If you’re looking to brighten up your appetizer game with something as delicious as it is eye-catching, Roasted Beet Hummus with Crudités is your new go-to. This vibrant, creamy dip brings earthy sweetness from roasted beets, rich undertones from chickpeas and tahini, and a zing of lemon and garlic. Paired with a colorful array of crisp, fresh veggies for dipping, each bite delivers layers of flavor and texture that can turn any gathering or snack time into something a little more memorable. Plus, it’s vegan, gluten-free, and absolutely packed with the kind of nutrition that lets you munch away with zero guilt!

Roasted Beet Hummus with Crudités Recipe - Recipe Image

Ingredients You’ll Need

The magic of Roasted Beet Hummus with Crudités lies in just a handful of accessible ingredients, each playing a key role—from the beet’s jewel-like color to the creamy base of chickpeas and tahini. Here’s exactly what you’ll need, with a tip for each to help you nail every detail.

Beet (1 medium, roasted): Roasting deepens the sweet, earthy flavor and boosts that brilliant magenta hue.
Chickpeas (1 can, drained and rinsed): Chickpeas are the perfect backdrop for creamy texture and subtle nutty flavor.
Tahini (¼ cup): Good tahini creates a luxurious, nutty body that blends everything together seamlessly.
Olive oil (2 tablespoons): Adds richness and helps emulsify the hummus for ultra-silky results.
Lemon juice (2 tablespoons): The acidity cuts through the sweetness for a beautifully balanced dip.
Garlic (1 clove): Just one clove gives a punch of savory aroma without overpowering the other flavors.
Ground cumin (½ teaspoon): Infuses a gentle warmth and whisper of spice.
Salt (¼ teaspoon): Essential for drawing out all the flavors and perfect seasoning.
Water (2–3 tablespoons, as needed): Add to thin the hummus until it’s just the right, creamy consistency.
Assorted fresh vegetables (for dipping): Pick your favorites—think carrots, cucumber, bell pepper, celery, and radishes to create a colorful, crunchy crudités platter.

How to Make Roasted Beet Hummus with Crudités

Step 1: Roast the Beet

Preheat your oven to 400°F. Scrub the beet clean, then wrap it tightly in foil and set it on a baking sheet. Roast for 45 to 60 minutes, or until you can easily pierce it with a fork. Give it time to cool before handling—the skin will slip right off, and the beet will be tender, sweet, and ready to add serious color to your hummus.

Step 2: Peel and Chop

Peel your roasted beet once it’s cool enough to handle—just rub off the skins, which should come away easily. Chop the beet into small chunks. This helps the food processor blend everything smoothly, so you get a perfectly creamy Roasted Beet Hummus with Crudités every time.

Step 3: Blend the Hummus

Pop the chopped beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt into your food processor. Blend until everything is well incorporated, pausing to scrape down the sides. The mixture should be vividly pink and evenly smooth. If you find it a little thick, slowly pulse in water—one tablespoon at a time—until you reach your dreamy, scoopable ideal.

Step 4: Taste and Adjust

Now’s your moment to make this hummus truly yours. Taste the blend and add a bit more lemon, salt, or even cumin if you want to amplify those flavors. Don’t be afraid—this is what will turn your Roasted Beet Hummus with Crudités into the version you absolutely crave.

Step 5: Serve with Crudités

Spoon the hummus into a serving bowl. Drizzle with a little extra olive oil or sprinkle on sesame seeds for flair. To finish, arrange your favorite crunchy veggies around the dip, and you’ve got a Roasted Beet Hummus with Crudités platter that’s as visually stunning as it is satisfying.

How to Serve Roasted Beet Hummus with Crudités

Garnishes

A bowl of Roasted Beet Hummus with Crudités just begs for the right little flourish. Try a glug of peppery olive oil, toasted sesame seeds, chopped fresh herbs (like dill, parsley, or cilantro), or even a punch of smoked paprika. These touches not only dial up the flavor but also add to the stunning presentation, making your platter irresistible.

Side Dishes

If you’re building a party spread or picnic menu, this vibrant dip pairs beautifully with pita wedges, herby flatbreads, marinated olives, or some tangy pickled veggies. Roasted Beet Hummus with Crudités also shines next to grilled halloumi, grain salads, or even as an unexpected side to falafel and wraps.

Creative Ways to Present

Don’t be shy about letting this dish steal the show! For a dramatic twist, layer your Roasted Beet Hummus with Crudités on a large platter and spiral the dip with a spoon, topping it with pomegranate seeds or edible flowers. Or portion it into individual jars with veggie sticks for easy grab-and-go snacks that look like they’re straight from a gourmet market.

Make Ahead and Storage

Storing Leftovers

Once you’ve made a batch of Roasted Beet Hummus with Crudités, cover and chill the leftovers in an airtight container. Stored this way, the hummus will keep beautifully in your fridge for up to three days. The flavors often deepen as it sits, so tomorrow’s snack might be even better!

Freezing

If you want to make a bigger batch to enjoy down the road, Roasted Beet Hummus with Crudités freezes surprisingly well. Just transfer the hummus (without the veggies) to a freezer-safe container, leaving a bit of room at the top. It will keep for up to two months. Thaw overnight in the fridge before serving.

Reheating

While this hummus is typically enjoyed cold or at room temperature, you can gently bring it up to room temp by transferring it out of the fridge 30 minutes before serving. Avoid microwaving, as it can dull the flavors and affect the creamy texture. Just a quick stir is all you’ll need before serving alongside fresh crudités.

FAQs

Can I use pre-cooked or packaged beets instead of roasting my own?

Absolutely! Pre-cooked or vacuum-packed beets are a fantastic time-saver and work beautifully in Roasted Beet Hummus with Crudités. Just ensure they don’t have added vinegar or flavorings, so the hummus comes out sweet and earthy as intended.

What are the best veggies to serve with this hummus?

Some of my favorites include carrot sticks, cucumber slices, bell pepper strips, celery, and crunchy radishes. Don’t be afraid to get creative—snap peas and cherry tomatoes also make delicious, colorful additions to your crudités platter.

Is this recipe suitable for different diets?

Roasted Beet Hummus with Crudités is naturally vegan, dairy-free, gluten-free, and full of plant-based protein and fiber. It’s an allergy-friendly option that fits most diets. Just make sure to check that your tahini and other store-bought ingredients are certified gluten-free if you have sensitive guests.

Can I make the hummus in advance for a party?

Yes! This dip is perfect for prepping ahead. Make your Roasted Beet Hummus with Crudités up to three days in advance, store it in the refrigerator, and set it out shortly before guests arrive. Make the crudités the morning of, so they stay crisp and fresh.

How do I get that perfectly creamy consistency?

The trick is to blend long enough in the food processor and add water slowly until it’s silky smooth. Starting with really tender roasted beets and good tahini also helps. Don’t rush—let the machine do its work for the creamiest Roasted Beet Hummus with Crudités.

Final Thoughts

Once you’ve whipped up a batch of Roasted Beet Hummus with Crudités, you’ll see how easy it is to make a healthy dish that wows everyone at the table. If you haven’t tried this fun twist on hummus yet, now’s the time—let your kitchen (and your taste buds) be dazzled by its flavor and color!

Roasted Beet Hummus with Crudités Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

Creamy and vibrant, this Roasted Beet Hummus is a delightful twist on the classic dip. Paired with fresh crudités, it makes for a colorful and healthy appetizer that’s perfect for parties or gatherings.

Ingredients

Scale

Roasted Beet Hummus:

1 medium beet (roasted, peeled, and chopped)
1 can (15 ounces) chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove
1/2 teaspoon ground cumin
1/4 teaspoon salt
2–3 tablespoons water (as needed)

Assorted Fresh Vegetables for Dipping:

Carrots
Cucumber
Bell pepper
Celery
Radishes

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Instructions

Preheat the oven: Preheat the oven to 400°F. Wrap the beet in foil and roast for 45 to 60 minutes, or until tender.
Prepare the beet: Let the roasted beet cool, then peel and chop it.
Make the hummus: In a food processor, combine the beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, adding water as needed for desired consistency.
Adjust seasoning: Taste the hummus and adjust seasoning if needed.
Serve: Transfer the hummus to a serving bowl, drizzle with olive oil or sprinkle with sesame seeds. Serve with fresh crudités.