Roasted Beet Hummus

Roasted Beet Hummus recipe - So easy to make! Take a couple of beets, roast them until tender, then puree with chickpeas, tahini, garlic, lemon - all that hummus-y good stuff. Equally tasty with pitas or peas! Perfect vegan appetizer recipe.

I fully admit that until a couple of years ago, beets were my nemesis food. Hated the suckers! But then, on a whim, I tried roasting them – and learned they’re bad. Not bad at all. In fact, they can be 100% incredible! Roasted beets are tender to the bite and taste absolutely delicious. They’re great straight out of the oven, or marinated, or – yep – made into hummus!

Roasted Beet Hummus recipe - So easy to make! Take a couple of beets, roast them until tender, then puree with chickpeas, tahini, garlic, lemon - all that hummus-y good stuff. Equally tasty with pitas or peas! Perfect vegan appetizer recipe.

Plus, they’re pretty – especially when you blend a couple roasted beets in with a little basic hummus for this Roasted Beet Hummus. Vibrant, hot pink veggie/cracker dip? I’m in.

It’s so easy to make. You take a couple of beets, roast them until tender, then puree them with chickpeas, tahini, garlic, lemon – all that hummus-y good stuff. Super easy, super scarlet. Equally perfect with pitas or peas.

So basically, this tastes like your typical delicious garlicky hummus, but with a little bit of earthy beetiness. I promise, it’s good stuff.

Roasted Beet Hummus recipe - So easy to make! Take a couple of beets, roast them until tender, then puree with chickpeas, tahini, garlic, lemon - all that hummus-y good stuff. Equally tasty with pitas or peas! Perfect vegan appetizer recipe.

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Roasted Beet Hummus

Pretty and pink! Basic hummus goes scrumptious and scarlet with roasted beets whirred into the mix.

Ingredients:

  • 2 medium beets (about 1 pound total), greens removed and scrubbed clean
  • 1 (15-ounce) can garbanzo beans (aka chickpeas) drained, but reserve the liquid
  • 1/3 cup tahini
  • 2 medium cloves garlic
  • 3 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt plus more to taste (I usually use about 1 teaspoon total)
  • Olive oil for drizzling on top, if desired

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place each beet on a square of foil and wrap well. Set on a small baking sheet and bake until easily pierced with a fork, 20-30 minutes. Remove from oven and let sit until cool enough to handle. Using your hands, slip off the outer layer of beet, or use a carrot peeler. Cut into quarters and add to the pitcher of a blender along with the garbanzo beans, tahini, garlic, lemon juice, cumin, and 1/2 teaspoon salt.
  3. Pulse until pureed, adding bean liquid as needed to get things moving, and puree until completely smooth.
  4. Transfer to a serving bowl and drizzle with olive oil if desired. Serve with pitas and/or veggies.
All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.