Roasted Beetroot and Cumin Hummus

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply colored dip with earthy roasted beets and warm cumin, ideal for vegetable crudités or pita bread. This Middle Eastern-inspired salad recipe (vegetarian, gluten-free), ready in about 60 minutes, pairs roasted beets, chickpeas, tahini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 195 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Middle Eastern cuisine 195 cal/serving

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Ingredients

1 cup (peeled, chopped) roasted beets
1/2 cup (drained, rinsed) chickpeas
3 tablespoons tahini
1/2 teaspoon ground cumin
2 tablespoons lemon juice

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Instructions

Step 1: Place 1 cup peeled and chopped roasted beets and 1/2 cup drained chickpeas in a food processor.
Step 2: Add 3 tablespoons tahini, 1/2 teaspoon ground cumin, and 2 tablespoons lemon juice, then process on low speed for 1 minute until combined.
Step 3: Scrape down the sides, then increase speed to high and process for 2 more minutes until the hummus is completely smooth and creamy, adding 1 tablespoon water if too thick.