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Vibrant Beet Hummus: Easy & Delicious Dip - Beet hummus: master this vibrant and healthy dip with roasted beets. Easy to make, packed with flavor, and ideal for

Vibrant Beet Hummus: Easy & Delicious Dip

Beet hummus: master this vibrant and healthy dip with roasted beets. Easy to make, packed with flavor, and ideal for any occasion.
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Prep Time 14 minutes
Cook Time 11 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 small beet (about 3 ounces, red is best for color)
  • 1/2 teaspoon extra virgin olive oil (or oil spray, plus more for garnish (optional))
  • 1 (15-ounce) can chickpeas (drained & liquid reserved)
  • 3 tablespoons aquafaba (liquid from chickpea can, plus more if needed)
  • 3 tablespoons tahini (plus more if needed)
  • 1 to 2 Tablespoons lemon juice (or more to taste)
  • 1/4 teaspoon salt (or to taste)
  • 1 to 2 cloves garlic (minced)
  • 1/8 to 1/2 teaspoon cumin (optional)
  • pinch chopped fresh herbs (like parsley, chives, cilantro, or dill (optional garnish) and/or toasted pine nuts)

Method
 

  1. Peel a small beet and remove top. Cut the beet in half, and then cut those halves into quarters (roughly 1-inch pieces).
  2. Rub the beet pieces with extra virgin olive oil or spray with oil. Air fry at 390 degrees for 11 minutes or until fork tender.
  3. While the beet is cooking, drain the canned chickpeas, reserving the liquid (aquafaba) in a fine mesh sieve.
  4. Add drained chickpeas, 3 Tablespoons of aquafaba, tahini, 1 Tablespoon lemon juice, 1 minced garlic clove, 1/8 teaspoon cumin, and salt into a food processor.
  5. Blend on high until fully combined, stopping to scrape down the sides as needed.
  6. Taste and adjust to your preferences: add up to a Tablespoon more of lemon juice for tang, another minced clove of garlic for bite, or more cumin by 1/8 teaspoon increments for flavor. Blend until incorporated.
  7. Transfer the hummus to a serving bowl and garnish with a drizzle of extra virgin olive oil, toasted pine nuts, and/or fresh herbs.
  8. Serve immediately or chill for later enjoyment.

Notes

- For the most vibrant beet hummus, always choose a deep red beet; golden beets will yield a paler, less striking color. I once used a lighter beet and the hummus wasn't quite the showstopper I wanted.
- If you don't have an air fryer, you can roast the beet in the oven at 400°F (200°C) for 25-35 minutes, or until fork-tender. Make sure to wrap it in foil for even cooking and easier peeling.
- This beet hummus can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for up to 3 months. Thaw in the fridge and stir well before serving.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.