Roasted Beet Hummus Recipe

Tangy hummus with the added flavor of roasted beets. 


  • 1 small roasted beet
  • 2 large cloves garlic
  • 1 15-oz. can cooked chickpeas, drained (about 1 3/4 cups)
  • 1 large lemon (zested)
  • 1/2 large lemon (juiced)
  • 1 large pinch salt and black pepper
  • 2 heaping Tbsp tahini
  • 1 Teaspoon ground cumin
  • 1/4 cup extra virgin olive oil


  1. Preheat oven to 375º
  2. Wash your beet and remove stem, and root
  3. Brush with olive oil, and wrap tightly in foil
  4. Roast until tender (a fork should go though it easily)
  5. Cool beet, and peel off outer layer. It should come off easily
  6. Quarter beet, and purée in food processor
  7. Add garlic and continue to purée
  8. Add remaining ingredients except olive oil and purée until smooth
  9. with food processor still running, drizzle in olive oil
  10. Once the olive oil is added, do a taste and texture check. Add water to thin it out if needed, or lemon juice/garlic/salt/cumin, etc if needed
  11. Blend and serve
  12. Will keep in the refrigerator for up to a week
  13. Enjoy!