Check out this creamiest of creamy Creamy Roasted Beet Hummus!
Operative word, here? CREAMY!
How can I speak with such strength? Such certainty? Such truth, you wonder?
Where have I found the audacity to express with such boldness, such confidence, such authority?
How does one create a hummus so creamy…so luxurious…so light and swirly?
Are you ready?
Are you sure?
Because once the secret’s out – there’s no turning back.
It involves some labor…
But your hummus will never be the same, my friends.
Heck, your life will never be the same.
Okay – here we go…
The answer to Operation Creamy Hummus… DaDaDaaaaa
Peel your chickpeas.
Yep. That’s it.
That’s the answer to the creamiest of creamy Creamy Roasted Beet Hummus…and every other hummus under the sun…
Peel your chickpeas. Just pop those little beans out of their skins and you’re off and running toward a foodie experience that’ll have you dancing for days.
I realize I’ve made the focus of this post its creamy texture. (Had to be done.) But let’s take a moment to admire its vivid color, shall we? Thank you Roasted Beets! You sure know how to dress up a dish!
All the reasons I love Creamy Roasted Beet Hummus:
-
- The act of peeling chickpeas forces one to stop and smell the coffee. (Always a good thing.)
- Hummus is part of a Mediterranean diet, which is all sorts of healthy and delicious. (With its fruits and veggies, whole grains, nuts and olive oils.)
- Chickpeas contain healthy protein, fiber, vitamins and minerals. (Can never have enough of these.)
- Beets are high in vitamin C, fiber, and essential minerals like potassium and manganese. (Or these.)
- Just look at that vibrant color. (No words.)
- It’s quick and easy to make. (My jam.)
- Great for snacking, lunching and tailgates. (True story.)
So, if you have a minute or two, a food processor, some beets, chick peas and tahini…you’re on your way to Creamy Roasted Beet Hummus and Happiness.
Buon Appetito!
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Creamy Roasted Beet Hummus
- Category: Appetizer
Description
Check out this creamiest of creamy Creamy Roasted Beet Hummus!
Ingredients
- 2 medium beets
- 3 plump garlic cloves
- 1/2 cup olive oil, divided
- 2 cups peeled chick peas
- 1/4 cup tahini
- juice of 1/2 lemon
- 1/2 tsp. red pepper flakes
- Kosher salt and freshly ground pepper
- 1/3 cup of water
- 1 Tbsp. black sesame seeds
Instructions
- Preheat the oven to 425 F.
- Place the beets and garlic on a large piece of tin foil, drizzle with 2 Tbsp. olive oil and wrap.
- Place beets on a baking sheet and roast for about an hour until beets are fork tender.
- Allow the beets to cool then remove the skins from the beets and garlic. Set aside.
- To the bowl of a food processor, add the peeled chickpeas, tahini, crushed red pepper flakes, lemon juice, salt and pepper.
- Puree the mixture until smooth, scraping the sides as you go.
- Add 1/3 cup of water and continue to process until smooth.
- Add the roasted beets and garlic.
- With the machine still running, add 1/3 cup of olive oil until smooth and creamy.
- Taste and season as you go.
- To serve, sprinkle sesame seeds and a drizzle of olive oil.
- Serve with crostini, your favorite crackers or fresh vegetables.
CIAO!
I just wanted to ask if there is a faster way of peeling chickpeas????
BTW loved the creamy texture and the color of the recipe. Pinning 🙂
Oh gosh…if there is – I haven’t found it yet! hahaha! Oh, I know – have someone peel with you! It’ll go twice as fast! Thanks for your question and kind comment!! 🙂
What a show stopping dip! Perfect for all the holiday parties coming up. Who knew you needed to peel your chickpeas. Thanks for the tip! Love it!
It really makes a difference! Thank you, my friend!! Enjoy! 🙂
What an impressive appetizer Annie! That color is just gorgeous. I will definitely peel my chickpeas the next time I make my hummus. Can’t wait to try your recipe!
Thank you, Mary Ann! I promise you won’t be disappointed! Enjoy! 🙂
I’ve got to be honest, I’ve never in my life peeled a chickpea – that I can remember anyway! I do love beets and I totally love the beautiful color of this hummus!
Yep, they just pop right out. Actually kinda fun! I’m a huge beet fan, too. This is a nice treat! 🙂
So, so, so deliriously beautiful. Love your tip about the skins, thanks on that one. I always blast mine in the Vitamix, but will give this a try to see! HUGE hummus fans here, thanks!
Thanks, Kevin! I can’t handle that color either!
Look at that color, this is absolutely beautiful Annie! I love everything about this – it’s perfect in every way. I’ve heard the key to a creamy hummus is peeling the chickpeas, I just never have the patience for it! However, this one has convinced me that I definitely need to.
Thanks, Michelle!! I promise, peeling is worth the time! You will not be disappointed! Enjoy! 🙂
Annie, this is beautiful and oh-so vibrant. You know what else I love? That gorgeous teal-colored wood backdro-lol. My eyes always go to backdrops right away.
Hope you have a great week.
Thank you, Lisa! Isn’t that beautiful? It’s one of my favorite backdrops!! Have a lovely weekend, my friend!
Creamy is always the operative word in my book! I’ve never heard of peeling chickpeas before but I’m 100% on board with removing any trace of gritty texture hummus can sometimes have, (oh and the color of this hummus is just gorgeous)!
If creamy is your jam, which I know it is(!), you’ll want to peel your chickpeas! Thanks, Kari!! 🙂
I love regular hummus and roast beef so why not.
That’s what I say! Why not? 🙂
Gorgeous, delicious, creamy! I wanna dig in, Annie! So, I started peeling chickpeas last year.. and I gotta say, it DOES make a difference. So why not? While the beets are roasting, I say, just do it! I love how versatile the basic hummus recipe is. Delicious my dear!
There you go – “Just do it!”! I love it!! And I love hummus for that very reason! So much we can do with its basic recipe! Thanks you, lovely!! 🙂
It’s so pretty. Honestly, that’s like the best color pop ever. Makes eating a delight for the eyes and taste buds. Nice work, Annie!
Indeed! Completely my goal! Thanks, friend!!
You ain’t lying girlfriend. Chickpea peels are no good. This hummus is so pretty! I def need that color in a lipstick. lol! I’ve got beets coming out of my ears right now so will have to use up some making your recipe for weekend football eats 🙂
Chickpea peels are no good! It’s crazy to see just the peels in a bowl – there are so many (weighing down that gorgeous hummus)!! Yes to roasted beet hummus and football! 🙂
Oh this is such a creative hummus, Annie! And I LOVE the pretty color! I bet this tastes amazing, and I have a feeling I would slather this on just about everything! I love your tip of peeling the chickpeas too…something I’ve never thought of doing when making hummus!
Can’t beat that color! I highly recommend peeling your chickpeas! So so creamy!! Thanks, friend!
Hey Ann, I too pop the skins off…it makes all the difference. I had to comment because it reminds me of when we make our concord grape pie and we pop the skins off the grapes. And, the finished product in both recipes is such a pretty color! I love beets and black sesame seeds…this will be the next hummus I make!
Peeling the chickpeas does make all the difference, doesn’t it?! Wow – you’re right…it is very similar to the concord grape pie! Oh boy, now you have me craving a piece of that delectable pie! Thanks, Karen!! 🙂
I knew we were friends for a reason – we both have a shhhhh ton of patience in the kitchen! I peel my chickpeas too!!! I find it strangely soothing. Pull up a chair, play some good tunes, pour a glass of wine and peel those suckers! 😉 It does make for the creamiest, dreamiest hummus EVER. You totally speak truth, my friend!! I love this hummus, Annie! The color is just to die for gorgeous! And i love that you added of sprinkling of black sesame seeds to finish it off! Creamiest, prettiest hummus in the world. <3 Pinned! Cheers, lovely!
Done and done! Music, wine, chickpeas…could there be a better moment? I knew we were friends – and now I know why!! 😉 Thanks for your sweetness, Chey!! This, from someone who knows hummus! Have a great day, lovely! xo
I adore beets and have made and eaten my weight in beet hummus and Annie – yours looks amazing! I never have tahini on hand and am never patient enough to peel those chickpeas, but I need to try it asap as all I can think of is dipping a chip – or my finger – into this!
Hehehee – I know – I got lucky…I had just enough tahini the day I made it! Time for more! Peeling is so worth it…. Oh my!! Thank you, friend! 🙂
This is delicious, I just love beets! The color can’t be beat (pun intended, lol) but seriously great color. Love the tip on peeling the chick peas, I had no idea what a difference that would make in texture. Take care!
Peeling makes a huge difference! Now why didn’t I think of that?! “The color can’t be beat” … Perfect tagline!! Thanks, my friend! 🙂
Saw the on IG and it’s such a gorgeous color, Annie. And I totally agree about peeling your chickpeas. I do it when I make hummus and it makes the hummus so much more smooth and creamy – I find it sort of meditative :)!
I found it meditative too…looking out the back window at the sunshine day and anticipating this awesome hummus! Thanks for stopping by with a sweet word, my friend!
What an amazing looking hummus! I simply love the color and I am glad I rediscovered beets as being nutritious. I know, how boring! I am looking forward to trying this out. Beets are going to be plentiful and I’m stocking up. Have a great day.
You know – not many foods can get away with this color – but it works!! And it tastes as good as it looks! I hope you try it, Marisa! Enjoy!! 🙂
Annie!! This hummus has got to be the prettiest dish ever!! OMG! That colour! And black sesame seeds for garnish? Just perfect. You have a lot of patience, my friend, peeling those chick peas. But, you know what? If I can get this, then I would gladly do it too. I don’t know if I want to eat it, though, cause it looks to perfect. For reals. But, I may have to make an exception cause I bet it tastes even better than it looks. Pinned, of course! Love it! Have a wonderful week (& upcoming weekend). xoxo
I thought you might like this one! We’ll have to make and share our beet recipes….I want your arancini! NOW! Thank you, my friend!! Have a lovely week! xoxo