Recipes » Dips & Spreads » Roasted Beet Hummus

By Michelle Smye Hughes

(2)

Experience a burst of vibrant flavors with our Roasted Beet Hummus. This colorful twist on a classic favorite combines the earthy sweetness of roasted beets with the creamy richness of traditional hummus. Each velvety spoonful offers a harmonious blend of chickpeas, tahini, garlic, and lemon, elevated by the bold hues and distinctive taste of oven-roasted beets. Perfect as a dip or spread, our Roasted Beet Hummus adds a visually stunning and delectable touch to your snacking or entertaining experience. Dive into a world of wholesome goodness and captivating flavors with this unique and nutritious hummus variation.

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

3 medium beets
1 15 oz can cannellini beans
2 cloves garlic
¼ cup fresh lemon juice
Zest of one lemon
3 Tbsp tahini
1 tsp salt (optional)
Cayenne pepper (optional)
A few TBSP water as needed

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 400 degrees F.
2. Chop off beet greens as they meet the root and keep for future use. (Steamed beet greens are delicious).
3. Wash beets well.
4. Do not remove skins, place all three beets in a sheet of aluminum foil and close tightly.
5. Roast for 1 hour and 15 minutes.
6. Remove beets from oven and cool. Remove skins. They should come off easily after roasting.
7. Place the beets and remaining ingredients in a food processor.
8. Purée on high until creamy, if grainy, add additional water.