How pretty is Roasted Beet Hummus? I love the pop of vibrant pink!
I was getting a bit tired of my usual hummus recipe so I decided to incorporate the beets taking up valuable real estate in my fridge. I use beets as a natural coloring for my pickled turnips, so I was going for the same vibe here.
![](https://spicygelato.kitchen/wp-content/uploads/2022/05/IMG_20200919_143814-986x1024.jpg)
This recipe requires roasting the beet and letting it cool. Aside from the cook time of the roasted beet, this recipe comes together in just a few minutes.
![](https://spicygelato.kitchen/wp-content/uploads/2022/05/IMG_20200919_145901-1024x643.jpg)
You can use either dried or canned chickpeas for this recipe. I have to say, soaked-dry chickpeas yield a creamier hummus, but it does require advanced planning and a few extra steps. This recipe uses canned chickpeas, because I threw this together last minute. If you’re planning on using dried chickpeas, please take a peek of the process in my Authentic Hummus Recipe.
![](https://spicygelato.kitchen/wp-content/uploads/2022/05/IMG_20200919_150023-1024x768.jpg)
![Vibrant pink beetroot hummus swooshed and swirled onto a white plate; garnished with chopped preserve lemon and sliced Castelvetrano olives. Served alongside warm pita bread and Persian cucumber spears.](https://spicygelato.kitchen/wp-content/uploads/2022/03/RoastedBeetrootHummus-500x500.jpg)
Roasted Beetroot Hummus
Equipment
- 1 food processor
- 1 baking sheet
- tinfoil
- 1 silicone spatula for scraping down the food processor
Ingredients
- 15 oz cooked chickpeas drained
- 4 oz beet 1 medium-sized beet; scrubbed
- ⅓ cup tahini
- 1 lemon zest and juice
- ¼ cup extra-virgin olive oil
- 2 garlic cloves chopped
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2-3 ice-cubes
Instructions
- Preheat the oven to 400° F and set a rack to the middle position.
- Rinse, scrub and cut off the root from the beet. Place beet in tinfoil, drizzle with 1 tbsp extra virgin olive oil, a sprinkling of salt, then loosely wrap the beet. Place the beet in the oven and bake for 40 minutes. Remove and let cool.
- Drain and rinse the can of chickpeas.
- Cut the cooled beet into quarters..
- Place roasted beet, chickpeas, tahini, extra virgin olive oil, lemon zest, lemon juice, garlic, cumin and salt into a food processor and blend for 1 minute, stopping to scrape down the sides as needed.
- Add ice-cubes 1 at a time and blend until you reach your desired consistency.
- Serve this hummus on a plate or shallow bowl and drizzle with extra virgin olive oil. The options or toppings are endless! I opted for some finely chopped preserved lemon and sliced buttery castelvetrano olives. I served this Roasted Beetroot Hummus alongside some warm pita bread and Persian cucumbers.
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