Roasted Beet and Carrot Hummus

If you’re looking for a fun way to give classic hummus a colorful twist, this roasted beet and carrot hummus is just the thing! Roasted beets and carrots bring a naturally sweet, earthy flavor and a gorgeous magenta color to this creamy dip, making it just as beautiful as it is delicious. Blended with chickpeas, tahini, fresh lemon juice, cumin, and garlic, it’s a fresh take on a favorite that’s perfect for snacking, entertaining, or adding a pop of color to your next veggie platter. Serve it with pita chips, crunchy vegetables, or your favorite crackers for an easy, feel-good snack.

1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Toss the beets and carrots with olive oil and spread evenly on the prepared baking sheet. Roast for 30 minutes, stirring halfway through, or until completely tender. Allow to cool slightly.

2. Add chickpeas, tahini, lemon juice, garlic, cumin, salt, and roasted veggies to a food processor and blend until mostly smooth, scraping down the sides of the bowl as needed. With the motor running, add ice water 1 tablespoon at a time until the hummus is smooth, fluffy, and scoop-able.

3. Spoon hummus into a shallow bowl. Garnish with olive oil and pepitas. Serve immediately or keep cold until ready to serve. Will keep in an airtight container in the fridge for up to 5 days.

Roasted Beet and Carrot Hummus

Serves 8

All you need:

2 medium beets, peeled and cut into small cubes

2 medium carrots, peeled and diced

1 tablespoon olive oil

1 (15 ounce) can chickpeas, drained and rinsed

3 tablespoons tahini

Juice of 1 small lemon

2 peeled garlic cloves

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

3-6 tablespoons ice cold water

Roasted salted pepitas and additional olive oil, for garnish

All you do:

1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Toss the beets and carrots with olive oil and spread evenly on the prepared baking sheet. Roast for 30 minutes, stirring halfway through, or until completely tender. Allow to cool slightly.
2. Add chickpeas, tahini, lemon juice, garlic, cumin, salt, and roasted veggies to a food processor and blend until mostly smooth, scraping down the sides of the bowl as needed. With the motor running, add ice water 1 tablespoon at a time until the hummus is smooth, fluffy, and scoop-able.
3. Spoon hummus into a shallow bowl. Garnish with olive oil and pepitas. Serve immediately or keep cold until ready to serve. Will keep in an airtight container in the fridge for up to 5 days.