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Bright purple beet hummus with parsley
Healthy and creamy beet hummus

Vibrant Roasted Beet Hummus

Author: Flavelo
Recipes Appetizers Salads
Hummus is great, but pairing it with beets adds an earthy, sweet dimension and a stunning purple color. The secret is the 'ice water' technique, which whips the tahini and oil into a light emulsion rather than a heavy paste.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 112 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Food processor or blender

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Rinse chickpeas, cube beets.

Tip: Peeling chickpeas yields ultra-smooth hummus.
2 ✓

Process tahini and lemon juice for 1 min until fluffy.

Tip: Prevents clumping.
3 ✓

Add garlic, oil, cumin, salt, beets, and chickpeas. Blend until creamy.

Tip: Be patient.
4 ✓

Drizzle in ice water while running.

Tip: This aerates the mixture.
5 ✓

Serve drizzled with oil and herbs.

Recipe FAQ

Why bitter?
Tahini quality matters. Rancid sesame paste spoils the whole dish.

Ingredients

  • 1 can Chickpeas (15 oz, drained)
  • 2 medium Roasted Beets (peeled)
  • 2 tbsp Tahini (Sesame Paste)
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 pinch Salt
  • 1 tsp Ground Cumin
  • 3 tbsp Ice Water
  • 1 tbsp Fresh Parsley (for garnish)