Vibrant Garden Beet Hummus with Toasted Seeds
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Vibrant, velvety, and full of garden goodness
📜 Introduction: Rooted, Present, and Honest
Beets are earthy and bold, and when blended into a hummus, they become something unexpectedly beautiful — creamy, colorful, and nourishing. This recipe takes the humble root and gives it a new rhythm, pairing it with garlic, lemon, and tahini for richness, then topping it with toasted seeds for texture and crunch.
It’s the kind of dish that invites you to slow down, dip intentionally, and share generously — vibrant on the plate, grounding on the inside.
❤️ Why You’ll Love This Recipe
- Makes a show-stopping dip with simple ingredients
- Pairs beautifully with bread, veggies, or grain bowls
- Toasted seeds add flavor and satisfying crunch
- Vegan, gluten-free, and full of fiber + color
- Keeps well and gets better by the day
⏱ Quick Reference Snapshot
- Prep Time: 10 minutes
- Roast Time (if needed): 35–45 minutes
- Total Time: ~15 minutes (with pre-cooked beets)
- Servings: ~1½ cups
- Dietary Info: Vegan, gluten-free, dairy-free
Key Ingredients at a Glance:
- Roasted beets
- Chickpeas
- Tahini
- Lemon juice
- Pumpkin or sunflower seeds
🧺 Ingredients
For the Hummus:
- 1 medium beet, roasted and peeled
- 1 (15 oz) can chickpeas, drained and rinsed
- ¼ cup tahini
- 2 Tbsp lemon juice
- 1 garlic clove
- 2–4 Tbsp water, as needed
- Salt, to taste
For the Topping:
- 1–2 Tbsp pumpkin seeds, sunflower seeds, or sesame seeds
- Drizzle of olive oil
- Optional: fresh herbs or chili flakes
👩🍳 Instructions
Roast the Beet (if needed):
- Preheat oven to 400°F. Wrap beet in foil and roast for 40–45 minutes, or until fork-tender. Let cool, peel, and chop. (Skip if using pre-cooked beets.)
Make the Hummus:
- In a food processor, combine beet, chickpeas, tahini, lemon juice, garlic, and a pinch of salt. Blend until smooth.
- Add water 1 tablespoon at a time until creamy and soft. Taste and adjust salt or lemon to your liking.
Toast the Seeds:
- In a dry skillet, toast seeds over medium heat for 2–3 minutes until golden and fragrant. Set aside to cool.
Serve:
- Spoon hummus into a shallow bowl, swirl with the back of a spoon, drizzle with olive oil, and sprinkle with toasted seeds and optional herbs or spice.
🌿 Tip: This is even better the next day — the flavors deepen and mellow beautifully.
🍽 Serving & Pairing Ideas
- Serve with warm flatbread or seeded crackers
- Use as a spread in wraps or sandwiches
- Spoon onto grain bowls or roasted veggie plates
- Pairs beautifully with soft cheeses or pickled onions
🥡 Storage & Make-Ahead Tips
- Keeps well in the fridge for up to 5 days
- Store in a sealed jar or container
- Freezer-friendly for up to 1 month (thaw and re-blend)
🌱 Final Thoughts & Invitation
This beet hummus isn’t just a pretty dish — it’s a celebration of color, texture, and what’s growing right now. It’s bold and rooted, a reminder that even the deepest flavors can be brightened with a little lemon and love.
If you make it, tag @southernsoilandsunshine — I’d be delighted to see your garden version.
Looking for more garden dips and spreads? Try:
- Spiced Eggplant & Yogurt Dip with Toasted Pita Chips
- Creamy Greek Yogurt with Nuts and Honey Delight
- Savory Caramelized Garlic and Goat Cheese Dip
