A delicious homemade hummus recipe, this Roasted Beet Hummus has a natural vibrant pink color that makes it the perfect healthy Valentine’s Day treat, or just a fun anti-oxidant rich snack any time of the year!
Beet Hummus Recipe
There are a few pantry staples that I now refuse to buy because they are sooo easy to make at home – and I can come up with unique and delicious flavor options that I can’t buy at the store.
One thing that I always make from scratch is hummus! There have been way too many hummus recalls for me in recent years, and I actually prefer the taste of my own hummus to the store-bought variety because I use really good quality olive oil and love to be able to taste a hint of it when enjoying hummus.
Also, it is so much cheaper to make homemade hummus than to buy hummus. The most expensive ingredients are your tahini and olive oil; I always have good quality extra virgin olive oil on hand and a jar of tahini lasts forever because you only use 2 Tablespoons or so for each recipe (so you get 18 batches out of a 500g jar). Dried chickpeas are super cheap – or you can save time buy purchasing canned chickpeas but it will reduce your savings on this recipe.
We’ve experimented with a few different varieties – from pumpkin hummus to roasted red pepper hummus – and I thought it would be a cute Valentine’s Day treat for my daycare kids if I made a bright pink beet hummus. The kids have been loving roasted beets recently so I knew they’d love the slightly sweet, earthy flavor that it lends to this recipe.
Health Benefits of Beets
- The phytonutrients in beets support detoxification in your liver, helping balance hormones, cholesterol and energy levels
- A single beet provides 35% of your daily B vitamin folate which is essential for pregnancy and red blood cell formation
- Beets are anti-inflammatory (especially their greens, which are also good sources of calcium and vitamin K) and fight heart disease thanks to betaine.
- They are a great source of dietary fibre, which aids in digestion and blood sugar levels
- The nitrates in beets may improve mental and cognitive function by promoting the dilation of blood vessels and thus increasing blood flow to the brain (source)
I paired this roasted beet hummus with some spiced pita bread and crudités, but there are so many ways you can enjoy hummus:
- use as a sandwich spread instead of butter or mayo
- use instead of mayo in devilled eggs
- add in a scoop for flavorful (pink) mashed potatoes
- add a scoop to a protein bowl
- use to top a salad or vegetable dish
- thin out with olive oil to make a flavorful salad dressing
- transform it into homemade falafels
- top a unique pizza recipe
This recipe should keep in the fridge for up to a month, although ours gets eaten well before that point.
I encourage you to experiment with your preferred seasonings. I just stuck to salt and a splash of lemon juice, but beets play well with so many herbs and spices! You can season beets with allspice, pepper, cinnamon, caraway seeds, chives, dill, ginger, horseradish, parsley, thyme, basil, cumin, oregano, etc – but not all together, obviously.
Beet Hummus Ingredients
- 1 large beetroot (or 2 small)
- 2 cups cooked chickpeas (1 cup dry)
- 4 cloves garlic, or to taste
- 2-3 Tablespoons tahini paste, as needed
- 1/4 cup extra virgin olive oil, as needed
- 1 lemon, juiced (approximately 2 Tablespoons)
- Salt, to taste
- Cumin, to taste, optional
To make the spiced pita chips:
- 2 rounds naan
- 1 Tablespoon olive oil
- Blend of preferred spices. I used 1/2 teaspoon each of tumeric, paprika and cumin
Tip: Swap out the cumin for your favorite beet spice or herb:allspice, pepper, cinnamon, caraway seeds, chives, dill, ginger, horseradish, parsley, thyme, basil, cumin, oregano, etc.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Food processor
How to Make Homemade Hummus
To start, we’re going to roast our beetroots and garlic to make them sweet and easy to puree.
Preheat oven to 400F.
Wash the beetroot and wrap in foil. Wrap the garlic separately (I don’t bother peeling mine) as they cook faster.
Place both foil packages in the oven, removing the garlic after about 30 minutes, and removing the beetroot after 1 hour. The beetroot should be able to be pierced easily with a fork or knife – if not, continue to roast a bit longer.
Meanwhile, cook your chickpeas if preparing from dry. Place in 2 cups of boiling water and reduce to a simmer, continuing to cook for 1 1/2 to two hours, until soft and easily squished.
Allow all ingredients to cool completely before moving on with the recipe.
Peel the garlic and beetroot, and chop the beetroot a bit.
Place the garlic, beetroot, chickpeas, tahini and lemon juice in a food processor. Add 1/4 cup of olive oil and puree.
Taste and adjust the texture with more olive oil, then adjust the flavor with salt, cumin, and any other spices you desire.
To serve, scoop the hummus into a bowl, drizzle with olive oil and garnish with a couple of cooked chickpeas and a couple slices of beetroot.
To make the spiced pita chips, brush your naan with olive oil and sprinkle on your preferred seasonings until the naan is covered completely.
Bake at 400F for 3-5 minutes until slightly crisp and browned on the edges. Remove from oven and use a pizza cutter to cut into chips.
Grab your free printable for our healthy beet hummus recipe:
To make the spiced pita chips:
This homemade hummus recipe is a natural pink recipe that is perfect for a healthy Valentine’s Day snack, but I encourage you to enjoy it all year long!