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Roasted Beet Hummus with Dill

Creamy chickpea hummus blended with sweet roasted beets and fresh dill into a stunning magenta dip — as beautiful as it is delicious, and a showstopper on any spring table.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Food processor
  • Baking sheet

Ingredients
  

  • 1 medium beet
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • 3 tablespoons olive oil, plus more for serving
  • 2 tablespoons fresh dill, chopped
  • Salt to taste

Instructions
 

  • Preheat the oven to 400F (200C). Wrap the beet in foil and roast for 40 to 50 minutes, until tender. Let cool, then peel and roughly chop.
  • Add the chickpeas, roasted beet, tahini, lemon juice, garlic, and olive oil to a food processor.
  • Blend until smooth and creamy, adding a little water as needed to reach a silky consistency.
  • Add the dill and a pinch of salt, pulse to combine, and adjust seasoning to taste. Serve drizzled with olive oil.