Description
This Bloody Beet Hummus is a vibrant, velvety vegan dip made with roasted beets, chickpeas, tahini, lemon, and garlic. It’s earthy, creamy, and packed with antioxidants—perfect as a Halloween appetizer, plant-based snack, or colorful party dip. Serve with pita, crackers, or veggies for a bold and beautiful dish that impresses every time.
Ingredients
Scale
- 1 medium beet (about 175g), roasted and peeled
- 1½ cups (250g) cooked chickpeas or canned, rinsed and drained
- ¼ cup (60ml) tahini
- 2 tablespoons (30ml) lemon juice
- 1–2 garlic cloves, minced
- 2 tablespoons (30ml) olive oil
- ½ teaspoon salt (or to taste)
- 2–3 tablespoons cold water (to adjust consistency)
- Optional: pinch of cumin or za’atar for added depth
Instructions
- Roast the beet: Preheat oven to 400°F (200°C). Wrap the beet in foil and roast 45–60 minutes until fork-tender. Cool, peel, and chop into chunks.
- Blend ingredients: Add beet chunks, chickpeas, tahini, lemon juice, garlic, salt, and olive oil into a food processor or blender. Blend until smooth.
- Adjust texture: Add cold water a tablespoon at a time until creamy and silky.
- Taste and season: Adjust lemon, garlic, or salt as needed.
- Serve: Transfer to a bowl, drizzle with olive oil, and garnish with sesame seeds, herbs, or roasted chickpeas.
Notes
- Roast beets instead of boiling to intensify flavor and color.
- Use ice-cold water for the creamiest hummus texture.
- Small to medium beets are sweeter and less earthy than large ones.
- Add cumin, za’atar, or sumac for a Middle Eastern twist.
- Serve as a dip, spread, or base for grain bowls and wraps.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
Keywords: Bloody Beet Hummus, Beet Hummus, Vegan Beet Recipes, Plant-Based Appetizers, Halloween Beet Dip