Beet Hummus Dip with Toasted Sesame Seeds

Beet Hummus Dip with Toasted Sesame Seeds

Earthy roasted beets blend with chickpeas and tahini for a vibrant, silky dip.

Total 1 hr 35 min Makes 16 oz Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This magenta-hued hummus gets its color and subtle sweetness from roasted beets, balanced by nutty tahini and bright lemon. Toasted sesame seeds scattered over the top add crunch and echo the tahini's flavor. Serve it as a colorful appetizer with pita or fresh vegetables for dipping.

Ingredients

  • 2 medium beets, trimmed
  • 1 tablespoon olive oil, plus more for roasting
  • 1 can chickpeas (15 ounces), drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons cold water, as needed
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon olive oil, for drizzling

Method

  1. Preheat oven to 400°F. Rub beets lightly with olive oil, wrap in foil, and place on a baking sheet.

  2. Roast beets until a knife slides in easily, about 45 to 50 minutes.

  3. Unwrap beets and let cool until safe to handle, about 15 minutes, then peel and roughly chop.

  4. In a small dry skillet over medium heat, toast sesame seeds, stirring often, until golden and fragrant, about 2 to 3 minutes. Set aside.

  5. In a food processor, combine chopped beets, chickpeas, tahini, lemon juice, garlic, cumin, and salt.

  6. Process until mostly smooth, scraping down the sides as needed, about 1 minute.

  7. With the processor running, drizzle in the tablespoon of olive oil, then add cold water 1 tablespoon at a time until the dip reaches a smooth, creamy consistency.

  8. Taste and adjust salt or lemon juice as needed, then transfer to a serving bowl.

  9. Drizzle with olive oil and sprinkle toasted sesame seeds over the top before serving.

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Beet Hummus Dip with Toasted Sesame Seeds

This magenta-hued hummus gets its color and subtle sweetness from roasted beets, balanced by nutty tahini and bright lemon. Toasted sesame seeds scattered over the top add crunch and echo the tahini's flavor. Serve it as a colorful appetizer with pita or fresh vegetables for dipping.

1 hr 35 min 16 oz 145 cal

Ingredients

  • 2 medium beets, trimmed
  • 1 tablespoon olive oil, plus more for roasting
  • 1 can chickpeas (15 ounces), drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons cold water, as needed
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon olive oil, for drizzling

Method

  1. 1

    Preheat oven to 400°F. Rub beets lightly with olive oil, wrap in foil, and place on a baking sheet.

  2. 2

    Roast beets until a knife slides in easily, about 45 to 50 minutes.

  3. 3

    Unwrap beets and let cool until safe to handle, about 15 minutes, then peel and roughly chop.

  4. 4

    In a small dry skillet over medium heat, toast sesame seeds, stirring often, until golden and fragrant, about 2 to 3 minutes. Set aside.

  5. 5

    In a food processor, combine chopped beets, chickpeas, tahini, lemon juice, garlic, cumin, and salt.

  6. 6

    Process until mostly smooth, scraping down the sides as needed, about 1 minute.

  7. 7

    With the processor running, drizzle in the tablespoon of olive oil, then add cold water 1 tablespoon at a time until the dip reaches a smooth, creamy consistency.

  8. 8

    Taste and adjust salt or lemon juice as needed, then transfer to a serving bowl.

  9. 9

    Drizzle with olive oil and sprinkle toasted sesame seeds over the top before serving.