This vegan roasted beet hummus is one of my favorite potluck contributions: vibrant, flavorful, and a striking centerpiece for any spread.
I still pinch myself that I get paid to write and cook. My past life in corporate beauty feels farther away with every new batch of recipes and experiments in the kitchen. But even a beloved creative job has its low days: scheduling frustrations, difficult clients, and the pressure of cramming meaningful work into short, rushed time blocks. Those moments can leave me doubting whether I’m just faking it.
Freelancers often envy each other’s freedom, and I was no exception. Friends who spent weekdays in offices used to murmur about my flexible schedule while I secretly missed the daily camaraderie of coworkers. Working from home during and after the pandemic narrowed that divide, but it also highlighted what I’d been missing most: community.
Working alone means fewer in-the-moment reactions, no quick advice from the desk next to you, and no one to share the exact, absurd frustrations of a creative day. Over the years I’ve made an effort to bring more like-minded people into my orbit—other writers, bloggers, and food creatives who understand the patchwork hours and the odd rhythms of our work.
Those friendships are priceless, but coordinating schedules can be a challenge. When we do get together, it’s usually potluck style—an easy way to gather, share food, and vent a little. For gatherings like that, I often bring this roasted beet hummus. Roasting a beet before blending it into hummus gives the dip an unforgettable color and depth of flavor.
The recipe works with canned chickpeas or with white beans for a slightly different texture and a milder flavor. It’s entirely vegan if you use plant-based yogurt for the topping, though plain Greek yogurt is an easy swap if you don’t need it to be dairy-free.
If you need a lower-FODMAP option, omit the garlic and enjoy a small serving—about 1/3 cup. It makes a lovely appetizer alongside pita chips, blue potato chips, or crisp crudités.
More gluten-free dip ideas and hummus recipes:
- Artichoke Hummus
- Creamy Black Bean Dip
- Roasted Beet Hummus
- Sweet Potato Hummus
- Smoked Salmon Dip with Chives
Thanks to everyone who keeps me company at the office every day, even if it’s just virtually.
With health and hedonism,
Phoebe
Roasted Beet Hummus with Lemony Yogurt
print recipe
Ingredients
- One 15-ounce can chickpeas rinsed and drained
- 1 medium roasted beet
- 1/4 cup tahini
- 3 tablespoons lemon juice divided
- 1 garlic clove (optional)
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ cup water
- 1/4 cup plant-based yogurt
- 1 tablespoons finely chopped mint for garnish
Instructions
-
Combine the chickpeas, roasted beet, tahini, 2 tablespoons lemon juice, garlic (if using), salt, and cumin in a food processor. Puree until smooth, adding water a little at a time until you reach your desired consistency. Taste and adjust seasoning as needed.
-
In a small bowl, whisk the plant-based yogurt with the remaining lemon juice and a pinch of salt until smooth. Adjust to taste.
-
Transfer the hummus to a serving bowl and spoon the lemony yogurt over the top. Drizzle with olive oil if desired, scatter chopped mint, and garnish with a few reserved chickpeas or beet pieces. Serve with pita, chips, or crudités.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!