Beet Hummus

Looking for a gateway recipe to get into beets? Try beet hummus! This recipe calls for roasting the beets first, which brings out their natural sweetness and give this hummus a gorgeous color. This is a show stopper dip that you can serve as an appetizer, on a sandwich for lunch, or as a snack! We think you really can’t beet it.


  • 2-3 small roasted beets

  • 1 can chickpeas

  • 2 garlic cloves

  • 1 tbsp. lemon juice

  • 2 tbsp. tahini

  • 1/4 cup olive oil

  • Salt and pepper to taste

Optional Toppings:

  • Walnuts/ Pumpkin seeds

  • Goat cheese crumbles

  • Balsamic drizzle


  1. Wash your beets and chop them into 1 inch cubes.

  2. Toss in olive oil, salt and pepper and spread out on a baking sheet.

  3. Roast for 30-40 minutes at 400 degrees and flip halfway through. Let the beets cool for 5-10 minutes.

  4. Add chickpeas, beets, garlic cloves, lemon juice and olive oil into a food processor and pulse until well combined. Sprinkle in salt and pepper.

  5. Taste and reseason if needed. Place in a bowl or serving dish and top with nuts, balsamic, or goat cheese if you want to get extra fancy.

Find more recipes like this by downloading our seasonal recipe cards here!

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