Roasted Beet Hummus: Hearty, Healthy Dip

Emily Caruso | Jelly Toast

Roasted Beet Hummus is an earthy spin on the traditional Middle Eastern dip. Pair it with fresh veggies or pita chips for a scrumptious snack.

Beet Hummus Photo

Are you a beet lover? If not, I can completely relate. I used to have a shaky relationship with beets, myself. Their 'earthy' flavor didn't really get it done for me.

Fortunately, after trying beets several ways, I finally discovered that if I embraced their unique taste, I really loved them. In fact, I can officially say I am now a beet fanatic.

I have been slipping beets into all kinds of dishes lately, including my Roasted Beet and Goat Cheese Tart as well as my newest favorite, Roasted Red Beet Hummus. It has all of the texture and snackability of traditional hummus, but with a subtle beet quality, not to mention a sensational color.

Beet Hummus Picture

Seriously. Who wouldn't want to dive into a radiant bowl of jewel colored hummus?

Roasting the beets along with some garlic, gives this Roasted Red Beet Hummus a mellow and delightful flavor. It's creamy yet substantial and is a healthy and impressive appetizer to bring to any party - or to just snack on at home!

Try it as a dip with your favorite veggies and crackers or even as a spread on your next Bombay sandwich.  Either way, this recipe is a knock out.


    16 Servings


roasted beets:
  • 2 small beets, scrubbed (about 3 or 12 oz total)
  • 5 cloves garlic, unpeeled
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 can chickpeas, 15.5 oz, drained
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/3 cup extra virgin olive oil
  • kosher salt, to taste
  • black pepper, to taste


  1. Preheat oven to 425°F.
  2. Place beets and garlic cloves on a 12 inch square piece of aluminum foil and drizzle with 1 1/2 teaspoons of olive oil. Fold foil around the beets and garlic to create an enclosed pouch.
  3. Place pouch on a rimmed baking sheet and roast for 45-60 minutes or until beets and garlic are tender and fragrant. Allow beets to cool about 15 minutes.
  4. Remove skin from beets and garlic cloves and place peeled beets and garlic in the bowl of a food processor.
  5. Add chickpeas, lemon juice and lemon zest and process mixture until it's evenly textured.
  6. With food processor running, drizzle in olive oil and process until almost smooth.
  7. Season with salt and pepper and process until incorporated. 


  • Use a paper towel to rub skin off of beets and to prevent staining your hands.
  • Serve hummus with a variety of veggies and pita crisps.


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Rating: 2.8 / 5.0 (26 Votes)
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About Emily

Emily is known for her absurdly beautiful food photography and coffee co-dependencies on her Jelly Toast Blog. On Food Fanatic, she shares a third addiction: fabulous snacks.

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    2 Comments New Comment Subscribe


    I love beets. The only reason I don't use them much is because they are so messy, and they are not easy to find here in Hawaii. I always keep chick peas on hand so I have to try this. I know beets are extremely healthy too.


    What a beautiful dip, Emily. I love the vibrant hue! I'm still in the ambiguous view of beets, but I'd definitely give this a shot.

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