Watch the dark ruby colors of beets mix with the golden hues of chickpeas to create this beautiful pink hummus! Not only is this roasted beet hummus aesthetically pleasing to the eye but also satisfying and flavorful to the taste buds.
Many people stray away from beets – claiming it can taste too earthy. But after tasting this hummus, adjectives like earthy will be replaced with sweet or delicate.
How?
The secret is adding a bit of acidity to the roasted beets as it cools down. It accentuates its sweet flavors while masking its earthy flavors. Also, by roasting your garlic, bitter tones are replaced by a mellow sweetness. Can you believe how easy these two “steps” are to achieve delicious beets for hummus?
So simple and fast! I always have a batch of this hummus in the fridge. Spread it on toast with sliced avocados, on pita with some crispy falafel, or on its own! It goes with anything and everything! 
Amazingly smooth and velvety – say hello to your new and improved afternoon pick-me-up!
Looking for other hummus recipes? Try my Spicy Carrot Ginger Hummus!
quick notes
- If using dry chickpeas, make sure to soak them for at least 12 hours. Then, transfer to a pot with enough water to cover them by 3 inches and bring to a boil. Simmer chickpeas for 35-45 minutes until they are soft.
- If using canned chickpeas, removing the skins is optional but will yield in a smoother hummus.
- As mentioned above, the red wine vinegar helps mask the earthy taste of beets while accentuate it’s natural sweet flavor. And roasting the garlic transforms the sharp bitterness into a subtle sweetness that compliments the beets.
- Pinch of ground coriander adds a lemon citrus taste that brightens the hummus.
ROASTED BEET HUMMUS:
Ingredients:
- 2 medium beets (200g)
- 1 garlic clove
- 1 tsp red wine vinegar (optional but recommended)
Preheat oven to 400 degrees.
Wrap beets around parchment paper then foil and pop them in the oven.
Peel the skin off the garlic clove and coat with a small amount of oil. Wrap around parchment paper then foil and pop in the oven with the beets.
After 20-30 minutes, check to see if the beets are cooked through. The best way to check is to see if a fork goes through the beets effortlessly. Carefully remove the skins off the beets with the foil or with a fork. They should come off easily. Transfer them to a bowl and splash red wine vinegar (optional) and let it cool.
After 30 minutes, remove the roasted garlic and let it cool.
Hummus
- 1 15.5-ounce chickpea can, rinsed and drained
- 3 tbsp tahini
- 1 tbsp of lemon juice (1 lemon)
- ½ tsp ground coriander
- Black and white sesame seeds (optional garnish)
Once the beets and garlic have cooled, transfer them to a food processor with the remaining ingredients. Blend until smooth and garnish with black and white sesame seeds!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
