Roasted Beet Hummus
This will be your new favorite hummus! Sweet roasted beets and smoky cumin are added to homemade hummus creating the most stunning, vibrant and delicious creamy hummus.
Prep Time10 minutes mins
Cook Time40 minutes mins
Cooling Time for Beets30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: beet hummus, creamy beet hummus, roasted beet hummus
Servings: 4 servings
Calories: 346kcal
Cost: $5
Garnish
- 2 tablespoons olive oil
- ½ teaspoon sumac
- mint leaves
- Crumbled feta cheese
- Pomegranate seeds
Pre-heat oven to 400 degrees Fahrenheit and wrap each beet in foil. If the beets are very large, cut in half.
Roast beets until you can easily slide a knife through, for about 40-45 minutes.
Let beets cool, long enough to handle. Then peel beets and cut into quarters.
In a food processor, add beets, chickpeas, tahini paste, garlic, lemon juice, cumin and salt and blend together.
Add ice cold water a little bit at a time until desired consistency. You may use less than ¼ cup. Blend until smooth and taste for seasoning.
Plate hummus in a shallow bowl and use the back of a spoon to make a well in the center. Then drizzle with olive oil and garnish with sumac, mint leaves, crumbled feta cheese and pomegranate seeds.
You can roast beets ahead of time for quicker prep. Just leave them in the fridge until you're ready to use them.
For a smoother hummus, take the time to peel the outer layer of chickpeas off.
Beet hummus will last in the fridge for up to 5 days, though I doubt it'll last that long!
Calories: 346kcal | Carbohydrates: 37g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 337mg | Potassium: 523mg | Fiber: 10g | Sugar: 8g | Vitamin A: 56IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 4mg