Roasted Beet Hummus

Roasted Beet Hummus

I’ve been meaning for the longest to write out my beet hummus recipe. I used to make this like clock-work and just forgot about it. Until recently when I picked up a package of beets at the store and I had the can of Chickpeas sitting next to them in the cart. It was basically staring me down to make this beet hummus.

Many absolute favorite way to eat beets is to roast them. It tenderizes them and they’re somewhat sweetened in my opinion. I thought to myself, why not roast the beets first instead of just placing them in the oven in a little water {like I’ve always done in the past}. Usually when I roast my beets they’re sliced up and assembled on parchment paper. I use them in salads, on top of hummus and toast or just snack on them with a fork. They’re so good.

So this roasted beet hummus definitely hit the spot! Hope you love it too!


To begin, preheat your oven to 400F.

Cut the ends off of the beets. You could actually peel the beets now, which I would recommend {I didn’t pull the skin off until they cooled which made it difficult to remove, at least for me. Usually it’s simple}.

Coat the beets in olive oil and wrap in tin foil. Yes I know you shouldn’t heat aluminum foil and I usually don’t. Maybe you could roast the whole beet on parchment paper and it would work the same. I haven’t attempted. Since I rarely make this but when I do, I’ve covered in foil. Place in the oven and Bake 45 minutes- 1 hour, depending on your oven and the size of the beets.

You could also put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until tender to pierce with a fork. They won’t be roasted though. 

Remove from oven. Unwrap and let it cool until warm to the touch.

Next, chop the beet and add it to a food processor. Pulse the best just enough to get little broken up pieces.

Then, add in the drained and rinsed chickpeas, himalayan salt and black pepper, lemon juice from ½ of a lemon, 2 sliced garlic cloves and the tahini {not pictured}. Process the ingredients to combine. As the mixture is processing, pour in the olive oil while the machine is running.

Scrape the sides and pulse more if needed.

Serve on toast with some hempseeds for a quick and nutritious snack. You could also serve it with some pita chips or sliced pita bread.

Refrigerate in a covered bowl for up to a week. Mix the beet hummus before each use.


Print Recipe
Roasted Beet Hummus
Colorful hummus made with roasted red beets, tahini, garlic and lemon. Great for a snack with pita chips, veggies or even on a slice of toast topped with hempseeds!
Course Other
Prep Time 10 minutes
Cook Time 45 minutes
Servings
cups
Ingredients
Course Other
Prep Time 10 minutes
Cook Time 45 minutes
Servings
cups
Ingredients
Instructions
  1. To begin, preheat your oven to 400F.
  2. Cut the ends off of the beets. You could actually peel the beets now, which I would recommend {I didn’t pull the skin off until they cooled which made it difficult to remove, at least for me. Usually it’s simple}.
  3. Coat the beets in olive oil and wrap in tin foil. Yes I know you shouldn’t heat aluminum foil and I usually don’t. Maybe you could roast the whole beet on parchment paper and it would work the same. I haven’t attempted. Since I rarely make this but when I do, I’ve covered in foil. Place in the oven and Bake 45 minutes- 1 hour, depending on your oven and the size of the beets. You could also put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until tender to pierce with a fork. They won’t be roasted though.
  4. Remove from oven. Unwrap and let it cool until warm to the touch.
  5. Next, chop the beet and add it to a food processor. Pulse the best just enough to get little broken up pieces.
  6. Then, add in the drained and rinsed chickpeas, himalayan salt and black pepper, lemon juice from 1 lemon, 2 sliced garlic cloves and the tahini {not pictured}. Process the ingredients to combine. As the mixture is processing, pour in the olive oil while the machine is running. Stop and scrape the sides and pulse more if needed.
  7. Serve on toast with some hempseeds for a quick and nutritious snack. You could also serve it with some pita chips or sliced pita bread.
  8. Refrigerate in a covered bowl for up to a week. Mix the beet hummus before each use.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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