Roasted Beet Hummus

Last week a bunch of girlfriends and I went to Marben for some after work drinks and eats. We tried this delicious roasted beet hummus (among other dishes) and I thought it would be great to feature a fresh dip on the blog! Whether you’re craving some crackers or healthy veggies this is one tasty HOT pink accompaniment. It’s also very simple to make. Once you have a roasted beet it’s a matter of throwing everything into a food processor or blender. Enjoy!


Roasted Beet Hummus
  • 1 small roasted beet
  • 1 15 oz. can (1¾ cup) cooked chickpeas, mostly drained
  • zest of one large lemon
  • juice of half a large lemon
  • healthy pinch salt and black pepper
  • 2 large cloves garlic, minced
  • 2 heaping Tbsp tahini
  • ¼ cup extra virgin olive oil
  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. Wrap beets in foil, drizzle on a bit of olive oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance.
  3. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  4. Add remaining ingredients except for olive oil and blend until smooth.
  5. Drizzle in olive oil as the hummus is mixing.
  6. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
  7. Will keep in the fridge for up to a week.


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