Roasted Beet Hummus

5 from 1 vote

This gorgeous vibrant pink roasted beet hummus is made with sweet roasted beets, creamy garbanzo beans, tahini, lemon, and garlic. It is a healthy vegan dip that delivers a smooth texture and earthy flavor that pairs perfectly with pita, veggies, or crackers. Easy to make, naturally gluten-free, dairy free and full of plant-based protein. What's not to love?

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Prep Time:5

Cook Time:45

Total Time:48

Course: Appetizer, Snack

Cuisine: American, Mediterranean

Keyword: dairy free appetizer, gluten free appetizer, homemade hummus, roasted beets, vegan appetizer

Servings: cups

Calories: 646kcal

Author: Mollie

Ingredients

1 medium beet
1 tablespoon olive oil
2 garlic cloves
1 ½ cups garbanzo beans (or one 15 ounce can), save ½ cup juice.
½ cup tahini
3 tablespoon lemon juice (about ½ juicy lemon)
2 ice cubes

Instructions

Preheat oven to 400℉.
Wash the beet and then place it on a piece of foil and drizzle it with 1 T. olive oil and a pinch of salt.
Wrap the foil up around the beet like a little package and place it on a baking sheet. Bake in preheated oven for 40 minutes or until the beet is fork tender. While it is roasting, open the can of garbanzo beans and drain ½ cup of liquid and put in the fridge to chill.
When the beet is done, set it aside to cool. When it is cool enough to handle, wipe skins off with a paper towel. They should remove easily.
In a food processor add the garbanzo beans, garlic, and cooled beet and process for about 1 minute until it is combined and there are no big chunks.
Add in the salt, lemon juice, tahini and 2 ice cubes and process for a minute or so, until it is smooth.
If it is thicker than you would like, slowly add the chilled garbanzo bean juice or ice water, 1 teaspoon at a time until it has reached your desired consistency. Keep in mind that it will thicken slightly as it sits. Add salt to season it to suit your palate.
Serve and Enjoy!

Notes

Notes:

Serve as is, or sprinkle with a little crumbled feta, pistachio nuts, and a drizzle of olive oil.
For the absolute creamiest hummus, remove the skins of the garbanzos. It isn't hard to do, but it does add a few extra minutes.
- If you are using canned garbanzos, place them in a bowl of water and use your fingers to rub them together. The skins should come off easily. Rinse the chickpeas and they are ready to use.
- If you are using dried garbanzos, soak them for at least 8 hours, or overnight. Then boil them for 45 minutes with a large pinch of baking soda. The baking soda will help the skins to come off easily. They are done and ready to use when you can easily squish them when you pinch them.
Serve with warm pita, vegetables or crackers, or use it as a sandwich spread.
Store in the fridge for up to 5 days.
Enjoy!

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