Roasted Beet Hummus Recipe - Happy Foods Tube (2024)

Looking for a recipe for protein-rich dip? Try this oven roasted beet hummus! It’s easy to make, nutritious and so versatile. Serve it as a dip or spread.

This roasted beet hummus recipe is perfect for those looking for nutritious snacks/spreads/dips or anyone who likes trying new things.

Roasting beets in the oven makes them sweeter and reduces the “earthy” flavor that some of you might not be that fond of.

Here are some more snacks that are good for you:

• No Bake Energy Bites
• Roasted Almonds
• Vegetarian Spring Rolls
• Peanut Butter Banana Roll Ups (These are my absolute favorites. Ready in 5 minutes, they help me go through busy days when I crave snacks).

How to make roasted beet hummus

The very first thing to do when making roasted beetroot hummus is roasting the beets. Start with preheating the oven to 400°F/200°C.

Meanwhile, wash and peel the beets. I highly recommend using gloves if you don’t want to end up with purple fingers.

Cut each beet into chunks and transfer onto a baking tray. I always line my tray with baking parchment which saves me cleaning the tray every time I bake something.

It will take about 40 minutes to bake them. When ready, let them cool down before combining with the rest of the ingredients in a food processor.

What I love about this roasted beet hummus recipe is the fact that you can adjust the ingredients to your liking. I don’t usually measure how much lemon juice, olive oil or water I put there. You can add less or more than in the recipe – again, this will depend on your personal preference.

What vegetables are good with hummus?

• Carrots
• Bell Peppers
• Celery Sticks
• Broccoli
• Cucumber
• Tomatoes

or try some of these …

• Pita Bread
• Oven Baked Tortilla Chips
• Crackers
• Breadsticks

Have you ever tried spreading it on bagel, toasted French baguette or add it to your power bowl? The options are limitless, and what you choose only depends on what you like.

Tips for making roasted beet hummus

• Like I have already mentioned, this is a very versatile recipe. You can adjust the ingredients to your liking. Some might like more lemon, others more olive oil or creamier, less tahini, etc. The key to making the best hummus is in your taste. If you like it, then it’s the best for you so don’t be afraid to experiment with flavors.
• I recommend using extra virgin olive oil. If you have cooking olive oil, you can use it as a substitute. Please do not use vegetable no sunflower oil.
• Juice from fresh lemon is the best choice! If you don’t have lemon, try lime instead.
• You can serve this roasted beet hummus as is or top it with anything you like – sesame seeds, chia seeds, nuts, parsley, coriander, more olive oil ….
• This recipe yields quite a lot of hummus. If you have a small food processor (like me), you might need to make it in 2 batches or simply half the recipe.

What can I use instead of tahini?

Many people say that hummus must have tahini in it. In my opinion, tahini (a.k.a. toasted sesame seed paste) can be easily omitted so if you don’t have it, don’t worry about it. Your roasted beet hummus (or any other hummus) will taste delicious.

If you still would like to use a substitution for this paste, try using sesame oil or nut butter of your choice (cashew, almond, …).

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