Roasted Beetroot Hummus

Roasted Beetroot Hummus in a white bowl with a spoon on the side and topped with sesame seeds, parsley and olive oil.

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5 from 1 vote

A vibrant pink, earthy, slightly sweet and more savory dip; this Roasted Beetroot Hummus is super quick to make.

Whip it up in a matter of minutes and enjoy it with chips, fries, chopped vegetables or use it in sandwiches or wraps!

Prep Time25

Cook Time5

Total Time30

Course: Appetizer, Dip, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 182kcal

Author: Smruti

Ingredients

For the Beetroots

1 medium Beetroot
1 teaspoon Olive oil

For the Hummus

1 can Chickpeas
⅓ cup Tahini
¼ teaspoon baking soda
3 cloves Garlic
1 Lemon (juice and zest)
2 tablespoon Olive Oil
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 teaspoon Cumin powder
½ teaspoon Pepper powder

To top

1 tablespoon flat parsley leaves
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 tablespoon Olive oil

Instructions

Wash and scrub the beets really well. Remove any top leaves or long tails. Pat dry and coat with Olive oil.
1 medium Beetroot, 1 teaspoon Olive oil
Place these in a foil.
Wrap the foil tight and seal the ends.
Roast these in a preheated oven or air fryer at 400 F(200 C). Roast for 45 minutes, till the beets are fork tender.
Remove the beets and open the foil.
Peel the beets and chop into pieces. Set aside.
In a pan add water, drained and rinsed chickpeas and baking soda. Bring to a boil.
1 can Chickpeas, ¼ teaspoon baking soda
Cover and cook for 5-6 minutes and then turn off the flame.
Drain and remove any loose peels you see. It is not important to peel each bean. Set aside.
In a high speed blender add the cooled chickpeas.
Blend till they are coarse, scraping the walls if necessary.
Then add the chopped beets and garlic.
3 cloves Garlic
Add the seasonings and tahini.
⅓ cup Tahini, 1 teaspoon Smoked Paprika, 1 teaspoon Salt, 1 teaspoon Cumin powder, ½ teaspoon Pepper powder
Also add in the olive oil, lemon juice and zest.
2 tablespoon Olive Oil, 1 Lemon
Blend on high speed till the hummus comes together and is not gritty. Add some cold water if necessary.
Transfer to a bowl and top with finely chopped parsley, white and black sesame seeds and some Olive oil.
1 tablespoon flat parsley leaves, 1 teaspoon white sesame seeds, 1 teaspoon black sesame seeds, 2 tablespoon Olive oil
Serve with your choice of crackers, chips or fries. Enjoy in a salad or sandwich if you like.

Video

Notes

Chickpeas: Canned chickpeas is perfect for the recipe. I usually opt for a no-salt version but regular one works too. Replacing this with dried chickpeas is possible too. Simply soak 1 cup dried beans in water overnight. Pressure cook with 1.5 cups water and 0.5 teaspoon baking soda. Drain and use.

Uncooked Chickpeas: Using raw canned chickpeas is okay too. However, the resultant hummus tends to be slightly grainy.

Using Lemon Juice: Lemon juice adds a lot to flavor to the hummus. Moreover, it is a great way to mellow down the garlic. To do so, simply process garlic, lemon juice and olive oil before adding the chickpeas. The garlic becomes very light and not as powerful in the recipe.

A high speed blender: The best way to make a smooth hummus is to use a high speed blender. The same is easy to prepare in a food processor too. However, we need some water to make it as smooth in the food processor and the texture is slightly different. It can however be used.

Roasted vs Boiled Beet: Roasted beets are super flavorful and add so much earthiness to the recipe. However, it is easy to use freshly boiled beets or store bought boiled beets. The flavor does vary though.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition