roasted beet hummus

Add some color to your life with this roasted beet hummus - a healthy, creamy, and bright pink dip&nbsp;that's a real crowd-pleaser.

Roasted Beet Hummus

beet

garlic

(19 fluid ounce) can chickpeas (drained)

lemon

tahini

olive oil

salt

Pepper (to taste)

Pre-heat oven to 450F.

Line a baking dish with tin foil. Wash beet and trim the leaves/stem back (leaving an inch or two) if your beet has any. Don't trim the tail as you'll lose juice (and thus flavor) while roasting.

Add beet to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beet is done by inserting a skewer. If it slides in easily (through the beet's centre), it's done.

Remove from oven and let cool for 5-10 minutes.

When the beet is cooling, you can get the hummus going. Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper. Blend on high and slowly drizzle in olive oil. Blend until smooth (this may take a few minutes).

Once beet has cooled for a few minutes, peel it (I used a knife). Cut beet into a few chunks and place into food processor. Blend on high until it's smooth and mixed together.

Serve chilled with an extra drizzle of olive oil if desired.

Not only will this be the prettiest hummus you’ll ever make, but with its earthy roasted flavors sprinkled with toasted walnuts and tangy feta, you won’t be able to keep your guests’ chips out of this dip, either. Make double if you can—we always do.

lb fresh red beets,

(19 oz) Progresso™ chick peas, drained, rinsed

lemon juice

water

feta cheese

walnuts

chives

lemon peel

Food Should Taste Good™ multigrain chips,

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.

In small bowl, toss beets with 2 teaspoons of the oil and 1/4 teaspoon salt; place in single layer in pan. Remove any loose pieces of peel from bulb of garlic. Place garlic on small piece of foil (about 6-inch square), and drizzle with remaining 1/4 teaspoon olive oil; pull sides of foil up around garlic, and place on pan with beets. Bake 35 to 40 minutes or until beets are tender and garlic is soft. Allow beets and garlic to cool 20 minutes at room temperature.

Gently squeeze 6 cloves of roasted garlic into bowl of food processor. Add beets, chick peas, tahini, 3 tablespoons olive oil, the lemon juice, water and 3/4 teaspoon salt. Cover; process 2 to 3 minutes, scraping sides occasionally, until smooth.

Spoon hummus into serving bowl; top with feta cheese, walnuts, chives and lemon peel. Serve with chips.

https://www.tablespoon.com/videos/roasted-beet-hummus

Trust us, you’ll want to make a double of this roasted beet hummus. There’s just something about its earthy flavor combined with tangy feta and roasted walnuts that can’t be beet. Get it?

How to Make Roasted Beet Hummus Video

Roasted beet hummus with pita chips is a healthy appetizer. The beautiful red beets, earthy spices, and fresh lemon juice make this dip irresistible!

garlic (peeled)

beets

chickpeas (drained (1 can))

½ teaspoon smoked paprika

black pepper

chives (chopped for garnish)

lemon peel (grated, for garnish)

Preheat oven to 400°F.

In a bowl, toss garlic and beets with some olive oil, salt, and pepper, just to coat.

Transfer to a foil-lined baking sheet, spreading in a single layer. Roast until tender, about 10 minutes.

In a food processor or blender, add chickpeas, lemon juice, tahini, paprika, ¼ teaspoon salt, and 4 tablespoons olive oil. Puree until chunky but smooth.

When beets and garlic are cool enough to handle, add them to the mixture and puree until smooth, leaving the mixture a little chunky if preferred.

Season with salt and pepper to taste. Top hummus with chopped walnuts, chives, and lemon peel.

This roasted beet hummus is pink, delicious, and fun to eat! Pair it with pita chips and veggies for a snack or appetizer! A perfect way to use up beetroot!

Beet Hummus

medium roasted beet (cooled)

chickpeas

ice cubes

Extra virgin olive oil (for serving)

parsley (for serving)

Arabic style pita chips (for serving)

Peel the roasted beet and place in the food processor and process to roughly chop the beets.

Add the chickpeas, lemon juice, tahini, garlic, salt and ice cubes. Blend until the mixture is smooth with a bright pink color, 3- 5 minutes.

Serve at room temperature or cold with naan or your favorite dippers.

Creamy roasted beet hummus combines chickpeas, tahini, lemon and garlic with a whole roasted beet for a slightly sweet, earthy dip with a gorgeous vibrant pink color.

red beet

sea salt

Place the beet in the center of a piece of aluminum foil.

Drizzle a small amount of olive oil over beet. Massage oil on beet and fold the foil to enclose the beet.

Place the wrapped beet directly in the oven and bake for 45 minutes. Check for doneness by piercing a toothpick into beet. It's ready once the toothpick can easily pierce. Exact roast time will vary depending on the beet. Remove from oven.

Once the beet has cooled off, carefully peel with a peeler until all of the outer peel is removed.

Once the beet is fully peeled, slice off the ends and dispose. Place the rest of the beet in a food processor.

Add the remaining ingredients (chickpeas, olive oil, garlic, tahini, lemon juice, sea salt) to the food processor. Blend until smooth and creamy.

Serve alongside fresh cut veggies, pita bread and crackers.

Roasted beet hummus is loaded with nutrients and makes for a beautiful appetizer or condiment! I love serving it with crackers as an appetizer or spreading it on sandwiches or wraps to add flavor to any meal!

Roasted Beet and Garlic Hummus

beans

beets (cooked (2 cups chopped))

tahini (well stirred)

¼ tsp ground turmeric

¼ tsp ground cumin

red pepper (optional)

cinnamon

Tbsp feta cheese crumbles

pumpkin seeds

Preheat the oven to 400° F.

Wash the beets and pat them dry. Chop them into ¼”-1/2” slices and place on a large strip of foil. Fold the foil over the beets, creating a packet.

Slice the top off a bulb of garlic, drizzle it with olive oil and add it to the foil wrap. Place the packet of beets and garlic on a baking sheet and roast 40-45 minutes or until juices are seeping out of the beets. Remove the packet from the oven and allow the beets and garlic to cool.

Add all the ingredients except the oil to a food processor. Process until smooth. While the food processor is running, drizzle the olive oil slowly through the top spout and continue to process until it's creamy. You may have to stop the food processor a few times and scrape the sides to get everything to blend together.

Sprinkle feta cheese and pumpkin seeds over the top of the hummus. Serve with fresh raw vegetables, chips or crackers.

Any substitutions for the garbanzo beans? I’m allergic to legumes.

How long does this last in the refrigerator?

Turmeric too! Amazing. I spent years believing I hated beetroot but had it roasted today and I'm definitely a convert. This recipe is so. full. of the good stuff!

I just made a salad with beets for dinner last night and now I can feel a full blown kick coming on. This hummus sounds fantastic! Plus, with that color...

I love beet hummus, it's so rich and earthy! And what a stunning color too! :D

Love that you roasted the beets and the garlic- so much flavor (and color) and all done on one baking tray! This hummus is stunning :)

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Top 6 roasted beet hummus recipes from across the web

The most viewed roasted beet hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Beet Hummus

Roasted Beet Hummus

Roasted Beet Hummus

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The most viewed roasted beet hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine