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Roasted Carrot and Beet Hummus

Beet Hummus

This homemade beet hummus is highly adaptable. Add more garlic for a spicier kick, or keep adding lemon juice if you prefer more citrus. Can be prepared in advance and stored in the refrigerator until guests arrive. Either way, play with various toppings (how about brown butter pumpkin seeds?) with this eye-catching dip!

Roasted Carrot & Beet Hummus

Makes about 2 cups

Cooking Time: 1 Hour, 15 minutes

Active Cooking Time: 60 minutes

  • 2 medium to large beets
  • 5 tablespoons olive oil, divided
  • ½ teaspoon dried dill
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 small carrot, peeled and chopped
  • Zest of ½ lemon
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon pink himalayan sea salt
  • Mint or thyme, optional, for garnish
  • Chips or cut vegetables for serving

Preheat oven to 375°F. Remove any stems from beets and cut off tough ends. Using a peeler, peel beets under cold running water to prevent hands from staining. Pat beets dry and transfer back to cutting board. Cut beets into slices or large chunks. No need to be perfect, this just assures faster and more even roasting.

Move beets to an aluminum foil sheet large enough to enclose them completely. Drizzle beets with 2 tablespoons of olive oil and sprinkle with dried dill. Toss to coat evenly. Fold the edges of the aluminum foil closed into a sealed packet and roast the beets until fork tender, 45 minutes to 1 hour. Then, remove beets from oven and allow to rest until cool enough to handle.

While the beets roast, prepare the rest of the ingredients for the hummus base.

Combine chickpeas, carrot, lemon zest, lemon juice, tahini, garlic, cumin and salt in the bowl of a food processor. Pulse to combine. When hummus base is thoroughly combined, allow food processor to run while slowly drizzling in 3 remaining tablespoons of olive oil. Puree until smooth. Then, add in the beets, processing and watching the hummus turn a gorgeous magenta. Once you’re happy with the consistency, check the flavor of the hummus. Add more olive oil, in small amounts, if a silkier consistency is desired.

Transfer hummus to a mason jar for serving, and top with mint or thyme, if desired. Serve with your favorite chips or crudite.

Photos by Brian Elledge


Vanessa Lee is a British Taiwanese model with New York Model Management. She's a journalism graduate and all-around foodie who followed her love of avocado toast to New York.

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