Roasted Beet Hummus

Absolutely delicious! Made it exactly as the recipe directs! My husband and I say it’s a keeper!

Yum! I made a double batch of this today as I had some organic beets to use up. I slow cooked the beets first in the slow cooker, then followed the rest of the recipe (with the addition of some minced ginger). So so good! And made so much. I’ve put 1 container in the fridge and the rest in the freezer to keep for longer. Xx

Left out the rating!

I have made this many times and it is sooo delicious. For those with sesame allergies, it’s just as yummy without the tahini! My preference is only one garlic clove. I use Dorot frozen garlic, which works fine. I have also used precooked Love Beets, which doesn’t seem to impact the flavor. This is now a constant snack in our house! Thank you!

First time I made it, I have followed the receipe and it was delicious. Second time, I made it with two beets, and since I didn’t have chicpeas, I substituted with black beans. It turned out equally yummy!

So delish! I added the juice of 1 whole lemon because I dig things very lemony, but stuck to the recipe otherwise. I also used a Limonato Infused olive oil which added a lot more zesty flavor.

First off, I would like to say that I dont actually enjoy beets at all. This is why when I ended up with 13 (yes, 13 it’s a long story) beets in my refrigerator I was concerned. I just made this recipe and I have to say it’s really good! I added more lemon juice, but otherwise I’m very proud of this recipe for successfully making beets taste good :D Next I’m going to try MB’s chocolate beet muffins!

Although I typically prefer my root vegetables roasted, I wound up steaming one large peeled beet to cut down on prep time, and I’m happy to say the hummus still turned out brilliantly! I didn’t find it at all lacking without the caramel notes of a good roasting. I also used a touch of water in place of olive oil and just one tablespoon of tahini. I’m sure keeping the recipe as-is would’ve made for a creamier hummus overall, but I was super happy with the results regardless! Another MB hit.

Made this tonight and it was delicious. I had never used tahini before, so I had a bit of a learning curve with needing to stir it. Also, I tasted the hummus just before adding the oil and decided it was so tasty as it was that I ended up eating it with no oil added. (I’m sure the oil would have made it even better, but I loved it without it. And, as I’m trying to lose weight, I decided to go ahead and forego the oil this time.) So for anyone out there who is needing to cut back a bit on calories and fat, take it from me that this is satisfying without the addition of oil.) That’s when you KNOW you’ve got a good recipe ?

I made a slightly larger portion and added some extra ingredients – it turned out great!

– 3 medium beets + olive oil drizzle, wrapped in foil, baked 75min @ 350deg. (cut into bite sized pieces)
– 1 head garlic + olive oil drizzle, wrapped in foil & baked w/ beets (squeezed the garlic out of the clove skin after cooking)
– 1/3 container Trader Joe’s Mediterranean hummus (it was in the fridge ¯\_(ツ)_/¯ )
– juice of 1 seedless lime (or more, to brighten the flavor up, depending on how big the beets are)
– 1 T. olive oil
– 1 oz. red wine
– 2 tsp. paprika
– 1 tsp. oregano
– 1 tsp. pepper + 2 pinch salt

Blended everything together in food processor until smooth, and chilled. Perfect!

I made this hummus as a Thanksgiving appetizer. I doubled the recipe and made two two adjustments:
added two cloves of roasted garlic (in addition to the fresh garlic) and tossed a handful of walnuts in food processor as well. It is delicious and the the color is beautiful!
Thanks Dana!

Made this with grilled beets. Scrub the beets well, drizzle with a little oil, and wrap them in a foil packet, then grill on the bbq on high for 30 minutes, flipping once in the middle. No peeling of beets required. It worked amazing for this hummus! All together it is delicious.

Hello
This is so good. Doubled up the garlic for personal taste, and roasted the beets. So simple, thanks for the recipe.

I love this recipe. Have made it 3x. Husband raves about it. We are on a Whole Food Plant Based diet. No oils dairy meat fish or eggs.
My alterations are:
I use cannelloni white beans or chick peas.
No salt. 1 tsp white Miso
No oil.
To hurry up the beets, I grate them and simmer 15 minutes in 1/2 cup water. (Save beet water for minestrone soup.)
Love the lemon ? and the tahini!

It’s a fantastic taste treat, appetizer. Color is amazing!!! One dollop on a thick slice cucumber with a speck of purple onion and parsley will tempt any appetite. It’s good on rye crisp crackers.

My version: I used 1/2 of one clove of frozen chopped garlic, added 1/2 a cup of walnuts, and 1/4 teaspoon of rice vinegar. Left out the tahini due to sesame allergy. Not bad, it still does seem a little bland, it feels like it’s missing something but my unrefined palate has no idea what. Definitely not garlic, though, that’s coming through loud and clear! I have a feeling once it sits a while in the fridge the flavors will come up a little better. I do like it, though! Thank you

I made this with beets I’d roasted and then froze, used about half a cup. I’m completely addicted to this hummus and will make again for sure!

Absolutely delicious. I love roasted beets. This is some of the best hummus I have ever had.

This is so good and easy! Made baked sweet potato chips to go with! Great together!

I made the recipe exactly as indicated without adding any salt. I used precooked beets and frozen crushed garlic so absolutely no chopping!! Added a pinch of cumin. Delicious! Made it for a pink party. It was so good and easy – I may never buy hummus again.

Sooo delicious! I can’t wait for my family to try it! Thanks Lauren!

This recipe doesn’t miss a beat! Great recipe and simple to make. I doubled the recipe and it turned out perfectly! I was a bit short on time so I diced the beets, roasted them at about 425 on a sheet pan with ghee, salt & pepper for 20 minutes or so and let them cool for 5-10 minutes and it whipped up beautifully. Yum!

A perfect recipe no adjustments needed. So delicious and such a wonderful texture. I doubt if you could buy Hummus as good as this.
Thank you

Made this a little earlier this week and it was soooo good. I’m absolutely addicted :) I made this recipe oil free by adding a little bit more tahini and adding a little bit of water. I’m excited to try more of your hummus recipes

Made this today to use up my leftover beetroot from my veg box. Absolutely delicious! Thanks for sharing this ?

Absolutely Delicious!!

Just made this and it’s quite good! A nice, sweeter, more summery alternative to regular hummus. I used lime instead of lemon due to a food sensitivity, and cayenne pepper out of preference, and I really quite enjoy it. I think my beetroot was much bigger than this recipe is supposed to use though. Admittedly, this homegrown specimen is massive, but I only used a quarter, and I had to double the amounts of all the seasonings (lime, garlic, salt, pepper) to get the flavour I prefer. My poor little food processor struggled with the volume!! I think I’ll be enjoying this for quite a few days!

Just made this for the second time this week! Super easy,super delicious! Goes well with everything- i put it on toast, dipped veggies in it, used as dressing in my vegan bowl with bunch of grains and veggies! Great thing to always have in the fridge, as it brings any meal to the next level! Thank you for the recipe!

Excellent, best hummus I’ve ever tasted and even more healthful…thank you Dana!!

Love the texture and the flavor of this hummus! Soooo good!!!

Wonderful recipe! I’ve been a big fan of your recipes over the years.
I was planning on making hummus this afternoon and stumbled upon your Beet Hummus recipe and was amazed at how much the beets compliment and add a bit of sweetness.
Perfect for Valentine’s Day week! :-)
I used sliced canned beets, (it’s what I had on hand) added some cumin, a handful of toasted pine nuts and used the entire lemon, zest and all. I LOVE it and will make it part of my “go-to’s” for healthy recipes!

I just made this?this is awesome!! Just for a kick, I added hot red pepper. I will be sprinkling walnut pieces when I serve it. I have another beet-based meze (as we call it?) and walnuts work beautifully with it) I have guests over tonight. I wonder how this pairs with my red wine. I’ll let you know.
Thank you so much??

Just made this for a party – it’s amazing! Followed the recipe almost exactly but didn’t add salt or pepper, mostly because I forgot but it really didn’t need it. I also added a little more lemon juice. I’ll be serving it topped with some dill, pepper, and a tiny bit of salt sprinkled on top, alongside homemade pita! I’ll definitely be making this again!

Delicious! Changed a few things to use what I already had in the pantry:
– used one large vacuum sealed (already cooked) beetroot. Roasted probably gives a richer flavour though
– no tahini on hand, so I just omitted it and added some extra chickpeas at the end for a less liquid consistency
– no lemon zest
– 3 tbsp lemon juice
– added it all and blended in one go.

This turned out such a pretty bright pink! I brought this to a get-together and got compliments but I think I would put 1\2 the garlic next time and more beets.

Delicious! I love the taste and the color, scarfing this down with roasted veggies. thanks for the great recipe.

This is one of the best dips not only because of its color but because of its color which is really appealing to the kids.. This bright magenta is found in clothing, color pens/markers and so on but rarely found in food. My daughter couldn’t wait to have it. Health is indeed beautiful!
The changes I made:
1) I steamed the beet instead of roasting.
2) I added about half a teaspoon of salt not just a pinch.

I made this last night and it was a hit with my reluctant-to-switch-to-a-plant-based-diet-because-he-really-loves-meat boyfriend, so that’s a step in the right direction.

I made hand-made pizzas and used the beet hummus as a base, and topped it with some feta cheese, olives, spinach, and rainbow cherry tomatoes. He loved it, and it was one of the most beautiful meals I’ve ever made!

This afternoon I used the rest of the beet hummus on burgers, served with avocado, onion, some more feta, black olives, and tomatoes. Again, it was a hit, it looks BEAUTIFUL and it goes so well with everything, plus I’m sneaking more and more veggies into every meal and he doesn’t even notice.

Thanks Dana!

Tastes good. I used love beets and even added extra beet juice from the bag but still only a pink fleshy color. Probably has something to do with it not being a freshly roasted beet. I’ll try that next time.

yo, so good. that garlic really makes it.

This was delicious and looked so pretty! I ended up making it with black beans instead of the chickpeas because that is what we had on hand. Also, I just recently discovered your website and recipes and absolutely love them! I’ve been making some lifestyle changes as far as eating habits go and this website has definitely inspired me and helped me to actually enjoy cooking. ^.^

Good GOD that is tasty!

So delicious! I’ve made this a few times but the most recent time, the grocery store had no regular beets and only golden beets. I figured might as well try and make it and it tastes just as good but looks like regular hummus! So if you wanted the extra vitamins but normal hummus color just use golden beets :) Thanks for the recipe!

Thank you so much for this recipe! So easy, tasty, healthy and beautiful! I’ve made a few of your recipes so thank you and Happy Thanksgiving!

I made this exactly as the recipe says and it’s one of the best dips I’ve ever made – super tasty, colourful and healthy. Luv that it’s more lemon zesty and colourful than regular hummus! I can see this being a regular thing for me to make for years to come.