Roasted Red Beet Hummus a Vegan Recipe
Photo credit: Cathy Arkle (@shepaused4thought) Appetizer · Provencal Recipes · Tasha Powell · TasteHummus is a classic dish that originated in the Mediterranean and Middle Eastern regions of the world as early as the 13th century. Typically made from chickpeas, it’s a flavourful paste that can be enjoyed on its own, with crackers, veggies, or used as a spread for fresh bread or sandwiches.
We made this hummus recipe for a special cooking class featuring ideas for Valentine’s Day, from breakfast in bed to festive cocktails. This recipe includes roasted red beets to give the hummus a gorgeous bright pink colour and slightly sweet taste, making it a perfect addition to any appetizer menu or snack table. Portable and healthy, I make this hummus for a summer picnic or serve it at an apéro dînatoire.
Roasted Red Beet Hummus
This red beet hummus comes out a bright shade of fuchsia, making it a fun addition to any appetizer platter. Serve it with some garlic pita chips or fresh-cut veggies for a healthy, vegan snack anyone can enjoy!
Equipment
Ingredients
- 1 15-oz can chickpeas
- 1/4 cup fresh lemon juice 1 large lemon
- 2-3 oz roasted beets cooled – approximately 1 small beet
- 1/4 cup Tahini or substitute any nut butter or equivalent amount of ground sesame seeds
- 1 medium garlic clove
- 3 tbsp extra virgin olive oil plus more for serving
- 1/2 tsp ground cumin
- Salt as needed
- 3 tbsp hot water for thinning the hummus
Instructions
- Pull all of the ingredients in a food processor and pulse until smooth, then place in a bowl.
- To finish, drizzle with olive oil and serve with fresh-cut vegetables.
- Option: Add sliced green onions to the top of the hummus for garnish.
Notes
Bell pepper alternative: Use 2 roasted orange or red bell peppers. Cut the bell peppers into 1-inch strips, brush with olive oil, and roast at 400 degrees for 40 minutes. Let cool. Blend in the food processor with all the rest of the ingredients.
Tried this recipe?Let us know how it was!
More Ideas for Appetizers:
Roasted Chickpea and Shallot Spread
Like hummus but not quite, the roasted shallots and chickpeas give this spread extra flavour.
Check out this recipe
Thyme-Roasted Beets with Whipped Burrata and Hazelnuts
In my opinion an underused vegetable, this smart recipe highlights the deep rich flavour of the beetroot. Scented with garlic, thyme and dill, it complements the smooth creamy burrata and the fresh tartness of the lemon.
Check out this recipe
Poischichade, Poivronade, Tomatade Appetizers from Provence
Poischichade: A chickpea spread very similar to hummus made without tahini and flavored a healthy spoonful of cumin. Poivronade: A fire-roasted, sweet pepper dip that is good on everything from tartines to roasted cauliflower to hamburgers. Tomatade: A delicious spread made from sun-dried tomatoes that tastes great on just about everything.
Check out this recipe
Stuffed Aubergines (Eggplant) with Garbanzo Beans
This dish easy to prepare and you can alter the topping ingredients to suit your taste. Serve warm or at room temperature.
Check out this recipePrivate Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Tian Provencal Recipe a Vegetable Tart Flower
May 6, 2020
How do you make friends when we are all trying to self-isolate and social distance? You start scrolling through Instagram and stumble upon eye-catching feeds like frenchified_wife that then lead to Jane’s beautiful blog – On Mange. Jane has travelled extensively, a passionate cook she loves exercising her creative talents in the kitchen. Enjoy this spring-summer recipe …
Savoury Shortbread Recipe by Elizabeth Bard
September 11, 2015
This easy appetizer comes from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The author has permission to publish the recipe. I have a real affection for the sandy-textured cookies called biscuits sablés. Here is the savoury version …
Try this Bruschetta with Beet and Goat Cheese from Café Brun
February 7, 2023
Café Brun’s new owner Ben shares this brilliantly simple roast beetroot and goat cheese bruschetta recipe. Café Brun in Antibes celebrates the “bon vivant” with generous Mediterranean cuisine, drinks made with love and a mischievous spirit. The atmosphere is relaxed and friendly…perfect for lounging over a chilled glass of rosé, watching the world go by. …
Provencal Appetizer Anchovy Dip
September 14, 2022
This velvety anchoiade-inspired dip is a gentler take on the salty Provencal sauce. I like to serve it with plenty of crunchy radishes, some quickly blanched asparagus and waxy potatoes for an easy aperitif platter to share. Chill your radishes in some iced water before serving for extra crunch. Take a look at the gorgeous …
No Comment