Dip into this beautiful pink and creamy roasted red beet hummus – The sweet and aromatic flavors of roasted red beets, garlic, and red bell peppers mingle with the earthy notes of toasted sesame seeds and olive oil.
What’s in this red beet hummus recipe that makes it special? Roasting.
A traditional hummus spread is made with chickpeas, olive oil, tahini, and lemon juice. A simple, healthy, and delicious recipe to have with pita bread, vegetables, chips, spread on some toast, in a wrap… well, that list can go on.
Of course, I had to be extra, and make this recipe a bit more enticing to impress my friends. I think my go-to method of making a recipe more interesting is adding a pop of color. I’m not talking about that artificial stuff either.
In this beet hummus recipe, I take the time to develop the gorgeous flavors of red beets, garlic, and bell peppers by roasting them in the oven. When you roast these ingredients at a high temperature you encourage the Maillard Reaction, which is the browning of food and key to developing good flavor.
When you roast red beets, you reduce the leaching of its color and develop a sweeter and more vibrant flavor. Just as the flavor of red bell peppers become sweeter and more intense.
Raw garlic is usually bitter and spicy, have you ever put a whole one in your mouth!? But when it’s roasted, the flavor completely changes to a smooth, sweet, and crazy aromatic taste.
I think the beets go so well with the red bell peppers and garlic because the sweetness mingles beautifully together, while the earthy and nutty notes of the chickpeas, olive oil, and tahini balance out the sweet. That together with the lemon juice that just brightens it all up, it’s a truly delicious spread.
I had very small red beets, which is why I roasted them whole, but you can check out another method of roasting red beets for your hummus recipe.
Note: I don’t recommend roasting canned beets, or canned beets in general. Those beets have already been boiled/steamed and processed. I urge you to use fresh beets because I didn’t realize I liked beets at all until I had fresh roasted ones. Just saying 🤷🏻♀️
This hummus is p
erfect for when you have lots of red beets.
This is the perfect recipe to make when you have a lot of red beets because you can literally make a giant batch of hummus and freeze what you’re not going to eat within the week. The spread freezes pretty well, it may get a little runnier when defrosted, but still very delicious.
To make a larger batch of this beet hummus recipe, all you have to do is go to my recipe card and click the number of servings and slide the bar to the right.
Tips on freezing red beet hummus.
You want to use an airtight container to freeze your extra hummus and leave some space. I know you want to fill that container all the way to the top, but hummus is kind of a liquid, so it will expand. Let’s not have a bursting accident on our hands shall we?
Thaw it out in the refrigerator the night before. There may be some liquid buildup at the top, just stir it back in.
Hummus can stay frozen for 6-12 months, but once it’s opened, eat it within the week.
Let’s waste less food.
When you’re peeling your beets, don’t toss the stems and leaves! They’re actually edible.
- You can use them in salads to replace spinach; or
- You can sauté them with some garlic, onions, and mushrooms as a quick and delicious side; or
- Just add them into a soup and get those extra greens in.
Tahini is a great source of protein because its literally toasted sesame seeds made into a paste.
- If you like peanut butter, you’ll probably like this on some toast.
- I’ve added it into avocado dips for extra protein.
- or, straight up just a light drizzle over chicken.
I find it a lot simpler to just roast a whole garlic head for this recipe. Which if you do, you want to cut the top off of the garlic head and season with oil and salt. Then you can just squeeze out the cloves you need.
With the rest of the roasted garlic head, make:
- Herbed Garlic Butter- Mix 3-4 cloves with 1/4 cup of butter, and a sprinkle of salt, pepper, oregano, basil, rosemary, and thyme.
- Simple Garlic and olive oil spaghetti – Boil spaghetti in salted water, strain, and stir in a few cloves of roasted garlic, a drizzle of olive oil, and sprinkle with salt and coarse black pepper.
Make this with your hummus.
Roasted Red Beet Hummus with Garlic and Red Bell Peppers
- 2 small red beets, roasted ($0.61)
- 4 cloves of garlic, roasted ($0.25)
- 1 red bell pepper, roasted ($0.55)
- 15 oz of chickpeas, rinsed ($1.29)
- 3 tablespoons of lemon juice ($0.09)
- 2 tablespoon of tahini ($1.30)
- 1/4 – 1/2 cup olive oil ($1.20)
- 2 teaspoon kosher salt ($0.02)
- Pre-heat your oven to 425ºF.
- Using a knife or potato peeler, peel the skin off of your small beets.
- Drizzle a small amount of olive oil on your beets, unpeeled garlic cloves, and whole red bell peppers; and season them with a pinch of kosher salt. Wrap them separately in aluminum foil, place them on a sheet tray, and stick it in the over for 30-45 minutes until fork tender.* When they are done, leave them in the foil for 5 minutes, the steam will make it easier to peel the skin off the red bell peppers and garlic cloves.
- In the meantime, strain, rinse and peel the skins off your chickpeas.**
- In a blender or food processor, blend the beets, garlic, bell peppers, chickpeas, lemon juice, and tahini.
- The strength of your blender or food processor will determine how much olive oil you need. Blend in a little bit of olive oil at a time until you get a thick and creamy texture.
- Season with salt to taste.