I’ve been on a hummus kick lately and this roasted beet hummus is really hitting the spot these days. Vegan, gluten-free and pretty much good with anything!

It’s amazing how quickly one can go through hummus, isn’t it? I can’t be the only one that completely ignores those serving suggestions on the label and easily eats 3x that amount.

I’ve been meaning to make my own hummus for ages and I finally am getting around to it just now. I know it’s so easy to grab at the store but it’s also SUPER easy to make at home.

I was at Whole Foods and this red beet bean dip (that I originally thought was hummus) caught my eye and I thought I’d give it a try. And it was pretty tasty… but I thought, “Okay I can do better.” I know I know, food blogger problems…

Last summer we had some delicious beet hummus at the Toronto Food Photography & Styling Workshop (you can read more about that here) that we used for toast photos and pretty much ever since then I’ve been meaning to bring some type of beet hummus recipe to you on the blog.

Only happening a year later… it’s fine 😀

Roasted Beet Hummus

But then I decided I’d bring you TWO beet hummus recipes because as pretty as red beet hummus is, golden beets are quite pretty as well and just as delicious. So it’s a two-for-one kind of deal going on here. The base recipe is the same, just a couple minor change-ups depending on which way you want to go.

And both equally addicting….

what you need

roasted red beets or golden beets
cooked or canned chickpeas
fresh garlic
tahini (ground sesame seeds)
extra virgin olive oil
fresh lemon juice
salt
paprika for red beet hummus
turmeric for golden beet hummus

Beets also remind me of the summer I went to the UK (read about those trips here). I swear “beetroot” was on so many menus! I like that the UK calls it beetroot and the good ole US just calls ’em BEETS. Beetroot sounds much more refined… Currently speaking to myself in a botchy British accent now.

But back to the hummus!

How You make the Beet Hummus

Are you ready for it? It’s amazingly simple and you’ll be wondering why the heck you don’t make homemade hummus all of the time…

Chop beets into quarters then process into tiny pieces in food processor (I used my NutriBullet)
Add the rest of the ingredients and process until smooth

THAT IS IT, my friends. Seriously, how easy is that?

And I am not kidding you when I say I could easily eat this beet hummus in two days. I am not sure what makes it so addicting, but I find it to be so much more satisfying than packaged brands. Maybe the packaged brands have too much salt for me? Or maybe it’s just the addition of the roasted beets…

Whatever the case, I hope you make this! It’s perfect for parties, snacking, lunch boxes, on sandwiches and more.

Let me know if you make it!