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Roasted Beet Hummus
Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.
Author
Minimalist Baker
Print
4.74
from
83
votes
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
(~1/3-cup servings)
Course
Dip, Side, Snack
Cuisine
Gluten-Free, Vegan
Freezer Friendly
1 month
Does it keep?
1 Week
Ingredients
1
small
roasted beet
1
15-oz.
can cooked chickpeas
(mostly drained // 1 can yields ~1 3/4 cup)
1
large
lemon
(zested)
1/2
large
lemon
(juiced)
1
healthy pinch
salt and black pepper
2
large
cloves garlic
(minced)
2
heaping Tbsp
tahini
1/4
cup
extra virgin olive oil
US Customary
-
Metric
Instructions
See roasting instructions here.
Once your beet is cooled and peeled, quarter it and place it in your
food processor
. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
Will keep in the fridge for up to a week.
Video
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of
6
servings)
Serving:
1
~one-third-cup servings
Calories:
216
Carbohydrates:
19
g
Protein:
6.1
g
Fat:
14
g
Saturated Fat:
1.8
g
Polyunsaturated Fat:
2.8
g
Monounsaturated Fat:
8
g
Trans Fat:
0
g
Cholesterol:
0
mg
Sodium:
191
mg
Potassium:
155
mg
Fiber:
5.4
g
Sugar:
4
g
Vitamin A:
25
IU
Vitamin C:
4.2
mg
Calcium:
58
mg
Iron:
1.3
mg