Roasted Beet Hummus

Pink hummus on a black plate, sprinkled with freshly chopped parsley, sesame seeds and small roasted beet pieces.

Have you ever tried pink hummus? This roasted beet hummus recipe will give you the fluffiest and creamiest texture you could imagine. It is also quick to make since you need only 15 minutes to roast the beets, then 5 minutes to blend them together with the chickpeas, tahini and other ingredients.

Course Appetizer, Breakfast, Condiment

Cuisine Dairy-free, Egg-free, Gluten-free, Middle Eastern, Nut-free, Soy-free, Vegan, Vegetarian

Keyword beet hummus, gluten-free hummus, hummus with tahini, roasted beet hummus

Prep Time 5

Baking time 20

Total Time 25

Servings servings

Calories 208kcal

Author Nandor Barta

Equipment

Ingredients

1 cup Beet (medium) it is actually 1 small-medium
3 cup Chickpeas (canned)
2 cup Aquafaba (water from the canned chickpea) or water
¼ cup Tahini -> list of tahini substitutes
4 Tbsp Lemon juice (freshly squeezed) it is actually 1 lemon
2 cloves Garlic
½ tsp Sweet smoked paprika powder
1 tsp Salt
Pepper to taste

US Customary - Metric

Instructions

How to roast beet for hummus

Take a sheet pan with parchment paper or a baking sheet or an oven-safe glass dish. Preheat oven to 395 Fahrenheit (ca. 202 °C).
Wash the beet thoroughly. Cut off the stem. (If any dirt is left under the stem, I wash them again.)
Peel the beet and cut them into 1 x 1-inch cubes (1-1,5 cm).
Spread them on your baking sheet or pan, drizzle them with oil, and bake them in the oven for 15-20 minutes or until fork-tender.

Making roasted beet hummus

Measure canned chickpeas, tahini, and aquafaba. Peel the garlic cloves. Squeeze one lemon.
Add liquid (aquafaba and lemon juice) first, then the other ingredients to the blender or food processor. Blend until smooth. Make sure to cool the roasted beetroot before adding it to the blender.
When ready, use a silicone spatula to gently scrape all the yummy hummus out of the container.
Sprinkle with chives, parsley, or extra virgin olive oil.

Video

Notes

Top tips if you don't have a Vitamix

Peel chickpeas - Take a bowl and fill it with water. Drop the drained chickpeas in it. Use your hands to rub the chickpeas together. You can see the peel floating to the top. Take a fine mesh sieve and grab the peels from the top.
Mince the garlic - I drop it as a clove in the blender or mince it with a garlic press* beforehand.
Blend separately - First, try to blend the chickpeas with the aquafaba as smoothly as possible before adding any other ingredients.

Nutrition