Roasted Beet Hummus Recipe

Prepare beets

If using pre-cooked beets, roughly chop 2 cups and proceed. If starting from raw beets, follow the roast step in the 'Roasted Beet (if roasting from raw)' section first and allow them to cool and peel before using.

Blend base

In a food processor add the cooked beets, drained chickpeas, tahini, lemon juice, garlic clove (peeled), cumin, smoked paprika, salt, and black pepper.

Process to combine

Pulse the mixture until it begins to come together. With the processor running, slowly drizzle in 2 tablespoons olive oil. If the mixture seems too thick or grainy, add 1–2 tablespoons of cold water or reserved chickpea liquid, one tablespoon at a time, until smooth and spreadable (about 2 tablespoons total). Continue processing until the hummus is silky and uniform, scraping down the bowl once or twice (about 1–2 minutes total processing).

Adjust seasoning

Taste and adjust salt, lemon, or garlic as needed. If you want a brighter lemon flavor, add up to 1 additional teaspoon lemon juice. If it needs creaminess, add another 1/2 tablespoon tahini and process briefly.

Preheat the oven to 400°F (200°C). Trim beet greens, leaving about 1/2" stem to prevent bleeding, scrub well, and pat dry.

Rub beets with 1 tablespoon olive oil and 1/4 teaspoon salt. Wrap each beet tightly in aluminum foil or place in a covered baking dish.

Roast on a baking sheet for 45–60 minutes, depending on size, until a skewer or knife slides in easily. Remove from oven, unwrap, and let cool until you can handle them. Peel skins by rubbing with a paper towel or slipping skins off with your fingers; chop into rough pieces and measure 2 cups for the hummus.

Spoon the beet hummus into a shallow bowl or small platter and smooth the top with the back of a spoon to create a shallow well in the center.

Swirl 1 tablespoon Greek yogurt into the center of the well (either a small dollop or thin swirl) and drizzle 1 tablespoon extra virgin olive oil over the hummus and yogurt.

Sprinkle 1/4 teaspoon smoked paprika over the top, scatter the microgreens or chopped parsley, and finish with the toasted sesame seeds or za'atar if using.

Arrange olive oil crackers, carrot sticks, cucumber sticks, and pickled cauliflower around the platter for dipping. Serve immediately at room temperature, or chill for up to 2 hours before serving. Leftover hummus will keep covered in the refrigerator for 3–4 days.