Pin It The first time I brought this magenta dip to a dinner party, someone actually asked if I dyed it artificially. When I explained it was just roasted beets, their eyebrows shot up in that wonderful way that happens when food surprises you. Now it is my go-to for anyone who claims they hate vegetables.
I once made a double batch for a picnic and accidentally stained my favorite white dishtowel bright pink. The hummus disappeared within twenty minutes and that dishtowel is now my dedicated beet towel, a badge of honor I wear proudly.
Ingredients
- 1 medium beet: Roasting it concentrates the natural sugars, making it taste earthy and sweet rather than just like dirt
- 400 g chickpeas: Rinse them really well and you might even want to remove the skins if you want it extra smooth
- 3 tbsp tahini: This is the creamy foundation, so do not use the old stuff hiding in the back of your fridge
- 2 tbsp fresh lemon juice: Bright acid is essential here to cut through all that earthy richness
- 2 tbsp olive oil: Extra virgin makes a difference because you can actually taste it in the final dip
- ½ tsp ground cumin: Just a whisper of warm spice that makes people ask what that delicious flavor is
- Cold water: This is the secret trick that transforms a thick paste into something impossibly silky
Instructions
- Roast the beet until tender:
- Wrap that scrubbed beet tightly in foil like a little present and let it roast at 200°C for about 45 minutes until a fork slides through it like soft butter.
- Blend everything together:
- Toss the cooled beet, chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt into your food processor and let it run until it looks like satin.
- Add water for creaminess:
- With the motor still humming, drizzle in cold water one tablespoon at a time until suddenly your hummus transforms from thick to impossibly light.
- Taste and adjust:
- Grab a spoon and take a proper bite, then add more salt or lemon until the flavors pop exactly the way you like them.
- Serve it beautifully:
- Pile that gorgeous pink hummus into a bowl, make a little well in the center for olive oil, and sprinkle whatever makes you happy on top.
Pin It My sister-in-law, who insists she hates beets in any form, ate half the bowl at our last family gathering before asking what was in it. Seeing her face when I told her the truth was absolutely priceless.
Make It Your Own
Sometimes I add a tablespoon of toasted sesame seeds because the nutty crunch against the smooth hummus is pretty irresistible. A pinch of smoked paprika will take it in a completely different direction if you want something smoky and complex.
Serving Ideas That Work
This hummus deserves better than stale pita chips from a bag. Warm fresh pita bread, crisp cucumber slices, or even spread it on a sandwich instead of mayo will change how you think about lunch entirely.
Storage And Meal Prep
This recipe doubles beautifully and keeps in the fridge for up to four days, getting even better as the garlic mellows out. The color does intensify over time, so do not panic if it looks almost neon pink by day three.
- Press a piece of plastic wrap directly onto the surface to keep it from oxidizing
- Let it come to room temperature for 15 minutes before serving
- A splash of fresh lemon juice revives the flavors perfectly
Pin It There is something deeply satisfying about serving food that looks like a work of art and tastes even better. Watch how quickly this vibrant bowl disappears at your next gathering.
Recipe Q&A
- → How long does roasted beet hummus keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen over time.
- → Can I use canned beets instead of fresh?
Fresh roasted beets provide the best flavor and texture. Canned beets can work in a pinch but may result in a slightly more metallic taste.
- → What should I serve with beet hummus?
Pair with warm pita chips, crisp vegetable crudités like carrots and cucumber, or use as a spread on sandwiches and wraps.
- → How do I get the smoothest consistency?
Roast the beet until completely fork-tender, and blend thoroughly while adding cold water gradually. Scrape down the processor sides to ensure everything is incorporated.
- → Can I make this ahead for a party?
Absolutely! Prepare up to 2 days in advance and refrigerate. Bring to room temperature 30 minutes before serving and add fresh garnishes like parsley and sesame seeds.