Roasted Beet Hummus Crostini with Peaches and Tomatoes

Roasted beet hummus smeared on a thick slice of sourdough topped with peaches and tomatoes makes a perfect summer time dish

There are few things more perfect than a dollop of hummus. Whether scooped up with a thick slice of cucumber at a party or served along a bright tabbouli salad with plenty of pita for dipping at a restaurant, it’s an absolute favorite. If you have an event, put me down to bring a hummus platter because it’s such a beautiful crowd pleaser.

Store bought hummus can be good. Really good. It’s what I gravitate to naturally and there’s no shame in setting out the container with an array of vegetables surrounding it. But making it is fun, too. And using roasted beets in your hummus is just about the prettiest thing you’ve ever seen. I can’t get enough of my ruby-hued beets and blending them into a dip is a perfect use for them.



To give the beet hummus a little starchy texture, I use cooked white beans. This helps smooth everything out and bind the ingredients together. A thick dollop of tahini adds a nice nutty flavor while cumin gives the dip a hint of smokiness. This hummus is so good with crackers and vegetables but for this recipe I’m slathering it on a thick slice of sourdough and topping it with peaches and tomatoes.



I always associate roasted beets as a fall thing but they pair so perfectly with summery tomatoes and peaches. Sourdough bread is my vessel of choice for this crostini which gets finished with sea salt, pepper, and fresh basil. Oh, this is so good.



This recipe is incredibly versatile and can be used for a number of applications. Use smaller slices of bread or crackers instead of sourdough to serve this as an hors d’oeuvre  or just top the hummus with walnuts and set it out with veggies and pita for a delicious appetizer.

Roasted Beet Hummus Crostini with Peaches and Tomatoes

For the Beet Hummus

  • 3-4 Medium Beets
  • 2 Tbsp + 1/4 Cup Olive Oil
  • 1 Cup Cooked or Canned White Beans
  • 2 Tbsp Tahini
  • 1 Tsp Cumin
  • 1/2 Tsp Salt
  • Juice from 1/2 a Lemon
  • Walnuts for serving (Optional)

Either Preheat the oven to 425 or heat the grill to medium heat. Slice the beets into quarters and toss in 2 tablespoons of olive oil. Roast or grill the beets until tender, about 20 minutes. Add the beets, one quarter cup of olive oil, and the rest of the ingredients to a blender or food processor and blend until smooth. You may need to add more olive oil to smooth out the spread. For serving as a dip, top with walnuts, a pinch of sea salt, and a healthy drizzle of olive oil.

For the Crostini

  • 2 Slices of Sourdough
  • 2 Tbsp Olive Oil
  • 1 Peach, sliced
  • 1 Tomato, sliced
  • Sea Salt
  • Pepper
  • Basil (Optional)

Brush the bread with the olive oil and grill over medium heat or toast in a 425 degree oven until crispy. Spoon hummus on bread and top with peaches, tomatoes, salt, pepper, and basil, if using.