Beet Hummus Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.

Prepare beets

Trim beet greens leaving about 1/2 inch of stem, scrub well to remove dirt. Toss whole beets with 1 tsp olive oil and 1/4 tsp salt so they are lightly coated.

Roast beets

Place beets on the prepared baking sheet, cover tightly with foil, and roast for 45–60 minutes until a knife slides easily into the center. Cooking time depends on beet size.

Cool and peel

Let beets cool until safe to handle, then rub skins off with a paper towel or under running water and slice or chop roughly. Measure 2 cups of chopped roasted beets for the hummus.

Prepare chickpeas

If using canned chickpeas, drain and rinse them. For a creamier hummus, optionally remove skins by gently pinching each chickpea between fingers (this step is optional but yields a silkier texture). Reserve 2 tablespoons of the chickpea liquid (aquafaba) or have cold water ready.

Blend base ingredients

In a food processor or high-speed blender, combine 2 cups roasted beets, 1 cup drained chickpeas, 1 tablespoon tahini, 2 tablespoons fresh lemon juice, 1 clove garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 3 teaspoons salt. Process until the mixture begins to come together.

Emulsify

With the processor running, slowly stream in 2 tablespoons extra-virgin olive oil and 2 tablespoons cold water or reserved aquafaba. Continue processing until very smooth, stopping to scrape down the bowl as needed. If the hummus is too thick, add more water or aquafaba 1 teaspoon at a time until desired consistency is reached.

Adjust seasoning

Taste and adjust seasoning with additional salt, lemon juice, or cumin if desired. Add up to 1/2 teaspoon additional black pepper if you want a little bite.

Serve

Spoon the beet hummus into a serving bowl, create a shallow well in the center, drizzle with 1 tablespoon extra olive oil, sprinkle with additional smoked paprika and chopped fresh parsley if using. Serve with pita, crackers, or raw vegetables.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 4–5 days. Stir before serving; if it thickens, stir in a teaspoon of water or olive oil to loosen.