Homemade Roasted Beet Hummus

Roasted beet hummus in the center of a charcuterie platter.

If you are a fan of hummus, give this spin on the traditional hummus recipe a try! Homemade Roasted Beet Hummus is simple to make with chickpeas, beets, lemon juice, tahini and spices. The ingredients are blended together to create a vibrant and flavorful dip that is the perfect addition for a Mezze Platter or charcuterie board.

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Course: Appetizer

Cuisine: American

Prep Time: 10

Servings:

Calories: 118kcal

Equipment

Blender

Ingredients

14 ounce can chickpeas with the liquid
2 roasted beets peeled and chopped
2 tablespoons tahini
1 garlic clove peeled and minced
2 teaspoons lemon juice
1 teaspoon cumin ground
2 tablespoons extra virgin olive oil divided
2 teaspoons pine nuts roasted
salt to taste
pepper to taste

Instructions

Prepare the ingredients for the recipe by dicing roasted beets and mincing the garlic.
Add the chickpeas with juices, roasted beets, tahini and minced garlic clove to food processor or blender. Pulse to combine.
Next, add in the lemon juice, cumin and 1 teaspoon of olive oil. Blend on low speed until all ingredients are well combined and consistency of hummus is smooth.
Place hummus in a bowl, drizzle with 1 tablespoon of olive oil and sprinkle roasted pine nuts on top.

Notes

*Pro Tip: I used roasted beets that I bought at the grocery store. However, if you have time, it is easy to roast your own. Simply, cut off greens and roots from beets. Then, place them on a baking sheet, rub with olive and sprinkle with sea salt. Slow roast them in the oven at 250 degrees for about 2 hours. Remove from oven and the skin will easily slide off.

Nutrition