Easy Roasted Beetroot Hummus

We're all advised that eating colourfully is best, well, this beetroot hummus certainly hits that criteria. Vibrant in both colour and flavour, this hummus makes a perfect dip for a snack or a party appetizer. Why not try our ricotta crostini.

We've perfectly matched the lovely subtle earthy flavours of roasted beetroot with roasted garlic in this super smooth hummus. Add in all the traditional hummus ingredients and you've got a crowd pleaser. Especially if you serve with these sourdough crackers!

If you love these kind of flavours you definitely need to check out our easy vegan beetroot falafel or beetroot feta walnut salad with dukkah. We know you'll love this beetroot hummus so don't forget to leave a comment and rate the recipe! We love hearing from you. Follow the links below to get to where you need to.

Here are some reasons why you need this beetroot hummus recipe in your life:

Super smooth - there's a trick to a super smooth hummus and we share how to achieve the ultimate silkiness below. It's all about the preparation!

Healthy - chickpeas and beets are full of great nutrition, with plenty of fibre and protein making a wholesome snack.

Make ahead - quick to make, this beet hummus is a great option to whip up ahead of time saving you time.

Party food - this hummus is a great addition to your appetizer selection for any gathering or party. It's nice and vibrant too - perfect for a special occasion!

Easy - with only a little bit of prep, this beetroot hummus is super easy to make and customisable too.

Beetroot - we use raw beetroot for this hummus as we roast it to enhance flavour and tenderness. If you want, you can use precooked beets from the store, you just may not get the same colour.

Chickpeas - any can of chickpeas will do, though the jarred variety are even better. We recommend buying chickpeas stored in water, not brine. The removal of the skins is optional, but does produce a far smoother end product.

Tahini - this sesame butter is part of the traditional flavour profile in any quality hummus. Varieties definitely differ in quality, so pick the best tahini you can as it will make a difference.

Aquafaba - this ingredient is easy to come by as it is just the liquid that is in the can of chickpeas. Drain and save in a bowl for when you are making this hummus, it helps with getting the perfect consistency instead of using plain water.

We know you love to mix things up with customisations and substitutions so here are some of our recommendations for this beetroot hummus recipe:

Fresh herbs - throw in a couple of tablespoons of fresh herbs such as thyme, mint or basil for some additional freshness.

Tahini - tahini adds great flavour and texture to the hummus, but if you don't have any or are allergic to sesame, you can omit it. Otherwise, you could easily use something like cashew butter which is creamy and not overpowering in flavour.

Toppings - mix it up with a variety of toppings. Try toasted pepitas, red pepper flakes, chilli oil, sesame seeds or chopped nuts such as pistachios.

Garlic - in this recipe we use roasted garlic. It's mellow and super tasty, however you can use raw garlic instead if you prefer. If you do, one clove should be enough.

1. Cut the stems off the beetroot and scrub thoroughly under water to remove any dirt. Cut the top off the garlic head and and drizzle in a little oil. Place the wet beets in foil along with the garlic in a second piece of foil.
2. Wrap them both loosely and place the beets and garlic on a baking sheet and roast in the oven preheated to 180C/350F for 45-50 minutes until fork tender. Remove the skin from the beets whilst warm by rubbing them off.

1. Place the peeled chickpeas, beetroot, tahini, roasted garlic, lemon juice, cumin, salt, aquafaba and the ice cube into a food processor.
2. Blend for 2-3 minutes until smooth, scraping down the sides as necessary.

Make sure to read and follow these expert tips to ensure complete success with this beetroot hummus recipe:

Peeled chickpeas - taking the time to peel chickpeas really does make ALL the difference in texture. The skin is quite fibrous and that will translate across into affecting the smoothness of the hummus. To peel, gently rub them in a tea towel until the skins fall off.

Peeling beetroot - once roasted, the skins will easily slip off the beets. We recommend wearing a pair of disposable gloves to do this, to avoid getting bright pink stained hands!

Ice cube - the addition of the ice cube whilst blending helps create a light and super silky texture to the beet hummus.

Tahini - another ingredient for texture and flavour, we highly recommend getting the best quality tahini you can, as some can be quite bitter.

Aquafaba - if you accidentally drain off your chickpeas without collecting the liquid, you can just substitute it for water instead.