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Roasted Beet Hummus
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Roasted Beet Hummus

Easy classic greek hummus with roasted beets blended in for beautiful color and flavor twist. Gluten-free, Dairy-Free, Vegan, Plant-Based, side dish or snack.
Prep Time5 minutes
Roasting Time45 minutes
Total Time50 minutes
Course: Appetizer, Dips & Dressings, Side Dish, Snack
Cuisine: Dairy-Free, Gluten-Free, Mediterranean, Vegan, Vegetarian
Keyword: baked, beet, blender, dip, easy, food processor, gluten free, healthy, hummus, kid friendly, meal prep, one bowl, oven, plant based, veggie, winter

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.