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Creamy Roasted Beet Hummus

  • Author: Claire Cary
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Dips
  • Cuisine: American

Description

Creamy, flavorful, and so nutritious, this roasted beet hummus recipe is the perfect dip for some veggies, pita, crackers, or whatever! It’s gluten free, vegan, and a perfect (and pretty) way to sneak some veggies into your diet!


Scale

Ingredients

  • 1 small beet 
  • 2 can chickpeas, drained and rinsed
  • 3 tbsp lemon juice
  • 6 large cloves garlic
  • 1/2 cup tahini (I like Soom Foods)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vegetable broth or water
  • 1 tsp sea salt (or to taste)
  • Black pepper to taste

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. 
  2. Wash and dry the beet and wrap in aluminum foil. 
  3. Place in the oven and bake for about 45 minutes – 1 hour or until easily pierced with a fork. 
  4. During the final few minutes of baking, mince the garlic and add to a pan with a splash of olive oil. 
  5. Saute until golden brown. 
  6. Remove the beet from the oven and let cool.
  7. Once it is cool enough to handle, peel off the skin (it should come off easily) and chop into chunks. 
  8. Add to your food processor and pulse until you have very small pieces. 
  9. Add in all remaining ingredients including the sautéed garlic and process until completely smooth. 
  10. Taste and adjust seasonings as desired or add more vegetable broth for a thinner consistency. 

Notes

Once prepared, this hummus will last in the fridge for 5-7 days. 

If you have the patience, remove the skins from the chickpeas to make the hummus incredibly creamy. 

For a stronger beet flavor, use 1 large beet or 2 smaller beets. The recipe as written will not have a very strong beet flavor. 


Nutrition

  • Serving Size: 1/3 cup
  • Calories: 208
  • Sugar: 1g
  • Fat: 13.8g
  • Carbohydrates: 17g
  • Fiber: 5g
  • Protein: 6.9g

Keywords: roasted beet hummus, beet hummus, beet hummus recipe