Roasted Beet Hummus (Print version)

Vibrant dip combining roasted beets with creamy tahini and aromatic spices for a colorful Mediterranean-inspired spread.

# What You'll Need:

→ Vegetables

01 - 1 medium beet (about 6.3 oz), trimmed and scrubbed
02 - 1 small garlic clove, peeled

→ Legumes

03 - 1 can (14 oz) chickpeas, drained and rinsed

→ Tahini & Flavorings

04 - 3 tablespoons tahini
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon sea salt, or to taste
09 - 2 to 3 tablespoons cold water, as needed

# Directions:

01 - Preheat oven to 400°F. Wrap beet in foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Cool completely, then peel and roughly chop.
02 - Add roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt to a food processor. Blend until smooth, scraping down the sides as needed.
03 - With the motor running, add cold water 1 tablespoon at a time until the hummus reaches desired creamy consistency.
04 - Taste and adjust seasoning with additional salt or lemon juice as desired.
05 - Transfer to a serving bowl, drizzle with extra olive oil, and garnish with chopped parsley, sesame seeds, or cumin if desired.

# Expert Advice:

01 -
  • It's the kind of dip that makes people ask what's in it because they can't quite figure out the color or the flavor—and that moment never gets old.
  • Roasting the beet means you're doing something real with your hands, not just opening cans and dumping, which somehow makes the whole thing taste better.
  • One batch lasts all week in the fridge, ready to swipe with a carrot stick or smear on toast when you need something substantial but light.
02 -
  • Don't skip rinsing the chickpeas; that starch is the enemy of smooth hummus and will turn your dip into something grainy and disappointing no matter how long you blend.
  • The beet has to actually be roasted all the way through—rushing it at higher heat creates a tough, mealy texture that won't blend smoothly and tastes more vegetable than sweet.
03 -
  • If you want smokier depth, add a quarter teaspoon of smoked paprika right at the end; it changes the whole mood of the dip without overpowering anything.
  • A hand immersion blender works if you don't have a food processor, though it takes longer and requires more patience—but it's gentler and somehow creates an even silkier texture.
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