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Creamy Roasted Beet Hummus

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!
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Author: Claire Cary


  • 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


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


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. 


Serving: 1/3 cup | Calories: 208kcal | Carbohydrates: 17g | Protein: 6.9g | Fat: 13.8g | Fiber: 5g | Sugar: 1g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: beet hummus, beet hummus recipe, roasted beet hummus