Description
Roasted Beetroot Hummus, also known as ‘Barbie Hummus’ for its vibrant pink hue, is a delicious and healthy twist on classic hummus. It’s earthy, creamy, and perfect as a dip, spread, or colorful appetizer.
Ingredients
Scale
- 1 medium beet, roasted and peeled
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons lemon juice (about 1 lemon)
- 1 clove garlic
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2–3 tablespoons water (as needed for texture)
Instructions
- Preheat oven to 400°F (200°C). Wrap the beet in foil and roast for 40–50 minutes, or until fork-tender. Let cool, then peel and chop into chunks.
- In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and a pinch of salt.
- Blend until smooth, adding water a tablespoon at a time until desired consistency is reached.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with sesame seeds, fresh herbs, or crumbled feta if desired.
Notes
- For quicker prep, use pre-cooked or steamed beets.
- Serve with pita chips, fresh veggies, or as a sandwich spread.
- Stores well in the fridge for up to 5 days in an airtight container.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 1g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: beetroot hummus, Barbie hummus, pink dip, vegan appetizer, healthy snack, roasted beet dip