Roasted Beet Hummus, it’s what’s for snack today! Don’t know what to do with those beets you see on the grocery store shelf or in your produce delivery box? This beet hummus is an easy way to incorporate beets into a food you and your family may already love AND it’s a gorgeous colorful result. A gluten-free, dairy-free side done in minutes in a food processor or blender.
This magenta dip could be an exciting new snack for the kids, a vibrant pop of color in your holiday spread, or a fun lunch addition. You can make this hummus from scratch or cheat a little and add your roasted beets to pre-made hummus. Trust me, the homemade version is just as easy and even more delicious.
Ingredient Tips:
Roasting fresh beets is easy. Just wash the beets, then put them in the oven whole at 375F for 45 minutes. Take the beets out, let them cool, and peel off the skin. Now you’re ready to use them in tons of ways, from this Roasted Beet Hummus, to Beet Salad, to even a Beet Blueberry Smoothie.
This recipe uses a base of my Classic Hummus Recipe which you can find the original recipe here. Feel free to add or subtract the garlic to your taste. Heck, throw a bulb of garlic tossed in olive oil on the sheet pan and roast it with the beets to put in this hummus!
Serving
Serve this Roasted Beet Hummus as a snack, as a side dish in a Mediterranean spread, or bring to a potluck. Like any other hummus, it can be used as a dip or spread on a wrap or sandwich. This vibrant hued hummus is sure to brighten up any meal.
My favorite products for this recipe:
- High-Quality Olive Oil: There are many fantastic olive oils out there in grocery stores now, but if you don’t want to venture out, La Tourangelle is a good Organic pick at a good price for quality from Amazon. A great olive oil can really make a difference in your foods’ flavor!
Rate this recipe and let me know if you liked this Gluten-Free, Dairy-Free Roasted Beet Hummus!
Recipe and how-to YouTube video from my channel below.
Roasted Beet Hummus
Equipment
- Sheet pan
- High powered blender or food processor
Ingredients
- ½ large beet, roasted & peeled
- 1 can chickpeas/ garbanzo beans, drained & rinsed
- ¼ cup tahini
- ¼ cup olive oil
- ½ lemon, juiced & zested
- ½ tsp. salt
Optional
- 1-4 garlic cloves, raw or roasted, optional
Method
- Roast whole beets on a sheet pan lined with parchment paper (no oil) in the oven at 375F for 45 minutes. Let cool and peel off skin.
- Put whole garlic cloves in food processor/blender, if using, chop.
- Add in lemon zest, lemon juice, chickpeas, tahini, olive oil and some of your salt.
- Blend until creamy. Add a sprinkle of water if too thick. You can also add a bit more olive oil instead. Consistency should be like thicker pancake batter, but it is also to your preference.
- Add in roasted beet, blend and adjust thickness as desired. Adjust your salt to taste.