Ruby Beet Hummus with Spicy Chili Crisp

This vibrant vegan beet hummus is creamy, earthy, and naturally beautiful. Roasted beets lend a subtle sweetness that pairs perfectly with rich tahini, bright lemon juice, and garlic. Finished with crunchy sesame seeds, fragrant fresh thyme, and a drizzle of spicy chili crisp, it's an elegant appetizer that's equally at home on a holiday table or a casual afternoon snack.

Prep Time 15 minutes | Cook Time 45–60 minutes (if roasting beets) | Total Time 1 hour (15 minutes with pre-cooked beets) | Servings 6–8

Ingredients

• 1 large roasted beet, peeled and roughly chopped (about 1 cup)

• 1 (15-ounce) can chickpeas, drained and rinsed

• ¼ cup tahini

• 2 tablespoons fresh lemon juice

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic

• ½ teaspoon ground cumin

• ½ teaspoon sea salt, or to taste

• ¼ teaspoon freshly cracked black pepper

• 2–4 tablespoons ice water

For Topping

• 1–2 tablespoons spicy chili crisp

• 1 tablespoon toasted sesame seeds

• 1 teaspoon fresh thyme leaves

• Extra virgin olive oil (optional)

Instructions

1. Roast the beet by wrapping it loosely in foil and baking at 400°F (200°C) for 45–60 minutes, or until fork tender. Let cool before peeling.

2. Add the roasted beet, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper to a food processor.

3. Blend for several minutes until smooth, scraping down the sides as needed.

4. Add the ice water one tablespoon at a time while blending until the hummus becomes silky, light, and creamy.

5. Taste and adjust the seasoning with additional salt or lemon juice, if desired.

6. Spoon the hummus into a shallow serving bowl and create swirls with the back of a spoon.

7. Drizzle with the spicy chili crisp, sprinkle with toasted sesame seeds and fresh thyme leaves, and finish with a light drizzle of olive oil if desired.

Serve with warm pita, seeded crackers, crisp cucumbers, carrots, radishes, or spread onto sandwiches and grain bowls.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if needed.

Tips for the Creamiest Hummus

• Roasting the beet enhances its natural sweetness while reducing excess moisture.

• Ice water helps create an exceptionally smooth, whipped texture.

• Blend the hummus for a full 3–4 minutes for restaurant-quality creaminess.

• Peeling the chickpeas before blending creates an even silkier finish.

Approximate Nutrition (per serving, based on 8 servings)

• Calories: 165

• Protein: 5 g

• Carbohydrates: 13 g

• Fiber: 4 g

• Fat: 10 g

• Saturated Fat: 1.5 g

• Sodium: 180 mg

Why You'll Love This Ruby Beet Hummus

This isn't your average hummus. Roasted beets transform a classic Mediterranean favorite into a striking magenta dip that's as flavorful as it is beautiful. The creamy chickpea and tahini base is brightened with fresh lemon and garlic, while the finishing touches elevate every bite. Spicy chili crisp brings gentle heat and irresistible crunch, toasted sesame seeds add a subtle nuttiness, and fresh thyme lends an aromatic, herbaceous note that beautifully complements the sweet earthiness of the beets. Whether you're assembling a colorful mezze platter, hosting friends for happy hour, or looking for a nutritious snack throughout the week, this vibrant vegan hummus is guaranteed to become a standout favorite. Rich in plant-based protein, fiber, antioxidants, and heart-healthy fats, it's a simple recipe that delivers both impressive presentation and nourishing ingredients.