You guys, there seriously might not be anything better than making your own hummus at home using all fresh ingredients and this roasted beet hummus is definitely a new favorite of mine! Not only does it look super pretty on the table (I mean look at that color), but you might need to double (or triple) your batch because it sure goes FAST!!
Hummus is such an important staple when getting together with my girlfriends and we definitely get together at least once a week so trying out different flavors is always a must! I was inspired to make this particular flavor from Trader Joes’ beet hummus that we have been obsessed with lately and am really happy with how it turned out. Hummus is such a great snack because it’s full of necessary fiber and protein and it’s also made with whole-food, unprocessed, plant-based ingredients that sure make you feel GOOD about eating it.
Um did I mention it looks pretty too??
Now let’s talk about roasting beets. I love roasting these veggies because not only does it bring out their vibrant color, but it amplifies their flavor and sweetness! To do this I simply cut the leaves off leaving a bit of the stem, rinse and scrub the beets really well then wrap them in foil and roast them for up to an hour in the oven. When they’re done you can easily just peel and rub away the skin, although I suggest using a paper towel because I will warn you – your fingers will turn a pretty rich color pink haha. Hey if you’re cool with that then have at it! I like to run them under cold water as this really helps with the peeling process. Then just roughly chop the beets, throw everything into the food processor and you are all set to make some hummus!
This might literally be the quickest/easiest thing to make as the longest part of the entire recipe is just waiting for the beets to finish roasting. Other than that, you can have hummus ready in under 5 minutes! I also must confess that I spread this stuff on everrrrrrything. Pita chips, veggies, sandwiches, toast, chicken, salads, by the spoon…..okay no I don’t sit and eat this with a spoon, but I totally could. If you let me.
I should also mention that this hummus recipe is gluten-free, dairy-free, vegan – basically it’s perfect for everyone! That’s why I love having different varieties of hummus at parties or whenever I have people over. It’s always such a huge hit and makes a delicious healthy appetizer that goes with everything!
I mean doesn’t this recipe just make your heart skip a BEET??
Yep had to do it.
- 2 small to medium beets,
- 1 (15.5 oz) can chickpeas, drained and rinsed
- ¼ cup tahini
- 3 to 4 cloves garlic
- 3 Tbsp lemon juice
- 2 tsp. lemon zest
- ½ tsp. cumin
- 1 tsp. sea salt
- 2 to 3 Tbsp olive oil
- Preheat oven to 400 degrees F.
- Trim the leaves of the beets so that just a bit of stem is left then clean and scrub them well. Wrap each beet individually in foil and roast in the oven for 1 hour.
- Once the beets are done roasting, run them under cold water to make them easier to peel and give them a rough chop.
- Add all ingredients into the food processor, except for the oil, and puree for 1 to 2 minutes. Scrape the sides and continue pureeing for an additional 30 seconds. Slowly add the oil while the mixture is processing, adding more as needed, until nice and creamy.
- Serve and enjoy!