A fun twist on everyone’s favorite snack! If you love hummus you’re going to love a roasted red beet hummus – it’s mildly sweet and super creamy. {Gluten-free & Vegan!}
Hummus has always been one of my favorite snacks. I used to take a container to work with me and eat the entire thing for lunch ?.
The ingredient list on my favorite store-bought hummus isn’t the greatest, but I’ve always struggled with making a homemade version. They either came out too thick, or the flavor was off. I like my hummus super creamy and smooth with just a hint of garlic and tahini. I also like some sort of additional flavor component in my hummus – roasted peppers, pine nuts, olives… etc.
In this case, it’s roasted red beets ???
Best hummus ever.
If you don’t like red beets… why? I can’t figure out why people have such an aversion to them. They are sweet (especially when roasted) and don’t really have a strong flavor. I’m really curious what it is that people don’t like about beets?
Anyway, if you really don’t like red beets you’ll probably still like this hummus. I know this because Kyle hates red beets (and hummus for that matter), but he thought this was good! I actually think if he gave beets a chance he’d probably like them, but it’s one of those things he just thinks he doesn’t like.
The flavor is outstanding for this hummus – it’s very mild with a slightly sweet flavor from the beets. Not too beet tasting and not to0 hummus-y. Does that make sense?
I should also mention it’s super creamy and smooth! I use my Vitamix to blend it all up, but a food processor will work too. The trick is to add enough liquid to really blend it all together and make it smooth. I use vegetable or chicken broth to accomplish this, but you can certainly use water or even some of the liquid from the canned chickpeas.
It’s so easy to make homemade hummus, and once you try it you won’t be buying the store-bought kind anymore!
I already made another batch of this hummus to munch on the next few days while I’m visiting family. Though, I doubt it will last that long ?
If you need a fun and festive appetizer for your holiday meal, this is your recipe! Even beet haters are going to love this one!
- 4 Small-Medium Red Beets, scrubbed clean and leafy tops removed
- Olive Oil, for drizzling
- Salt & Pepper
- 4 Cloves Garlic, peeled
- 1 (14.5 oz.) Can Garbanzo Beans
- ¼ Cup Tahini*
- 1 Lemon, juiced
- ¼ Cup Vegetable or Chicken Broth (or water)
- 1 Tablespoon Olive Oil
- Fresh Chives, for garnish
- Preheat the oven to 400º.
- Place the beets on a piece of aluminum foil, drizzle them lightly with olive oil, and season with salt and pepper. Wrap the foil up over the beets and place it in a baking dish (to catch any leaks). Bake the beets for 45 minutes to an hour, or until the beets are very tender. Let cool completely and then rub or peel the skins off. (Wear gloves to avoid staining your hands!)
- In a blender or food processor, combine the beets, garlic, garbanzo beans, tahini, lemon juice, and broth. Process until very smooth and creamy.
- Season the hummus with salt and pepper to taste, drizzle with the tablespoon of olive oil and top with chives. Serve with tortilla chips or cut up veggies!
- *Tahini is ground sesame paste and can be found in the international section of most grocery stores. I've also seen it by the peanut butter in some.
The color of this hummus is beautiful! I love beets so this is right up my alley. It’s funny that you said that in the past you had trouble getting the texture right. I used to make my own hummus quite frequently and I find that the order to which you add the ingredients into the food processor impacts the smoothness/creaminess in the end product. I like to add the garbanzo beans and tahini first and really break it down before adding in any other ingredients. But like you said adding enough liquid is also key!
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Thanks Ali! Good tip on really breaking down the garbanzo beans and tahini first – I never thought to do that!
I looove hummus too, Keri! Like, I totally snack on it (read: devour bowls) daily. Roasted beets in hummus sounds delicious! Plus that color is stunning! Snack-a-licious! Cheers, my dear and Happy Thanksgiving Eve! <3
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It’s SO addicting! The color really makes me want to devour it even more 🙂 Thanks Cheyanne!
OH wow! I am dying over this stunning pink color of hummus. The texture looks super indulging. Hope you are having a good time! 🙂
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Thanks Anu! 🙂
Hummus is one of my favorite snacks too, I can seriously eat waaay too much in one sitting 🙂 Love that you added beets to yours, such a creative idea and the color is gorgeous!
Thanks Kelly!
I have always loved hummus! The only thing to make it better would have to be it being this incredible color!
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I love roasted beets! I think most people who say they don’t love beets either haven’t ever actually tried them or have only had the ones from the can. This hummus is so pretty and I’m sure is quite tasty too!
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Totally agree! I wish more people would give them a chance – they are so yummy! Thanks Rachelle!
Woah! That color is awesome! I don’t like beets but now you really have me questioning why. I’m going to have to save this recipe and give it a try. It is almost a new year right?
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Roasted Red Beet Hummus is a vibrant and flavorful variation of the traditional hummus, combining the earthiness of beets with the creamy texture of chickpeas. The roasting process enhances the natural sweetness of the beets, which adds a unique depth to the dip. A touch of garlic, tahini, lemon juice, and olive oil brings a perfect balance of flavors, making this hummus an ideal snack for any occasion. It can be served with fresh vegetables, pita bread, or crackers for a delightful treat. If you’re planning to prepare this dish during the holiday season, it might be helpful to keep in mind the holiday hours for Home Depot, where certain ingredients or kitchen supplies may be available. You may want to plan your shopping around possible hour changes to ensure everything you need is in stock.
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