Saturday, June 11, 2016

Roasted Beetroot Hummus

Blogging Marathon #65 Week 2 Day 2
Theme: One Vegetable cooked in three ways
Dish: Roasted Beetroot Hummus

Oven roasted beet combined with chickpeas, tahini and garlic. Need I say anything more about this cute colored delight?

Today is the second day of the Blogging Marathon for this week. The theme remains making one vegetable in three ways. After the Beetroot Raita I posted yesterday, I wanted to post a Non-Indian recipe using the brightly colored vegetable. So i decided to make a bright and yummy hummus. 

Hummus is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini (olive oil and sesame paste), olive oil, lemon juice, salt and garlic. Today, it is popular throughout the world in its nascent form and with multiple variations. This hummus is one such variation that is very commonly made with pita breads, pita chips and falafels. 

While the hummus has the authenticity in terms of boiled mashed chickpeas, olive oil and sesame seeds, it also has the bold flavors of a roasted beet. Roasting beets is really easy, just wrap oiled beets in foil and bake them for some time. The result will be a well flavored beet that tastes best in hummus or even in a salad or pasta dish. We made this beet hummus as part of our Greek night; a combination of baked Falafels, freshly made whole-wheat pita breads and a couple of other hummus like this Cilantro Lime Hummus

Stay tuned for the rest of the recipes from our Greek dinner and don't forget to check the blog tomorrow for yet another way to make beets. I promise that recipe is going to be a keeper, just like this roasted beet hummus! 


Chickpeas 1/2 cup
Beetroot 2 small
Lime Juice 1 tsp
Sesame seeds 1 tsp
Garlic 2-3 pods
Olive Oil 4-5 tbsp
Smoked Paprika 1 tsp
Salt 1 tsp
Pepper to taste
Dill leaves, white and black sesame seeds to top


Soak and pressure cook the chickpeas in 1 cup water. Reserve the water. If using canned chickpeas, just drain the liquid and set aside. Coat the beets with oil and wrap them individually in foil. Roast them in the oven at 350 F for 10-12 minutes. Remove from oven and let it stand for sometime so the beets steam. Remove the foil and peel the beets. Dice and set aside.

In a food processor, add the garlic and roasted beets with salt. Crush well to a smooth mixture. Add some liquid from the chickpeas if required. Once the mixture is smooth, add the chickpeas and sesame seeds. Crush to a smooth paste using olive oil as required. 

Once the required consistency is achieved; add smoked paprika, salt, pepper and lime juice. Mix everything well and top with some olive oil, dill leaves, black and white sesame seeds. Serve with falafel, pita breads or toasted pita triangles.


  1. Beetroot hummus looks vibrant. Nice twist to the classic recipe.

  2. Fantastic hummus, simply irresistible with a beautiful catchy colour.

  3. So beautiful and I think it must have tasted wonderful!

  4. Wow looks delicious and its so vibrantly colourful.

  5. Love this colorful twist to hummus.

  6. Excellent hummus..i love this one.

  7. Roasting the beets should have brought out wonderful flavors!

  8. Have never tried hummus with beetroot....looks interesting!

  9. love the way you styled these photos

  10. Vibrant and attractive ! Beautiful and capturing pics .

  11. Smruti, as I told you before, I don't know why you should do this theme yaar..your pictures are way too pretty already and you want to make it more so...I agree this one looks stunning, though I read my old comment and see I have commented on the beautiful pictures..heheh..:)

  12. love the presentation... makes the beet hummus look so royal. Love the recipe.

  13. Beautiful picture composition!

  14. OMG... that vibrant colored hummus. Awesome smruti.

  15. What a catchy and alluring hummus, simply awesome.

  16. what a gorgeous color and must taste awesome!

  17. I love the color of this beet hummus. Very flavorful dip.