If you’re craving a vibrant, healthy, and utterly delicious dip to brighten up your snack time or party platter, the Roasted Beet Hummus with Crudités Recipe is your new go-to. This hummus dazzles in a brilliant magenta hue, thanks to perfectly roasted beets, and offers a wonderfully creamy texture blended with the earthy richness of chickpeas and tahini. It’s the kind of recipe that’s not only a feast for the eyes but also a burst of fresh, tangy, and robust flavors that pair beautifully with crisp, colorful vegetables. Whether you’re a hummus veteran or eager to try something new, this recipe is a delightful and nourishing way to elevate your appetizer game.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing this Roasted Beet Hummus with Crudités Recipe. Each component plays a key role—beets give it that stunning color and subtle sweetness, chickpeas bring creamy body and protein, and the lemon juice and garlic punch up the flavor, creating a perfectly balanced dip.
- 1 medium beet (roasted and peeled): The star ingredient that imparts sweetness and vibrant color.
- 1 (15 oz) can chickpeas (drained and rinsed): Provides the signature smooth hummus base packed with protein.
- 2 tbsp tahini: Adds a creamy nuttiness essential for authentic hummus flavor.
- 2 tbsp lemon juice: Brings brightness and a zesty kick that wakes up the palate.
- 1 clove garlic: Infuses the hummus with savory depth and a little punch.
- 2 tbsp olive oil (plus more for drizzling): Smooths the blend and lends richness to the dip.
- ½ tsp ground cumin: Adds warmth and a subtle earthiness that rounds out the flavors.
- ¼ tsp salt: Enhances all the natural flavors beautifully.
- 2–3 tbsp cold water (as needed): Helps adjust the creamy consistency perfectly.
- Assorted crudités (carrot sticks, cucumber slices, bell pepper strips, snap peas): Fresh, crunchy veggies perfect for dipping and colorful presentation.
How to Make Roasted Beet Hummus with Crudités Recipe
Step 1: Roast the Beet to Perfection
Start by heating your oven to 400°F (200°C). Wrap your medium beet in foil, which locks in moisture and helps it roast evenly. After 45 to 50 minutes, check for tenderness by piercing it with a fork—it should slide in easily. Let the beet cool completely, then peel off the skin and chop it into chunks. This roasting step is crucial as it intensifies the beet’s natural sweetness and softens its texture, setting the foundation for your luscious hummus.
Step 2: Blend All Ingredients
In a food processor, combine your roasted beet chunks with the rinsed chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, and salt. Blend these together until you get a smooth and creamy mix. Don’t hesitate to scrape the sides of the bowl to ensure everything gets evenly combined. This step is where the flavors meld into a vibrant, silky hummus base that’s as appetizing as it is healthy.
Step 3: Adjust the Texture
Add cold water a tablespoon at a time and blend after each addition to reach your preferred consistency. Whether you want it thick enough to scoop or slightly lighter for dipping, this is your moment to tailor the dip just right. Taste and adjust with more salt or lemon juice if you feel it needs a little extra zing. Remember, the balance of flavors is what makes this Roasted Beet Hummus with Crudités Recipe so irresistible.
Step 4: Final Touch and Presentation
Transfer the finished hummus into a serving bowl and drizzle a little olive oil on top for that glossy, inviting finish. Your hummus is now ready to be paired with a vibrant selection of fresh crudités—which not only adds crunch but amps up the wholesome factor and color to your snack spread.
How to Serve Roasted Beet Hummus with Crudités Recipe
Garnishes
Elevate your hummus with simple yet flavorful garnishes like a sprinkle of toasted sesame seeds, crumbled feta for creaminess, or a dusting of smoked paprika for subtle smokiness and color contrast. These small touches make your Roasted Beet Hummus with Crudités Recipe look like it belongs in a gourmet café, while adding layers of taste and texture.
Side Dishes
This hummus is an incredibly versatile companion. Serve it alongside warm pita bread, crunchy pita chips, or even as a spread in wraps and sandwiches. The vibrant flavor pairs wonderfully with Mediterranean sides like falafel, tabbouleh, or a fresh Greek salad, transforming any meal or snack into a colorful, nutrient-packed feast.
Creative Ways to Present
Think outside the bowl! Serve the Roasted Beet Hummus with Crudités Recipe layered in a mason jar parfait with sprinkled nuts and herbs for a portable snack, or artfully arranged on a platter with rainbow vegetable wedges fanning out around it like edible spokes. You can even dollop it onto toasted baguette slices for quick crostini. The key is to celebrate its vivid color and creamy texture in ways that catch the eye and excite the taste buds.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Beet Hummus with Crudités Recipe is a blessing—it keeps beautifully in an airtight container in the fridge for up to 5 days. Keep the olive oil drizzle on top and cover tightly to maintain its freshness and prevent drying out, so every scoop tastes just as vibrant as the first.
Freezing
If you make extra, you can freeze your beet hummus in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before use, then give it a good stir and add a splash of water or olive oil if it feels too thick. Freezing is a fantastic way to always have this colorful dip ready for a nutritious snack or impromptu gathering.
Reheating
This hummus is best enjoyed cold or at room temperature, so reheating is not typically necessary. If you prefer it slightly warmed, gently bring it to room temperature or warm a small portion in the microwave for a few seconds. Just avoid overheating, which can change the texture and diminish the fresh flavors that make the Roasted Beet Hummus with Crudités Recipe so delightful.
FAQs
Can I use canned beets instead of roasting fresh beets?
While canned beets can be a time-saver, roasting fresh beets intensifies their flavor and sweetness, providing a richer taste and vibrant color that canned beets often lack. For the best version of this Roasted Beet Hummus with Crudités Recipe, fresh roasted beets are highly recommended.
Is it possible to make this recipe nut-free?
Yes! Tahini is made from sesame seeds, which some people avoid due to allergies. You can omit the tahini or replace it with a little sunflower seed butter or additional olive oil to maintain creaminess without nuts or seeds, though the flavor profile will be slightly different.
How spicy is the hummus? Can I add heat?
The base recipe is mild and approachable, making it perfect for all tastes. However, if you love a bit of heat, try adding a pinch of cayenne pepper or a drizzle of your favorite chili oil. Spicy elements pair wonderfully with the earthiness of the beets.
What other vegetables work well as crudités for dipping?
Beyond carrots, cucumbers, bell peppers, and snap peas, try broccoli florets, cherry tomatoes, jicama sticks, or celery. The key is to have a variety of colors and textures that contrast the smooth hummus and keep your Crudités platter exciting and inviting.
Can this hummus be used in recipes other than as a dip?
Absolutely! This hummus makes an incredible spread for sandwiches and wraps, a vibrant salad dressing when thinned out, or even a tasty addition to grain bowls. Its versatility makes the Roasted Beet Hummus with Crudités Recipe a wonderful staple to have on hand.
Final Thoughts
This Roasted Beet Hummus with Crudités Recipe is truly a showstopper, combining eye-catching color, comforting creaminess, and vibrant, wholesome flavor in every bite. It’s easy to make, healthy, and endlessly adaptable to suit your taste and occasion. Give it a whirl in your kitchen and watch how quickly it becomes a beloved favorite among family and friends. Once you try it, you’ll keep dreaming up new ways to enjoy this stunning dip!
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Roasted Beet Hummus with Crudités Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 ½ cups hummus (serves 4–6 as an appetizer)
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan
Description
Roasted Beet Hummus with Crudités is a vibrant and healthy appetizer featuring smooth, creamy hummus made from roasted beets, chickpeas, and tahini. Enhanced with lemon juice, garlic, and warming cumin, this colorful dip is perfect for pairing with a variety of fresh vegetable sticks, making it ideal for entertaining or a nutritious snack.
Ingredients
Hummus
- 1 medium beet (roasted and peeled)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 2 tbsp olive oil (plus more for drizzling)
- ½ tsp ground cumin
- ¼ tsp salt
- 2–3 tbsp cold water (as needed)
Crudités
- Assorted crudités such as carrot sticks, cucumber slices, bell pepper strips, and snap peas
Instructions
- Prepare the Beet: Preheat the oven to 400°F (200°C). Wrap the beet tightly in foil and roast for 45–50 minutes until it is fork-tender. Remove from oven, let cool, then peel off the skin and chop the beet into chunks.
- Combine Ingredients: In a food processor, add the roasted beet chunks, drained chickpeas, tahini, lemon juice, garlic clove, olive oil, ground cumin, and salt. Blend until the mixture is smooth and creamy, scraping down the sides of the processor as needed to ensure even blending.
- Adjust Consistency: Gradually add cold water one tablespoon at a time while blending until the hummus reaches your desired creamy texture.
- Season to Taste: Taste the hummus and adjust seasoning by adding more salt or lemon juice if desired.
- Serve: Transfer the hummus to a serving bowl, drizzle with a bit of olive oil for a glossy finish, and serve alongside an assortment of fresh crudités for dipping.
Notes
- Roast extra beets to enjoy in salads or bowls throughout the week.
- This hummus keeps well refrigerated for up to 5 days in an airtight container.
- For added flavor and texture, garnish with sesame seeds, feta crumbles, or a sprinkle of smoked paprika.
