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This beetroot hummus is my secret party trick whenever I want a healthy snack that looks as good as it tastes. It starts with classic creamy hummus then takes an earthy vibrant turn with roasted beets. The result is a stunning dip everyone always asks about and it comes together fast with just a food processor.
When I first made this for a holiday get-together it disappeared in minutes. Even beet skeptics ended up asking for the recipe. Now it is a must at our family gatherings.
Ingredients
- Beets roasted or steamed: For deep color and an earthy sweet note I look for firm beets with smooth skins
- Cooked chickpeas: You can use canned or home cooked Just make sure they are soft for a creamy texture
- Tahini paste: This is the key to a nutty rich flavor Use a good quality tahini that flows easily
- Lemon juice: For brightness and to balance the earthiness Freshly squeezed makes a difference
- Fresh parsley: Adds a fresh herbaceous pop Choose vibrant green leaves and chop just before using
- Garlic cloves: For robust flavor I always use fresh peeled cloves for the best taste
- Ground cumin: Lends warmth and depth If possible use freshly ground for more aroma
- Salt: Brings all the flavors together Taste and adjust to your liking
- Smoked paprika: Adds subtle smokiness and beautiful color Try to use the Spanish variety for the richest flavor
- Olive oil: For a silky finish Choose extra virgin for its peppery taste and healthy fats
- Filtered water: To adjust the thickness I add little by little until just right
Step-by-Step Instructions
- Prep the Beets:
- Roast or steam your beets until they are fork tender. Let them cool and then peel if you have not already. This step intensifies the earthy flavor and gives the hummus its jewel tone color.
- Blend the Base:
- Add beets chickpeas tahini lemon juice garlic parsley cumin salt and smoked paprika to your food processor. Blend until fully broken down. Scrape the sides as needed to get everything smooth.
- Adjust Consistency:
- With the food processor running slowly drizzle in olive oil. Add filtered water a tablespoon at a time until you reach your desired creamy texture.
- Taste and Finish:
- Sample your hummus and adjust for lemon salt or spices. Blend again if you want it even smoother.
- Serve and Garnish:
- Spoon into a serving bowl then sprinkle with a bit more cumin a pinch of paprika sesame seeds or extra parsley for a pretty finish. Serve with crisp veggies bread or crackers.
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Fresh beets turn hummus into something magical and I love how their vibrant color always brightens my table. The first time my kids helped roast beets for this they were amazed at the beautiful color and flavor transformation.
Storage Tips
Store leftover beet hummus in an airtight container in the refrigerator for up to five days. For longer storage you can portion it and freeze individual servings. Let it thaw overnight in the fridge then stir well before enjoying. Pressing a piece of plastic directly onto the surface helps prevent a dry skin from forming.
Ingredient Substitutions
If you do not have tahini use sunflower seed butter or creamy unsweetened cashew butter. Canned beets work in a pinch but roasted beets make the flavor truly special. For extra lemon kick add the zest before blending. If you want a garlic free version try adding roasted red pepper for a little sweetness.
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Serving Suggestions
This beetroot hummus is stunning as the centerpiece of an appetizer board. Scoop it up with pita veggie sticks or crispy crackers. Spread it on sandwiches for a colorful twist or use as a base for grain bowls. For a party wow moment drizzle with olive oil and pile on fresh chopped herbs.
Cultural Context
Hummus has roots across the Middle East and Mediterranean regions where it is a beloved staple. By adding beets we riff on tradition while bringing a new twist to a classic dish that is shared among friends and family. I always think serving homemade hummus is a way to share warmth and togetherness at the table.
Common Recipe Questions
- → How can I cook the beets for this hummus?
You can roast peeled and quartered beets at 400F for 30-35 minutes or steam them until fork-tender.
- → What can I use as a garnish for beetroot hummus?
Try fresh parsley, ground cumin, sesame seeds, or a drizzle of olive oil for garnish.
- → How long does beetroot hummus keep in the fridge?
Store it in an airtight container in the refrigerator for 4-5 days.
- → Can I adjust the consistency?
Yes, add more water, lemon juice, or olive oil for a thinner texture to suit your preference.
- → What are the best serving ideas?
Serve with pita bread, crackers, fresh veggies, or use as a flavorful sandwich spread.