Roasted Beetroot Hummus

Beetroot hummus in a white bowl

I’m totally in love with the vibrant pink color of this roasted beetroot hummus! Doesn’t it look pretty?

Roasted beetroots, with their subtle sweetness, add a delicious twist to the traditional hummus!

Try it as a snack with your favorite veggies, crackers or as a spread on your sandwiches and wraps. I had mine slathered on a slice of toasted whole wheat bread topped with avocado. Amazing!

The recipe is very easy but roasting beetroots takes some time, approximately 1 to 2 hours (it depends on the size of your beets). Once they are cooked, this hummus comes together very quickly. Just toss all the ingredients in the food processor and blend until it’s creamy.

If you don’t want to wait for 2 hours feel free to microwave the beets, buy precooked beets in vacuum packed bags or roast them the night before. 

Hummus can be stored in an airtight container in the fridge for up to 1 week.

If you are a hummus fan you have to try this recipe! It’s simple, healthy and it will look impressive to bring to any party!

Beetroot hummus in a white bowl
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5 from 8 votes
Roasted Beetroot Hummus
Prep Time:
5 mins
Cook Time:
1 hr
Total Time:
1 hr 5 mins
 
Author: As Easy As Apple Pie
Course: Appetizer

Roasted Beetroot Hummus is creamy, healthy, and has a gorgeous pink hue. Pair it with fresh veggies or pita chips for a scrumptious snack.

Ingredients
  • 2 medium sized beetroots skin on
  • 1 can chickpeas (400 grams /14 ounces) drained and rinsed
  • 2 1/2 tablespoons tahini
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • water to thin
Instructions
  1. Preheat the oven to 200 degrees C (400 degrees F).
  2. Wrap each beetroot in aluminum foil and roast them for 1 to 2 hours (it depends on the size of your beets) or until soft and tender.
  3. Once the beetroots are roasted, remove them from the oven and let them cool.
  4. Peel the skin and chop them into chunks.
  5. Place the beetroots, chickpeas and garlic into a food processor and blend for 1 minute.
  6. Add tahini, lemon juice, salt, cumin, 1 teaspoon of water and blend until the hummus becomes smooth and creamy.
  7. If it's too thick add more water until the consistency is perfect.
  8. Taste and adjust the seasonings, adding more salt or lemon if needed
  9. Refrigerate or use immediately. Roasted beetroot hummus will last in the fridge for approximately 1 week.
  10. Enjoy! 🙂
Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Nutrition Information
Amount per serving (60g) — Calories: 148, Fat: 4.4g, Saturated Fat: 0.6g, Sodium: 177mg, Carbohydrates: 21.6g, Fiber: 6.1g, Sugar: 5g, Protein: 7g

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A slice of toasted bread topped with beetroot hummus and a sliced avocado

31 comments on “Roasted Beetroot Hummus”

  1. This is the best looking hummus recipe I have seen in a very long time.

  2. What a beautiful color to this beetroot hummus. Can’t wait to give it a try!

  3. What a very beautiful hummus!! Exactly the kind of food I love 🙂

  4. What a cool color you get from the beets. Fancy!

  5. Love this great twist on hummus! How bright and fabulous!

  6. I love how striking this is. I would never have thought to make beet hummus, delicious.

  7. Wow this looks great! I love the pretty color, and beets are one of my favorite veggies! And when you added that avocado on top, oh the colors are so beautiful!

  8. I can’t get over this incredible color!

  9. What a gorgeously vibrant color, I just love this recipe!!

  10. Ahhhh this is SO beautiful!! Love the idea of serving it on toast with avocado – yum 🙂

  11. The prettiest color, but flavor? I bet it’s outa this world. I love the sandwich too, what a delicious combination!

  12. The is definitely on my menu for my next dinner party. I can’t get over how beautiful the color is!

  13. I too can’t get enough of the color of your hummus. I chop beets into cubes and roast them. Takes about 20 minutes. I’m going to try this recipe asap. Fantastic!!

  14. I am growing beets, can’t wait to try your recipe! Nettie

  15. What an absolutely gorgeous recipe! I love how healthy and refreshing it sounds and love your photography!

  16. The color indeed is amazing!! But I suspect the taste is equally great!

  17. Wow! It’s obviously been said before, but what a gorgeous photo! That color! Can’t wait to try it! 🙂

  18. Good morning Elena. I’ve added this gorgeous recipe to my Valentine’s Day roundup post, I hope it’s ok with you. I’ll be trying it soon 🙂

  19. This hummus is wonderful tasting. It has a great favour, sweet but tangy too and is a beautiful colour.
    I’ll be adding this healthy recipe to my successful list!

    Many thanks.

  20. Hi Elena,
    I have canned sliced beets on hand and would love to try this, how much should I use? Not sure what the equivalency would be…

    Thanks,
    Jess

  21. Thank you for sharing your recipe! It was a hit at our picnic lunch yesterday 😀
    I am a sucker for packing in herbs and spices, so I also added sweet paprika, horseradish and parsley… still the dip was demolished!
    Thank you!!

  22. About to try this recipe. Doubled the recipe Roasting a head of garlic, jalapeño and beetroots. Making this, this evening can’t wait to try it. 

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