This roasted beet hummus with pistachio dukkah is the perfect dip to serve with crackers, veggies or spread on sandwiches and wraps. It’s loaded with roasted beets and garlic flavour, then topped with an aromatic pistachio dukkah!
Life has felt super busy lately. With the changes of seasons, work and apartment hunting, the past few weeks have been pretty crazy!
I’m so excited and happy to announce that I’ve found a new apartment that I’ll be moving into in July! I can’t wait to share it with you as well as some specials shares on the blog on styling and organizing it. But more to come on that later…
For now, let’s get into today’s recipe. A roasted beet hummus with pistachio dukkah. Since things have been so busy the past week, I wanted to focus on creating some recipes that are fast, easy and store well in the fridge so I can enjoy them throughout the week.
This roasted beet hummus with pistachio dukkah is one of those “dump everything in the food processor and press the on button” type of recipes.
If you’re not a huge fan of beets on their own, (which I’m not) I’m happy to share that the beets in this recipe are not overpowering in the hummus. They give a subtle earthy & sweet flavour to the dip, without stealing the show. Also, can we talk about the colour?
I mean, I don’t think hummus can be any prettier.
I topped off this hummus with a pistachio dukkah, made with a mix of roasted pistachios, sesame seeds and herbs to give a little extra flavour on top. You can save any leftover dukkah to enjoy on salads or in other savoury recipes.
This roasted beet hummus with pistachio dukkah is:
- High in protein
- Loaded with fibre
- Naturally vegan & gluten-free
One way I love to use this hummus is to add it on top of buddha bowls, (like these ones) or with a side of whole-grain crackers or tortilla chips.
A vibrant hummus featuring roasted beets and topped with a herby flavourful pistachio dukkah
Roasted beetroot hummus:
- 2 medium beets
- 1 can chickpeas
- 2 tbsp tahini
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4-1/2 cup water
Preheat the oven to 400 degrees F.
Rinse and scrub your beets and then loosely wrap them in a piece of tinfoil.
Place the beets in the oven and roast for 45 minutes. Remove and let cool.
Add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor or high-speed blender. (I use this food processor for this recipe) Slowly add some water, starting with 1/4 cup, and adding more if needed for a creamy texture.
Blend until smooth and creamy.
To make the dukkah, add all ingredients to a food processor and pulse a few times until crumbly.
Top the hummus with the dukkah and serve.
You can also buy pre-roasted beets to use in this recipe to save time roasting them yourself
Store in an air-tight container in the fridge for up to a week.
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