Roasted Beet Hummus Recipe
Roasted Beet Hummus is secretly super easy to make with only canned or dried chickpeas and a few other simple ingredients. This dip is a gorgeous color, and it's an incredibly healthy snack. Roasting the beets brings out a flavor so irresistible, you'll be making this weekly—don't say I didn't warn you.
Servings: 12 servings
Ingredients
Roasted Beets
- ½ lb. beets about 1 ½ cups
- 1 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
Hummus
- 1 ½ cups roasted beets from above
- 15 oz. garbanzo beans canned, rinsed and drained*
- ¼ cup tahini paste
- 2 garlic cloves crushed
- 1 tsp. salt to taste
- 1 lemon juiced
- ¼ cup olive oil
Instructions
For the Roasted Beets:
- Preheat oven to 400°F.
- Prep the beets: Using a vegetable peeler, peel the outer skin from beets. Remove the stem end and cut beets into ½ to 1-inch cubes.½ lb. beets
- Season and bake: Add beets to a large bowl toss with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until well coated. Line a large baking sheet with parchment paper and place cut beets in a single layer. Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting. Let beets cool to room temperature before proceeding.1 Tbsp. olive oil
- You can also roast whole beets instead.¼ tsp. black pepper, 1 ½ cups roasted beets, ½ tsp. salt
For the Hummus:
- Puree the ingredients: Place roasted beets along with the remaining hummus ingredients into a large food processor. Puree for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds. If you would like the hummus a little smoother, add additional water or oil.15 oz. garbanzo beans, ¼ cup tahini paste, 2 garlic cloves, 1 tsp. salt, 1 lemon, ¼ cup olive oil
- Serve beet hummus with lentil chips, vegetables or gluten free pretzels and enjoy!
Notes
- You can also learn how to cook chickpeas from dried beans.
- If you'd prefer you can roast whole beets instead.
Meal Prep and Storage
- How to Prep-Ahead: You can either roast the beets a day or two early, or make the entire recipe the day before enjoying.
- How to Store: Hummus will last for up to 1 week when stored in an airtight container in the refrigerator.
- How to Freeze: You can also freeze hummus by placing it in a freezer-safe container for up to 6-9 months. Smaller containers work best for snacking! If frozen for a very long time, the hummus will lose its taste and texture. To defrost frozen hummus, place it in the refrigerator for up to 24-48 hours in advance so it can thaw slowly and evenly.
Nutrition
Calories: 157kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 271mg | Potassium: 255mg | Fiber: 4g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg
