Roasted Beet Hummus

Wow your guests (and kids) with this stunning hummus. Full of low-glycemic flavor, this dip works great as a sandwich spread on bread or pita.


Quantity Unit Name Link Alternatives
1 medium beet
1 15 oz can chickpeas, drained and rinsed
1 large garlic clove
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon cumin
¼ teaspoon salt, or to taste
2 tablespoons olive oil


  1. Scrub and wash the beet and cut off ends.
  2. Wrap the beet in foil and roast at 350°F for 45 minutes to an hour, or until tender (you can tuck it in as you bake other stuff).
  3. Cool, peel and slice into chunks.
  4. Put all ingredients into a food processor and purée until smooth.
  5. Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.
  6. Serve immediately or refrigerate for up to 4 days before serving.
  7. Serve with your favorite veggies, tortilla chips, or whole-wheat pita.

Prep Time: 45 minutes
Serving Size: 16 servings

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