A Vibrant, Smooth Dip That’s Earthy, Creamy, and Packed with Flavor
If you’re looking for a bold, colorful twist on a classic hummus, this Roasted Beet & Goat Cheese version brings both flavor and nutrition. The Chefman Obliterator blender in-depth review with performance benchmarks shows how this high-powered machine makes quick work of roasted beets and dense chickpeas, transforming them into a velvety dip you can serve as an appetizer, snack, or sandwich spread.
This recipe takes advantage of the Chefman Obliterator’s ability to handle tougher ingredients with precision, especially when working with root vegetables and thick textures. For more variety, you can also try this Ninja Mega energy bites hummus recipe, another protein-rich, plant-based dip option with a different twist.
Table of Contents
Ingredients (Serves 4–6)
- 1 medium roasted beet, peeled and chopped
- 1½ cups canned chickpeas (rinsed and drained)
- 2 tablespoons tahini
- 2 ounces goat cheese (room temperature)
- 1 small garlic clove
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2–3 tablespoons cold water (as needed)
- ½ teaspoon cumin
- Salt and pepper to taste
Looking for more inspiration? Find more creative dips, smoothies, soups, and spreads inside our blender recipes hub to expand your kitchen lineup.
Step-by-Step Instructions
1. Roast Your Beet
Preheat your oven to 400°F. Wrap the beet in foil and roast for 45–60 minutes until fork-tender. Let cool, peel, and chop into chunks.
2. Load the Blender
In your Chefman Obliterator pitcher, add chickpeas, beet chunks, goat cheese, tahini, garlic, lemon juice, cumin, and a pinch of salt. Pour in the olive oil and start with 2 tablespoons of water.
3. Blend Until Smooth
Secure the lid and blend on medium-high for 30–60 seconds. Use the tamper or stop and scrape down the sides if needed. Add more water for a thinner texture. Blend until creamy and consistent.
4. Taste and Adjust
Season with extra salt, pepper, or lemon juice to balance the earthy and tangy flavors. Blend again briefly to combine.
5. Serve and Store
Transfer to a serving bowl and drizzle with olive oil. Sprinkle with crumbled goat cheese or sesame seeds for garnish. Refrigerate leftovers in an airtight container for up to 4 days.
To keep your blender in peak shape, check out our how to clean and maintain your Chefman blender after beet dips and spreads, essential for extending performance life, especially after thick recipes like hummus.
Ingredient Swaps & Additions
| Original | Alternative |
|---|---|
| Goat cheese | Feta, cream cheese, or Greek yogurt |
| Tahini | Sunflower seed butter or almond butter |
| Chickpeas | White beans or black beans |
| Beet | Roasted sweet potato for a sweeter twist |
Serving Suggestions
- Pair with pita chips, crackers, or veggie sticks
- Use as a sandwich or wrap spread
- Serve with falafel, grain bowls, or roasted veggies
Nutritional Breakdown (Approx. per ¼ cup)
- Calories: 110
- Protein: 4g
- Carbs: 10g
- Fiber: 3g
- Fat: 6g
- Sugar: 2g
- Vitamin C: 10% DV
- Iron: 8% DV
Why the Chefman Obliterator Is Ideal for This Recipe
Roasted beets are fibrous and dense, and many standard blenders leave behind grit. The Chefman Obliterator’s stainless steel blades and 1200-watt motor cut through tough roots and chickpeas with ease, delivering a silky texture every time.
Still deciding on your next kitchen upgrade? Compare this model against others in our blender reviews with long-term durability and performance insights.
More Recipes Using the Chefman Obliterator
If you enjoyed this savory beet-based blend, try our Chefman Tropical Detox Smoothie with pineapple, ginger, and greens for a refreshing option.
And don’t forget, you can always explore more plant-forward dips and colorful spreads in our recipe library.
FAQ
Do I need to roast fresh beets, or can I use pre-cooked ones?
Pre-cooked, vacuum-sealed beets work too! Just skip roasting and chop before blending.
Can I make this without cheese?
Yes, the hummus will still be smooth and flavorful, just slightly less tangy. Add more lemon juice for balance.
How do I make it spicy?
Add a pinch of cayenne pepper, smoked paprika, or blend in a small roasted jalapeño.
