Roasted Beet Hummus: A Healthy Treat
Cold weather just makes me crave roasted root vegetables. Even though spring is right around the corner, we are still maxing out on root vegetable options. Maybe the upcoming Valentine’s Day inspired me to play with colors (probably not, but still) and I decided to experiment with beets instead of the usual suspects. You know, sweet potatoes, butternut squash…the classics. And, I’ve been experimenting with aquafaba quite a bit lately, so had some chickpeas on standby for new hummus concoctions. Both the sweet and savory roasted beet hummus turned out to be delicious and I feel SO healthy adding them to our diet. I know you’re going to love them, too.
Why you'll love this
Beets are a fantastic source of vitamins, nutrients, and more. Check out more of them here.
- Great source of plant-based protein
- Added fiber
- More Vitamin C
- The flavor of the beet offers a sweet, earthy flavor to the hummus.
- Perfect for those on a vegan, vegetarian, or flexitarian diet!
Fun fact: There is some evidence to suggest that consuming beets a few hours before a workout can actually improve performance by improving oxygen use.
Adding roasted beet to a traditional hummus recipe
The savory version is fantastic because it is BEYOND simple. A traditional hummus recipe includes the usual suspects: chickpeas, lemon juice, garlic, tahini, salt, olive oil, and a few other aromatics. The addition of the roasted beet only alters this traditional recipe slightly.
Savory Roasted Beet Hummus Ingredient List
Beetroot: Use a small-medium beet. I recommend getting a beet with the greens still attached because you can save the green for another recipe. Just be sure to wash them thoroughly, first! The beet does need to be washed and scrubbed before roasting in the oven. Cut the greens before adding to the oven as well…obviously.
Chickpeas: A 15 or 15.5 ounce can of chickpeas, washed and drained, is all you need.
Garlic: The recipe included 2 cloves of garlic, but I’m not a garlic snob. You can easily add another clove or two…especially if the cloves are smaller. I consider a small clove of garlic one that is thinner than the diameter of a penny at its widest point. Those are just my metrics and are not scientific! 😉
Create the desired consistency...
Extra virgin olive oil: Since this is a dish that doesn’t bake in the oven (besides the beet), use a good quality olive oil. The flavors of the oil contribute to the overall taste of the hummus. Avoid off-flavors.
Tahini: Where would be without delicious tahini? Just a teaspoon (or a dash more) will add to the creaminess and umami flavors in the hummus.
Make the hummus a little more flavorful
Zest and juice of one lemon: The tangy freshness of the lemon offsets the heavier flavor from the beet and really accentuates the hummus. A beet has such a distinctive flavor that I think the zest needs to be incorporated with the lemon juice to best even out the flavor balance. Whenever zesting a lemon, try to use an organic lemon and wash the lemon well before zesting.
Salt: Coarse sea salt or kosher salt will work well. I tend to use a finer-grain in the actual hummus and a coarse sea salt to top it before serving.
Pepper: Just a pinch is fine!
Turmeric or cumin: Ok, so here is my suggestion – make the hummus without the added spices so you can get a sense of the flavors. If you are a beet fan, you might enjoy the simplicity of the hummus without added spices. Personally, I love the addition of cumin. Turmeric would work well, too, so feel free to use the spice that you like best.
Roasted Beet Hummus Recipes
Savory Roasted Beet Hummus
- 1 medium beet
- 1 15.5 oz can chickpeas rinsed and drained
- 1 lemon zest and juice
- 1½ teaspoons tahini
- 2 cloves garlic
- 1 to 2 tablespoons extra virgin olive oil
- pinch salt
- pinch black pepper
- 1 teaspoon cumin or turmeric optional
- 2 radishes thinly sliced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon additional olive oil
- 2 teaspoons sunflower seeds
- 1 tablespoon cheese feta or goat
- Preheat oven to 400ºF.
- Wrap a washed beet root in aluminum foil and place on a baking sheet. Bake in the oven for 1 hour. Check halfway through to check for dry spots and add 1 tbsp of water to the aluminum foil, if needed.
- Remove the beet from oven and scrub with paper towel(s) to remove skin. Cut the beet into large chunks and add to food processor.
- Blend until mostly smooth (some small chunks will remain). Add the chickpeas, lemon juice and zest, garlic cloves, tahini, salt, and pepper. Start blending and pour extra virgin olive oil through the pour spout.
- If you would like to add an additional spice - like the cumin or tumeric - I recommend doing so after you've tried it without. If desired, add the spice and any additions to the food processor and blend until smooth.
Sweeter Dessert Version
Sweet Roasted Beet Hummus Ingredient List
Use the same ingredients as the savory roasted beet hummus with the following exceptions:
- Olive oil
- Lemon zest and juice
- Turmeric or cumin
Add these ingredients...
Pure maple syrup: I’m avoiding adding refined sugar and LOVE the depth of flavor maple syrup offers. Use this to add sweetness and make the consistency thinner. Technically, this is in place of the olive oil.
Coconut sugar: You are welcome to replace this with light brown sugar, but I like the added flavor to this hummus.
Pure vanilla extract: To really make this taste like a dessert. I joke this is my “red velvet” hummus recipe because the vanilla extract makes this taste a little sweeter.
Unsweetened cocoa powder: Chocolate makes this extra special, of course.
Possible toppings: I suggest serving this with baguette slices and topping with shredded unsweetened coconut. Cacao nibs or chocolate chips add a little crunch for those who prefer some added texture. Have fun with it!
Dessert Roasted Beet Hummus
- 1 medium beet roasted
- 1 15.5 ounce can chickpeas rinsed and drained
- 4 tablespoons unsweetened cocoa powder
- ¼ cup + 1 tablespoon pure maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoons tahini optional
- pinch salt
- 2 tablespoons unsweetened coconut flakes
- 2 tablespoons unsweetened cacao nibs
- drizzle pure maple syrup
- 3 tablespoons chopped nuts
- Preheat oven to 400ºF.
- Loosely wrap beet root in aluminum foil and place on baking sheet. Bake for 1 hour. Check the beet halfway through for any dry spots and add a tablespoon of water to the aluminum foil, if needed.
- Remove the beet from the oven and use paper towels to remove the skin. Chop into large chunks and add to the food processor.
- Blend until mostly smooth (small chunks will still be visible). Add chickpeas, coconut sugar, vanilla extract, unsweetened cocoa powder, and salt.
- While blending the new ingredients, use the pour spout to add the pure maple syrup until you reach the desired consistency.
- Taste and add more of any ingredient, if desired. Serve with baguette slices and top with unsweetened coconut flakes or toppings of your choice.
- Light brown sugar in place of coconut sugar.
- For the toppings, chocolate chips can replace cacao nibs.
Let the roasted beet cool almost completely before adding it to the food processor and prevent heat from creating too much condensation.
Tips for the best versions
- Check the beet as it roasts in the oven, about halfway through the baking time. If it looks like some spots on the beet are dry or roasting faster than others, add a tablespoon of water to the aluminum foil packet.
- Process the roasted beet in the food processor before adding the other ingredients. The order for the processing includes: (1) roasted beet, (2) chickpeas, and everything but the olive oil or syrup, and (3) drizzle the olive oil or syrup through the pour spout of the food processor or blender while blending.
- Stop the food processor to scrape the sides of the bowl to ensure an even consistency.
- Of course, taste the hummus before serving. You can add more of the secondary ingredients to achieve your desired consistency and/or flavor. Just remember that it’s always better to add ingredients slowly since you can’t quite subtract.