Roasted beet hummus is as delicious as it is beautiful. It’s the perfect year-round dip you can feel good about.
I’ve mentioned a few times how much I love hummus. I’ve shared a few recipes for hummus on the blog a few times in the past like my roasted pepper hummus and this butternut squash hummus. When I created this amazing autumn cheese board, I also shared a recipe for pumpkin hummus that I adore.
It’s definitely one of the most versatile dips ever and such a healthy way to get your snack on, if you ask me.
I have a question for you. Do you eat your hummus warm or cold? Anytime I’ve had hummus out at restaurants and cafes, the hummus is always creamy, warm, and utterly delicious. At home, however, I tend to keep and eat my hummus cold or at room temperature. Still creamy, still delicious. I can’t pick which I like more!
How to Eat Beet Hummus
I love to eat roasted beet hummus with just about anything. Most often, I will use it with pita or naan, carrots, and pretzels. Beet hummus also works really well as a spread on sandwiches or on crackers.
How Long Will Beet Hummus Keep
Generally, this roasted beet hummus will keep for about 5 – 7 days after you make it. I find that the flavors are best after it’s had a chance to rest for 24 hours and on days 2 – 3 are when the flavors are at their prime. You should always keep your hummus stored in an air tight container so it will last longer.
Can You Freeze Beet Hummus
Technically, yes you can freeze your hummus in an airtight container and it will be edible without too much of a changed flavor when thawed. The issue that arises with freezing your hummus is that it tends to end up a bit thinner once thawed. The flavors are also not as bold as when fresh. I recommend freezing your hummus only when you are absolutely sure you cannot finish the hummus within the next week after making it, but do plan on eating it later.
- 2 medium beets (about 3/4 cup once roasted)
- extra virgin olive oil
- 15 oz can chickpeas
- 1/2 cup tahini
- 3 cloves garlic
- 1/2 teaspoon ground cumin
- 1 lemon, juiced
Preheat the oven to 400 degrees F. Slice the beets in half and drizzle the beets with olive oil, then sprinkle with salt and pepper. Place the beets on a baking sheet and roast for about 30 - 40 minutes or until fork tender. Set aside to cool.
While the beets are cooing, remove the skins from the chickpeas/ This is optional, but gives you the best consistency.
Add all the ingredients to a food processor, including salt and pepper to taste.
Process until the mixture comes together and while the motor is running, drizzle in about another tablespoon or two of oil until the mixture is smooth and creamy.
Cover and allow the hummus to sit for the flavors to meld - at least one hour, preferably overnight.
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