If you’re on the hunt for a vibrant twist on classic hummus, this Roasted Beet Hummus Recipe is a total game-changer. It’s creamy, a little sweet from the beets, and packed with smoky depth from paprika—and once you try it, you’ll find yourself craving it at every party, snack time, or even as your go-to lunch. I’m excited to share how to make this dazzling dip that’s as delightful to eat as it is to look at, so keep reading for some kitchen magic!
Why You’ll Love This Recipe
- Vibrant Flavor: Roasting the beets and garlic brings out a natural sweetness and nuttiness that pairs brilliantly with creamy chickpeas.
- Simple Ingredients: Easy pantry staples plus a few fresh add-ons combine to create a dip that feels special but is super accessible.
- Versatile & Healthy: This hummus is naturally vegan, full of fiber, and brightens up any meal or snack in minutes.
- Quick Prep: Roasting the beets only takes about 10 minutes, so you can whip this up faster than you’d think!
Ingredients & Why They Work
When you see these ingredients together, it’s easy to assume it’s just hummus—but the roasted beets add an incredible earthiness and color. Every bite is a balance of bright citrus, smooth tahini, and smoky paprika, making sure it satisfyingly stands out from your usual dip. Here’s why each item plays a starring role.
- Olive oil: Brings silkiness and richness to the hummus, plus helps roast the beets and garlic for that caramelized touch.
- Garlic cloves: Roasting mellows raw garlic’s sharpness, giving a sweet depth that blends beautifully.
- Red beets: Roasting these brings out their natural sweetness and gives your hummus that signature deep pink color—don’t skip fresh ones if you can!
- Chickpeas: The creamy base of every hummus, packed with protein and fiber—and they blend up beautifully smooth if well-drained.
- Lemon juice: Adds freshness and a zesty brightness that cuts through the earthiness.
- Tahini: Sesame paste that adds a lovely nutty complexity and creaminess to the dip.
- Smoked paprika: This gives a subtle smoky note that elevates the flavor without overpowering the beets.
- Kosher salt & black pepper: Enhances all the flavors, balanced to taste.
- Walnuts, chives, lemon peel (garnishes): These bring texture, freshness, and a pop of color—little extras that make the presentation and taste sing.
Make It Your Way
The beauty of this roasted beet hummus recipe is how easy it is to tweak. Whether you like it thinner, more garlicky, or with a spicy kick, you can easily personalize it. Plus, it’s a great canvas for seasonal twists or dietary needs.
- Add Heat: I love adding a pinch of cayenne or a drizzle of harissa paste to the mix when I’m feeling bold—it amps up the flavor without overpowering that beautiful beet sweetness.
- Nut-Free Version: If you’re avoiding nuts, skip the walnut garnish and add a sprinkle of toasted seeds like pumpkin or sunflower instead for crunch.
- Herb Twists: Fresh dill or parsley can swap in for chives to brighten the dip differently—try what you love in your kitchen!
- Texture Preference: If chunky hummus is more your vibe, pulse the blender less and leave some beet pieces for a rustic feel.
Step-by-Step: How I Make Roasted Beet Hummus Recipe
Step 1: Roast the Beets and Garlic
First, preheat your oven to 400°F (that nice high temp helps caramelize the beets fast). Toss your beet cubes and peeled garlic cloves with a little olive oil, kosher salt, and freshly cracked pepper until they’re just coated—not swimming. Spread everything out in a single layer on a foil-lined baking sheet. Roast for about 10 minutes—you want the beets fork-tender and the garlic slightly golden. This quick roast amplifies their natural sweetness and softens them up for blending. Pro tip: watch them carefully around the 8-minute mark to avoid burning since garlic can go from golden to bitter fast.
Step 2: Prepare the Basic Hummus Blend
While those beauties are roasting, dump your chickpeas, lemon juice, tahini, smoked paprika, ¼ teaspoon salt, and 4 tablespoons olive oil into a food processor or blender. Give it a whirl until smooth-ish but still has a little texture—you don’t want it too watery. This base is your creamy canvas, so taste it here to see if you want to tweak the lemon or salt.
Step 3: Blend the Roasted Ingredients with the Hummus
Once the roasted beets and garlic have cooled enough to handle—be patient, it’s worth the wait!—add them right to your hummus base. Pulse again until everything is smooth and beautifully combined. At this point, you can decide if chunky is your thing and stop sooner, or go longer for an ultra-smooth dip. Give it a final taste test, and add more salt or pepper if needed.
Step 4: Garnish and Serve
Transfer the hummus to a serving bowl and dress it up! I love sprinkling chopped walnuts for crunch, freshly chopped chives for a mild oniony zip, and some grated lemon peel to really lift those flavors. A drizzle of olive oil is my finishing flourish—it just makes everything shine.
Pro Tips for Making Roasted Beet Hummus Recipe
- Roast Quickly for Brightness: Keep a close eye when roasting; you want tender, vibrant beets without losing that jewel-tone color or getting bitter garlic.
- Drain Chickpeas Well: Excess water can make your hummus too thin—drain and even pat dry for best results.
- Adjust Lemon Last: Lemon’s brightness can vary, so add more at the end if you want a zesty punch.
- Pulse, Don’t Overblend: Stop blending when you hit your favorite texture—over-processing can make the texture gluey.
How to Serve Roasted Beet Hummus Recipe
Garnishes
I always go with chopped walnuts—because the crunch contrasts so nicely with the creamy hummus. Chives add that fresh, mild zing, and a little lemon peel grated right on top brightens every bite visually and flavor-wise. A drizzle of good-quality extra virgin olive oil always makes it look and taste like you spent hours prepping.
Side Dishes
This hummus pairs beautifully with warm pita bread, crunchy vegetable sticks like cucumber and carrot, or crisp toast points. I like serving it alongside grilled veggies or even as a spread on sandwiches for lunch. It’s fantastic tossed with a simple salad as well for a colorful boost.
Creative Ways to Present
For holidays or dinner parties, I’ve served this roasted beet hummus in a shallow bowl drizzled with pomegranate molasses and sprinkled with toasted pumpkin seeds for extra flair. You could also swirl in some whipped feta or top with crumbled goat cheese for a richer twist. Being so colorful, it shines on a large appetizer platter surrounded by olives, nuts, and pita triangles.
Make Ahead and Storage
Storing Leftovers
Store your roasted beet hummus recipe in an airtight container in the fridge. It stays fresh and flavorful for up to four days—just give it a good stir and a little olive oil drizzle before serving again to bring back that creamy sheen.
Freezing
I’ve frozen this hummus in small portions with success. Use freezer-safe containers or bags, and thaw in the fridge overnight. The texture might separate slightly, but a quick stir or blend refreshes it nicely.
Reheating
Because this dip is best served cold or at room temp, reheating isn’t ideal. If you want it warmer, bring it to room temperature and stir well—heating gently in a microwave for just 10 seconds can help soften it without ruining texture.
FAQs
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Can I use canned beets instead of fresh for this recipe?
Absolutely, canned or pre-cooked beets can substitute fresh beets if you’re short on time. Just drain them well and add directly to the food processor—skip the roasting step. Keep in mind the flavor will be a bit milder and less smoky, so you might want to adjust the seasoning or add a pinch more smoked paprika.
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What if I don’t have tahini on hand?
If tahini isn’t in your pantry, you can substitute with natural peanut butter or almond butter for a different but tasty nutty flavor. Just use slightly less, and consider adding a dash of extra lemon juice to keep the brightness balanced.
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How do I make this Roasted Beet Hummus Recipe smoother?
To get your hummus silky smooth, blend longer in a high-speed processor and add olive oil gradually. You can also add a little warm water or the chickpea liquid (aquafaba) a teaspoon at a time to loosen the texture. Just be careful not to add too much or it will get too thin.
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Is this recipe vegan and gluten-free?
Yes! This roasted beet hummus is naturally vegan and gluten-free, making it perfect if you follow either diet. Just double-check your tahini brand and any add-ins to be sure.
Final Thoughts
This Roasted Beet Hummus Recipe is one of those little discoveries I love sharing because it’s so easy yet impressively flavorful. Whether I’m serving it at home, bringing it to a friend’s get-together, or just savoring it on a quiet afternoon, it never fails to brighten the mood and the plate. I hope you give it a try soon—you might just find a new favorite dip that feels both fresh and familiar every single time.
Print
Roasted Beet Hummus Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Beet Hummus combining the earthy sweetness of roasted beets with the creamy texture of chickpeas, enhanced by garlic, tahini, and a smoky paprika touch. Perfect as a colorful appetizer or snack, garnished with crunchy walnuts, fresh chives, and lemon zest for an extra burst of flavor.
Ingredients
Hummus Base
- 4 cups red beets, cut into ½-inch cubes (about 3 large beets)
- 5 large cloves garlic, peeled
- 15 ounces chickpeas, drained (1 can)
- ¼ cup lemon juice
- 2 tablespoons tahini
- 4 tablespoons olive oil, plus more for drizzling
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- Black pepper, to taste
Garnish
- ⅓ cup walnuts
- 1 teaspoon chives, chopped
- Lemon peel, grated
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the beets and garlic.
- Toss Beets and Garlic: In a bowl, combine the cubed beets and peeled garlic cloves with some olive oil, kosher salt, and black pepper, tossing until everything is evenly coated.
- Roast Beets and Garlic: Spread the beet and garlic mixture in a single layer on a foil-lined baking sheet. Roast in the oven until tender, approximately 10 minutes.
- Blend Chickpeas Mixture: In a food processor or blender, combine the drained chickpeas, lemon juice, tahini, smoked paprika, ¼ teaspoon kosher salt, and 4 tablespoons olive oil. Puree until smooth but retaining some chunkiness.
- Incorporate Roasted Beets and Garlic: Once the roasted beets and garlic have cooled enough to handle, add them to the chickpea mixture and puree until mostly smooth, leaving a slightly chunky texture if preferred.
- Season and Garnish: Adjust seasoning with salt and pepper to taste. Transfer the hummus to a serving bowl and garnish with chopped walnuts, chopped chives, and grated lemon peel. Drizzle extra olive oil if desired.
Notes
- Roasting beets until tender may take slightly longer depending on the size of the beet cubes; verify tenderness by piercing with a fork.
- Use fresh lemon juice for the best flavor and brightness.
- To make this recipe gluten free and vegan, ensure tahini and other ingredients are pure and free from additives.
- Walnuts can be substituted with other nuts like almonds or pecans based on preference.
- If you prefer a smoother hummus, puree the mixture longer to your desired consistency.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
