Roasted Beet Hummus Recipe

5 from 1 vote

Looking for a healthier snack option? Not only is this Roasted Beet hummus healthier for you, but it’s packed with delicious flavors.

Prep Time5

Total Time5

Course: Dips

Cuisine: American

Keyword: beet hummus, hummus, roasted beet hummus, roasted beets

Servings:

Calories: 166kcal

Author: Courtney O'Dell

Preheat the oven to 400F.
Remove the ends from the beets and peel off the skins. Cut the beets into ½” cubes and place them on a baking sheet.
Drizzle with 1 tablespoon olive oil and season with salt and pepper (to taste).
Roast the beets for 30-55 minutes, or until they are fork tender. Then, remove the beets from the oven and allow them to cool to room temperature.
To make the hummus, add the tahini to the bowl of a food processor. With the food processor on low speed, slowly drizzle in the cold water. Process for 10-15 seconds until the tahini is smooth.
Add the roasted and cooled beets, along with the garbanzo beans, garlic, thyme, and lemon juice.
Process on low speed until the beans and beets are broken up into small pieces. With the food processor still on low speed, slowly drizzle in the remaining ? cup olive oil. Season with salt and pepper to taste.
Once all of the olive oil has been added, turn the food processor to high speed and process until the hummus is your desired consistency. I like a really smooth hummus so I process mine for about 45 seconds.
Serve the hummus with pita chips or vegetables and enjoy.
Store any leftovers in an airtight container in the fridge for up to five days.

I’m roasting fresh beets but if you find roasted beets in the grocery store, that would be a great shortcut. You can also roast canned cut beets if you don’t want to peel them yourself.
Olive oil helps the beets roast but it also makes a smooth and rich hummus. Make sure to use a good quality olive oil in this recipe– it really makes a difference.
Tahini adds an earthy nutty flavor that is delicious with beets and garbanzo beans.
Adding cold water to the tahini whips it into a light and fluffy spread– it will make the hummus more creamy and help it incorporate more smoothly into the garbanzo beans.
Garbanzo beans are the classic bean used in hummus– just make sure to drain and rinse them very well.
Garlic and thyme are my flavorings of choice– they pair deliciously with roasted beet. Feel free to swap out the herbs for what you have on hand– rosemary or parsley would also work!
Lemon juice adds freshness and acidity to the hummus. ½ of a lemon should yield about 1-2 tablespoons of juice.