Embrace a refreshing twist on a classic Middle Eastern dip with this vibrant Beetroot Hummus recipe. Made with roasted beets, chickpeas, tahini, and a pop of lemon, this hummus is not just a visual treat but a flavor-packed, nutritious addition to any meal. Let’s start on this culinary adventure that will make your taste buds dance!
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Growing up in Jordan, hummus is engrained in our culture. Beetroot hummus is my special take on creating a lovely pink hummus for this Valentine’s Day. We had hummus almost daily in all our breakfasts, lunch, and dinner. Funny enough, we never had homemade hummus growing up in our traditional Jordan breakfasts. We would always get ours from a shop down the street. But now, I love making my special traditional Jordanian hummus recipe to bring a little slice of home to our table.
I would never have thought I would make another hummus until my son came home to visit. All he could think about was combining breakfast and dinner. He wanted hummus, foul, and lamb chops. Even though I thought the idea was funny, I couldn’t say no to him! I had some leftover beets and garbanzo beans and made him beetroot hummus.
This spin on traditional hummus brings together earthy chickpeas and tahini flavors with a zesty lemon kick. It’s savory, creamy, and hot pink in color. My son was initially very skeptical, but even he couldn’t get enough beetroot hummus after his first bite!
How To Roast Beetroots?
As you prepare to make this incredible roasted beetroot, it’s crucial to prepare the beets just right. First, you will want to wash them well under cool water to remove any leftover dirt. Once they’re nice and clean, peel them using a vegetable peeler. Cut your beets into quarters – this helps them roast evenly. Next, give your beet quarters a nice bath in a drizzle of high-quality olive oil. Then, wrap them securely in tin foil, making little beet bundles. Preheat your oven to 400°F and nestle the beet packets onto a baking tray. Roast them for around 30 minutes until they’re tender, and you can smell their sweet, earthy aroma wafting from the oven. After taking them out, let them cool before using them. This roasting technique will not only soften the beets but also bring out their natural sweetness – perfect for your hummus recipe
Canned Garbanzo Beans vs. Dried
If you’re looking for convenience, canned garbanzo beans are the way to go because they come in the can already pre-cooked. You only need to drain the water and rinse them off. This gets rid of all the preservatives they used to store them.
Dried garbanzo beans are the healthiest option because they don’t contain any preservatives or additives. However, they take a few hours to prepare. First, soak them in cold water for a couple of hours. You can also leave them overnight if you want to use them in the morning. Next, place the garbanzo beans in a large pot, add water, and boil them. Once boiling, cover the pot, lower the heat, and allow the garbanzo beans to simmer for an hour before using.
Dried garbanzo beans might take longer, but they are more flavorful and cost-effective in the long run.
How To Serve Beetroot Hummus?
The beauty of Beetroot Hummus lies in its versatility. It’s a delightful accompaniment to a variety of dishes and snacks. Scoop it out with warm pita bread or crackers or as a tangy spread for your favorite sandwiches. It’s equally delicious and served alongside a grilled kofta or chicken drumsticks. You could also make it part of a classic mezze platter next to delicacies like dolma, kibbeh, and tabbouleh. And don’t forget how great it is with pita chips or warm taboon bread! You can even give your Mediterranean chicken bowl a delightful twist by adding a dollop of beetroot hummus on top or using it as a luscious spread for a creamy chicken wrap. The possibilities are virtually endless!
Preheat the oven to 400°F. Peel and cut the beets into quarters. Drizzle with one teaspoon of olive oil.
Wrap the beets in foil and roast them in the oven until tender. It should take around 30 minutes. Take them out of the oven and cool them to room temperature.
Add four garlic cloves, roasted beets, tahini sauce, ice cubes, salt, and pepper in a food processor.
While the food processor is running, add the olive oil and lemon juice.
Let the food processor run for 3 minutes.
Then, periodically scrape the sides and repeat until the hummus is smooth and creamy! Enjoy!
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This Beetroot Hummus recipe reimagines the traditional Middle Eastern dip, combining the earthy sweetness of roasted beets with the creamy texture of chickpeas and tahini. Finished with a zesty lemon kick, it’s a vibrant, nutritious choice perfect for dipping, spreading, or enhancing any meal. Enjoy with a warm pita, part of a mezze platter, or as a tangy spread for wraps.
|24 oz cooked garbanzo beans|
|2 roasted beets|
|Juice of 2 lemons|
|5 tablespoons tahini|
|4 garlic cloves|
|¼ cup olive oil|
|6 ice cubes|
|¼ teaspoon black pepper|
|½ teaspoon salt|
Recipe Tips & Suggestions
How to store Beet hummus?
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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