Beet Hummus Vibrant Creamy (Print Version)

Creamy roasted beet and chickpea blend with tahini, lemon, and cumin for a bright, rich dip or spread.

# What You'll Need:

→ Roasted Beets

01 - 2 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil

→ Hummus

03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 3 tablespoons tahini
05 - 3 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons olive oil
07 - 2 garlic cloves, peeled
08 - 1 teaspoon ground cumin
09 - ½ teaspoon fine sea salt
10 - 2 to 3 tablespoons cold water

→ Garnish

11 - 1 tablespoon olive oil
12 - 2 tablespoons toasted pumpkin seeds or sesame seeds
13 - Fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F. Wrap beets in foil, drizzle with 1 tablespoon olive oil, and roast on a baking sheet for 35 to 40 minutes until tender. Allow to cool, then peel and chop.
02 - Add roasted beets, chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt to a food processor. Blend until the mixture is mostly smooth.
03 - With the processor running, gradually drizzle in 2 to 3 tablespoons cold water until hummus is ultra-creamy. Taste and adjust seasoning as needed.
04 - Transfer hummus to a serving bowl, create a swirl on top, drizzle with olive oil, and sprinkle with toasted seeds and chopped parsley. Serve with pita, raw vegetables, or as a sandwich spread.

# Additional Tips::

01 -
  • The color alone makes people pause before they even taste it—that natural pink glow comes straight from roasted beets, no food coloring needed.
  • It's creamy without cream, earthy without being heavy, and the sweetness from the beets balances the garlic and tahini in ways that feel unexpectedly elegant.
  • Vegan, gluten-free, and impressive enough to serve at a dinner party but simple enough to make on a Tuesday afternoon.
02 -
  • Don't skip rinsing the canned chickpeas thoroughly—that cloudy liquid is starch that will make your hummus thick and pasty instead of creamy.
  • Cold water makes all the difference; warm water doesn't emulsify the same way, and room-temperature water muddles the texture.
  • If your hummus seems thick after blending, you haven't added enough water yet—go slower and trust the process rather than accepting a dense result.
03 -
  • If you peel the chickpea skins before blending, you'll achieve an almost impossibly smooth texture that feels restaurant-quality.
  • Make this hummus a few hours ahead of serving—the flavors deepen as everything sits together, and the texture actually becomes slightly smoother.
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