Trupti Patel
I’m Trupti Patel, a passionate home cook and culinary explorer dedicated to sharing delicious, accessible recipes and kitchen tips.
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Roast Beetroot Hummus
Beetroot hummus recipe has become a favorite of mine since I first tried it. The perfect refreshing blend of beetroot and hummus creates a joyful, delightful, and nutritious dip that’s all the time hard to resist.
It’s so popular in my household that my family often requests it again the very next day.
This dip is a total of nutrition from chickpeas, an earthy balance of beetroot, garlic punch, and tahini flavor. Also, if you want to jazz up then the floor is yours. You can make many more variations of what you like
Vibrant and eyecatching
This vivid, bright pink bowl full of nutrition is the perfect dip ever and it’s sure to grab your guests’ attention instantly. Beyond its striking appearance, the dip offers a perfectly balanced flavor profile – nutty and subtly sweet, it’s simply delightful.
Ingredients for best roast beetroot hummus
There are a plethora of variations you can choose from. Don’t let anyone tell you what you should and shouldn’t put.
| Beetroot | You can bake or boil the beetroot according to your preference. Beets in this dip create an excellent combination of tahini, garlic, and chickpeas. Beets add vibrant hues and are packed full of vitamins and minerals. |
| Chickpeas | These legumes are crucial for making hummus; without them, it wouldn’t be hummus. You can use either boiled or canned chickpeas, though canned ones often yield superior results, producing a fluffier and softer texture. |
| Tahini | This paste, made from sesame seeds, is another essential component of hummus. Adding tahini instantly imparts a nutty, rich flavor to the dish. |
| Lemon | A splash of lemon juice complements the beetroot and tahini, adding a refreshing note to the dip. |
| Garlic | Incorporating 2-3 cloves of garlic into the recipe provides a punch of delicious flavor. |
| Cumin and Coriander | While optional, cumin nicely balances the sweetness of the beets. Coriander adds a fresh element to the dip. |
Instructions
- Begin with 2 beetroots to boil and bake or roast them according to what you like. Rub them with olive oil, put them in a dish filled with water, cover with a lid, and bake until soft. Once cool, peel them off and cut them into small pieces.
- Boil some chickpeas and put them into a food processor.
- After giving a good mix, add beetroot, tahini, garlic, olive oil, other spices, and lemon juice to the food processor.
- Blend them well until you get a smooth consistency.
- Transfer them into a bowl and garnish with some olive oil, microgreens, and sesame.
How to serve this roast beetroot hummus:
Avocado Toast:
Spread a generous layer of hummus on the toast. Top it with sliced avocado and garnish with halved cherry tomatoes. For an extra kick, drizzle some sweet chili sauce over the top. This is a favorite way my family and I enjoy avocado toast.
Pita Bread: Serve hummus with pita bread for an authentic experience.
Salad Dressing: Consider trying roast beetroot hummus as a salad dressing. Give it a try – you might be pleasantly surprised by the flavor.
You can. But in my experience, freezing hummus will lose its flavours and freshness.
Store roast beetroot hummus in an airtight container in the refrigerator for up to 7 days. Let it reach room temperature or gently warm it on the stove with a little water before serving
To roast beets, preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for approximately 60 minutes, or until they’re tender enough to be easily pierced with a fork.
