Go Back
+ servings
BEET HUMMUS TITLE
Print

Roasted Beet Hummus

All the flavors of classic hummus combined with herb roasted caramelized beet. This gorgeous pink hummus is always an attention getter at the appetizer table.
Course Appetizer
Cuisine Mediterranean
Keyword beet hummus
Prep Time 14 minutes
Cook Time 30 minutes
Total Time 44 minutes
Servings 6 servings (total yeild: aproximately 2 cups)
Calories 168kcal
Author Toni Dash

Ingredients

For the Roasted Beet

  • 1 medium red Beet top removed, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper spinkle of each

For the Hummus

  • 1 seasoned roasted beet
  • 1 15-ounce can (1 1/2 cups) chickpeas drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 cloves fresh garlic diced, OR 1/2 teaspoon garlic powder for a milder flavor
  • 1/2 teaspoons ground cumin
  • 1/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon ground black pepper or to taste

Instructions

How to Roast the beet

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
  • Combine the beet pieces, 2 tablespoons olive oil, 1 teaspoon (each) garlic and onion powder and a sprinkle of salt and pepper in a mixing bowl; toss to coat the beets.
  • Place the pan in the preheated oven and roast until the beets are fork tender (estimate: 25-30 minutes). Let the texture of the beet pieces determine whether they are done versus time. A fork should easily be able to penetrate the beets.
  • Remove from the oven and allow to cool completely before making the hummus.

Making the Beet Hummus

  • Combine the roasted beet, chickpeas, tahini, garlic and lemon juice to a blender or food processor. Pulse until smooth, around 4 minutes.
  • With the blender running slowly pour in the olive oil and continue blending until smooth.
  • Add salt and pepper to taste and blend once more.

Notes

Cooking time is an estimate and will vary based on the beet and oven being used. Cook the beet until it's fork tender so it will blend well into the hummus.
How to Serve
Serve items for dipping: crackers, pita crisps or fresh pita bread triangles, sliced vegetables or flat bread.
Pro Tips
Beets stain so take care when peeling and cutting them. They will stain wood cutting boards and clothing.
We don't suggest using canned or steamed beets for this recipe.
How to Store
Refrigerator: in an airtight container for up to 5 days.
Freezer: in a freezer safe airtight container for up to 6-8 months.

Nutrition

Calories: 168kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 122mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg