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Vegan Creamy Roasted Beet Hummus

A close-up of vibrant magenta Vegan Creamy Roasted Beet Hummus swirled in a white bowl, topped with olive oil.
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A recipe for smooth, vibrant hummus featuring the earthy sweetness of roasted beets, made entirely without animal products.

Ingredients

Scale
  • 2 medium beets (about 1 pound)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic
  • 1/4 cup ice water (or more, for thinning)
  • 2 tablespoons olive oil, plus extra for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Wash the beets, trim the ends, and wrap each beet tightly in aluminum foil.
  2. Roast the beets for 45 to 60 minutes, or until easily pierced with a fork. Let them cool slightly.
  3. Peel the beets by rubbing the skins off with a paper towel; the skins should slip off easily. Roughly chop the roasted beet flesh.
  4. Combine the peeled beets, chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin in a food processor.
  5. Process the mixture until it starts to combine. With the motor running, slowly drizzle in the ice water, one tablespoon at a time, until the hummus reaches a very smooth and creamy consistency. You may need slightly more or less water.
  6. Taste and adjust salt or lemon juice as needed.
  7. Transfer the hummus to a serving bowl. Drizzle with olive oil before serving.

Notes

  • For the creamiest texture, peel the beets after roasting and use ice-cold water when blending.
  • If you prefer a milder garlic flavor, soak the peeled garlic clove in the lemon juice for 10 minutes before blending.
  • If you do not have a powerful food processor, blend the tahini and lemon juice first until smooth before adding the remaining ingredients.

Nutrition

Find it online: https://delishdiarist.com/vegan-creamy-roasted-beet-hummus-recipe/