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
Scale
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.
