5 Minutes Super Creamy Roasted Beet Hummus
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Servings
6 servings
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Calories
392 kcal
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Course
Appetizer, Condiments
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Cuisine
Mediterranean
5 Minutes Super Creamy Roasted Beet Hummus
Description
5 Minutes Super Creamy Roasted Beet Hummus blends tender roasted beets with chickpeas, garlic, and tahini for a richly colored and creamy dip. Ground cumin and coriander add gentle warmth, while black pepper and lemon juice offer mild heat and brightness. The hummus is finished by blending olive oil to achieve a smooth, luscious texture that highlights the natural sweetness of the beets.
Roasting the beets with olive oil and salt enhances their earthy flavor and adds depth to the hummus. The recipe uses simple ingredients and can accommodate canned chickpeas to save time, making it practical for home cooks. Serving it garnished with sesame and pumpkin seeds adds texture contrast and visual appeal.
This hummus pairs well with pita bread, nachos, or fresh vegetable sticks as a flavorful snack or appetizer. It can also be spread on sandwiches to introduce a creamy, vibrant element. The recipe's easy blending method allows the flavors to meld quickly while maintaining the distinctive beet character.
For consistent results, beets are roasted until tender and turned during cooking to ensure even roasting. Water can be added as needed to adjust the hummus consistency. The recipe encourages fresh herb garnishes like basil or dill for subtle herbal notes if desired.
Ingredients
- 2 beetroot (cooked beets - either roasted or pressure cooked)
- 2 cups chickpeas
- 6 cloves garlic
- ½ teaspoon cumin ground
- ¼ teaspoon ground coriander
- 1 teaspoon black pepper
- salt to taste
- 3 tablespoon tahini
- 1 lemon juice
- ¾ cup olive oil
- water as required
Garnish –
- olive oil
- white sesame seed
- black sesame seed
- pumpkin seeds
Instructions
- Cooking chickpeas - No need to soak chickpeas. You can directly pressure cook. Once cooked, drain excess water, and keep aside. If you want to save time, instead of cooking chickpeas from scratch, feel free to use canned chickpeas.
- Roasting beetroots - Rinse beetroots, and peel the skin off. Chop them roughly, drizzle olive oil(about one or two teaspoons), and sprinkle generous salt. Roast in preheated oven at 400F for about 40-50 minutes(time will vary on the size of the beets). Make sure to turn the beetroot once or twice during roasting.
- Blend - To a food processor or blender add all the ingredients and blend until you get a fine, smooth paste.
- Serve - Transfer to a serving bowl and garnish with olive oil, sesame seeds, and pumpkin seeds. If you prefer fresh herbs, use dill, basil leaves for garnish. Serve beet hummus with nachos, and pita bread, spread it over a sandwich, and use it as a dip for veggies. It's simply delicious!
Notes
- Use cooked beets—roasted or pressure cooked—for best texture and flavor.
- If short on time, canned chickpeas are a convenient substitute without compromising taste.
- Adjust water quantity to achieve the preferred hummus consistency when blending.
- Garnish with seeds and fresh herbs such as dill or basil for added texture and flavor.
- Serve as a dip with pita, nachos, or fresh vegetables, or use as a sandwich spread.
- Store leftovers in an airtight container in the refrigerator and consume within a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 392kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 29mg | 1% |
| Potassium | 308mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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