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Roasted Red Beet Hummus | theeverykitchen.com

Roasted Red Beet Hummus

Course Appetizer
Author my Bottomless Boyfriend


  • 1 large roasted or canned beet - roasting instructions below or two small/medium
  • 1 15 oz . can chickpeas drained
  • Zest and juice of one large lemon
  • Salt and black pepper to taste
  • 2-3 garlic cloves
  • 2 tablespoons tahini
  • 2 tablespoons olive oil


To roast beets:

  1. Preheat oven to 375 degree F. Remove the stems from the beets. Scrub clean. Trim. Toss beets with a little olive oil, just enough to coat. Sprinkle with sea salt and freshly ground black pepper. Add other herbs and spices as desired. Wrap each beet with foil and place on baking sheet. Roast for about 60 minutes or until tender. You should be able to insert a knife through the beet without resistance. Let cool and peel the skin off if desired. At this point, the skin should be so tender that it doesn’t matter if you peel it or not.

For the hummus:

  1. Using a food processer, chop the beet into small pieces. Add remaining ingredients except olive oil and blend until smooth. Slowly pour the olive oil in while the food processor is running. Adjust seasonings and liquids to desired taste and consistency. (I made no adjustments.) Serve with pita bread, pita chips, or sliced veggies.