The Ruby Pharaoh Beet Hummus

I first tried beet hummus at a tiny Mediterranean place tucked behind a bookshop in Austin, and the color alone stopped me in my tracks — this impossibly vivid magenta that looked like it belonged in a painting, not on a plate. I spent weeks trying to recreate it at home, and the trick turned out to be pan-roasting the beets low and slow in a covered skillet until they’re sweet and caramelized. Now it’s my go-to for every gathering, and I love watching people’s faces when they realize it’s made from beets.

Ingredients

• 2 medium red beets (about 10 oz / 280g total), peeled and cut into ½-inch cubes
• 2 tablespoons (30ml) extra-virgin olive oil, divided
• 1 can (15 oz / 425g) chickpeas, drained and rinsed
• 3 tablespoons (45g) tahini
• 2 tablespoons (30ml) fresh lemon juice (about 1 medium lemon)
• 2 cloves garlic, roughly chopped
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ½ teaspoon fine sea salt, plus more to taste
• 2–3 tablespoons (30–45ml) cold water, as needed for blending
• Freshly cracked black pepper to taste

For Serving

• Drizzle of extra-virgin olive oil
• Sesame seeds
• Fresh dill or parsley
• Sliced cucumber, carrot sticks, radishes, or gluten-free crackers

Instructions

1. Pan-roast the beets: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the cubed beets in a single layer, sprinkle with a pinch of salt, and toss to coat. Cover the skillet, reduce heat to medium-low, and cook for 20–25 minutes, stirring every 5 minutes, until the beets are fork-tender and slightly caramelized on the edges. Remove from heat and let cool for 5 minutes.
2. Blend the hummus: Transfer the cooked beets to a food processor or high-speed blender. Add the chickpeas, tahini, remaining 1 tablespoon olive oil, lemon juice, garlic, cumin, coriander, and sea salt. Blend on high for 2–3 minutes, scraping down the sides as needed, until completely smooth and creamy. Add cold water one tablespoon at a time if the mixture is too thick — you want a silky, scoopable consistency.
3. Season and taste: Taste and adjust with more salt, lemon juice, or cumin as needed. The flavors will deepen slightly as it chills.
4. Serve: Transfer to a shallow bowl, create a swirl with the back of a spoon, drizzle generously with olive oil, and scatter with sesame seeds and fresh herbs. Serve with your favorite dippers.

Tips

• Keeping the skillet covered while the beets cook traps steam and helps them soften without needing an oven.
• For a smoother hummus, peel the chickpeas before blending — tedious but worth it for that ultra-silky texture.
• This hummus keeps beautifully in the fridge for up to 4 days in an airtight container. The color actually deepens overnight.
• Golden beets work too but give you a sunny yellow hummus instead of that showstopping magenta.

🍽️ Want more like this? Our Creamy Cashew Drizzle is great to keep the good eats going, and the Hug Oatmeal Bowl is perfect if you love these flavors.