Stunning and healthy! This Roasted Beet Hummus recipe is a bright update on a classic Mediterranean appetizer.
At the risk of sounding unoriginal, my two New Year’s resolutions are to lose the rest of the baby weight (we welcomed baby girl #3 this summer) and save money faster.
I say unoriginal because losing weight and eating healthier consistently make the list of the most popular New Year’s resolutions. At least that means I’m in good company!
Because I’m breastfeeding, strict diets are out of the question. However, you can lose weight while breastfeeding — or lose weight in general — by simply eating real, healthy food. Combine healthy eating habits with consistent exercise, like walking or yoga, and you have a winning combination!
Roasted Beet Hummus Recipe
Another key to staying on track with good eating habits is meal planning. That way you always have the ingredients on hand to make nutritious meals each day (or prep ahead for the week). Bonus: Meal planning can also help save quite a bit of money!
We’ve been trying out some new recipes lately, like this roasted beet hummus, so we’ll be ready to switch gears after all the comfort foods we eat during the holidays. (Because I’m all about enjoying the holiday foods guilt-free!)
Hummus is one my favorite appetizers, and it’s pretty healthy for you!
For an extra healthy kick, we took a classic hummus recipe and jazzed it up with the addition of roasted beets.
Beets contain antioxidants like betaine and pectin, which help remove and clear toxins from the liver and body. They’re one of my favorite ingredients when I really want to feel healthier!
This roasted beet hummus recipe is:
- Gluten free
- Dairy free
- Rich in healthy fats
- Good source of protein
I also love the unique flavor that beets add to a recipe, and of course the bright pink color make this roasted beet hummus absolutely gorgeous!
Related: If you want to really experience the detoxing benefits of beets, try our Berry Beet Smoothie! It’s delicious and packed with nutrients!
How to Make Roasted Beet Hummus
A free printable copy of our beet hummus recipe with full ingredient list is available at the bottom of the post. Keep reading for photo step-by-step and cooking tips or click here to jump to printable recipe
Kitchen Tools Used
For your convenience in re-creating our beet hummus recipe, I’ve included shop-able ad links to some of the products we used. Disclosure policy available here.
- Food processor (our Hamilton Beach “Big Mouth” food processor has lasted us years!)
- Baking sheets
- Chef’s knife
- Cutting board
Because the garlic cooks faster, you’ll want to wrap it in foil separate from the beetroot. You don’t need to peel either at this point – we’ll do that later.
TIP: You’ll know that your beetroot is roasted perfectly when you can pierce it easily with a fork or knife. If the beet is still hard, cook for 5-10 more minutes and check again.
If starting with dried chickpeas, you’ll need to cook them before adding to your beet hummus. Place chickpeas in 2 cups of boiling water and reduce to a simmer, continuing to cook for 1 1/2 to two hours, until soft and easily squished.
After everything is cooked and cool enough to handle, you can peel the garlic and beet. Then cut the beet into more manageable chunks so it will blend easier.
Combine all ingredients in a food processor and puree with olive oil until smooth.
Place the garlic, beet chunks, chickpeas, tahini and lemon juice into a food processor. Add 1/4 cup of olive oil and puree.
TIP: Always taste test before serving! You may want to add a touch more olive oil, salt and/or cumin.
To serve, scoop the hummus into a bowl, drizzle with olive oil and garnish with a couple of cooked chickpeas and a couple slices of beetroot.
Grab a free printable copy of our Roasted Beet Hummus recipe:
If you like this recipe, rate it! We’d also love to hear what you think in the comments below!
Roasted Beet Hummus
- 1 large red beet
- 2 cups chickpeas cooked (1 cup dry)
- 4 cloves garlic
- 2-3 Tablespoons tahini paste
- 1/4 cup extra virgin olive oil
- 2 Tablespoons lemon juice
- Salt to taste
- Cumin to taste, optional
- Preheat oven to 400°F.
- Wash the beetroot and wrap in foil. Wrap garlic in foil separately.
- Place both foil packets in the oven, removing the garlic at 30 minutes, and beet at 1 hour. (Beet is cooked when you can pierce easily with a fork or knife).
- Allow all ingredients to cool completely.
- Peel cooked garlic and beetroot, and chop the beet into quarters.
- Place the garlic, beet chunks, chickpeas, tahini and lemon juice into a food processor. Puree with 1/4 cup olive oil.
- Taste and add a pinch of salt and/or cumin, if desired.
- To serve, scoop the hummus into a bowl, drizzle with olive oil and garnish.