There are so many variations of hummus out there nowadays, including my roasted beet hummus recipe, but it wasn’t always that way.
Even just a few years ago, people were asking, “What is hummus?” It was still considered an exotic dip or something that you’d eat at a Middle Eastern restaurant but probably couldn’t get your hands on in the store.
My, how things change. Hummus is one of the most popular dips out there now, with tons of brands and flavors available.
Like with most foods, though, I prefer making my own hummus recipe. While I always enjoy a good classic recipe, sometimes you need to mix things up a bit in the kitchen!
Enter beet hummus.
Hummus has its roots in Middle Eastern cultures, where it’s served at nearly every meal. It’s usually made from chickpeas and tahini, making it a veggie-friendly dip that’s perfect for spreading on bread, eating with veggies or just enjoy on its own.
The beauty of hummus is because it’s such a basic recipe, it’s simple to jazz things up according to your family’s tastes.
Extra garlic? Sure.
Spicy harissa? Yum!
Beet hummus, however, is not one you often see in supermarket refrigerators, so I’m extra excited to bring you this homemade hummus recipe.
What is beet hummus made of, and is beet hummus good for you?
Beets are a terrific source of vitamins and minerals. They’re especially high in disease-fighting antioxidants and have anti-inflammatory properties.
They lend a gorgeous hue to this hummus, too, but more importantly, eating a wide range of fruits and veggies exposes you to a ton of healthy nutrients. If you constantly eat the same vegetables, you miss out on what other, oft-overlooked foods (like beets!), have to offer.
I love this beet hummus recipe because it’s an easy way to add this vegetable into my diet. (For this important vegetable that unfortunately has been genetically modified, make sure you get organic beets.)
Because it’s still made with protein-rich chickpeas, too, you have a vegan beet dip that’s easy to make and delicious to eat.
How to Make Beet Hummus
Let’s make this hummus dip!
Start by preheating the oven to 400 degrees Fahrenheit. Place the sliced beets on a baking tray that’s been lined with parchment paper.
Roast the beets for half hour or until they’re fork tender. This will make them easier to whip into hummus, while also adding a ton of flavor.
Next, add the rest of the ingredients to the food processor, and blend on high.
One of the benefits of hummus is that it’s full of protein because of the chickpeas. It’s also loaded with fiber to keep you feeling satiated.
Tahini, or grounded sesame seeds, is also heart-healthy and loaded with “good” fats.
The lemon adds a nice, fresh zing.
Once the beet hummus has been blended, season it with sea salt and pepper to taste.
I love how colorful this beet hummus is! Top it off with sesame seeds, and serve with freshly chopped veggies.
This roasted beet hummus recipe makes an excellent appetizer or snack. Enjoy!Print
Hummus is one of the most popular dips out there. If you’re looking to make your own healthy version with a twist, try my beet hummus recipe.
- 2 large beets, washed and sliced
- one 15-ounce can chickpeas, drained and rinsed
- 2.5 tablespoons tahini
- 2 cloves garlic, smashed
- juice of 1 lemon
- sea salt and pepper to taste
- Preheat oven to 400 F.
- Place the beets on a baking sheet lined with parchment paper.
- Roast for 30 minutes or until fork tender.
- Add all ingredients to a food processor, and blend on high until well-combined.
- Serve with freshly chopped veggies.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dips
- Method: Oven/Blender
- Cuisine: Middle Eastern
- Serving Size: 97g
- Calories: 129
- Sugar: 4.2g
- Sodium: 153mg
- Fat: 4.4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5.6g
- Cholesterol: 0mg