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A bowl of bright pink beet hummus topped with olive oil and herbs next to fresh vegetables.

Beet Hummus

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 180
Ingredients Method

Ingredients
  

  • 2 medium red beets, scrubbed
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/4 cup tahin i
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic , minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and wrap beets individually in aluminum foil.
  2. Roast beets for 45 to 60 minutes until a knife easily pierces the center.
  3. Let beets cool, then peel away skins and chop into 1-inch pieces.
  4. Place roasted beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper into a high-speed food processor.
  5. Process on high for 2 to 3 minutes until the mixture reaches a smooth, velvety consistency.
  6. Taste and adjust lemon or salt levels to preference.
  7. Transfer to a bowl and garnish with a drizzle of olive oil or fresh herbs.