Roasted beet hummus is a delicious twist on classic hummus, adding an earthy sweetness and stunning color from the beets.
Pomegranate seeds add a juicy burst of flavor and a lovely contrast in texture, making this appetizer both beautiful and tasty.
Perfect for parties or a healthy snack, this recipe is easy to prepare and a great way to enjoy beets in a creative way.
Why You’ll Love This Recipe
- Roasting the beets intensifies their natural sweetness and softens them for a smooth, creamy hummus texture.
- Using tahini and chickpeas keeps the hummus rich and traditional while the beets add vibrant color and nutrition.
- The pomegranate seeds provide a fresh crunch and slightly tart contrast that elevates the flavor balance.
Roasted Beet Hummus with Pomegranate Seeds
A vibrant and healthy appetizer featuring creamy roasted beet hummus garnished with juicy pomegranate seeds for a refreshing finish.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 8
- Yield
- About 2 cups (480 ml) of roasted beet hummus
Ingredients
- 3 medium beets, trimmed and scrubbed (about 1 pound/450 g)
- 1 (15-ounce) can chickpeas, drained and rinsed (about 1 1/2 cups/260 g)
- 1/4 cup (60 ml) tahini
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt, more to taste
- 2 to 3 tablespoons water or chickpea liquid
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/4 cup (40 g) pomegranate seeds
- Fresh parsley leaves, chopped, for garnish (optional)
Instructions
- Roast the Beets Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-50 minutes until tender when pierced with a fork. Remove from the oven and let cool completely.
- Prepare the Hummus Base Once the beets are cool enough to handle, peel the skin off using your fingers or a paper towel (the skin should slip off easily). Roughly chop the roasted beets.
- Blend Ingredients In a food processor, combine the chopped roasted beets, chickpeas, tahini, lemon juice, garlic, cumin, salt, and olive oil. Blend until mostly smooth, stopping to scrape down the sides as needed.
- Adjust Consistency and Flavor With the processor running, add water or chickpea liquid one tablespoon at a time until the hummus reaches your desired creamy consistency. Taste and adjust salt or lemon juice as needed.
- Serve Transfer the hummus to a serving bowl, drizzle with additional olive oil, and sprinkle with pomegranate seeds and fresh parsley if using. Serve with fresh pita, crackers, or vegetable sticks.
Helpful Tips
- Roast beets until fully tender to ensure smooth blending.
- If you prefer, use raw garlic for a stronger bite or garlic powder for a milder flavor.
- Use chickpea liquid (aquafaba) to thin the hummus for extra creaminess and to retain some chickpea flavor.
- The hummus can be made a day ahead; cover and refrigerate. Bring to room temperature before serving.
Storage and Make-Ahead
Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
Avoid freezing as beets and hummus texture may change upon thawing.
Frequently Asked Questions
Can I use canned beets instead of fresh?
You can use canned beets to save time, but roasting fresh beets brings out a richer flavor and better texture.
Is this recipe vegan and gluten-free?
Yes, this recipe contains no animal products and naturally gluten-free ingredients.
How do I store leftover hummus safely?
Refrigerate leftovers in an airtight container promptly after serving, and consume within 4 days to ensure freshness and safety.
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