Save It The smell of beets roasting always reminds me of Saturday afternoons when I'd experiment with whatever was lingering in the crisper drawer. One week I had a single beet rolling around, looking a bit sad, and I thought—why not toss it into hummus? The result was this shockingly pink, impossibly creamy dip that disappeared faster than any plain hummus I'd ever made. Now it's the recipe I pull out when I want something that looks impressive but requires almost zero actual skill.
I brought this to a potluck once without mentioning the beet part, just to see what would happen. Three people asked for the recipe before anyone even figured out what made it so pink. One friend swore she didn't like beets, then ate half the bowl with carrot sticks while insisting this didn't count. That's when I realized this hummus has a way of converting people without them even noticing.
Ingredients
- Medium beet: Roasting transforms it from dirt-flavored to candy-sweet, and the natural sugars caramelize beautifully in the oven, so don't skip this step or use canned.
- Garlic clove: One small clove is plenty because raw garlic gets aggressive fast, and you want earthy sweetness to lead here, not a punch in the mouth.
- Chickpeas: These are your creamy base and protein boost, and rinsing them well prevents that tinny canned taste from sneaking in.
- Tahini: This is what makes hummus actually taste like hummus, so use a good brand that's runny and smooth, not separated and bitter.
- Fresh lemon juice: Bottled lemon juice tastes like regret, so squeeze a real lemon and let the brightness cut through the earthy beet.
- Extra-virgin olive oil: A fruity, peppery oil makes this luxurious, plus that final drizzle on top is half the reason it looks so good.
- Ground cumin: Just half a teaspoon adds warmth without making it taste like taco night.
- Sea salt: Start with a quarter teaspoon and taste as you go, because tahini and canned chickpeas can be salty on their own.
- Cold water: This is your texture control, turning thick paste into silky dip, so add it slowly while the processor runs.
Instructions
- Roast the beet:
- Wrap it snugly in foil like a little package and let it roast at 200°C for about 45 minutes until a fork slides in with no resistance. The foil keeps it moist and makes peeling later almost effortless once it cools enough to handle.
- Blend the base:
- Toss the chopped roasted beet into the food processor with chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt, then let it run until everything breaks down into a thick, vibrant puree. Scrape down the sides once or twice so no chickpea chunks hide at the bottom.
- Add water for creaminess:
- With the motor running, drizzle in cold water one tablespoon at a time and watch the hummus transform from thick paste to cloud-like dip. Stop when it's smooth enough to swirl but still holds its shape on a spoon.
- Taste and adjust:
- This is where you make it yours—add more salt if it tastes flat, more lemon if it needs brightness, or a tiny pinch of cumin if you want more warmth. Trust your tongue, not the recipe.
- Serve with style:
- Spoon it into a shallow bowl, use the back of a spoon to create a little well in the center, then drizzle olive oil into that well and scatter parsley or sesame seeds on top. It's the easiest way to make something homemade look like it came from a restaurant.
Save It The first time I made this for my mom, she stared at the bowl for a solid ten seconds before saying, that's too pretty to eat. Then she ate it anyway, with pita bread she warmed on the stovetop, and told me it tasted like something she'd order at a cafe but better because it wasn't trying too hard. That might be the best compliment I've ever gotten for a recipe.
Storing and Make-Ahead Magic
This hummus keeps beautifully in the fridge for up to four days, tucked into an airtight container with a thin layer of olive oil on top to prevent drying. I actually prefer it the next day when the flavors have had time to meld and the garlic mellows out just a bit. If it thickens up in the fridge, just stir in a tablespoon of cold water or lemon juice to bring it back to life.
Serving Suggestions That Actually Work
Sure, you can serve this with pita chips and carrot sticks like everyone expects, but it's also incredible smeared on toast with avocado, dolloped onto grain bowls, or used as a sandwich spread in place of mayo. I've even thinned it out with a bit more lemon juice and olive oil to make a salad dressing that turns boring greens into something people actually want to eat. It's one of those recipes that works harder than you do.
Flavor Twists to Try
Once you've made the basic version a few times, it's fun to play around with additions that change the whole vibe. A pinch of smoked paprika gives it a campfire edge, a handful of fresh herbs like dill or cilantro makes it brighter, and a spoonful of harissa turns it into something with a slow-building heat.
- Roast two beets instead of one if you want an even more intense color and sweetness.
- Toast the cumin in a dry pan for thirty seconds before adding it to wake up the spice.
- Try swapping half the lemon juice for lime juice for a subtle tropical twist that surprises people.
Save It This hummus has become my go-to whenever I need something that feels special but doesn't require me to stand over the stove. It's proof that sometimes the best recipes are the ones that surprise you with how little effort they actually take.
Recipe FAQs
- → How do I know when the beet is fully roasted?
The beet is ready when it's fork-tender, typically after 40-45 minutes at 200°C. It should yield easily to a fork when pierced. Allow it to cool slightly before peeling—the skin will slip off more easily.
- → Can I use canned chickpeas, or should I cook dried ones?
Canned chickpeas work perfectly for this dip. Simply drain and rinse them thoroughly before blending. If using dried chickpeas, cook them until very tender before proceeding with the hummus.
- → What's the best way to achieve a creamy consistency?
Add cold water one tablespoon at a time with the food processor running. The gradual addition helps you control the texture—stop when you reach your desired creaminess. You may not need all 3 tablespoons.
- → How should I store this hummus, and how long does it keep?
Transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in ice cube trays for convenient portions lasting up to 3 months. Thaw in the refrigerator before serving.
- → What are good serving options for this hummus?
Serve with pita chips, fresh vegetable sticks like carrots and celery, or crackers. It also spreads beautifully on sandwiches or wraps. Top with a drizzle of olive oil and fresh herbs for an attractive presentation.
- → How can I customize the flavor profile?
Add smoked paprika for a subtle smokiness, increase garlic for more punch, or add a pinch of cayenne for heat. You can also experiment with different citrus—lime juice offers a different tang. Taste and adjust before serving.