I love the way this beet hummus tastes – it’s slightly sweet, but not too beet-y. Jack, our resident beet-hater, was skeptical as I made this, but he ended up loving it. But what really excites me is the color. It’s so bright and vibrant – exactly what I feel like eating in the middle of winter when the days are bleak and grey. Ok, that’s an exaggeration because it’s actually super sunny here today. But if it’s grey where you are – try out this beet hummus recipe.
Beet Hummus Recipe Ingredients
To make this recipe, 10 simple ingredients are all you need:
Beets. Roast them at 400 until fork tender. Garlic. It adds kick & depth of flavor. Chickpeas. It wouldn’t be hummus without them! Tahini and extra-virgin olive oil. Add them to get a creamy, rich final dip. Warm water. Just a splash loosens the dip, so it blends to creamy perfection. Cumin and coriander. I list them as optional, but I highly recommend using the spices to give the hummus delicious depth of flavor. Sea salt and fresh black pepper. The final finishing touches!
Once you roast the beets, add everything to a food processor and blend until the hummus is smooth. Serve with baguette, pita, crackers, or fresh veggies. Enjoy!
If you love this beet hummus recipe…
Try my baba ganoush, curried red lentil dip, tzatziki, or pesto next!
