Roasted Beet Hummus

Roasted Beet Hummus. A vivid pink chickpea-and-tahini hummus blended with one tender roasted beet and fresh lemon. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

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A beet-colored chickpea dip

One tender roasted beet turns chickpea and tahini hummus a vivid pink. The flavor is lemony and earthy, with garlic and cumin in the background.

This is separate from the roasted beet-orange salad and the cannellini-rosemary dip already in the calendar. Six appetizer portions and the exact pink color need a trial.

Roast the beet first

Scrub and loosely wrap a medium beet on a rimmed tray, then roast until a knife slides in easily. Beet size rather than the 45-minute estimate determines tenderness.

Cool enough to peel and chop before blending. A hot beet can make the processor mixture warm and may change texture.

Ingredients for 6 dip portions

Step-by-step method

1. Heat oven to 400°F. Scrub one medium approximately 8-oz beet, wrap in foil on a rimmed sheet and roast about 40–45 minutes until a thin knife slips in easily. Cool roughly twenty minutes, peel and cut into small pieces.
2. Drain and rinse one 15-oz can chickpeas. In a food processor blend 1/4 cup stirred tahini, 2 tbsp lemon juice, one garlic clove, 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt and 2 tbsp cold water until combined.
3. Add chickpeas and the cooled roasted beet, processing and scraping down until smooth and evenly pink. If more liquid is needed, add it by a measured tablespoon and record the final amount.
4. Serve in six small appetizer portions. Record actual peeled beet weight, color, texture and final volume in a kitchen trial; crackers and vegetables are separate serving ideas.

Blend tahini and chickpeas

Mix tahini, lemon, oil, garlic, cumin, salt and a measured two tablespoons cold water first. Add drained cooked chickpeas and beet pieces, then scrape the processor bowl until smooth.

Love and Lemons provides a related beet hummus reference; this proposed one-beet ratio and seasoning are independently measured and have not been tested.

Adjust by measurement

If too thick, add cold water one measured tablespoon at a time and document the final amount. An arbitrary splash would change the texture and serving volume without a reproducible card.

Tahini is sesame, a major allergen. Do not describe this as sesame-free even though its color is beet rather than tan.

Serving and holding

Serve with crackers or cut vegetables separately. The six portions describe only the dip, not a whole snack platter.

No exact refrigerated storage or make-ahead color stability has been measured; observe a real batch before committing such claims.

Beet hummus questions

Is it made with white beans?

No. It uses one can cooked chickpeas and tahini.

Does the beet go in raw?

No. Roast, cool and peel it before blending.

Why is sesame listed?

Tahini is ground sesame and is in the measured recipe.

Further reading and related Chefly recipes: Love and Lemons' beet hummus. These are relevant references and other dishes, not evidence that this proposed formula was tested.

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Roasted Beet Hummus. Category: Appetizers. 6 dip portions. Prep approximately 15 minutes; cooking approximately 45 minutes; additional cooling/chilling approximately 20 minutes; total approximately 80 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 1 beet Medium beet, scrubbed; 1 15-ounce can Canned chickpeas, drained and rinsed; 1/4 cup Tahini; 2 tablespoons Fresh lemon juice; 1 clove Garlic clove; 2 tablespoons Extra-virgin olive oil; 1/2 teaspoon Ground cumin; 1/2 teaspoon Fine salt; 2 tablespoons Cold water.

Instructions: Heat oven to 400°F. Scrub one medium approximately 8-oz beet, wrap in foil on a rimmed sheet and roast about 40–45 minutes until a thin knife slips in easily. Cool roughly twenty minutes, peel and cut into small pieces. Drain and rinse one 15-oz can chickpeas. In a food processor blend 1/4 cup stirred tahini, 2 tbsp lemon juice, one garlic clove, 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt and 2 tbsp cold water until combined. Add chickpeas and the cooled roasted beet, processing and scraping down until smooth and evenly pink. If more liquid is needed, add it by a measured tablespoon and record the final amount. Serve in six small appetizer portions. Record actual peeled beet weight, color, texture and final volume in a kitchen trial; crackers and vegetables are separate serving ideas.

Allergens: Sesame in tahini; Check chickpeas and serving dippers for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.

Roasted Beet Hummus

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• Author: Julia
• Total Time: 80 minutes
• Yield: 6 servings 1x

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Description

Six appetizer portions of roasted-beet chickpea hummus.

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Ingredients

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• 1 beet Medium beet, scrubbed
• 1 15-ounce can Canned chickpeas, drained and rinsed
• 1/4 cup Tahini
• 2 tablespoons Fresh lemon juice
• 1 clove Garlic clove
• 2 tablespoons Extra-virgin olive oil
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Fine salt
• 2 tablespoons Cold water

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Instructions

1. Heat oven to 400°F. Scrub one medium approximately 8-oz beet, wrap in foil on a rimmed sheet and roast about 40–45 minutes until a thin knife slips in easily. Cool roughly twenty minutes, peel and cut into small pieces.
2. Drain and rinse one 15-oz can chickpeas. In a food processor blend 1/4 cup stirred tahini, 2 tbsp lemon juice, one garlic clove, 2 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp salt and 2 tbsp cold water until combined.
3. Add chickpeas and the cooled roasted beet, processing and scraping down until smooth and evenly pink. If more liquid is needed, add it by a measured tablespoon and record the final amount.
4. Serve in six small appetizer portions. Record actual peeled beet weight, color, texture and final volume in a kitchen trial; crackers and vegetables are separate serving ideas.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Untested estimate: 45-minute beet roast and 20-minute cooling; beet size and blender capacity vary.

• Prep Time: 15 minutes
• Chilling, resting or cooling: 20 minutes
• Cook Time: 45 minutes
• Category: Appetizers

Nutrition

• Serving Size: Approximately one third cup, pending measured blended yield