Appetizers

Lets Make Roasted Beet Hummus

By Mihin | December 23, 2025 | 8 min read

A close-up of the finished dish, ready to be served.

If we eat with our eyes first, then this dish is a feast before you even take a bite. Imagine a dip so vibrantly pink, so shockingly neon, that it looks like it belongs in an art gallery rather than on a kitchen counter.

But this isn’t just about looks. This Roasted Beet Hummus is a masterclass in balancing earthy sweetness with bright, tangy acidity.

Close up macro shot of pink beet hummus texture with olive oil pooling in the swirls

Forget the beige, grainy tubs you buy at the grocery store. We are going to make something velvety, airy, and deeply flavorful. By combining the rustic sweetness of roasted root vegetables with the creamy, nutty richness of tahini, we create a modern vegan dip that feels indulgent but is packed with wholesome fuel.

Whether you are hosting a dinner party or just want to elevate your Tuesday afternoon snack, this recipe is your new secret weapon.

Why You Need This in Your Repertoire

Why mess with a classic? Traditional hummus is perfect, right? While that may be true, the addition of roasted beets does something magical.

The Flavor Transformation: Beets, when roasted, lose their muddy “dirt” taste and become candy-sweet and smoky. This sweetness cuts through the richness of the sesame paste (tahini) and the sharp bite of raw garlic.
The Texture: Beets have a high water and sugar content. When blended, they help create a texture that is lighter, almost like a mousse.
The “Wow” Factor: Let’s be honest—it’s fun to serve food that looks electric. This dish is a conversation starter.

Nutrition, Science, and Economy

Beyond the flavor, there is immense value in mastering this dish.

Nutritional Powerhouse: Beets are rich in betalains (antioxidants), while chickpeas provide plant-based protein and fiber.
Cost-Effectiveness: Gourmet dips cost upwards of $7 for a tiny container. This recipe uses humble, shelf-stable ingredients to create a huge batch for a fraction of the price.
The Science of Emulsification: You aren’t just mashing beans; you are creating an emulsion. By learning how to slowly incorporate olive oil and ice water into the sesame paste, you learn the physics of suspension.

A Modern Twist on an Ancient Staple

Hummus is a dish with deep roots in the Levant and Egypt, born of necessity and community. It is part of the mezze—a style of dining that emphasizes sharing small plates and lingering at the table.

A table spread showing friends sharing mezze, dipping bread into the pink hummus

By adding beets, we are nodding to the modern culinary movement that embraces “eating the rainbow,” yet we keep the soul of the dish intact. It is still meant to be scooped up with warm bread and shared with people you love.

The Recipe

The key to smooth hummus is patience and temperature control. Don’t rush the roasting, and don’t skip the ice water!

Ingredients

For the Hummus:

2 medium red beets (about 300g / 10.5 oz), scrubbed clean
1 can (15 oz / 425g) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
1/2 cup (120ml) high-quality tahini (sesame paste)
1/4 cup (60ml) fresh lemon juice (about 1.5 lemons)
2 cloves garlic, roughly chopped
1 tsp ground cumin
1 tsp sea salt (plus more to taste)
2-3 tbsp ice-cold water (crucial for texture)
2 tbsp extra virgin olive oil

For the Homemade Pita Chips:

3-4 whole pita breads (pocket style or Greek flatbread)
3 tbsp olive oil
1 tsp dried oregano or za’atar seasoning
1/2 tsp garlic powder
Pinch of salt

For Garnish (Optional):

Chopped fresh parsley or dill
Toasted sesame seeds
Lemon zest

Equipment Needed

Food processor or high-speed blender
Baking sheet & Aluminum foil
Citrus juicer

Step-by-Step Instructions

Phase 1: Roasting the Beets

This step concentrates the sugars and ensures the beets are tender enough to blend.

Preheat & Prep: Preheat your oven to 400°F (200°C). Wash the beets thoroughly.
The Foil Packet: Place beets on foil, drizzle with oil, and fold to create a sealed pouch.
Roast: Bake for 45 to 60 minutes. They are done when a knife slides into the center with zero resistance.
Cool & Peel: Once cooled, the skins should slip right off with a rub of your thumb. Chop into chunks.

Hands peeling roasted beets on a cutting board, steam rising

Phase 2: The Whipping Technique

While the beets cool, we build the base.

The Tahini Whip: Place tahini, lemon juice, garlic, and salt in the food processor. Process for 1 full minute until the mixture seizes and looks clumpy.
The Ice Water Trick: With the motor running, drizzle in the ice-cold water. The tahini will turn pale, fluffy, and creamy.
Add the Body: Add cumin, rinsed chickpeas, and olive oil. Blend for 2 minutes.
The Transformation: Add the roasted beets. Blend for another 2 to 3 minutes. Watch the color turn from beige to a vibrant fuchsia. Taste and adjust salt or lemon.

Phase 3: The Crunchy Pita Chips

Slice & Season: Cut pita bread into triangles. Toss with olive oil, oregano (or za’atar), garlic powder, and salt.
Bake: Arrange in a single layer on a baking sheet. Bake at 400°F for 8 to 12 minutes, flipping halfway.
Cool: Let them cool to achieve maximum crunch.

Golden crispy pita chips on a baking sheet with za'atar seasoning

Chef’s Tips for Success

The “Skin” Game: If you want the smoothest hummus of your life, peel your chickpeas. Pinch the skin off each chickpea before blending. It takes 10 minutes, but the result is silk.

Garlic Intensity: If you hate the sharp aftertaste of raw garlic, soak your chopped garlic in the lemon juice for 10 minutes before adding it to the blender. The acid “cooks” it slightly.

Frequently Asked Questions

Can I use precooked, vacuum-sealed beets? Yes! They won’t have the same caramelized sweetness as oven-roasted, but they are a great time-saver. Avoid pickled beets.

Why did my hummus turn out grainy? This is usually due to under-blending or tough chickpea skins. Blend longer, or boil your chickpeas with a pinch of baking soda before using.

Can I freeze this? Yes, but the texture may change. Freeze with a layer of olive oil on top. When thawing, whisk vigorously to re-emulsify.

Is this suitable for meal prep? 100%. Portion into jars with veggie sticks for a snack that keeps your energy stable all day.

Conclusion

There is something deeply satisfying about taking a humble root vegetable and transforming it into a bowl of bright, elegant nourishment. So, put on your apron, roast those beets, and get ready to dip. Your tastebuds will thank you.