Roasted Beet Hummus
This spread relies on the deep, earthy sweetness of roasted beets balanced by the sharp bite of garlic and the creaminess of tahini. By roasting the beets whole in their skins, you lock in the moisture and color, resulting in a smooth, vibrant dip that sits well on flatbread or alongside raw vegetables.
Beets need time to soften completely
The texture of your final dip depends entirely on the beets being tender enough to blend into a silky puree. If they feel firm under a knife, keep them in the oven.
- baking sheet
- aluminum foil
- food processor
- chef's knife
What goes in.
- 2 mediumred beets, scrubbed and stems trimmed
- 1 can (15 oz)chickpeas, drained and rinsed
- 1/4 cuptahini
- 1 smalllemon, juiced
- 1 clovegarlic, smashed
- 2 tbspolive oil, plus more for garnish
- 1/2 tspsea salt
Roasting in Foil
Wrapping the beets tightly in foil traps the steam as they bake, which cooks them evenly and makes the skins slide off with minimal effort.
The method.
Roast the beets
Preheat your oven to 400°F. Wrap the beets in aluminum foil and roast on a sheet pan for 60 minutes. They are done when a paring knife slides through the thickest part without any resistance.
Peel and cool
Let the beets sit until cool enough to handle. Rub the skins off under cold running water; they should peel away in thin, papery sheets.
Blend the base
Add the chickpeas, tahini, lemon juice, garlic, and salt to the food processor. Pulse until you have a thick, grainy paste.
Incorporate beets
Roughly chop the peeled beets and add them to the processor. With the motor running, slowly drizzle in the olive oil until the mixture becomes smooth and uniform in color.
Adjust
Taste for salt. If the texture is too thick, add water one tablespoon at a time while pulsing until you reach a spreadable consistency.
Other turns to take.
Spiced
Add half a teaspoon of ground cumin or coriander during the blending stage for a warmer, more aromatic profile.
Herb-Forward
Fold in two tablespoons of finely chopped fresh dill or mint before serving to add brightness to the earthiness.
When it doesn't go to plan.
Use a high-quality, runny tahini for the best texture; if yours is hard in the jar, stir it vigorously before measuring.
Wear gloves when peeling the beets to avoid staining your hands for the rest of the day.
Chill the hummus for at least 30 minutes before serving to allow the flavors to stabilize.
The ones that keep coming up.
Can I use canned beets?
Canned beets are already soft, but they lack the concentrated, intense flavor of roasted fresh ones. If you use them, ensure they are thoroughly patted dry to prevent a watery dip.
Why is my hummus gritty?
Grittiness usually comes from the skins of the chickpeas. If you want a perfectly smooth texture, pinch the skins off the chickpeas before blending.
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