Beet Hummus Recipe

Emily Caruso | Jelly Toast Updated

Roasted beet hummus is an easy way to enjoy beets. Garlic joins the party for an extra savory treat.

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.

Enjoy!

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Beet Hummus Recipe

    16 Servings

Ingredients

roasted beets:
  • 2 medium Beets, scrubbed (about 3 or 12 oz total)
  • 5 cloves Garlic, unpeeled
  • 1 1/2 teaspoons Extra Virgin Olive Oil
hummus:
  • 1 15 ounce 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

Directions

  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. 

Notes

  • 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.

Recommended

Published:
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Cuisine:
Vegan
Category:
Snacks
Tags:
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Related Recipes:
Appetizer Recipes, Snack Recipes, Vegetable Recipes, Vegan Recipes, Vegetarian Recipes, Easy Recipes, Dip Recipes
Recipe Yields:
2 cups
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Emily Caruso
Recipe Yields: 2 cups
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

Nutrition Facts

Serving Size 2 tablespoons
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 39
Calories 80

% Daily Value*
7%
Total Fat 5g
3%
  Saturated Fat 1g
0%
Sodium 8mg
2%
Total Carbohydrate 7g
2%
  Dietary Fiber 2g
  Sugars 1g
3%
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Emily Caruso

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.