There are many hummus variations and roasted beet and garlic hummus is one of my favorites ?.
This hummus has such a radiant color and it’s so rich and creamy. The roasted beet adds a bit of sweetness which is tempered with fresh lemon juice and flavored with a pinch of cumin.
How to make roasted beet and garlic hummus
Hummus is so delicious and yet so easy to prepare. And adding some roasted beet and garlic doesn’t complicate the preparation at all. It’s just a simple step you need to add.
There are two options to prepare a basic hummus recipe: either use canned chickpeas or boil dry chickpeas. I prefer using dry chickpea, even if it takes longer. All I need to do additionally is to soak the chickpeas overnight in a bowl of water with bicarbonate and boil them for 30-40 minutes the next day; check my smooth hummus recipe post to see more in detail how to make hummus from scratch.
What you need to to additionally here, is to roast a very small beet and some garlic. I just put the beet and garlic in the oven for 30 minutes at 180° C; feel free to drizzle over some olive oil if you wish. If you’re using a bigger beetroot, cut it into quarters so that it cooks faster. When they’re done, remove from the oven and peel beet and garlic.
From here, it’s just a matter of throwing all ingredients into a food processor or blender, mix until smooth and you’re done.
Hummus serving ideas
Like any other hummus, beet hummus goes very well with pita bread, crispy bread, or fresh veggies like, carrots, apio, cucumber. Or you can use it as a sandwich spread if you want.
And, in case you have guests, you can put together a nice mezze platter with more specific appetizers:
- Simple hummus
- Green lentil paté
- Vegan moutabal – Middles Eastern eggplant dip
If you like this recipe or you have questions, please leave a comment. And if you make this hummus variation, you can share photos on Instagram with the remake; don’t forget to tag #choosetasty ?.
Roasted Beet and Garlic Hummus
Ingredients
- 1 can chickpeas drained (save 2-3 tbsp of liquid)
- 1 small beetroot 100 g
- 4-5 garlic cloves
- 2 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp salt or to taste
- ½ tsp ground cumin
Instructions
- Put the beetroot and garlic cloves (unpeeled) on a baking tray and roast at 180° C for 30 minutes; remove from the oven when they're cooked, allow them to cool a little, then peel them;
- Put all ingredients into a food processor and blend until smooth;
- If the hummus is too thick, add 2-3 tbsp of chickpea liquid (aquafaba) and and blend again for a few seconds;
- Transfer the hummus into a serving bowl and enjoy.
Notes
- If you’re using dried chickpeas, boil 120 g; check the details here;
- Prick the beetroot with a fork to speed up the cooking process.
