Roasted Beetroot Hummus – Dip to Impress

Roasted Beetroot Hummus – Dip to Impress

This beetroot hummus is  super simple, flavourful, nutritional drop kick of a recipe. The purple goodness has this wow factor that every party or gathering should have. Did I mention it is also vegan friendly?

I love my quick and easy recipes. Whenever the sun is out I want to spend as much time outdoors enjoying the weather and not cooking in the kitchen. This creamy hummus dip is a total cinch to make (especially if you use canned chickpeas) and everyone loves it. Pack up some raw vegetables and start catching that essential vitamin D.

Raw beets on the chalk black board

This is going to be part of my “pimp up your picnic basket” series so be sure to check back for other tips and recipes right here on my blog. Delicious Asparagus Cigars.

Toppedwith Tip: This beetroot hummus dip doubles as an amazing sandwich spread, particularly on crusty sourdough with avocado, sprouts, and fresh herbs.

Roasted beets with garlic on the black board

Roasted Beetroot Hummus ingredients

  • 1  can of cooked chickpeas
  • 1 small roasted beet or
  • 1/8 cup olive or flax oil
  • 1/8-cup raw tahini (sesame paste)
  • Juice of 2 lemon
  • 1 1/2 tsp. ground cumin
  • 1-2 cloves garlic (minced)
  • healthy pinch salt and black pepper
  • Cayenne to taste (about 1/4 tsp.)
  • Parsley for garnish

Beets, lemon, chickpeas and cumin on the black board


1. Place beetroot (with the skin on) in a baking dish, add garlic and drizzle some olive oil. Preheat oven 400°F/200°C  and bake until you can easily peace it, about 45 minutes to 1 hour, depending on their size. Once beetroot is roasted cool it down and peel the skin off.
2. Drain and rinse the chickpeas.
3. Put chickpeas, roasted beetroot and the rest of the ingredients in a food processor and blend until smooth.
4. It’s thicker than the hummus you buy in the store, so you can add some more lemon juice, oil or tahini if you like.
5. Garnish hummus with sesame seeds and chopped parsley. Alternatively you can keep it in the jar in the fridge for up to seven days.

Beetroot hummus with sesame seeds and parsley

I hope you enjoyed this beet recipe and perhaps will give it a go. Check out some other of my recipes for more inspiration.
One more thing: Did you love this post? I want to know! Leave me a comment down below and snap a photo for Instagram. Tag me @toppedwith so I can see your beautiful creations. Your feedback is super important to me. Give me a shout if you run into a trouble on IG so I can walk you through it. Also don’t forget to subscribe for my updates about coffee, summer recipes and mini adventures.
Mucho Love.
Person holding beetroot hummus in her hands and dipping cucumber in it.