Roasted Beet Hummus

a close up picture of beet hummus in a whitte bowl

5 from 5 reviews

Roasted Beet Hummus is a healthy snack that tastes great as a dip or a sandwich spread




  1. Roast the beets: preheat oven to 375.
  2. 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.
  3. Remove the beets from the oven open up the parchment and allow them to cool until they are cool enough to touch.
  4. While the beets are cooling off, place the garlic, tahini, and lemon juice into a food processor.
    garlic cloves, tahini and lemon juice in a food processor bowl
  5. Process the garlic, tahini and lemon juice until it turns into a pasty texture.
    A view of garlic, tahini and lemon juice blended into a paste
  6. Once the beets have cooled off, use a knife to remove the skin and roughly chop them.
  7. Add the chopped beets and the chickpeas to the food procesor  with  the  tahini  and  lemon  juice  and  garlic.

    Beets and check peas in a food processor bowl

  8. Process the beets & chickpeas until they become crumbly.
    A view of crumbled chickpeas and beets that have been blended
  9. Scrape down the sides of the bowl of the food processor, place the top on and process once more while pouring in a 1/4 cup of olive oil through the feed tube.
    Roasted beet humus fully processed in a food processor bowl
  10. Adjust the consistancy of the hummus with water into a creamy texture, you may not need to use the entire 1/4 cup.

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