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Closeup of Roasted Beet Hummus

Roasted Beet Hummus

Jessica Vogl
An easy recipe for a delicious roasted beet hummus - perfect for game day or for healthy snacking throughout the week!
5 from 1 vote
Prep Time 1 hour
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 1 beet
  • cup tahini
  • 3 Tablespoons water
  • 2 garlic cloves peeled
  • 2 Tablespoons olive oil
  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin
  • 1 can (15 oz.) chickpeas rinsed and drained
  • olive oil for topping
  • pine nuts roasted, for topping
  • parsley for topping
  • flaky sea salt for topping

Instructions
 

  • Heat oven to 400°F. Wash and trim the beet, then wrap in aluminum foil. Bake for 45-55 minutes, or until fork-tender. Let cool, then use a paper towel to rub off the skin. Dice the roasted beet.
  • Add all ingredients except the beets and chickpeas to a food processor. Pulse until a thick paste forms.
  • Add the beets and chickpeas to the food processor and pulse until combined. With the food processor running, add an additional 1-2 Tablespoons water until you reach your desired consistency.
  • Transfer to a bowl and top with a drizzle of olive oil, roasted pine nuts, chopped parsley, and flaky sea salt to taste.
Keyword beet hummus, beets, hummus, roasted beet
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