Roasted Beet Hummus

Creamy, vibrant beet hummus with lemon, garlic, and tahini-finished with crunchy pine nuts, za'atar, and olive oil.

Why You'll Love Roasted Beet Hummus

This one's equal parts beautiful and craveable. It's plant-based, party-ready, and wildly more interesting than your go-to store-bought dip.

Tips and Tricks

• For extra creamy hummus, peel your chickpeas.
• Chill before serving if you prefer it cold-flavors deepen as it sits.

Variations

• Swap pine nuts for toasted walnuts or pistachios.
• Add a roasted garlic clove for deeper flavor.

Substitutions

• No za'atar? Use sumac or a mix of thyme + sesame seeds.
• Lime juice can sub in for lemon in a pinch.

Best served with

• Warm pita, seeded crackers, fresh cucumbers, or spread on grain bowls and wraps.

How to Store Leftovers

• Store in an airtight container in the fridge for up to 5 days. Stir before serving.

Common Questions

Roasted Beet Hummus

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Creamy, vibrant beet hummus with lemon, garlic, and tahini. Finished with crunchy pine nuts, za'atar, and olive oil.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 3 cups

Course: Appetizer, Dip, Side Dish, Vegetables

Cuisine: Californian, Middle Eastern

Calories: 1713

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Hummus

• 1 Beet roasted, peeled, and chopped
• 1 can Chickpeas, drained
• ⅔ cup Tahini
• 2-3 Lemons zested and juiced
• 2 cloves Garlic minced
• ⅓ cup Olive Oil plus more for drizzling
• 1 teaspoon Cumin
• Kosher Salt to taste

To Finish

• 1 tablespoon Parsley chopped
• 1 teaspoon Pine Nuts toasted
• ½ teaspoon Za'atar
• Flaky Salt to taste

Equipment

• Food processor
• Microplane or zester
• Sheet Pan

Method

 

Roast the Beet

1. Preheat oven to 400°F. Wrap beet in foil and roast for 45-60 minutes until fork-tender. Let cool, then peel and chop.

Make the Hummus

1. In a food processor, combine chickpeas, roasted beet, tahini, lemon juice and zest, garlic, cumin, and salt.
2. With the machine running, slowly drizzle in olive oil and blend until creamy and smooth (about 1 minute).
3. Taste and adjust seasoning with more salt, lemon juice, or cumin as needed.

Finish and Serve

1. Spoon hummus into a bowl. Drizzle with olive oil and garnish with parsley, toasted pine nuts, za'atar, and flaky salt. Serve with warm pita, veggies, or crackers.

Nutrition

Calories: 1713kcalCarbohydrates: 66gProtein: 33gFat: 159gSaturated Fat: 22gPolyunsaturated Fat: 46gMonounsaturated Fat: 85gSodium: 132mgPotassium: 1394mgFiber: 16gSugar: 11gVitamin A: 545IUVitamin C: 133mgCalcium: 331mgIron: 11mg

Notes

Storage: keep in an airtight container in the fridge for up to a week. It thickens as it sits, so stir in a splash of water or olive oil to loosen before serving again.

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