This creamy, earthy, sweet, and savory beet hummus is made with roasted beets and chickpeas. It's a vibrant addition to any party platter, great for dipping chips or veggies or spreading over sandwiches!
Place all the ingredients in a blender and blend until smooth and creamy. Scrape the sides of the bowl and blend again. Add a few ice cubes to make it smoother.
Taste test and adjust some of the ingredients if desired—add a bit more lemon juice or salt, etc.Serve and enjoy!
Notes
To store: Place the roasted beet hummus in an airtight container in the refrigerator for 4-5 days. You can also freeze it in a freezer-safe container for up to four months.Beets: Roast them at home with olive oil at 400ºF/200ºC for about 45-60 minutes. Or use boiled or steamed beets.To cook dry chickpeas: Soak them in cold water overnight with baking soda. Drain, rinse, and cook until mushy (1.5 to 2 hours). For more details, check cooking chickpeas here!Sourcing: You can purchase tahini online or in Middle Eastern stores. OR make it at home using white sesame seeds.Check the blog post for serving suggestions!