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Vibrant Garden Beet Hummus with Toasted Seeds

A stunning magenta hummus made from roasted garden beet, chickpeas, tahini, lemon, and garlic, topped with toasted seeds. Earthy-sweet, savory, and beautiful — perfect for a snack board or lunch plate.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 2 cups

Ingredients
  

For the Hummus

  • 1 medium beet roasted and peeled
  • 1 15 oz can chickpeas, drained and rinsed
  • 1/4 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 the oven to 400°F. Wrap the beet in foil and roast 40-45 minutes, until fork-tender. Let cool, peel, and chop. (Skip if using pre-cooked beets.)

Make the Hummus

  • In a food processor, combine the 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 the seeds over medium heat 2-3 minutes, until golden and fragrant. Set aside to cool.

Serve

  • Spoon the 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.