Pin It The first time I brought this magenta dip to a dinner party, my friend thought I\'d made dessert. That\'s how shockingly pink roasted beet hummus turns out. I\'ve since learned it\'s the ultimate conversation starter, appearing impossibly vibrant while tasting deeply earthy and satisfying. My kitchen counter looked like a crime scene the first time I made it, but now I keep a stash of beets roasted and ready for when cravings strike.
Last summer, I served this at a backyard gathering and watched it disappear within fifteen minutes flat. My cousin who claims to hate beets went back for thirds. There\'s something about that gorgeous color and creamy texture that makes people abandon all preconceived notions. Now it\'s my go-to whenever I need to impress someone who claims they\'re not into healthy food.
Ingredients
- 1 medium beet: Roasting whole concentrates sweetness better than boiling or steaming ever could
- 400 g chickpeas: Drain and rinse thoroughly so nothing interferes with the beets\' flavor
- 3 tbsp tahini: The good stuff matters here—look for brands with just sesame seeds and salt
- 2 tbsp fresh lemon juice: Brightens everything and prevents that muddy flavor some beet dishes get
- 2 tbsp extra-virgin olive oil: Add more at the end for that luxurious finish restaurant hummus always has
- ½ tsp ground cumin: Warm spice that bridges the gap between earthy beets and nutty tahini
- ¼ tsp sea salt: Beets need more salt than you think—don\'t be shy here
- 2–3 tbsp cold water: The secret to whipped, airy texture instead of dense paste
Instructions
- Roast the beet to candy-like sweetness:
- Wrap that scrubbed beet tight in foil and let it roast at 200°C for about 45 minutes until a fork slides through like butter.
- Build your flavor base:
- Toss the cooled and chopped beet into your food processor with chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt.
- Blend until impossibly smooth:
- Let the machine run, scraping down sides every so often, until everything turns into the most gorgeous pink cloud.
- Adjust the consistency:
- With the motor still running, drizzle in cold water a tablespoon at a time until it reaches that swoopable texture.
- Make it yours:
- Taste and add more salt or lemon if it needs brightness, then pile into a bowl with an extra olive oil drizzle.
Pin It This recipe became my lunch salvation during a particularly hectic month at work. I\'d spread it on toast, dollop it on grain bowls, or just eat it straight from the container with a spoon. Something about that vibrant color made even the most exhausting days feel a little more alive.
Making It Your Own
I\'ve discovered that a pinch of smoked paprika adds depth that makes people wonder what your secret is. Fresh herbs like parsley or dill scattered on top bring brightness that cuts through the richness. Sometimes I swirl in a little harissa paste when I want to wake things up.
Serving Suggestions
Warm pita bread is the classic choice for good reason. But don\'t stop there—crisp cucumber slices, bell pepper strips, or even radishes make excellent vehicles. I\'ve also taken to spreading it on sandwiches instead of mayo, particularly with roasted vegetables or falafel.
Storage And Meal Prep
This hummus actually improves after a day in the refrigerator as flavors meld together. Store it in an airtight container and drizzle a thin layer of olive oil on top to prevent drying out. It\'ll keep beautifully for four to five days.
- Bring it to room temperature before serving for the creamiest texture
- Add an extra squeeze of lemon right before serving to wake up flavors
- Double the batch and freeze portions for emergency snacks
Pin It Every time I make this, I\'m reminded that the simplest recipes often bring the most joy. That shocking pink color never fails to make someone smile.
Recipe FAQs
- → What does roasted beet hummus taste like?
The roasted beet adds natural sweetness and earthiness that complements the nutty tahini base. You'll notice vibrant vegetal notes balanced by bright lemon and aromatic garlic, creating a milder, slightly sweeter profile than traditional hummus.
- → How long does beet hummus keep in the refrigerator?
Stored in an airtight container, this hummus stays fresh for up to 4 days. The color may deepen slightly over time, but the flavor remains consistent. Give it a quick stir before serving again.
- → Can I use canned or precooked beets instead?
While roasted fresh beets provide the best flavor and sweetness, you can use canned beets in a pinch. Drain them well and pat dry before blending. The result will be slightly less sweet and vibrant than oven-roasted.
- → What should I serve with beet hummus?
This magenta dip pairs beautifully with warm pita bread, pita chips, cucumber slices, carrot sticks, and bell pepper strips. It also makes an excellent spread for sandwiches, wraps, or as a colorful topping for grain bowls.
- → Why is my hummus not creamy enough?
If your hummus feels thick or grainy, gradually add more cold water while blending. The key is drizzling it in with the motor running. Overcooking the beet until very tender also ensures smoother results, as does blending longer while scraping down the sides.
- → Is roasted beet hummus suitable for meal prep?
Absolutely. This dip actually tastes better after the flavors meld overnight. Make a batch on Sunday, portion into containers, and enjoy throughout the week for quick lunches, snacks, or easy entertaining.