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


  • Scrub and wash the beet and cut off ends.
  • 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).
  • Cool, peel and slice into chunks.
  • Put all ingredients into a food processor and purée until smooth.
  • Taste and adjust seasoning (salt, lemon juice, cumin) as you need to.
  • Serve immediately or refrigerate for up to 4 days before serving.
  • Serve with your favorite veggies, tortilla chips, or whole-wheat pita.
Prep Time: 45 minutes
Serving Size: 16 servings
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