This Roasted Beet Hummus recipe is delicious served with pita bread, but it’s also amazing as a sauce, served over pasta. The gorgeous color of this beet dip recipe is thanks to beets, and when combined with seasonings, spices and tahini, the flavor is amazing.
Today is all about beets. Are you a beet lover? I’ll confess to not liking beets for most of my life. And then, one day, out of the clear blue, I liked them. I started with little baby beets and eventually expanded to regular beets. Now I love them!
How to Make Beet Hummus
It’s easy to make red beet hummus, just like it’s easy to make any hummus. Beets do add some complexity in that they color is so strong, it can stain your cutting board, counters, and even your hands (although only temporarily). Just be careful with the beets so you don’t ruin your favorite cutting board.
Beet Hummus Ingredients
Here are the ingredients for this beet hummus:
- One beet peeled and chopped
- red wine
- raw almonds
- olive oil
- canned chickpeas
- fresh basil leaves (or dried)
- sea salt.
That’s a very simple list of ingredients. It’s another thing I love about making hummus in general. In fact, I have a thing for colorful hummus recipes. To prove this point, you should check out my Green Hummus. It’s not only colorful, but flavorful too!
Steps to Make Beet Hummus
This is a roasted beetroot hummus, so the first step will be to cook the beets. I’m recommending pan roasting, but you can also roast your beets in the oven if you prefer.
Step One: Pan Roasted Beets
Begin by spraying a light coating of vegetable cooking spray on a skillet over medium heat. Add the chopped beets and cook until the beets are tender, about 5 – 7 minutes. Once the beets are tender, turn the heat down to low, add the chopped garlic, and cook for another 1 – 2 minutes. Remove from heat.
Step Two: Create the Almond Paste
In the meantime, add the wine and almonds to the bowl of a food processor. Pulse it in several short bursts. Then use a rubber spatula to push the ingredients down from the side of the bowl. Pulse again, this time for up to a minute, to allow the almonds and wine to turn into a paste.
Step Three: Add Beets
Once the beets are fork tender, add the hot beets and garlic to the food processor bowl with the almond paste. Pulse for up to 30 seconds until everything is combined.
Then add the the chickpeas to the beet mixture in the food processor and pulse again until smooth, up to a minute. Be sure to stop from time-to-time to push down ingredients with a spatula as needed. Add the chopped basil and salt.
This makes a thick hummus, but you can add water by the tablespoon to thin it out to your liking.
Another thing I love about beet dip recipes is that most everything is easy to find at your local grocery store or farmer’s market. Having accessible ingredients can be the first step to making more dishes at home.
Look at the color of that Roasted Beet Hummus! If you don’t have any fresh basil, you can skip that part, but it does add a nice pop of flavor!
Vegan Dip Recipes
Do you love vegan dip recipes? If so, here are some of my favorites. For example, I love this vegan spinach dip recipe. It’s perfect to serve for a book reading club meeting or any gathering for that matter! I love showing off delicious recipes like that! One of my favorite show stopper dips is this vegan seven layer dip. It’s so good most people can’t believe it’s vegan!
I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Roasted Beet Hummus
- 1 medium beet peeled and chopped
- 2 cloves garlic peeled and chopped
- ¼ cup red wine
- ¼ cup raw almonds not roasted
- 1 tablespoon olive oil
- 15 oz can chickpeas rinsed and drained
- ¼ cup fresh basil leaves 2 teaspoons dried
- ½ teaspoon sea salt
- ¼ cup dried figs chopped (optiona)
- Additional basil leaves for presentation
- Spray a light coating of vegetable cooking spray on a skillet. Place over medium heat. Add the chopped beets. Cook until the beets are tender, about 5 minutes. Add the garlic and cook another 5 minutes.
- In the meantime, add the wine and almonds to the bowl of a food processor. Pulse and then push ingredients down with a spatula. Pulse again, this time for up to a minute, to allow the almonds and wine to turn into a paste.
- Once the beets are fork tender, add the hot beets and garlic to the food processor bowl. Pulse for up to 30 seconds to combine. Leave the lid on the bowl while you begin preparing the pasta.
- Add the chickpeas to the beet mixture in the food processor and pulse again until smooth, up to a minute, stopping to push down ingredients with a spatula as needed. Add the chopped basil and salt. This makes a thick hummus, but you can add water by the tablespoon to thin it out to your liking.
- Serve the hummus with chopped figs, basil leaves, and a drizzle of olive oil.
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