Video and Recipe by Sara Faris known as @thesaladwhisperer on social media.
This vibrant beet hummus is a delightful twist on the classic dip. With its stunning pink hue and earthy sweetness from roasted beets, it pairs beautifully with the creamy texture of chickpeas and tahini. A splash of lemon juice and a hint of garlic add a zesty kick, making it a perfect appetizer or snack to enjoy with veggies, pita, or crackers. Healthy, colorful, and easy to make—it’s a showstopper for any occasion!
(Serves 4)
- 3 medium beets
- 3 tbsp extra virgin olive oil, divided (plus extra for garnish)
- Kosher salt
- Black pepper
- 11/2 cups cooked chick peas, drained
- 1 peeled garlic clove
- 11/2 tbsp tahini
- 1 tbsp seasoned rice vinegar
- 1/2 cup ice water
- Sesame seeds, for garnish (optional)
Preheat oven to 400° (F). Peel beets then place on a footlong piece of tin foil. Rub the beets with 1 tosp olive oil then season lightly with Kosher salt and black pepper. Wrap the beets tightly in the foil then place on a small sheet pan. Roast the beets until tender, about 1 hour, but cook time depends on size. Beets are tender when they can easily be pierced by a fork.
When the beets are cool enough to handle, add them to the work bowl of your food processor with the drained chickpeas, garlic clove, tahini, seasoned rice vinegar, 2 tosp olive oil and 1 tbsp ice water. Process until smooth. If needed, add more ice water, 1 top at a time until the hummus is your desired consistency. Process for 3-5 minutes to aerate the hummus and make the texture smooth. Season to taste. Garnish with sesame seeds and drizzle with extra olive oil if desired.
