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Vegan Creamy Roasted Beet Hummus

A vibrant bowl of Vegan Creamy Roasted Beet Hummus, swirled and topped with olive oil.
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A recipe for smooth, vibrantly colored hummus made with roasted beets, tahini, and chickpeas, resulting in a creamy vegan spread.

Ingredients

Scale
  • 2 medium beets (about 1 pound)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2-4 tablespoons ice water (or reserved chickpea liquid)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Wrap the beets tightly in aluminum foil. Roast for 45 to 60 minutes, or until easily pierced with a fork.
  2. Allow the beets to cool slightly. Peel the skins off the beets; the skins should slip off easily. Roughly chop the roasted beets.
  3. Combine the peeled beets, drained chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin in a food processor.
  4. Process the mixture until it starts to break down. Scrape down the sides of the bowl.
  5. With the food processor running, slowly add the ice water, one tablespoon at a time, until the hummus reaches a very smooth and creamy consistency. This step is key for texture.
  6. Taste and adjust salt or lemon juice as needed.
  7. Transfer the hummus to a serving bowl. Drizzle with olive oil before serving.

Notes

  • For the creamiest texture, ensure you peel the beets after roasting and use ice-cold water when blending.
  • If you prefer a milder garlic flavor, soak the peeled garlic clove in lemon juice for 10 minutes before adding it to the food processor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://eatableempress.com/vegan-creamy-roasted-beet-hummus-recipe/