Description
Bloody Beet Hummus is bold, beautiful, and just spooky enough to steal the show at your Halloween party. With a vibrant crimson hue from roasted beets and a creamy, tangy flavor that pairs perfectly with veggies or pita, this dip is healthy, festive, and totally addictive.
Ingredients
Scale
- 2 medium beets, roasted and peeled
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 2–3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- ½ teaspoon cumin
- Salt and pepper, to taste
- Water, as needed (for texture)
- Optional garnishes: Extra olive oil, sesame seeds, parsley or dill, pomegranate arils
Instructions
- Preheat oven to 400°F. Wrap beets in foil and roast for 40–50 minutes until tender. Let cool, peel, and chop.
- In a food processor, combine roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, and cumin. Blend until smooth.
- Gradually add water, 1 tablespoon at a time, until desired texture is reached. Season with salt and pepper to taste.
- Spoon into a serving bowl and smooth the top. Drizzle with olive oil and garnish with sesame seeds, herbs, or pomegranate arils for a “bloody” finish.
- Serve with pita chips, crackers, or fresh veggie sticks.
Notes
Bloody Beet Hummus can be made a day in advance and stored in the fridge—just garnish right before serving. To make it creamier, peel chickpeas before blending. Canned beets work in a pinch, but roasted gives deeper flavor. Try serving in a black bowl with spooky garnishes like candy eyes or olive “bugs”!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Dip
- Method: Blended
- Cuisine: Halloween, Mediterranean
Nutrition
- Serving Size: 1/3 cup
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg