Roasted Beet Hummus is an easy and healthy recipe made with only a few fresh ingredients. It will be perfect for a party or just a snack.
This shop has been compensated by Wellington brand. All opinions are mine alone.
The beginning of Spring is a perfect time to incorporate fresh vegetables in your daily meals. They don’t have to be complicated. Just the opposite, they should be easy to make and packed with nutrition!
One on my favorite snacks is Roasted Beet Hummus. It’s not only healthy and easy to prep but also has so much flavor.
I like to serve it as a dip with some other vegetables (like baby carrots, cucumbers, and radishes) and lots of crackers.
My favorite ones are Wellington Crackers! I’ve been buying them for a long time now and feel excited to collaborate with them on this project!
Whether you like classic plain water crackers or flavored ones with cracked pepper or whole grains, they have it all! They will be a wonderful add-on for any celebration!
How to roast beets
I grew up on meals that incorporate beets: beet salads, hot or cold beet soups, and lots of different snacks. In most of those recipes, you need to roast the beets.
While it might seem a long process, it’s super simple!
All you need is to preheat the oven to 400°F.
Trim the beets from the stems, wash and pat dry.
When done, individually loosely wrap them in foil and put in the oven for about an hour. The timing here really depends on the size of the beets. I usually like to use medium size.
If you are not sure about the timing, here is how you can check if the beets are cooked. After cooking them for about 45-50 minutes, take one beet out and prick it with a fork. If it’s tender inside, it’s done. If not, bake for another 10-15 minutes.
When the beets are done, they are very hot. That’s why I like to cool them off first before peeling the skin. To do so, you just need a paring knife to scrape off the skin.
How to make Roasted Beet Hummus
There is nothing easier than to make hummus!
All you need is to put all the ingredients in a food processor (chopped beets, rinsed and pat dried chickpeas, lemon juice, garlic, tahini, olive oil, salt, and pepper). Blend it all until smooth.
When done, you can taste it and add more of the desired ingredients, depending on your taste.
How to serve Roasted Beet Hummus
I like to serve the humus in a medium bowl.
You can make a swirl using a spoon. Then drizzle with a little bit of olive oil and top with toasted sesame seeds, pine nuts, or pepitas.
The Wellington Crackers will be perfect to dip into this delicious hummus.
You also can chop some vegetables, like carrots, cucumbers, celery, or even radishes.
Roasted Beet Hummus
- 2 medium beets
- 1 can chickpeas 15.5 oz drained and rinsed
- 1-2 tablespoons lemon juice
- 1-2 galic cloves
- 2 tablespoons tahini
- 1/3 cup olive oil
- salt pepper to taste
- Preheat the oven to 400°F.
- Trim the beets from the stems, wash and pat dry. Then loosely wrap each beet with foil and bake for about 1 hour. The timing depends on the size of the beets. When done, they should be tender inside.
- When the beets are cooked, take them out of the oven, unwrap from the foil and let them cool off.
- When you are ready to make hummus, using a pairing knife, scrape the beet skin off and cut them in pieces.
- Put them in a food processor with all other ingredients (chickpeas, lemon juice, garlic, tahini, olive oil, salt, and pepper). Blend until smooth.
- If you want, you can add more olive oil or tahini to get the desired consistency.
- When done, place the roasted beet hummus in a bowl to serve. You can top it with toasted sesame seeds or pine nuts.
- Serve with Wellington crackers and vegetables.