Recipe: Roasted Beet Hummus

  • 1 small beet
  • 1 15 oz. can (1 3/4 cup) cooked chickpeas, drained
  • juice of half a large lemon
  • healthy pinch salt and black pepper
  • 1 large clove garlic, minced
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil


  1. Roast a beet in the oven: Preheat oven to 375 degrees.  Scrub beet clean, cut off stem and wrap in foil, drizzle with a little bit of olive oil, tightly close foil pack and roast until fork tender, about an hour.  Allow to cool a few minutes and then the peel should slip off easily with your fingers.  Cut off root end.
  2. Once your beet is cooled and peeled, quarter it and place it in your food processor with remaining ingredients, except for oil.
  3. Start food processor and drizzle in oil as it blends.
  4. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

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