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Bowl of vibrant pink Roasted Beet Hummus surrounded by carrot and cucumber slices
4.72 from 42 votes

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
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 (~1/3-cup servings)
Category: 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

Instructions

  1. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

  2. Add remaining ingredients except for olive oil and blend until smooth.
  3. Drizzle in olive oil as the hummus is mixing.
  4. 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.
  5. Will keep in the fridge for up to a week.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 6 ~one-third-cup servings)