Roasted beet hummus is slightly sweet, garlicky, creamy and delicious.
I had my first taste of beet hummus at a farmer’s market not too long ago. It was the bright beautiful color that initially caught my attention, and when I found out beets were involved, I knew I had to try a sample. Beets + Hummus? It had to be good, and that it was. Needless to say, I picked up a package to bring home, and it was devoured quickly by my family of non-beet lovers.
I picked a few beets from my garden the other day, and I had some chickpeas in my fridge which made me think of the beet hummus from the farmer’s market. I scrubbed the beets and roasted them. I mixed up some hummus and then tossed the roasted beets in. Another easy recipe!
This tastes delicious with fresh veggies, crackers or smeared on your favorite sandwich, like this Mediterranean Veggie Sandwich.
This recipe also works with leftover beets too. Here’s how you make it. . .
Roasted Beet Hummus
Roasted Beet Hummus is a healthy snack that’s high in fiber, vitamins and minerals.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hour 5 mins
- Yield: 10 1x
- Category: snack
- Method: no cook
- Cuisine: American
Ingredients
- 2 cups chickpeas
- 2 medium beets cleaned and peeled
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/8 cup tahini sauce
- 1/4 cup filtered water
Instructions
- preheat oven to 375
- wrap beets in parchment paper and place in a pan – roast for 30 to 40 minutes until they become soft
- remove from oven and let cool and chop
- place chickpeas in a food processor along with the garlic, tahini, and lemon juice – process until chickpeas are crumbly
- scrape down the sides of the bowl and add the beets and process once more
- while the food processor is running add the olive oil and water and process until smooth
- you may not need entire 1/4 cup of water
Keywords: hummus, beet hummus, appetizer
If you love hummus, check out my Easy Classic Hummus recipe.
Which is better to make beet hummus – dried or canned chickpeas?
Dried beans that have been cooked are more economical and are my first choice. Make up a batch of these and freeze any that are left for your next batch of hummus. If using canned which are no doubt convenient, choose organic and low sodium. My favorite brand for dried or canned is Eden.
Special Diet Notes: This recipe is naturally gluten-free, vegan, vegetarian and dairy free.
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I have so many beets in my fridge right now! I had no idea what to do with them and have been frantic for a good recipe. This looks absolutely perfect! I’m going to the grocery tonight and can’t wait to give this a try this week! Thanks!
Thanks I hope you enjoy it!
I LOVE anything with Beets and this recipe sounds Fabulous!! Thanks for sharing, can’t wait to try this, Pinned 🙂
Enjoy!
I love beets and hummus, but I have never had beet hummus before. Looks like I need to give it a try.
I hope you do Celeste – you won’t be sorry!
Okay, I know I already commented on here but….I tried this and I can’t get enough of it! I still have more beets in the fridge and this is officially my new favorite way to eat beets! I didn’t have tahini sauce, so I subbed peanut butter and it worked perfectly. Thank you for showing me a yummy way to eat my beets!
I’m gald you like it Gina! Peanut butter sounds good too – I will have to give it a try!
I’ve got beets coming out of the garden soon so I’m definitely making this. I love hummus and beets! And the color is so beautiful. Thanks for sharing at the Wednesday Showcase linknparty! Pinned.
Thank you Kati, I hope you like it!