Roasted Beetroot and Cumin Hummus
A deeply colored dip with earthy roasted beets and warm cumin, ideal for vegetable crudités or pita bread. This middle eastern-inspired salads (vegetarian, gluten-free) ready in about 60 minutes blends (peeled, chopped) roasted beets, (drained, rinsed) chickpeas, tablespoons tahini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 195 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Roasted Beetroot and Cumin Hummus take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Beetroot and Cumin Hummus?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Beetroot and Cumin Hummus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Beetroot and Cumin Hummus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Beetroot and Cumin Hummus vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
