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a bowl of vivid magenta roasted beet hummus drizzled with olive oil and seeds, surrounded by pita wedges, in a wide horizontal shot on a marble surface, natural light, shallow depth of field, landscape orientation

Roasted Beet Hummus

An earthy and vibrant dip, this stunning pink hummus is made with roasted beets and tahini.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 beets roasted and peeled
  • 1 can chickpeas drained
  • 3 tbsp tahini
  • 1 lemon juiced
  • 2 cloves garlic
  • 3 tbsp olive oil
  • salt to taste

Method
 

  1. Roast the beets at 400F for about 40 minutes until tender, then peel and chop.
  2. Add the beets, chickpeas, tahini, lemon juice, and garlic to a food processor.
  3. Blend, drizzling in the olive oil, until smooth and creamy.
  4. Season with salt to taste.
  5. Transfer to a bowl, drizzle with olive oil, and serve with pita and veggies.

Notes

Use pre-cooked vacuum-packed beets to skip the roasting time.