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Vegan Creamy Roasted Beet Hummus

Close-up of bright pink Vegan Creamy Roasted Beet Hummus swirled in a white bowl, topped with olive oil.
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Make a vibrant, creamy hummus using roasted beets. This recipe is entirely vegan and produces a naturally pink dip perfect for serving.

Ingredients

Scale
  • 2 medium beets, trimmed
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic
  • 2 tablespoons olive oil, plus more for roasting
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2-4 tablespoons ice water (or reserved chickpea liquid)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Wrap each trimmed beet tightly in aluminum foil. Place the foil packets on a baking sheet.
  3. Roast the beets for 45 to 60 minutes, or until they are tender when pierced with a fork.
  4. Allow the beets to cool slightly. Peel the skins off using a paper towel or your fingers; the skins should rub off easily. Roughly chop the roasted beet flesh.
  5. Combine the roasted beets, chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin in a food processor.
  6. Process the mixture until it starts to combine. Scrape down the sides as needed.
  7. While the processor is running, slowly drizzle in the ice water, one tablespoon at a time, until the hummus reaches your desired creamy consistency.
  8. Taste and adjust salt or lemon juice if necessary.
  9. Transfer the hummus to a serving bowl and drizzle with extra olive oil before serving.

Notes

  • For extra smooth hummus, peel the beets after roasting and before blending.
  • If you do not have a food processor, a high-powered blender works well, but you may need slightly more liquid.
  • Serve this dip chilled or at room temperature with pita bread or fresh vegetables.

Nutrition

Find it online: https://flavorvista.com/vegan-creamy-roasted-beet-hummus-recipe/