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Close-up of vibrant beet hummus topped with toasted pine nuts, chopped herbs, and spices, creating a colorful and textured dish.

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
Cook Time 50 minutes
Total Time 1 hour
Servings: 3 cups
Course: Appetizer, Dip, Side Dish, Vegetables
Cuisine: Californian, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

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 tsp Cumin
  • Kosher Salt to taste
To Finish
  • 1 tbsp Parsley chopped
  • 1 tsp Pine Nuts toasted
  • ½ tsp 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.

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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