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+ servings

Roasted Beet Hummus

Amy Kritzer
Just like normal hummus but neon pink and better tasting thanks to our friend the beet!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Appetizer, Vegetarian
Servings 4


  • 5 ounces beets about 2 medium beets, cleaned and roasted
  • 4 medium garlic cloves roasted (I like garlic so feel free to use less if you have a date or something)
  • 1/2 cup chickpeas canned or cooked
  • 1 lemon juiced
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • ½ cup chickpea liquid or water


  • First up, clean and roast your beets and garlic. Drizzle beets in 1 tablespoon olive oil and wrap in aluminum foil. Roast at 375 degrees F for about 90 minutes until they are fork tender and the peel rubs off easily. After 50 minutes, add the garlic cloves drizzled in 1 tablespoon olive oil and wrapped in aluminum foil and continue to roast for remaining 40 minutes. Then cool and chop beets into pieces.
  • Now to make the hummus! Put beets and chickpeas in a food processor and pulse until roughly chopped.
  • Then add lemon juice, tahini, olive oil, roasted garlic, cumin, salt and pepper and blend.
  • Add enough chickpea liquid or water and blend until smooth.
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