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.

This could easily be mistaken for raspberry gelato. Am I right?

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.

I opted to top this Roasted Beetroot Hummus with preserved lemon to lift the flavors in this dish.

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.

Give this hummus a good drizzle of extra-virgin olive oil right before serving.

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.

Roasted Beetroot Hummus

Sacha Hirschfeld

Vibrant and earthy; this hummus will add a splash of color to your table!

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Prep Time 5

Cook Time 50

Cool Down 10

Total Time 1 5

Course Appetizers

Cuisine American

Servings 6

Calories 232 kcal

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.