If you’ve never tried roasted beetroot in your hummus before, you are in for a treat. This Roasted Beetroot Hummus is one of those recipes that looks incredibly impressive but it’s honestly so simple to make. It’s regular hummus, but better. Roasting beetroot completely transforms the flavour. It becomes sweet, earthy and almost caramelised. And when you blend it with chickpeas, tahini, garlic, cumin and lemon juice, you get this beautifully smooth, dip with a creamy texture that tastes as good as it looks.
I’ll be the first to admit that beetroot isn’t always something I reach for, not because I don’t love the taste, because I do! But because it can be a little messy. But the mess is definitely worth it when you look at the health benefits! Beetroots are high in dietary fibre and a good source of folate, manganese, potassium, iron and Vitamin C. Beetroot has blood pressure lowering and antioxidant effects. Combined with the protein and fibre from the chickpeas, the healthy fats from the tahini and olive oil and the anti-inflammatory benefits of the garlic and cumin, this Roasted Beetroot Hummus is a nourishing snack that keeps you full between meals.
Everything you need to make roasted beet hummus recipe
Everything you need for this hummus is listed below along with ingredient notes and possible substitutions. Most of these are pantry staples you’ll likely already have at home. Find the ingredient quantities in the recipe card at the bottom of this post.
- beetroot – Roasting the beets is what gives this hummus its incredible depth of flavour. It becomes sweet, earthy and slightly caramelised. Beetroot is rich in folate, minerals and dietary nitrates which support healthy blood pressure and circulation. I’ve used red beet for this recipe but you can use yellow if preferred.
- chickpeas – Chickpeas form the creamy base of the hummus and are an excellent source of plant-based protein and fibre, which helps keep you fuller for longer. I’ve used canned chickpeas but you can used dried chickpeas that have been cooked until tender. If you want an extra smooth hummus, you can remove the skins from the chickpeas before blending, but it’s not essential.
- hulled tahini – tahini is a paste made from ground sesame seeds and it’s what gives hummus that classic nutty, slightly bitter depth. It also adds healthy fats and is a good source of calcium. One tablespoon is all you need here, but if you love a really tahini-forward hummus, feel free to add a little more. Give your jar a good stir before measuring as the oil tends to separate.
- fresh garlic clove – Garlic adds a lovely savoury warmth to the hummus. If you prefer a milder garlic flavour, you can roast the garlic clove in it’s skin alongside the beetroot. Roasted garlic is sweeter and more mellow.
- cumin powder – just half a teaspoon of cumin adds a warm, earthy note that complements the beetroot beautifully. Cumin also has digestive benefits. You could substitute with a pinch of smoked paprika or za’atar for a slightly different flavour profile if you prefer.
- lemon juice – The lemon juice brightens everything up and balances the earthiness of the beetroot and cumin. Always use freshly squeezed rather than bottled for the best flavour. You can adjust to taste, feel free to add a little more if you like a tangier hummus.
- extra virgin olive oil – olive oil makes the hummus silky smooth and adds healthy monounsaturated fats. Always opt for cold pressed extra virgin olive oil as it is the healthier, less processed option.
Tips for the Best Roasted Beetroot Hummus
Here are a few tips to make sure your roasted beetroot hummus turns out perfectly:
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- Preheat the oven – make sure that the oven is to temperature before adding the tray or dish of beetroot to roast.
- Cut the beetroot into even-sized cubes – peel the beetroot and then cut into cubes that are as even in size as possible. This ensures all the pieces bake evenly.
- Let the beetroot cool before blending – you don’t need to cool the beetroot completely but just long enough so that it isn’t scalding hot when it goes into the bowl of the food processor or jug of the blender.
- Blend well – the key to a really smooth, creamy hummus is blending for longer than you’d expect. Blend on high, scraping down the sides a few times so everything is blended evenly.
- Wear an apron and use food safe gloves – beetroot stains everything it touches, so protect your hands and clothes while peeling and cubing. If your hands do get stained, a bit of lemon juice will help lift the colour.
- Season to taste at the end – once the hummus is blended, give it a taste and adjust the seasoning. Add extra sea salt flakes, cracked black pepper or lemon juice to taste.
- Make it pretty – this is the perfect dip to serve at get togethers. If you’re serving to guests, top with chickpeas, olive oil, a dusting of ground cumin and or some lemon zest to garnish.
Storage
Store the hummus in an airtight container in the fridge for up to 5 days.
Tip: drizzle olive oil over the top before storing in the fridge to help stop the top from drying out.
What to serve with beetroot hummus
Here are some of my favourite bits and pieces to serve alongside this delicious dip.
- pita chips or warmed pita bread
- seeded crackers
- loads of veggies like carrots, radishes, cucumber and celery
- use as a spread on a wrap or sandwich
- serve alongside meatballs and salad for a vibrant and flavoursome dinner
Roasted Beetroot Hummus
Equipment
- Food Processor or high-speed blender
- medium baking tray or baking dish
- Spatula
- Sharp knife
- Chopping Board
Ingredients
- 400 grams beetroot, about 1 large beetroot, peeled and cubed
- 240 grams cooked chickpeas, from a 400 gram can, drained and rinsed
- 1 tablespoon hulled tahini
- 1 clove garlic, peeled
- ½ teaspoon cumin powder
- 20 ml lemon juice, about half a lemon
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a medium baking tray with baking paper and set aside.
- Add the cubed beetroot to the baking tray, drizzle with a little olive oil and toss to coat evenly. Season with sea salt flakes and place into the preheated oven for 40 minutes.
- Once the beetroot is baked, remove from the oven and set aside to cool to room temperature.
- To make the hummus, add the roasted beetroot, chickpeas, tahini, garlic clove, cumin powder, lemon juice and olive oil to the drum of a food processor or blender. Pulse and then blend on high until you reach a smooth consistency. You may need to scrape down the sides of the food processor a few times so that everything is blended evenly.
- To serve, transfer to a small bowl and top with some chickpeas, a drizzle of olive oil and a dusting of cumin powder. Serve alongside crackers and vegetable sticks.
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