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Roasted beet hummus cups are a stunning, nutrient-packed twist on classic hummus — vibrant in color and silky in texture, they make a great appetizer or healthy snack. Friendly and approachable, this recipe is easy enough for a weeknight dip and elegant enough for guests; you can even prepare them ahead and chill in individual cups for effortless entertaining. For a full how-to and ideas to dress them up, check out this roasted beet hummus cups recipe that inspired these tips and variations.

Why make this recipe
If you’re tired of the same-old beige dips and want something that looks as good as it tastes, these beet hummus cups are perfect because they transform everyday pantry staples into a showstopping, wholesome appetizer. They solve the “boring dip” problem by adding color, earthy sweetness, and extra nutrients without any complicated technique.

Step-by-Step Guide to Making Roasted Beet Hummus Cups

What makes this recipe special

The beets give the hummus a naturally sweet, earthy backbone and an unforgettable magenta color that brightens any table.
Using roasted beets (rather than boiled) concentrates their flavor and caramelizes their natural sugars for a deeper taste.
Portioning the hummus into small cups makes it ideal for parties, portion control, or kid-friendly snacks.

Ingredients

2 medium beets, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tbsp olive oil, plus more for garnish
2 tbsp lemon juice (freshly squeezed recommended)
1 garlic clove, smashed or minced
1/2 tsp salt (adjust to taste)
1/4 tsp ground cumin
2–4 tbsp water, to reach desired consistency
Extra olive oil, whole chickpeas, and fresh herbs (e.g., parsley, dill, or chives) for garnish

Directions

Preheat the oven to 400°F (204°C). Wrap the whole beets tightly in foil or place them on a foil-lined baking sheet. Roast for 40–50 minutes, or until a paring knife slides easily into the center of each beet. Roasting times vary by size; check earlier if your beets are small.
Allow the beets to cool until they are safe to handle. Peel the skins using your hands (they should slip off) or a paring knife, and chop the beets roughly.
Combine the roasted beets, drained chickpeas, tahini, 2 tablespoons olive oil, lemon juice, garlic, salt, and cumin in a food processor or high-speed blender. Blend until smooth.
With the machine running, add water 1 tablespoon at a time until you reach the hummus consistency you prefer — thicker if you plan to pipe it, or slightly looser if you’ll spoon it into cups. Taste and adjust salt, lemon, or cumin as needed.
Spoon or pipe the beet hummus into small molds, ramekins, or cup-shaped vessels. Smooth the tops and chill in the refrigerator for at least 30 minutes to let the flavors meld and the cups set slightly.
Before serving, drizzle with a little olive oil, scatter a few whole chickpeas on top, and sprinkle chopped herbs for color and freshness. Serve with crackers, pita, vegetable sticks, or as part of a mezze platter.

How to make the texture silky and balanced

Use a little extra tahini if your blender struggles to get perfectly smooth hummus; it contributes creaminess and helps emulsify the mixture.
If your hummus tastes flat after blending, add a touch more lemon juice and salt — acidity and seasoning bring out the beet’s sweetness.

Best Way to Store Roasted Beet Hummus Cups

Refrigerator: Store in an airtight container or cover the individual cups tightly; keep chilled at 35–40°F (2–4°C) for up to 4–5 days.
Freezer: For longer storage, place hummus in freezer-safe containers and freeze for up to 2 months; thaw in the refrigerator overnight and whisk or stir to restore texture.
Tip: If storing individual cups, add a thin film of olive oil on top before sealing to slow oxidation and preserve the bright color.

How to Present Roasted Beet Hummus Cups
Serving Suggestions for Roasted Beet Hummus Cups

Serve chilled in small ramekins or edible cucumber or bell pepper cups for a fresh handheld bite.
Pair with warm pita chips brushed with olive oil and flaky salt, or simple crisp vegetables like celery, carrot sticks, and radishes.
For a composed appetizer plate, arrange the beet hummus cups alongside marinated olives, roasted nuts, goat cheese crumbles, and a sprinkling of za’atar or toasted sesame seeds.

Tips to make Roasted Beet Hummus Cups
Q: How do I keep the hummus bright and not brown after cutting beets?
A: Acid helps preserve vibrancy — lemon juice in the recipe keeps color lively. Also, avoid prolonged exposure to air; store in airtight containers and refrigerate promptly.

Q: My blender won’t get it smooth. What should I do?
A: Add the tahini first and pulse to create a paste, then introduce the chickpeas and beets with a splash of water or olive oil. Scrape down the sides often and blend in batches if needed.

Q: Can I make this ahead for a party?
A: Yes — chill the cups up to 24 hours in advance and finish garnishing right before serving to keep everything fresh.

Variations

Small-batch swaps (bullet):
- Vegan creaminess boost: Add 1 to 2 tablespoons of plain unsweetened yogurt (dairy or plant-based) to increase silkiness.
- Smoky twist: Stir in 1/2 teaspoon smoked paprika or a drizzle of liquid smoke for depth.
Comparison-style idea:
You can switch the tahini for almond butter for a nuttier profile, but expect a subtler sesame flavor and slightly different mouthfeel. Tahini remains the classic choice for authentic hummus-like balance, while almond butter or cashew butter will make it creamier and sweeter.

Frequently Asked Questions (FAQs)
Q: Can I use canned beets?
A: Yes. If you’re short on time, drained canned beets work—just taste for seasoning and reduce any added liquid from the can. Fresh-roasted beets will still offer the best flavor and color intensity.

Q: Is this hummus gluten-free and vegan?
A: Absolutely. The core recipe is naturally gluten-free and vegan, provided you use plant-based garnishes. Watch accompaniments for gluten (e.g., some crackers).

Q: How do I prevent the hummus from becoming watery when thawing?
A: Thaw slowly in the refrigerator and give it a good stir. If the texture loosens, add a small spoonful of tahini or a few more chickpeas and blend to reincorporate.

Q: What if the beet flavor is too strong for some guests?
A: Mix roasted beet with a larger proportion of chickpeas (e.g., add 1/2 cup extra cooked chickpeas) to mellow the beet presence while preserving the color; also increase lemon if needed.

Q: Can I roast beets ahead?
A: Yes — roasted beets keep well for up to 4 days refrigerated. Cube them chilled and blend when ready to assemble hummus.

A few more practical pointers

Balance: Taste as you go. Beets vary in sweetness, so adjust lemon and salt incrementally.
Texture: If you like ultra-smooth hummus, remove the loose skins from canned chickpeas (rubbing them between your fingers while rinsing); it’s time-consuming but yields a creamier result.
Visuals: For a striking presentation, pipe the hummus into cups using a wide star nozzle — the ridges hold garnishes beautifully.

Make-ahead and entertaining workflow
Planning a gathering? Roast the beets two days in advance and chill them. Blend the hummus the day of the party, then portion into cups and refrigerate. Garnish just before guests arrive to keep herbs vibrant and the surface glistening with fresh olive oil.

Dietary and nutritional notes
Roasted beet hummus provides a combination of plant-based protein (from chickpeas), heart-healthy fats (tahini and olive oil), and the betalain antioxidants and fiber that beets offer. It’s relatively low in added sugars and can be adjusted for low-sodium diets by reducing the salt and relying on lemon and herbs for brightness.

Presentation ideas for different occasions

Casual snack: Serve cups on a wooden board with a scattering of mixed olives and crunchy pita triangles.
Brunch or shower: Garnish each cup with edible flowers and microgreens for an upscale look.
Kid-friendly: Serve in small muffin liners with colorful veggie sticks — they’ll be intrigued by the bright color.

Troubleshooting

If the hummus is grainy: Blend longer, add a splash more water or olive oil, and scrape the bowl frequently.
If it’s too thin: Add extra mashed chickpeas or a tablespoon of tahini. Chill to firm it up before serving.
If it tastes bland: Increase salt, lemon, or garlic in small increments; chilling can mute flavors slightly, so re-taste after 30 minutes in the fridge.

A note on equipment

Food processor vs. blender: A food processor typically yields better texture because it can process thicker mixtures without needing as much liquid. A high-speed blender works if you add sufficient liquid and stop to scrape the sides.
Molds and cups: Use small ramekins, silicone molds, or even halved bell pepper cups for a fun alternative.

Sourcing tips for the best results

Choose beets that feel heavy for their size and have smooth skins; avoid soft or wrinkled specimens.
Fresh lemon juice is preferable to bottled for brightness.
Good-quality tahini (smooth, well-mixed sesame paste) makes a noticeable difference in flavor and texture.

Final flavor-boost finishing touches

A pinch of toasted sesame seeds or crushed pistachios adds crunch and nutty complexity.
A drizzle of high-quality extra-virgin olive oil just before serving enhances mouthfeel and presentation.
A light dusting of sumac or smoked paprika provides color contrast and a slight tang or smokiness.

More ways to enjoy leftover hummus

Spread on sandwiches or wraps as a colorful, flavorful layer.
Stir into hot grains or roasted vegetables as a finishing sauce.
Thin with a little water or plant milk to make a vibrant salad dressing.

Conclusion

Roasted beet hummus cups are an easy way to elevate an ordinary snack into something vibrant, nutritious, and party-ready. For additional inspiration and alternative beet hummus recipes that explore different flavor profiles and techniques, see this take on Beet Hummus – Waves in the Kitchen and another delicious variation at Beet Hummus – Rainbow Plant Life.

Roasted Beet Hummus Cups

Author: admin
Total Time: 65 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

Stunning and nutritious roasted beet hummus cups that add vibrant color and taste to any appetizer spread.

Ingredients

Scale

2 medium beets, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tbsp olive oil, plus more for garnish
2 tbsp lemon juice, freshly squeezed
1 garlic clove, smashed or minced
1/2 tsp salt (adjust to taste)
1/4 tsp ground cumin
2–4 tbsp water, to reach desired consistency
Extra olive oil, whole chickpeas, and fresh herbs (e.g., parsley, dill, or chives) for garnish

Instructions

Preheat the oven to 400°F (204°C). Wrap the whole beets in foil or place them on a foil-lined baking sheet. Roast for 40–50 minutes or until tender.
Allow the beets to cool, then peel and chop them roughly.
In a food processor, combine the roasted beets, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin. Blend until smooth.
Add water gradually until the desired consistency is reached. Taste and adjust seasonings as necessary.
Spoon or pipe the hummus into small molds or cups. Chill for at least 30 minutes.
Drizzle with olive oil, add whole chickpeas, and garnish with herbs before serving.

Notes

Store in an airtight container in the refrigerator for up to 4-5 days. Can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 6g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: beet hummus, appetizer, vegan, healthy snack, party dip

Roasted Beet Hummus Cups – Vibrant, Creamy, and Deliciously Healthy

Conclusion