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Roasted Beet Hummus

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Nutrient packed beets give this creamy hummus the most gorgeous color! Packed with fiber and protein it makes the perfect dippable snack! Vegan.


  • 1 small red beet (to save time, you can also buy the pre cooked and peeled beets)
  • drop of avocado oil (less than 1/2 tsp.)
  • 1 19 oz. can chickpeas, drained
  • juice of half a large lemon
  • 2 large cloves garlic, minced
  • 2 heaping tbsp tahini
  • 1/4 cup extra virgin olive oil
  • 1/41/3 cup of water
  • sea salt and fresh cracked pepper to taste


  1. Preheat oven to 375°F
  2. Remove the stem and root from the beet, and scrub it clean under wam water.
  3. Rip off a piece of tinfoil, large enough to wrap all the way around the beet. Set the beet on the foil and drizzle with a drop of avocado oil and rub it over the surface of the beet. Wrap tightly with foil and roast for about 1 hour or until easily pierced with a knife.
  4. Once your beet is cooled, peel off the skin, cut into quarters and place it in your food processor. Blend until only small bits remain.
  5. Add remaining ingredients, starting with just 1/4 cup of the water and blend until smooth, adding more water as needed to achieve desired consistency.
  6. Add any extra salt, pepper or lemon juice to taste.
  7. Drizzle with additional olive oil to serve if desired. Serve with toasted Pita, cut up vegetables or crackers. Aslo great on sandwiches, toast or burgers!
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Category: Snacks
  • Method: Blended
  • Cuisine: Middle Eastern