Bloody Beet Hummus Halloween (Print-Friendly Version)
A boldly colored Halloween dip with roasted beets and chickpeas, perfect for spooky gatherings in October. Add sriracha for a ghoulish twist. Creamy texture and earthy flavors make this one to keep handy.
# Ingredients You’ll Need:
→ Dip Base
01 -
1 medium beet, roasted and peeled
02 -
1 can (15 ounces) chickpeas, drained and rinsed
03 -
2 tablespoons tahini
04 -
2 tablespoons olive oil, plus extra for drizzling
05 -
2 tablespoons freshly squeezed lemon juice
06 -
2 garlic cloves, minced
07 -
Salt and pepper, to taste
→ Optional Garnishes
08 -
Sriracha sauce for drizzling
09 -
Black or green olives for decoration
10 -
Additional olive oil for swirling
# How to Make It:
01 -
Preheat oven to 400°F. Wrap beet in aluminum foil and roast for 40 to 50 minutes until fork tender. Allow to cool slightly, then peel and chop.
02 -
Drain and rinse chickpeas thoroughly to remove excess brine.
03 -
In a food processor, combine roasted beet, chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and pepper. Blend until smooth, adding 1–2 tablespoons water if a creamier consistency is desired.
04 -
Sample the hummus and adjust with additional salt, lemon juice, or olive oil for preferred flavor and texture.
05 -
Transfer hummus to a serving bowl. Drizzle with extra olive oil and decorate with sriracha and olive slices as desired for a festive presentation.
# Extra Suggestions:
01 -
Leftovers keep in an airtight container in the refrigerator for up to four days.
02 -
For best flavor, prepare in advance and chill several hours to allow flavors to meld.
03 -
Canned beets can substitute for roasted; ensure thorough draining to avoid a watery dip.