Roasted Beet Hummus

Roasted Beet Hummus

Have you ever tried Roasted Beet Hummus before? Sweet with a drop-dead color, this dip will be the center of any vegetable platter.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings


  • 2 medium beets
  • 1 can chickpeas, rinsed and drained
  • 2 Tbsp Tahini
  • 3 garlic cloves
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp cumin


  • Preheat your oven to 400ºF. Wrap each beet in aluminum foil and roast until tender, about 1 1/2 hours. Remove the beets from the oven and let cool. Unwrap and peel off the skin. Chop into chunks. It doesn't have to be precise since you will be blending them.
  • In a food processor add the beets, chickpeas and garlic and blend until smooth, about 1 minute. Add in the tahini, lemon juice, salt, cumin and about 2-3 teaspoons of water to blend. Blend until creamy and smooth, adding more water if needed. Serve.


You an buy pre-roasted beets if you want to make this hummus faster.
Serve with carrot sticks or pita chips.

Perfect Pairing

Summer vegetable meals are the best.
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