Roasted beet hummus is a slightly sweet, beautifully pink and delicious healthy dip that tastes great with fresh vegetables or as a spread.
This recipe was originally posted in August, 2017. The content and photos have been updated.
Why this recipe works
- It’s the perfect healthy snack filled with fiber and vitamins and minerals.
- It’s gluten-free and dairy free.
- The beautiful color!
- It’s easy to make, jump to the recipe to see how.
Here is What You Will Need
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Estimated Time To Make This Recipe: 60 to 75 Minutes (Includes roasting time for beets)
Canned or Dried Chickpeas?
I use canned chickpeas when I make hummus because it is faster. Good quality organic beans are the perfect texture to blend into hummus.
You can also use dried chickpeas that have been soaked overnight and cooked on top of the stove.
Beets are extremely healthy, and roasting the beets adds a nice earthy flavor to hummus.
You can also make roasted beet hummus with leftover cooked beets or drained canned beets.
TIP! The juice from the beets can make a mess and turn your hands red once the beets are are cooked. Handle the beets carefully to avoid your hands from turning red.
After roasting the beets, allow them to cool and carefully peel the skin off and cut the beets up.
Serving & Storage Suggestions
Hummus is a favorite snack, and beet hummus is not only pretty, it’s full of vibrant flavor. Serve roasted beet hummus as a dip with fresh vegetables, pita bread or chips. It also tastes great as a sandwich spread on a Mediterranean Vegetable Sandwich.
Roasted beet hummus will last in your refrigerator for up to a week, and up to four months in the freezer. Once the frozen hummus has thawed out, stir it up and serve.
Tip! Hummus can become thick in the refrigerator, gradually add water (by teaspoon) to the hummus to thin it out before serving it.
More Amazing Hummus Recipes
- 2 cups chickpeas
- 2 medium beets cleaned and peeled (about ¾ cup cooked and chopped)
- 2 cloves garlic
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- ⅛ cup tahini sauce
- ¼ cup filtered water
- ½ teaspoon ground cumin - optional
- Roast the beets: preheat oven to 375.
- While the oven is heating, wrap the beets in parchment paper, place them in a pan an roast them for 30 to 40 minutes until they become soft.
- Remove the beets from the oven open up the parchment and allow them to cool until they are cool enough to touch.
- While the beets are cooling off, place the garlic, tahini, and lemon juice into a food processor.
- Process the garlic, tahini and lemon juice until it turns into a pasty texture.
- Once the beets have cooled off, use a knife to remove the skin and roughly chop them.
- Add the chopped beets and the chickpeas to the food procesor with the tahini and lemon juice and garlic.
- Process the beets & chickpeas until they become crumbly.
- Scrape down the sides of the bowl of the food processor, place the top on and process once more while pouring in a ¼ cup of olive oil through the feed tube.
- Adjust the consistancy of the hummus with water into a creamy texture, you may not need to use the entire ¼ cup.
Nutrition Information:Yield: 8 Serving Size: ¼ cup
Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 15mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 5g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.