Beet Hummus: the quick, easy recipe for a colorful, healthy roasted beet hummus dip

This beet hummus is an easy, smooth, colorful dip recipe. It is a delicious alternative to the traditional hummus as it combines roasted beets with chickpeas, ricotta cheese, tahini paste and garlic.

This recipe is tasty, slightly sweet and colorful thanks to its vibrant pink. You can garnish roasted beet hummus with poppy seeds, olive oil, raw vegetables and serve it as homemade dip or spread it on a vegetarian toast or sandwich.

Whether you use fresh or canned beets, this recipe will be flavorful, smooth and very healthy because of all its vitamins and minerals. So, what are you waiting for? Try out our version of hummus with beets.

How to serve Roasted Beet Hummus

You can serve roasted beet hummus as a snack for the weekend or as an appetizer for a party. Your friends and family will be surprised by this original and colorful recipe. You can also serve beet hummus as a homemade dip with raw vegetables, tortilla chips and pita bread.

Tips for making Easy Beet Hummus

If you don't have tahini on hand, you can replace it with another nut butter.

Use dried chickpeas for this recipe as they give a better flavor than canned ones. Don't forget to soak chickpeas before using them.

If you want to leave out chickpeas, you can try adding beans.

For an even healthier beet hummus, you can swap the ricotta cheese for Greek yogurt or a soft goat cheese.

How to store Beet Hummus

You can store roasted beet hummus in an airtight container in the refrigerator for a week. Before serving, dilute it with a tablespoon of cold water as hummus tends to thicken in the fridge.

Can you freeze Beet Hummus?

Yes! You can also freeze beet hummus for up to 2 months, closed in a safe-freezer container or bag.

How to make hummus with beets

Preheat oven to 425°F/200°C/gas mark 7.

Tightly wrap beets in foil and roast for about 60-70 minutes until the tines of a fork slide easily into the center of beet. Let them sit until cool enough to handle.

Meanwhile, add the chickpeas in a food processor.

Stir in the tahini.

Add the lemon juice.

Add the ricotta cheese.

Add the garlic, salt, pepper, and coriander.

Combine until smooth.

Using a paper towel, gently rub beets to remove the skin. Trim root ends and cut beet into pieces, then add to food processor.

Stir for 2 minutes until smooth. Season with salt, if it is necessary.

Transfer hummus to a shallow bowl. Top with mint and poppy seeds and drizzle with oil. Serve and enjoy!