Beet Hummus with Roasted Garlic and Lemon
This is hummus, but magenta. The roasted beet doesn't just change the color; it makes the whole thing sweeter, earthier, and more velvety than standard hummus. Roasted garlic (not raw) keeps the flavor mellow and almost nutty rather than sharp. We make this when we want something that looks impressive on a table without actually doing impressive amounts of work. It disappears fast at gatherings, partly because it tastes great and partly because people can't stop staring at it. Serve it with raw vegetables or warm pita, or spread it on everything for the rest of the week.
- VEG
- GF
- DF
- PREP
Estimated macros per serving
Calories ~190 · Protein ~6g · Carbs ~18g · Fat ~11g
Ingredients
For the beet hummus:
- 2 medium red beets (about 8 ounces total), scrubbed and trimmed
- 1 (15-ounce) can chickpeas, drained and rinsed, liquid reserved
- ¼ cup tahini, well stirred
- 3 tablespoons fresh lemon juice (about 1½ lemons)
- 1 head of garlic
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt, plus more to taste
- 2–4 tablespoons reserved chickpea liquid (aquafaba) or water
For serving:
- Flaky sea salt
- Sesame seeds or toasted pine nuts
- Raw vegetables: cucumber rounds, bell pepper strips, carrot sticks
Method
- Preheat your oven to 400°F (200°C). Wrap the beets individually in foil. Slice the top off the head of garlic to expose the cloves, drizzle with a teaspoon of olive oil, wrap in foil, and place both on a small sheet pan.
- Roast the beets and garlic for 40–45 minutes. The garlic is done when the cloves are soft and golden; pull it at 30 minutes if it's ready before the beets. The beets are done when a knife slides through the center without resistance.
- Let the beets cool until just handleable — warm, not hot — then rub the skins off with a paper towel. The skins peel most easily while the beets are still warm. Roughly chop the beets. Squeeze the roasted garlic cloves out of their skins. (Speed up cooling by briefly running the foil-wrapped beets under cold water — about 10–15 minutes total cooling time before they're handleable.)
- Add the chickpeas, chopped beets, roasted garlic, tahini, lemon juice, remaining olive oil, cumin, and salt to a food processor.
- Process for 3–4 minutes, stopping to scrape down the sides twice, until very smooth — no graininess remains when rubbed between two fingers. Add the reserved chickpea liquid one tablespoon at a time until you reach a creamy, scoopable consistency. It should be thick but not stiff.
- Taste and adjust: more lemon for brightness, more salt for depth, more tahini for richness.
- Transfer to a shallow bowl, swirl the top with the back of a spoon, and drizzle generously with olive oil. Finish with flaky sea salt and sesame seeds. Serve with raw vegetables.
Variations & Notes
- Golden beet version: Use golden beets for a sunny yellow hummus that's milder in flavor and less earthy.
- Shortcut: Use 1 cup of pre-cooked vacuum-packed beets (found near the produce section) to skip the roasting. The garlic is still worth roasting: but in a pinch, use 2 raw cloves.
- Extra Hungry: Serve alongside warm whole-grain pita, olives, cucumber-tomato salad, and some feta for a full mezze spread.
- Paleo-Friendly Adjustment: Hummus is technically not paleo (chickpeas are legumes), but if you're flexible on that, proceed. If not, try this technique with roasted cauliflower instead of chickpeas: different but still good.
- Storage: Keeps in an airtight container in the fridge for up to 3–4 days. The color stays vibrant. Stir before serving and add a fresh drizzle of olive oil.