Save The first time I brought this magenta dip to a dinner party, my friend thought I'd made dessert. That fuchsia color stops people every single time, and then the flavor wins them over completely. Earthy roasted beets melt into creamy tahini in a way that feels surprisingly luxurious for something so simple.
Last summer, I made batches of this for my sister's birthday picnic. People kept asking what gave it such incredible depth, not realizing beets were the secret ingredient. We served it with warm pita and fresh cucumber slices, and honestly, the bowl was empty before anything else even hit the table.
Ingredients
- 1 medium beet: Roasting intensifies natural sweetness and creates that velvety texture
- 1 small garlic clove: Mingles beautifully with beets without overpowering them
- 400 g chickpeas: The creamy foundation that holds everything together
- 3 tbsp tahini: Essential for that authentic hummus richness
- 2 tbsp fresh lemon juice: Brightens all those earthy flavors
- 2 tbsp extra-virgin olive oil: Use good quality since flavor shines through
- ½ tsp ground cumin: Adds warmth that bridges beet and tahini
- ¼ tsp sea salt: Start here and adjust to your taste
- 2–3 tbsp cold water: The magic trick for silky smooth texture
Instructions
- Roast the beet:
- Wrap that scrubbed beet tightly in foil and roast at 200°C for about 45 minutes until completely tender. Let it cool enough to handle, then slip off the skin and chop into rough pieces.
- Blend the base:
- Toss the roasted beet into your food processor with chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and salt. Process until completely smooth, stopping to scrape down the sides and help everything incorporate evenly.
- Perfect the texture:
- With the motor running, drizzle in cold water one tablespoon at a time. Watch the hummus transform from thick to impossibly creamy.
- Adjust the seasoning:
- Taste and add more salt or lemon juice until the flavors really pop. The beet sweetness should balance with bright lemon and savory tahini.
- Serve it up:
- Transfer to your favorite bowl and make it beautiful with an extra drizzle of olive oil. Parsley, sesame seeds, or more cumin on top never hurts either.
Save My neighbor texts me every time she spots beets at the farmers market now, just to ask if I'm planning a batch. There's something about serving this that feels like giving people a gift they didn't know they wanted.
Serving Ideas That Work
This hummus deserves better than stale crackers. Warm fresh pita brings out the creaminess, and crisp vegetables like bell peppers or radishes add perfect crunch. I've also spread it thick on sandwiches instead of mayo, which honestly changed my lunch game forever.
Make It Your Own
Sometimes I add roasted red peppers for even more sweetness. A pinch of smoked paprika creates this incredible smoky depth that pairs beautifully with the beets natural flavor. You could also swirl in herbs like fresh dill or cilantro right before serving for a fresh contrast.
Storage And Prep
This keeps beautifully in the refrigerator for up to four days, actually developing more flavor as it sits. If the beet flavor seems too intense on day one, just wait until day two. The components really get to know each other.
- Roast several beets at once and store extras for quick batches later
- The color stains everything so use glass storage when possible
- Bring it to room temperature before serving for the creamiest texture
Save Every time I make this, I'm reminded that the most unexpected combinations often become the ones we crave most. Hope this bright magenta wonder finds its way to your table soon.
Recipe FAQs
- → Can I use canned or pre-cooked beets instead of roasting fresh?
Yes, canned beets or pre-cooked vacuum-sealed beets work perfectly fine. They'll save you about 45 minutes of roasting time. Just drain well and pat dry before blending. The flavor will be slightly less earthy than freshly roasted, but still delicious and convenient.
- → How do I achieve the smoothest, creamiest texture?
For ultra-smooth results, blend the tahini and lemon juice first until pale and creamy, then add the remaining ingredients. Don't shy away from the cold water—it's essential for achieving that light, airy consistency. Let your food processor run for 2-3 minutes total, scraping down the sides occasionally.
- → What are the best garnishes and serving suggestions?
Drizzle generously with good-quality olive oil and sprinkle with toasted sesame seeds, chopped fresh parsley, or a pinch of ground cumin. Serve with warm pita bread, cucumber slices, carrot sticks, or bell pepper strips. Also excellent as a spread on sandwiches or wraps with grilled vegetables.
- → How long does this keep in the refrigerator?
Store in an airtight container in the refrigerator for up to 4-5 days. The flavors actually deepen and meld over time. Before serving leftovers, give it a good stir and add a splash of water or olive oil if it seems too thick. Let it come to room temperature for 15 minutes for the best texture and flavor.
- → Can I freeze roasted beet hummus?
Yes, this hummus freezes beautifully for up to 3 months. Portion into freezer-safe containers or zip-top bags, leaving some room for expansion. Thaw overnight in the refrigerator, then stir well and add a bit of olive oil or water to restore creaminess. The texture may be slightly grainier after freezing but still perfectly enjoyable.