If you’re a hummus fanatic like me, this one’s for you! I’ve been a beet hummus lover since I first tried it over a year ago. Since then I’ve tried out a bunch of recipes, trying to find the perfect one. This version is not only super simple and quick to make, but it’s also creamy and smooth, and SO good on a chicken sandwich.
I usually roast my own beets (just wash them well, wrap them in tinfoil and throw them in the oven), but when I was at Trader Joe’s last week I found this nice little package of pre-roasted beets and decided to give them a try. I found they were lacking that bright pink color I love, and were more reddish as you can see in the photos. I’m not sure why that is exactly, but the flavor was there so that’s what really matters!
This is truly a dump-and-go kind of a recipe! Just toss all the ingredients into a food processor and puree until smooth–it doesn’t get easier than that! And there’s just something about the homemade stuff that’s better than store bought (plus it’s cheaper).
I used it as a spread on a roasted chicken sandwich that will be coming to the blog soon, and it was so tasty! It’s also amazing as a dip for fresh veggies. I topped mine with a sprinkle of feta and a drizzle of balsamic vinegar, and they paired really well together. Don’t be afraid to try mixing different flavors; you just might find a winner!
Now get cookin good lookin!
Roasted Beet Hummus
A rustic, creamy spread, perfect for sandwiches or dipping veggies.
- 2-4, roasted beets (depending on size)
- 1 can chickpeas, mostly drained
- 1 1/2 Tbsp tahini
- 2 cloves garlic
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- Olive oil as needed to reach desired consistency (I used about 3 Tbsp)
- Add ingredients to a food processor and and puree until smooth, adding olive oil as needed. Season to taste. Pairs well with balsamic, feta, and fresh rosemary.