So you want a little hummus, but you also like unicorns? This roasted beet hummus is not only delicious, but we heard if you eat enough, you might even learn to fly.
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This hummus was inspired by our deep love for Dwight K. Schrute and his beet farm. If you don't know who that is, then we feel extremely sorry for you and can't even begin to explain him.
But seriously, watch The Office.
Hummus is one of those foods we always keep in our fridge. We used to buy four tubs at one time from Costco before we started making it. But after switching to homemade, we began experimenting with lots of different flavors and add-ins.
Adding roasted beets to hummus not only turns it an "Instagram-worthy" pink color, but they give it a subtle sweetness that we just love so much.
Hummus is our secret superfood, and it really should be yours too. We always find a way put this stuff on everything we eat. Toast? Hummus. Buddha bowl? Hummus. Veggies? Hummus. You get the point.
🍲 Key ingredients
- Beets: also known as beetroot, this ingredient is used in many recipes around the world and is the highlight of this particular dish. With an earthy and slightly sweet taste, beets are the perfect addition to hummus. An interesting thing about beets is that they have been shown to increase endurance in athletic performance, and they can also help lower blood pressure thanks to the nitrate content.
- Chickpeas: we feel like we always blab on about how much we love chickpeas. Well, it's because they really are such a balanced super food. Tons of nutrients, high in fiber, and so versatile. What more can you ask for?
- Garlic: of course you have to use garlic in your hummus. It wouldn't be complete without it. You can create a very different taste by using raw vs. roasted garlic. We prefer a punchy flavor from the raw form. But when roasted, it changes to more mild and sweet.
- Lemon: this citrus fruit gives the hummus more complexity. It's zesty, tangy, and fresh. Your mouth will be left watering after every bite! Lemons are an awesome ingredient to pair with iron-rich foods like chickpeas because they help increase the absorption of this important mineral.
First, prepare the chickpeas either by pressure cooking them from dry or opening a few cans. Make sure to save the liquid (aquafaba) for later.
In the meantime, preheat your oven to 400 degrees F and line a pan with parchment paper. Toss diced beets in a little oil and season with salt and pepper. Roast them for about 25-30 minutes, or until a fork pierces them easily.
Once the beets and chickpeas are ready, you'll put everything in a food processor (except the oil and water). Process for 2-3 minutes, slowly add in the oil. Then, process it all for another 2-3 minutes.
Serve this hummus with veggies, crackers, chips, on buddha bowls, or toast! Sometimes we just eat it by the spoonful.
This roasted beet hummus will keep in the fridge for 4-7 days. It will also store well in the freezer for about 4 months.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Cook your chickpeas from dry rather than buying canned
- Buy the tahini at your local Mediterranean market for the best price and quality
- Try to find beets at your local farmers market or fruit & vegetable stand
🍴 Tasting notes
This hummus recipe is so easy to make and keep on hand. It's:
If you try this dip, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Roasted Beet Hummus
- Baking sheet
- Parchment paper
- Food processor
- 1 medium beet ($0.26)
- 1 tablespoon olive oil ($0.12)
- 2 cups cooked chickpeas ($0.34)
- 3 tablespoon tahini ($0.18)
- 3 tablespoon lemon juice ($0.27)
- ½ tablespoon lemon zest ($0.00)
- 2 cloves garlic ($0.08)
- 3 tablespoon olive oil ($0.36)
- ¼ cup aquafaba ($0.00)
- ¼ cup ice cold water ($0.00)
- Sea salt & pepper to taste ($0.02)
- First, prepare the chickpeas by pressure cooking them from dry, or opening enough cans to make 2 cups. Make sure to save the liquid (aquafaba) for later.
- In the meantime, preheat your oven to 400°F and line a baking sheet with parchment paper. Toss diced beets in 1 tablespoon olive oil and season with sea salt and cracked black pepper. Spread beets evenly on the baking sheet, and roast for 25-30 minutes or until a fork pierces them easily.
- Once the beets and chickpeas are ready, place all ingredients in a food processor, except the 3 tablespoon of olive oil. Process for 2-3 minutes, then slowly add in the oil while mixing.
- Process everything for another 2-3 minutes, making sure to stop and scrape down the sides. If it seems too thick, add more water in 1 tablespoon at a time.
- Serve this roasted beet hummus with veggies, crackers, chips, on buddha bowls, or toast!
- For an extra creamy hummus, de-shell the chickpeas and use ice-cold water or even ice.
♻️ Similar recipes
For more tasty dips and spreads, check out our:
- Moroccan hummus for a creamy and perfectly spiced dip to serve with your pita bread.
- Guacamole & tortilla chips because you can never have too much guac.
- Baba ganoush for hummus's smoky and equally creamy cousin.
- 6-ingredient tzatziki to cool down with this refreshing recipe.
You can definitely boil the beets for this recipe. We would recommend adding less water to begin with since the boiled beets will hold more water than the roasted version.
If you don't have any or got rid of the aquafaba, just add an equal amount of water instead.
The oil is not 100% necessary in this hummus recipe, but it will help create a creamier consistency.