Vibrantly pink and slightly sweet, this Roasted Beet Hummus is incredibly good. Not only is it good, but it's actually healthy for you.

Homemade Roasted Beet Hummus

Hummus is a good spread made from ground garbanzo beans, tahini, olive oil, lemon, garlic, and thyme. This homemade roasted beet hummus is a classic twist that adds a touch of sweetness to classic hummus with the use of beets. Here's why you'll love it:

Smooth and creamy. The combination of garbanzo beans, beets, and tahini make this a smooth and creamy spread or dip.
Quick and easy. This recipe comes together so easily by pureeing all the ingredients in a food processor.
Highly impressive. With a vibrant pink color and good flavors, this hummus is the solid appetizer for entertaining.

How To Make Roasted Beet Hummus

solid as an appetizer or a healthy snack, you'll only need 7-ingredients to whip up this hummus. Here's what you'll need:

Beets– we're roasting fresh beets but if you find roasted beets in the grocery store, that would be a great shortcut. You can also roast canned cut beets if you don't want to peel them yourself.
Olive oil– use good quality olive oil. Olive oil should be divided for roasting the beets as well as used in the hummus to make it rich and smooth.
Tahini– Made from toasted ground hulled sesame, tahini adds an earthy nutty flavor that is good with beets and garbanzo beans.
Garbanzo beans– we used canned garbanzo beans. drain and rinse them.
Garlic– we feel fresh minced garlic adds the best flavor, but you can use premade minced garlic to save on time if you want.
Fresh thyme– Feel free to swap out the herbs for what you have on hand. Rosemary or parsley would also work!
Lemon juice– we use a fresh squeezed lemon for maximum flavor. Lemon juice adds freshness and acidity to the hummus. ½ of a lemon should yield about 1-2 tablespoons of juice.

If you are using roasted canned beets, you can skip the first 3 steps of this recipe. Otherwise, make sure you roast the beets!

First, preheat your oven to 400?. Then, remove the ends of the beets, peel the skin, and cut the beets into ½ inch cubes.
Drizzle the beets with 1 tablespoon of olive oil and season with salt and pepper to taste.
Then, place the beets on a baking sheet and bake for 30-55 minutes. Allow the beets to cool at room temperature.
Next, you will make the hummus. Add the tahini to the bowl of a food processor and process on low speed while slowly drizzling in the cold water. Continue to process 10-15 seconds.
Add your roasted, cooled beets, garbanzo beans, garlic, thyme, and lemon juice to the food processor.
Process all your ingredients on low speed until the beans and beets are broken into tiny pieces.
While the food processor is still on, slowly drizzle in the remaining olive oil and season with salt and pepper.
Turn the food processor to high speed and process for about 45 seconds.
Serve and Enjoy!

Kitchen notes

You want your beets to be fork tender. Depending on the size, it can take 30-55 minutes of baking. Check your beets periodically to ensure doneness.
Process the tahini for 10-15 seconds or until the tahini is smooth.
Process the hummus until it reaches your desired consistency. We like it smooth and creamy, so we process it for 45 seconds.
If you don't have a food processor, a blender works too. However, it may not come out as smooth and creamy.

A few answers

What temperature do we bake the beets at?

Before you begin making your hummus, you will want to roast your beets unless you bought them already roasted. To roast your beets, you will need to bake them at 400?.

How long does this recipe take to make?

If you need to roast the beets, you'll need about 50-minutes of baking time and 10 minutes of prep. This recipe should be done in about an hour.

How do we store leftovers?

Leftover hummus can be saved to use the next day. place any leftovers in an airtight container and place it in the refrigerator. Homemade hummus can be stored in the fridge for up to 5-days.

How do we thin our hummus?

Hummus tends to thicken if you've stored it in the refrigerator. To thin it, pour in 1 tablespoon of cold water at a time until you get the solid consistency again.

Serve it with

Hummus is traditionally served with pita bread or Tortilla Chipsbut it also makes a great dip for fresh veggies like celery, broccoli, or cauliflower. This spread is suited to a Cheese Plate or charcuterie board. If you want a low carb option for your roasted beet hummus, you'll have to try it with our Easy Baked Parmesan Crisps.

For more good dips, click here.

Roasted Beet Hummus Recipe

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Ingredients

2 medium beets
? cup + 1 tablespoon olive oil, divided
¼ cup tahini
¼ cup cold water
1 15 ounce can garbanzo beans, drained and rinsed
1 clove garlic, minced
1 teaspoon fresh thyme leaves
½ lemon, juiced

Method

Preheat the oven to 400F.
Remove the ends from the beets and peel off the skins. Cut the beets into ½” cubes and place them on a baking sheet.
Drizzle with 1 tablespoon olive oil and season with salt and pepper (to taste).
Roast the beets for 30-55 minutes, or until they are fork tender. Then, remove the beets from the oven and allow them to cool to room temperature.
To make the hummus, add the tahini to the bowl of a food processor. With the food processor on low speed, slowly drizzle in the cold water. Process for 10-15 seconds until the tahini is smooth.
Add the roasted and cooled beets, along with the garbanzo beans, garlic, thyme, and lemon juice.
Process on low speed until the beans and beets are broken up into small pieces. With the food processor still on low speed, slowly drizzle in the remaining? cup olive oil. Season with salt and pepper to taste.
Once all of the olive oil has been added, turn the food processor to high speed and process until the hummus is your desired consistency. We like a smooth hummus so we process ours for about 45 seconds.
Serve the hummus with pita chips or vegetables and enjoy.
Store any leftovers in an airtight container in the fridge for up to five days.