A delicious and creamy beetroot hummus dip with a beautiful vibrant colour and a wonderfully earthy yet light taste. Perfect as a dip with crackers or crudités, as part of a mezze meal, with pitta bread or even in a sandwich or wrap.
This beetroot hummus dip is made with roasted beets and thyme, chickpeas, tahini and sweetened with a dash of pomegranate molasses. It’s suitable for vegans and the beautiful colour will hopefully tempt even picky eaters to give it a try.
Making this beetroot hummus dip is a brilliant way to introduce a new vegetable to your children. Serve it with something they already like – carrot sticks, crackers, red peppers – and let them dip and try. You could even let them help you cook it – here’s why cooking with kids is a great idea. It’s also a great dip to include in a lunchbox – it would look wonderful in a bento style lunch or as a filling for a rainbow wrap with other colourful fillings.
My three year old loves beetroot so to him this is heaven on a plate. My other kids are less keen (I’m all about the honesty here!). However, every grown up I’ve ever served this to has devoured it. Sometimes I eat it straight from the bowl with a spoon – no crudités required!
Roasting the beetroot makes all the difference with this recipe – it really makes the beetroot taste incredible. However, if you are short of time or simply can’t be bothered you can substitute boiled beetroot or even use the pre-cooked packets you can buy. The beetroot hummus will still be good but roasting it really takes it to another level. You will probably need less water when blending if you use pre-cooked beetroot – see the recipe for further instructions.
If you want this dip to be more pink than purple you can add some yoghurt or reduce the amount of beetroot that you add.
You will also need a good blender for this. I’ve tried making this in several different blenders and have got the best results from my Froothie Optimum G2.3*. The small jug that the G2.3 comes with is perfect for making this as it comes with a special lid that allows you to turn it to mix the ingredients up while the blending is taking place. Read my review of the G2.3 here.
How to make roasted beetroot hummus dip
- 450g beetroot, peeled and diced into equal pieces or substitute pre-cooked beetroot
- 1 tbsp olive oil
- Small handful fresh thyme
- 1 x 400g tin of chickpeas, drained and rinsed
- 2 cloves garlic
- 1 tbsp tahini
- 1 tbsp pomegranate molasses (optional)
- 2 tbsp olive oil
- 6 tbsp water
- Salt (optional)
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place the beetroot in a roasting tin and drizzle with 1 tbsp olive oil. Pick the thyme leaves off the stalks and add to the beetroot. Mix and roast for 40 minutes or until soft. The cooking time will vary depending on the size you've chopped it. Stir every so often.
- Remove from the oven and allow to cool.
- When cool place in a blender with the chickpeas, garlic, tahini, pomegranate molasses, remaining olive oil and salt to taste if using.
- Blend until well combined.
- Add the water 1 tbsp at a time then blend again until you have the consistency you like. This will depend a lot on your beetroot and if you're substituting boiled or pre-cooked beetroot you may not need much water at all.
- Store in an airtight container in the fridge for 2-3 days.
Pin roasted beetroot hummus dip for later
*Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. Affiliate links throughout are marked with an asterix. I only endorse products I am happy with and I have not been paid for this post.