Roasted Beet Hummus

Loving veggies in the summer is easy, anyone can do it.  But helping you love veggies in the dreary winter is an art and needs bold flavors and colors. In the winter I love to turn to recipes like my sweet potato and butternut squash soup and  roasted Brussels sprouts. February is heart health month and the color of the month is pink and red. The best way to celebrate is with some vibrant beet recipes. We are thinking beyond the basic beet recipes with this roasted beet hummus. The vibrant color is so irresistible that even my littles love to dip.

Easiest Way to Prepare Beets

Peeling beets can be intimidating! Skip the peeler and use a paper towel to peel your roasted beets. The beet skin will just peel right off. Use this tip for all your favorite beet recipes.

Roasted Beet Hummus
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  • 2 medium beets
  • 1/4 cup Tablespoons Olive Oil
  • 2 cloves garlic, chopped
  • 1/2 small onion, chopped
  • 3 Tablespoons Lemon Juice
  • 1 15 oz can chickpeas
  • 1/3 cup tahini
  • 2 teaspoons Cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt


  1. Preheat oven to 375 F. Scrub beets clean and remove leafy tops. Lightly rub beets with about 1 tablespoon of olive oil and place onto foil, folding sides up to make a pouch. Roast beets for 45 minutes or until easily penetrated with a fork. Allow to cool. Once beets are cool enough to handle, peel, skin, and dice them.
  2. Place garlic, onion, and 1 T olive oil in a medium skilled and sauté until onions become translucent and tender.
  3. Whisk together lemon juice and remaining olive oil. Set aside.
  4. Add beets, chickpeas (drained), onion, and garlic to a food processor and beat until smooth.
  5. Scrape down sides and add tahini, cumin, and cayenne pepper. Slowly process in the olive oil and lemon juice mixture until desired consistency is reached. Add black pepper to taste.

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