This Miso Beetroot Hummus is a perfect healthy appetizer dip to have at your gatherings. Hummus is traditionally made with tahini, a paste made out of sesame seeds, but in this recipe we're substituting it with white miso paste. The umami notes pairs beautifully with the earthy flavor of the beets.
If you're looking for another great dip for your next gathering, check out this whipped goat cheese or this romesco dip.
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Ingredients
- Chickpeas: I use canned here for convenience but if you're willing to cook your own chickpeas you surely won't go wrong!
- Beets: If you're pressed on time, you can find already cooked beets from the supermarket.
- Miso: I use white miso here for its milder and sweeter flavor than other miso's. Here''s an article from Cook's Illustrated outlining the differences of each kind of miso.
- Garnish: I use dill here for garnish. You can even roast some chickpeas for garnish. To do this, coat them in olive oil and roast them at the same time as the beets for 20 minutes until they're crunchy.
* see full list of ingredients and quantities in the recipe card below.
How to Make this Dip
- Preheat oven to 400F. Wrap the beets in aluminum foil and roast in a baking sheet for about an hour or until it's tender with a fork. Once the beets are at room temperature, peel the beets and cut into chunks.
2. Add beets, chickpeas, lemon juice, miso paste, cumin in a food processor until combined. Then slowly add the olive oil and blend until smooth, about 30 more seconds
Storage Tips
Store in an airtight container for about 5 days in the refrigerator.
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What to Serve With This Beetroot Hummus
- A crudité platter with carrots, cucumbers, a variety of radishes
- A dip on a cheese and charcuterie platter
- Crackers or pita chips
Commonly Asked Questions
Do you peel beets before or after cooking?
Peel the beets after roasting and after cooled to room temperature.
How long do you roast beets?
Roast your beets for about an hour in 400F oven. To check if your beets are cooked, pierce them with a fork and it should come out easily.
If you tried this Miso Beetroot Hummus, please leave a 🌟 star rating and let me know what you think in the📝 comments below. I'd love to hear from you!
Miso Beetroot Hummus
Equipment
Ingredients
- 1 can chickpeas
- 2 garlic cloves grated
- 2 tablespoons lemon juice
- 3 beets medium sized
- 2 tablespoons white miso paste
- ½ teaspoon cumin
- pinch of salt
- 3 tablespoons extra virgin olive oil and more for drizzling
- dill for garnish (optional)
Instructions
- Preheat oven to 400F. Wrap the beets in aluminum foil and roast in a baking sheet for about an hour or until it's tender with a fork. Once the beets are at room temperature, peel the beets and cut into chunks.
- Add beets, chickpeas, lemon juice, miso paste, cumin in a food processor until combined. Then slowly add the olive oil and blend until smooth, about 30 more seconds.
- Serve in a small bowl and enjoy!
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