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roasted beet hummus

Roasted Beet Hummus with Crackers

This roasted beet hummus is creamy, sweet, and tangy, with a vibrant pink color. Perfect for dipping crackers, spreading on bread, or adding a splash of color to any snack plate. Quick, healthy, and packed with flavor!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 medium roasted beets peeled and chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • Juice of 1 lemon
  • ½ teaspoon cumin
  • Salt to taste
  • Water as needed for desired consistency
  • Optional toppings:
  • Chopped fresh parsley or dill
  • Olive oil drizzle
  • Paprika or za’atar

Method
 

Roast the Beets
  1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 35–45 minutes, until tender. Let cool and peel.
Blend the Base
  1. In a food processor, add roasted beets, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt. Blend until smooth.
Adjust the Texture
  1. Add water one tablespoon at a time until hummus reaches a creamy consistency.
Taste and Season
  1. Adjust seasoning with more salt or lemon juice if needed.
Serve
  1. Transfer to a bowl, drizzle with olive oil, sprinkle herbs or paprika. Serve with crackers, bread, or vegetable sticks.

Notes

  • For extra flavor, roast beets with a little olive oil and salt.
  • Make hummus a day ahead; flavors improve overnight.
  • Can swap tahini with sunflower seed butter for nut-free version.
  • Store in airtight container in fridge for up to 5 days.