If you’re searching for a seriously vibrant, crowd-pleasing appetizer, Roasted Beet Hummus with Crudités should be at the top of your list! This recipe transforms humble ingredients into a creamy, jewel-bright dip that tastes as good as it looks. Earthy roasted beets blend seamlessly with classic hummus ingredients to create a flavor-packed, nutrient-rich snack perfect for dipping fresh, crisp veggies. It’s vegan, naturally gluten-free, and guaranteed to become your new go-to for parties, meal prep, or healthy snacking.
Ingredients You’ll Need
This recipe keeps things refreshingly simple while also celebrating the beauty of each ingredient. Every component in Roasted Beet Hummus with Crudités has a deliberate role—adding depth, color, or irresistible texture to every bite.
- Beet (1 medium, roasted and peeled): The star of the show—roasting intensifies the sweetness and gives the hummus its stunning fuchsia hue.
- Chickpeas (1 15oz can, drained and rinsed): Classic creamy, protein-packed base for any hummus worth its salt.
- Tahini (2 tbsp): This sesame paste lends a toasty richness that ties all the flavors together.
- Lemon Juice (2 tbsp): Fresh lemon brightens up the earthy beet and brings a lively tang.
- Garlic (1 clove): Just the right kick to make the flavor pop without overpowering the beet.
- Olive Oil (2 tbsp, plus more for drizzling): Adds silky smoothness and a rich mouthfeel to the finished hummus.
- Ground Cumin (1/2 tsp): Infuses a gentle, aromatic warmth that balances the sweet and savory notes.
- Salt (1/4 tsp): Essential for seasoning and bringing all the flavors to life.
- Cold Water (2–3 tbsp, as needed): Helps blend everything to dreamy, dippable perfection.
- Crudités (assorted): Carrot sticks, cucumber slices, bell pepper strips, and snap peas are crunchy, colorful choices that elevate the hummus beautifully.
How to Make Roasted Beet Hummus with Crudités
Step 1: Roast the Beet
Start by preheating your oven to 400°F (200°C). Wrap your beet snugly in foil and pop it onto a small baking tray. Roast for 45–50 minutes—just until it’s fork-tender and easily pierced. Let your roasted beet cool until you can safely handle it, then peel off the skin (it should slide right off!) and chop into a few chunks.
Step 2: Gather and Prep the Other Ingredients
While the beet is roasting, drain and rinse your chickpeas for that fresh, clean taste. Juice your lemon, peel your garlic, and scoop out your tahini. Laying everything out before you start blending makes the process smooth and stress-free!
Step 3: Blend the Hummus
Add the roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt straight into your food processor. Let it do its magic, processing until the mixture is rich, creamy, and deeply pink—scraping the sides as needed for an even blend. If it looks too thick, add cold water, one tablespoon at a time, until the texture is just right for scooping and dipping.
Step 4: Taste and Adjust
Pause for a taste test! If you crave a little more tang, squeeze in extra lemon juice. Like it creamier? Add a touch more olive oil or tahini. Adjust the salt if needed—this step is all about personalizing your Roasted Beet Hummus with Crudités so it matches your cravings.
Step 5: Serve with Crudités
Transfer your gorgeous beet hummus to a serving bowl and swirl it with the back of a spoon. Drizzle with a little extra olive oil, arrange your fresh veggie crudités around it, and get ready to dig in! The combination of crunchy veggies with creamy, earthy hummus is heavenly.
How to Serve Roasted Beet Hummus with Crudités
Garnishes
A final flourish takes this dip to the next level: think a glug of good olive oil, a scatter of sesame seeds, crumbled feta, or a pinch of smoked paprika on top. A few sprigs of fresh parsley or dill add a lovely, herby touch too. These simple garnishes amp up both flavor and visual appeal—truly irresistible!
Side Dishes
While Roasted Beet Hummus with Crudités is a superstar appetizer, it pairs beautifully with fluffy pita bread, toasted flatbreads, or even seeded crackers. Serve alongside an antipasto platter, a colorful quinoa salad, or as part of a mezze spread for effortless entertaining. It’s a versatile dip that invites creativity!
Creative Ways to Present
Lean into the drama of that magenta hue! For a dinner party, swirl your beet hummus onto a platter and artfully arrange your vegetables in striking color blocks or playful patterns. For a picnic, layer it into little jars with veggies poking out for grab-and-go snacks. Roasted Beet Hummus with Crudités is inviting in any setting, making gatherings extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Beet Hummus with Crudités stores beautifully. Just scoop any remaining hummus into an airtight container and refrigerate. It’ll taste fresh for up to five days, making it a fantastic addition to lunches and snacks all week.
Freezing
For longer storage, you can freeze beet hummus! Spoon it into a freezer-safe container, adding a thin layer of olive oil on top to prevent drying. Label, seal, and freeze for up to three months. Defrost overnight in the fridge for best results.
Reheating
Hummus is at its best served chilled or at room temperature, so skip reheating this one. Simply let it sit out for 10–15 minutes after pulling from the fridge to soften up and enhance its flavors before serving with your favorite crudités.
FAQs
Can I use pre-cooked packaged beets instead of roasting my own?
Absolutely! While roasting your own beet deepens the flavor and gives the hummus a sweeter, softer texture, vacuum-packed or pre-cooked beets are a convenient shortcut for busy days. Just make sure they’re unsweetened and unseasoned.
Is Roasted Beet Hummus with Crudités safe for people with sesame allergies?
Traditional hummus uses tahini (sesame paste), but you can substitute sunflower seed butter or even plain Greek yogurt if you need to avoid sesame. The flavor will be a bit different, but still deliciously creamy and unique.
How can I make the hummus even smoother?
For ultra-creamy hummus, peel the chickpeas by gently squeezing them between your fingers before blending. It’s a bit more effort, but the texture will be unbelievably silky! Adding cold water slowly while blending also helps.
What vegetables work best as crudités?
The sky’s the limit! Classic choices include carrot sticks, cucumber rounds, bell pepper strips, and snap peas, but radishes, cherry tomatoes, jicama, and blanched asparagus are stellar options too. The variety keeps every bite exciting.
Can I make Roasted Beet Hummus with Crudités ahead for a party?
Definitely! Both the hummus and chopped veggies can be prepped a day or two in advance. Store them separately, and assemble the platter right before guests arrive for the freshest, crunchiest, most colorful spread.
Final Thoughts
There’s just something magical about transforming a few wholesome ingredients into a show-stopping dip like Roasted Beet Hummus with Crudités. Whether you’re hosting, meal prepping, or just treating yourself to a beautiful, nourishing snack, this recipe is guaranteed to impress. Give it a whirl and see how quickly it disappears!
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Roasted Beet Hummus with Crudités Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 ½ cups hummus (serves 4–6 as an appetizer) 1x
- Diet: Vegan
Description
This Roasted Beet Hummus with Crudités recipe is a vibrant and flavorful twist on classic hummus, featuring the earthy sweetness of beets. Paired with an array of fresh crudités, it makes for a colorful and healthy appetizer that’s perfect for entertaining or snacking.
Ingredients
Ingredients for Roasted Beet Hummus:
- 1 medium beet (roasted and peeled)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 2 tbsp olive oil (plus more for drizzling)
- ½ tsp ground cumin
- ¼ tsp salt
- 2–3 tbsp cold water (as needed)
Assorted Crudités:
- carrot sticks
- cucumber slices
- bell pepper strips
- snap peas
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C). Wrap the beet in foil and roast for 45–50 minutes until fork-tender. Let cool, peel, and chop.
- Prepare hummus: In a food processor, blend roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt until smooth. Add water to adjust consistency.
- Season and serve: Adjust seasoning and transfer hummus to a bowl. Drizzle with olive oil and serve with crudités.
Notes
- Roast extra beets for future use.
- Hummus can be refrigerated for up to 5 days.
- Enhance with sesame seeds, feta, or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Blending, Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ cup hummus with veggies
- Calories: 140
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
