Go Back

Beet Hummus

Bold and beautiful roasted beet hummus is a refreshing addition to any spread for entertaining!! A whole lemon is featured in this recipe giving it a real zing + zest!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: beet, chickpeas, dip, hummus, red, vegetarian
Servings: 6
Author: Sarah Ricci


  • 1 Beet roasted & peeled
  • 15 oz Chickpeas drained
  • 1 Lemon zested
  • 1 Lemon juiced
  • 3 cloves Garlic minced
  • 2 tbsp Tahini
  • 1/4 cup Olive Oil
  • Salt + Pepper to taste


  • Roasted Beet:
    Preheat oven to 375 degrees F. Wrap beet in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Let beet cool and use your fingers to rub/peel off the skin. This is a messy job and your hand will become the most beautiful shade of deep fuchsia (pretty but messy). Slice peeled beet into quarters.
  • Make Hummus:
    Place sliced beets in food processor and blend into small bits. Add in all other ingredients except the oil and blend until smooth consistency. Pour in oil and pulse until smooth. You can add a spoonful of water if needed to reach the consistency you like! Salt + pepper to taste. Serve w/fresh veggies + pita or crackers!