2 cups roasted beets, peeled and chopped — bring earthy sweetness and that vibrant pink glow.
Tip: Roast beets in advance and store them in the fridge for a quick dip later.

1 can (15 oz) chickpeas, drained and rinsed — the creamy base with protein and fiber.
Reserve 2–3 tablespoons of aquafaba (the chickpea liquid) to adjust texture later.

1/3 cup tahini — adds lush richness and helps bind the hummus.
Swap: Use peanut or almond butter if sesame is an issue.

2–3 garlic cloves, minced — for a sharp kick that balances the beets’ sweetness. Adjust to taste.

2–3 tablespoons fresh lime juice — brightens and lifts the earthy flavors. Add gradually to taste.

1 tablespoon extra-virgin olive oil — lends silkiness and body.

1/2 teaspoon ground cumin — adds warm depth and traditional hummus flavor (optional).

1/2 teaspoon fine sea salt, plus more to taste — enhances all the flavors.

1–2 teaspoons sumac — gives a tangy, lemony spark that defines the dip. Add extra for garnish if you love it.

1–2 tablespoons water or chickpea aquafaba — as needed for a creamy consistency.

Optional Toppings

Toasted sesame seeds

Chopped parsley or cilantro

Crushed pistachios

Pomegranate seeds

To Serve

Warm pita, crudités, or fresh veggies for dipping — the perfect companions.