quality Tahini: If you’re using tahini instead of sesame seeds, opt for high-quality tahini.
• Ice: Add a small amount of crushed ice or oil while blending to achieve a smoother texture.
• Olive Oil: Drizzle extra oil on top before serving to enhance the flavor and creaminess.
• Lemon juice not only adds flavor but can also help with the creamy texture.
• Roasted Garlic: Has a milder flavor than raw garlic and can contribute to a smoother texture.
• Blend Thoroughly: Blend the ingredients for an extended period, ideally for several minutes.
• A Blender will give you smooth textured hummus, while food processors are best at chopping.

Storing & Serving

Make-Ahead: Peel chickpeas, roast beets, toast sesame seeds, pre-measure all ingredients and refrigerate. Blend them when ready to make hummus.

Storage: Store hummus in an airtight container, drizzled with olive oil, and refrigerate it for up to 5-7 days.

Serving: Enjoy with fresh, warm pita, naan bread, or vegetables.

Yields: 1 ½ cups / 12 ounces / 345 grams in total
Servings: 12 servings of 2 tablespoons / 1 ounces / 28 grams

Serving Suggestions

• Bread: Serve with fresh pita or naan bread.
• Dip: Pair with a vegetable platter for dipping.
• Spread on sandwiches or wraps for extra flavor.
• Snack: Use as a healthy dip for chips or crackers.
• Appetizer: Drizzle with olive oil and sprinkle with herbs for an elegant appetizer.
• Platter: Include it in a Mediterranean mezze platter with olives, feta cheese, and stuffed peppers.
• Side Dish: Enjoy as a side dish with grilled meats or kebabs.

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