Go Back
A bowl of bright pink beet hummus topped with olive oil and herbs.

Beet Hummus

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 180
Ingredients Method

Ingredients
  

  • 2 medium red beets, scrubbed
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/4 cup tahin i
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic , minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and wrap beets individually in aluminum foil.
  2. Roast beets for 45 to 60 minutes until a knife easily pierces the center.
  3. Let beets cool, then peel away skins and chop into 1-inch pieces.
  4. Place roasted beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper into a high-speed food processor.
  5. Process on high for 2 to 3 minutes until the mixture reaches a smooth, velvety consistency.
  6. Taste and adjust lemon or salt levels to preference.
  7. Transfer to a bowl and garnish with a drizzle of olive oil or fresh herbs.