Roasted Beet Hummus with Basil Pesto

Table of Contents

Toggle

Roasted Beet Hummus with Basil Pesto

This vibrant Roasted Beet Hummus with Basil Pesto combines the earthy sweetness of roasted beets with creamy chickpeas and tahini, topped with fragrant basil pesto for a fresh and herby twist. It’s a nutritious, flavorful dip packed with fiber, healthy fats, and antioxidants. Perfect for serving with pita bread, crackers, or fresh veggies, this stunning dish is great for parties, meal prep, or a healthy snack.

Time Breakdown

Prep Time: 10 minutes

Cooking Time: 40-50 minutes

Total Time: 1 hour

Ingredients

For the Roasted Beet Hummus:

1 medium beet, roasted and peeled

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons tahini

2 tablespoons lemon juice (freshly squeezed)

2 cloves garlic

2 tablespoons olive oil

½ teaspoon ground cumin

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

2-3 tablespoons water (as needed for consistency)

For the Basil Pesto:

1 cup fresh basil leaves

¼ cup pine nuts (or walnuts)

¼ cup Parmesan cheese (omit for vegan option)

1 clove garlic

¼ cup olive oil

½ teaspoon salt

½ teaspoon lemon juice

For Garnish (Optional):

Extra drizzle of olive oil

Toasted pine nuts or sesame seeds

Fresh basil leaves

Sprinkle of red pepper flakes

Instructions

Step 1: Roast the Beet

1. Preheat oven to 400°F (200°C).

2. Wrap the beet in foil and roast for 40-50 minutes, until tender when pierced with a fork.

3. Let cool, then peel and cut into chunks.

Step 2: Make the Hummus

1. In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper.

2. Blend until smooth, adding water (1 tablespoon at a time) to reach the desired consistency.

Step 3: Make the Basil Pesto

1. In the same food processor (or a separate one), combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and lemon juice.

2. Blend until smooth, adding more olive oil if needed.

Step 4: Assemble & Serve

1. Spread the beet hummus in a serving bowl.

2. Swirl the basil pesto on top.

3. Drizzle with olive oil, sprinkle with pine nuts or red pepper flakes, and garnish with fresh basil.

4. Serve with pita bread, crackers, or sliced veggies.

Notes & Variations

Make it Vegan: Skip the Parmesan in the pesto or use nutritional yeast.

Make it Nut-Free: Substitute sunflower seeds for pine nuts in the pesto.

Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the hummus.

Make Ahead: Store in an airtight container in the fridge for up to 5 days.

Serving Ideas: Spread on toast, use as a sandwich spread, or serve with grilled meats.

Questions & Answers

Q: Can I use canned beets instead of roasting fresh ones?

A: Yes! Canned or pre-cooked beets work, but roasting enhances the flavor.

Q: What can I use instead of tahini?

A: Try Greek yogurt, almond butter, or sunflower seed butter.

Q: Can I freeze this hummus?

A: Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.

Q: What can I serve with this hummus?

A: It pairs well with pita, crackers, cucumber slices, bell peppers, or as a sandwich spread.

Q: Can I make this without a food processor?

A: Yes! Mash the ingredients well with a fork or use a blender, but the texture will be chunkier.

Nutritional Information

Calories: ~180

Protein: ~5g

Carbohydrates: ~12g

Fiber: ~4g

Fats: ~12g

Saturated Fat: ~2g

Sodium: ~200mg

Sugar: ~3g