Roasted Beet Hummus

Isn’t health beautiful? Why yes, it is.

After my first go with beets last month for my fudgy beet cupcakes, I had a couple of extra roasted beets I was hungry to use up in my fridge. I was also making a batch of hummus that week. Clearly the solution was beet hummus.

I was a bit afraid of taking my first bite, now knowing it the beet would be too overpowering or altogether gross. But it was stupid delicious. The lemon, garlic and olive oil helped temper the flavor of the beet perfectly.

It wasn’t just me who liked it. I shared it with John and several friends and they all agreed it was spot on. Friends, behold – Roasted Beet Hummus.

What you need to know about this here hummus: It’s:

HOT pink.
Lemony with a kick of garlic.
Super creamy and flavorful.
Full of vitamins and minerals.
& Perfect with pita or veggies or as a spread.

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 and whisking away. It also keeps for about a week in the fridge, making it the perfect weekday lunch solution or take-along snack.

Roasted Beet Hummus

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.Author Minimalist Baker Print SAVE SAVED

4.73 from 80 votes Prep Time 10 minutes Total Time 10 minutes Servings 6 (~1/3-cup servings)Course Dip, Side, SnackCuisine Gluten-Free, VeganFreezer Friendly 1 monthDoes it keep? 1 Week

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US Customary – Metric1 small roasted beet1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)1 large lemon (zested)1/2 large lemon (juiced)1 healthy pinch salt and black pepper2 large cloves garlic (minced)2 heaping Tbsp tahini1/4 cup extra virgin olive oil


See roasting instructions here.Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.Add remaining ingredients except for olive oil and blend until smooth.Drizzle in olive oil as the hummus is mixing.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.Will keep in the fridge for up to a week.



*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 ~one-third-cup servings Calories: 216 Carbohydrates: 19 g Protein: 6.1 g Fat: 14 g Saturated Fat: 1.8 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 191 mg Potassium: 155 mg Fiber: 5.4 g Sugar: 4 g Vitamin A: 25 IU Vitamin C: 4.2 mg Calcium: 58 mg Iron: 1.3 mg

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