Save I accidentally created beet hummus during a kitchen mishap when I knocked a roasted beet into my food processor while making traditional hummus. The vibrant pink color was so stunning, I couldn't help but taste the unexpected fusion. That happy accident turned into this recipe, which now appears at nearly every gathering I host. The earthy sweetness of beets balances perfectly with the nutty tahini and bright lemon juice.
Last winter, I brought this beet hummus to a potluck where everything seemed to be beige or brown. The host actually gasped when I unveiled this vibrant pink dip among the sea of neutrals. By the end of the night, people who claimed they disliked beets were asking for the recipe, scraping the bowl clean with the last pieces of pita.
Ingredients
- Medium beets: Choose firm beets with smooth skin and intact greens if possible, as the freshest beets yield the most vibrant color and sweetest flavor.
- Chickpeas: While canned is convenient, I sometimes cook dried chickpeas from scratch when I have time, reserving some of the cooking liquid to thin the hummus instead of water.
- Tahini: Quality matters tremendously here, look for tahini that flows easily when stirred and tastes nutty without bitterness.
- Lemon juice: Fresh-squeezed makes a noticeable difference in brightness, bottled just cannot compete in this recipe.
- Cumin: Toasting whole cumin seeds and grinding them yourself intensifies the warm, earthy aroma that complements the beets beautifully.
Instructions
- Roast those beautiful beets:
- Wrap each beet individually in foil after drizzling with olive oil, creating little packets that will steam them to tender perfection. Youll know theyre done when a knife slides in effortlessly.
- Cool and peel:
- Let the beets cool until you can handle them, then use a paper towel to gently rub away the skins. The paper towel prevents your hands from turning completely pink, though a slight stain is inevitable.
- Blend the rainbow:
- Add everything except the water to your food processor and watch the transformation begin. The chickpeas and vibrant beets will dance together into a rough puree.
- Achieve silky perfection:
- With the motor running, slowly drizzle in cold water until you see the texture change before your eyes. The hummus should lighten slightly and become incredibly smooth.
- Dress it up:
- Transfer to your serving dish and create swirls on top with the back of a spoon. These valleys will catch the olive oil and hold your garnishes.
Save My neighbor Sophia claimed to detest beets her entire life until she tried this hummus at our summer block party. She stood in my kitchen two days later, food processor in hand, asking for a step-by-step demonstration. Now she makes it for her book club monthly, and I smile knowing I converted a beet-hater into a passionate advocate.
Make-Ahead Options
This beet hummus actually improves after a night in the refrigerator as the flavors meld and deepen. I often make it up to three days before a gathering, keeping it covered tightly with plastic wrap touching the surface to prevent it from drying out. Just remember to bring it back to room temperature and give it a quick stir before serving for the best texture and flavor.
Serving Suggestions
While pita is the classic pairing, I love offering a variety of dippers that complement the earthy sweetness. Watermelon radish slices create a stunning color contrast, while cucumber rounds provide cooling crispness against the richness of the hummus. Endive leaves make elegant, edible scoops for more formal gatherings, and their slight bitterness balances the sweetness of the beets.
Variations to Try
The basic recipe is endlessly adaptable to different flavor profiles that Ive experimented with over the years. My Mediterranean version adds a handful of fresh dill and crumbled feta on top, while my spicy adaptation incorporates a roasted jalapeño into the blend.
- Swap the pumpkin seeds for chopped walnuts and add a drizzle of pomegranate molasses for a Persian-inspired twist.
- For a dramatic black and pink version, use black sesame seeds instead of regular ones.
- Try roasting garlic alongside the beets for a mellower, caramelized garlic flavor throughout.
Save This vibrant beet hummus reminds us that some of the best kitchen creations come from unexpected places. Every time that brilliant pink appears on my table, it brings both beauty and nourishment, turning an ordinary meal into something special.
Common Questions
- → How long do roasted beets take to cook?
Roasted beets typically take 35-40 minutes at 400°F (200°C). They're done when tender enough to pierce easily with a fork. Cool before peeling for easier handling.
- → Can I make this ahead of time?
Yes, this hummus stores well in an airtight container in the refrigerator for up to 5 days. Store the garnish separately and add just before serving to maintain freshness and texture.
- → What if my hummus is too thick?
Add cold water gradually while blending until you reach your desired consistency. Start with 2-3 tablespoons and adjust as needed for ultra-creamy results.
- → Can I use canned beets instead?
Canned beets work but tend to be softer and may contain added sodium or sugar. If using them, drain and rinse thoroughly, then skip the roasting step to avoid overcooking.
- → What are good serving suggestions?
Serve with warm pita bread, fresh vegetables like carrots and cucumbers, or use as a colorful spread on sandwiches. Pair with crisp Sauvignon Blanc or dry rosé for a complete experience.
- → How can I make this hummus smoother?
Peel the chickpeas before blending for an extra-smooth texture. Simply rub them between your fingers after rinsing to remove the thin outer skin for a silky result.