Roasted Beet Hummus Recipe

Add roasted beets to hummus for a bright and colorful dip that will entice kids and adults alike to eat their veggies. Serve with baby carrots, cucumber slices, radishes or whole-wheat pita bread for dipping.

15-ounce can chickpeas, drained and rinsed
½ cup peeled and chopped roasted beets*
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper

Combine chickpeas, beets, olive oil, lemon juice, salt and pepper in a food processor. Cover and process until smooth, scraping down sides as needed.

How to Roast Beets:
Preheat oven to 400°F.
Wrap beets in foil and seal tightly. Bake for 45 minutes or until tender when pierced with a knife. Cool.
Use a paper towel to rub skins off beets.
Chop coarsely.

Nutrition Information:
Serving size: 2 tablespoons
Serves 14
Calories: 52; Total Fat: 4g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 80mg; Total Carbohydrate: 3g; Dietary Fiber: 1g; Protein: 1g.

Jessica Cox, RD, is a culinary nutritionist and chef based in Birmingham, Ala.


I make 3 types of hummis at work and the beet hummis is one as well.
If you smother the beets in olive oil before putting them in it makes them very soft.

Other than that I dig your recipe!

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I misread this as Roast BEEF with hummus recipe :wink:

I will eat almost anything but beetroot is definitely not my favourite. Why put in the time and effort to plant seeds in the ground, make sure they are watered and weeded, harvest them, wash them and then cook them? Wouldn’t it be much easier just to go out with a trowel, dig out a handful of mud and eat that. Same taste sensation.

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