Creamy Roasted Beetroot Hummus with Tahini

Beetroot Hummus Recipe

Beetroot Hummus is a vibrant, flavorful dip that’s as nutritious as it is delicious. With the earthy sweetness of roasted beets blended with the creaminess of chickpeas and tahini, this dish is perfect as a dip for crackers or veggies, or as a spread on toasted bread. Roasting the beets enhances their flavor, giving this hummus a richer taste, but you can also use raw beets for a lighter version. Packed with essential nutrients and healthy fats, it’s a crowd-pleaser that fits beautifully into any vegetarian or Middle Eastern-inspired meal.

Cuisine: Middle Eastern

Course: Appetizer

Diet: Vegetarian

Ingredients

Preparation Time: 360 minutes (soaking time for chickpeas)

Cooking Time: 30 minutes

Instructions

1. Prepare the Chickpeas: Start by soaking the chickpeas overnight, or for at least 6 to 8 hours, until they double in size. Once soaked, pressure cook the chickpeas with a pinch of salt until they are soft and tender.

   Related Articles

   • 
     Karnataka Style Sorakaya Palya – Healthy Bottle Gourd Sabzi Recipe
   • 
     Orange Zest French Toast with Greek Yogurt & Honey
   • 
     Creamy Pesto Parmesan Penne with Sundried Tomatoes
   • 
     Mango Chicken Coconut Curry: A Flavorful Thai Delight

2. Roast the Beetroots: Preheat your oven to 200°C (392°F) and let it heat up for about 15 minutes. While the oven is heating, thoroughly wash the beetroots, peel the skins off, and cut them into 1-inch cubes. Arrange the chopped beets on a baking tray lined with aluminum foil. Drizzle about 1 teaspoon of olive oil over the beets, sprinkle some salt, and toss to ensure they’re well-coated.

3. Roast: Place the tray with the beets in the preheated oven and roast for about 15 minutes. Halfway through the roasting time, toss the beets to ensure even cooking. The beets are ready when they’re tender and slightly caramelized.

4. Cool the Beets: Remove the roasted beets from the oven and set them aside to cool completely.

5. Blend the Ingredients: In a blender or food processor, combine the roasted beets, cooked chickpeas, black pepper powder, basil leaves, garlic, lemon juice, and tahini. Pulse the mixture to break everything down into smaller pieces.

6. Add Olive Oil & Water: Slowly drizzle in the olive oil, adding a little water if needed to help the mixture blend smoothly. Be sure to add the olive oil and water gradually to avoid making the hummus too watery. This helps you achieve a creamy, smooth texture.

7. Adjust Consistency: Continue blending until you achieve your desired consistency. If you like a thicker hummus, use less water; for a lighter consistency, add more water gradually.

8. Serve: Transfer the hummus into a serving bowl and garnish with extra herbs or a drizzle of olive oil. Serve your Beetroot Hummus with a side of fresh salad, crackers, or bread, and enjoy!

Serving Suggestions

This Beetroot Hummus makes a fantastic appetizer when paired with crunchy crackers, pita bread, or fresh veggies like cucumber, carrots, and celery. It can also be spread over warm toasted bread for a quick and satisfying snack. Whether you serve it at a gathering or enjoy it as part of a light meal, this colorful dip will surely impress your guests with its rich flavor and creamy texture.

Enjoy the perfect balance of earthy sweetness from the beets and the creamy richness from the tahini and chickpeas—an easy yet stunning dip to include in any Middle Eastern-inspired spread!