Roasted Beet Hummus

This roasted beet hummus is flavorful, smooth, sweet and absolutely beautiful! The roasted beets have such great flavor that takes my classic hummus recipe to the next level! If you haven’t made my original oil free, homemade hummus from scratch, check out that recipe and get a bunch of other ideas for hummus variety inspiration in the recipe card. And if you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I read every comment and love hearing from you. Enjoy!

Roasted Beet Hummus

Plants Not Plastic

This beautiful, magenta, roasted beet hummus tastes as great as it looks! Sweet, savory, smooth and delicious; goes perfect with veggie sticks and on bread or in a sandwich with all your favorite fixings.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine Mediterranean

Servings 26 servings (2 tbsp) [~3 cups whole recipe]

Calories 40 kcal

Equipment

• non-stick baking pan/sheet and/or silicone baking mat
• high-speed blender

Ingredients

  

• 4 whole beets
• 3 cups cooked chickpeas two 15oz cans or 1 cup dry
• 3/4-1 cup aquafaba cooking water or can liquid
• 2-4 cloves garlic whole
• 4 tbsp sesame seeds whole; optionally toasted
• 1 lemon whole juiced, ~3-5tbsp
• 1/4-1 tsp ground cumin
• 1/4 tsp paprika
• salt to taste

Instructions

 

• Preheat oven to 400 degrees Fahrenheit.
• De-stem and wash beets, then pierce all over with a fork [note#1].
• Bake whole for 30-50 minutes, turning turning 1-2 times until you can pierce them through the center with a fork.
• Remove from the over and let them cool completely, then rub off skin with your fingers.
• Rough chop 3 of the beets and finely diced the 4th if you want texture at the end. If not, rough chop all four to combine with your other ingredients.
• Combine all ingredients (except the diced beet), starting with the smaller amounts of each (i.e. 3/4 cups aquafaba, 2 cloves garlic, etc.), in your blender and blend until smooth. Pause to scrape down the sides, tasting and adding more ingredients as needed until you get your preferred texture and flavor.
• Serve with bread, on sandwiches, with veggies, or spoon into your mouth by itself,
• Enjoy!

Notes

1. If you buy your beets with the stems on, wash and dry the leaves and keep the beet greens to throw into salads!

 

Store in an airtight container in the fridge for up to a week

Keyword beet, beets, cumin, dip, dips, hummus, roasted beets, roots, sesame seeds, tubers

Video Transcript:

Welcome back to Plants Not Plastic. I’m Nikita, and today I’m gonna show you how to make any kind of hummus you’d like, from scratch at home, that’s delicious, inexpensive, simple, healthy, whole foods, plant based, low fat and oil free.

I did a video almost a year ago, if you can even believe it’s been that long, where I made a homemade, oil-free hummus from scratch, and in it I mentioned that it was the perfect base for all other types of hummus. So today, a year later, we’re diving into how to do that! So as a refresher, here’s everything you’ll need to make the base recipe. I’ll also leave everything for the classic hummus as well as the details for all kinds of varieties in the description box below along with a links to the blog posts with a printable recipe cards.

Some of my favorite varieties of hummus are with roasted vegetables, things like roasted beets, eggplant, carrots, or bell pepper. You can also put in raw veggies like spinach or jalapeno, or if you don’t have fresh veggies around or want to just stock in your pantry so that you can throw hummus together in a pinch, you can buy canned or jarred veggies like artichokes, pimentos, peppers, salsa, mushrooms; anything you can find in a can or jar should be able to go great in a hummus. Just make sure that they’re not preserved in oil, because that would kind of defeat the purpose of an oil-free hummus. Today I’m going to walk you through a roasted beet and a roasted red bell pepper hummus because they are two of my favorites. If you haven’t seen that classic hummus recipe, definitely go check out that video. I’ve also got a bunch of other playlists and all types of recipes on my channel, so if you’re look for more inspiration, go check out all my other videos, and let me know in the comments what your favorite type of hummus is. And if you this recipe, what types of hummus you would make, I would love to know. And I’ll probably be adding more hummus recipes to the blog over time as I try out more of them, so make sure you subscribe to my blog to get those recipes direct to you inbox! And that’s a perfect segue before we get started, that if you’re not already subscribed or you’re new here, go ahead and click the subscribe button and the bell so you can get notifications I put out new videos. I release new content weekly and would love to have you stick around.

Starting with the roasted beet hummus, I like to buy my beets whole with the stems on and wash and keep the beet greens. Their texture is a nice middle ground between spinach and kale and they have a nice mildly bitter flavor that I love throw into my daily salads. You’ll preheat your oven to 400 degrees, then wash your beets before poking them all over with a fork. Roast them whole for 30-50 minutes, turning them 1-2 times while they cook until a fork can easily pierce them all the way to the center. Remove them from the oven and let them cool completely. Once they’ve cooled you should be able to rub the skin off easily with your fingers. If you want your hummus to be completely smooth, rough chop the beets and you can just throw them in with the rest of your ingredients. I prefer to mimic an old Trader Joe’s style of beet hummus that was was unfortunately discontinued, which made me very sad, but they include little chunks of beet in the hummus, so I keep a quarter of my beets unblended, finely dice them, and then throw them in at the end so that it adds a little bit of texture. And then I wash my hands and my cutting board right away so it doesn’t look like I’ve committed a crime in my kitchen. Measure out your chickpeas and aquafaba, garlic, sesame seeds, lemon juice, cumin and optional salt, add the rough chopped beets and blend everything until it is smooth. Also, as I mentioned in my original hummus recipe, start with the smallest amounts of your ingredients first and then add more as needed until you get the right flavor and texture.

For the roasted red bell pepper hummus, you’re going to preheat the oven to 450 degrees Fahrenheit, wash the bell peppers and throw them into a baking pan whole and cook them for 30 minutes, turning them every 10 minutes or so until the skin is completely wrinkled and the peppers are charred on the outside. Transfer them to a bowl, cover them and let them cool. When they have cooled down you are going to be able to peel the skin off easily. They will have released quite a bit of liquid which you want to leave behind. The stem is also going to pull out super easy, and I like to flip my peppers inside out so that I can scrape out all the seeds. Same as with the beets, you can choose to dice some of you bell pepper up and rough chop your pieces and throw everything in with the rest of your hummus, keeping those finely diced pieces for some texture at the end. Since bell peppers do have quite a bit of moisture and you don’t want them to make your hummus to runny, I’d recommend transferring everything to a clean plate after, leaving behind any extra liquid that’s released as you’ve been prepping them, or you could even keep it and use it in place of the water when you blend up your hummus. From here, just measure, combine and blend. Stir in any diced ingredients you’ve left aside and your hummus is ready to enjoy!

The beautiful magenta color just gets me every time; it is so pretty. And the combination of sweetness from the beets and the classic hummus flavor are well balanced and so tasty together, where the roasted red pepper hummus is sweet and roasty in a completely different but delicious way. I honestly think that homemade hummus is better than the store bought stuff. It tastes better, it’s better for you, and it’s way easier to gloat about and impress other people with! They go great with carrot or celery sticks as a snack, as a spread over rice cakes or in sandwiches. And if you’re trying to stick to a whole food plant based diet, you now have not just one more recipe to add to your collection, but the skills to make all kinds of hummus in your own kitchen.

For how they stack up against an alternative you can check out the full nutritional labels on the blog that link out to Cronometer. These recipes, though, are the same as all my others – when comparing them to non-vegan or processed vegan options, without specialty items or animal products they will cost you less to make, with plant-based ingredients they’ll have more fiber, and without oil or butter you’ll get to eat more of them for the same number of calories. Alright that’s all for today folks. Bye!