haley post beet hummus my moonstone kitchen

After what felt like a never-ending winter, the weather is finally starting to break here and I couldn’t be happier! I spent nearly all of yesterday outside in 70 degree weather, and I feel like a new person--specifically, a person who wears floral print dresses and goes on leisurely afternoon picnics to eat lots of yummy, summery foods. :)

And what’s a better spring/summer picnic food than a gorgeous, delicious Roasted Beet Hummus?

This Roasted Beet Hummus is perfect as a dip or sandwich spread. The roasted beets provide some subtle sweetness that works perfectly with rich tahini, savory chickpeas, and fresh lemon juice. And they also turn the hummus the most stunning hot pink color. SO PRETTY!

This Roasted Beet Hummus recipe super easy to make--all you have to do is roast the beets and blend everything up in a blender or food processor. Perfect for those lazy summer days!

Blend up a batch and pack it in your picnic basket with a loaf of bread, some veggies, and a cheese or cashew cheese spread, and you’ve got a delicious, effortless picnic lunch ready to go. I also use this beautiful Roasted Beet Hummus in my Spring Veggie Board recipe!

Roasted Beet Hummus

Makes 2-4 servings

Ingredients

1 large roasted beet, peeled (**see note) or 1 can of sliced beets, drained
1 can of chickpeas, drained and rinsed
1/3 cup tahini
Juice from 1-2 lemons (about ½ cup fresh lemon juice)
2 cloves garlic
½ tsp salt
¼ cup olive oil
2 tablespoons cold water (if needed)
Optional garnish: olive oil, chives, dill, beet microgreens

To Make:

In a blender or food processor, blend the roasted beets, chickpeas, tahini, lemon juice, garlic, and salt to taste until smooth.
While blending, slowly drizzle in the olive oil. If the hummus is still a little thicker than you’d prefer, add 2 tablespoons cold water and blend thoroughly.
Taste the hummus and season with extra salt, pepper, or lemon juice if needed.
To garnish, top with olive oil, chives, dill, and beet microgreens. Enjoy!

** To roast beets, cut the tops of whole beets (unpeeled), drizzle them with olive oil, and sprinkle them with salt and pepper. Then wrap each beet in foil and bake at 400F for about an hour. Remove the beets from the oven and let cool completely. Once cool, you can use a paper towel to gently rub the beet skins--they should slide right off!