Roasted Beet Hummus

A hand holding a cracker topped with beet hummus, garnished with feta and pine nuts, above a bowl of the same dip. Fresh beet greens are visible in the background.

This beet hummus is a delicious, zesty snack that has just enough earthy flavor with the perfect amount of lemon and dill to complement it.

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 121kcal

Author Christy Gurin

Ingredients

1 medium or small roasted* beet
1 - 2 tsp. minced garlic
1/4 cup tahini
2 Tbsp. fresh lemon juice
1/4 cup olive oil
2 cups cooked garbanzo beans (1 15 oz. can, rinsed and drained**)
1/2 tsp. black pepper
3/4 - 1 tsp. salt
2-3 Tbsp. water

Toppings

1 tbsp. chopped dill
2 Tbsp. Toasted pine nuts optional
2 Tbsp. crumbled feta optional

US Customary - Metric

Instructions

Place all hummus ingredients in blender or food processor and pulse for 2-3 minutes until smooth and creamy. Stop several times and use a rubber spatula to scrape the sides to ensure an even consistency. Start with 3/4 tsp. salt and add more to taste. Similarly, add 2 Tbsp. water at first and add 1 more if hummus is still too thick.
Scrape hummus into a serving bowl and top with dill. If desired, top with toasted pine nuts*** and feta as well.

Notes

*Roast beets by wrapping in aluminum foil and placing in oven preheated to 425° F and cooking for 45 mins to 1 hour depending on the size of the beet. Detailed instructions are provided in my recipe for Sautéed Beet Greens with Roasted Beets.

** To make hummus extra smooth, remove chickpea skins before blending. My Buffalo Hummus recipe has instructions on how to do this.

***To toast pine nuts, place in a small pan over low heat. Stir often for 6-8 minutes until nuts are lightly toasted and smell nutty. You can microwave for 40 seconds to 1 minute instead if desired.

Nutrition