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Roasted Beet Hummus

Make-ahead: You can roast the beets a day ahead and store the peeled beets in the refrigerator. I recommend that you make the hummus on the day you are serving it but if you are strapped for time, you can make the hummus a day in advance and store in an airtight container in the fridge.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Appetizer or Side Dish
Servings: 6 to 8
Author: Hip Foodie Mom

Ingredients

To roast the beets:

  • 2 small red beets
  • foil

For the hummus:

  • 2 small roasted beets
  • 2 15 oz. cans cooked chickpeas, drained and rinsed
  • juice of one lime
  • juice of one lemon
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt + more if needed
  • 3 to 4 cloves garlic minced
  • 4 tablespoons tahini
  • 1/2 cup good quality extra virgin olive oil

Instructions

To roast the beets:

  • Preheat oven to 400 degrees. Trim the beet leaves close to the tip of the beet, leaving enough to grip. Scrub the beets thoroughly, then wrap them, individually in foil. No need to dry the beets before wrapping.
  • Transfer the wrapped beets to a baking sheet lined with parchment paper or foil and roast for 50 to 60 minutes. The beets are done when a fork or skewer slides easily into the middle of the beet.
  • Let the beets cool enough to handle. Wearing plastic gloves and using your fingers, peel the skin away; this should be very easy to do. If it's not, the beets likely need to cook for a little longer. Slice the beets into chunks.

For the hummus:

  • Using a food processor, place the beets inside and blend until only small bits remain.
  • Add the chickpeas, lime juice, lemon juice, smoked paprika, salt, garlic, tahini and blend until smooth. While the food processor is running, slowly pour in the olive oil. Let process until all combined.
  • Taste and adjust any seasonings as needed. Remove and place into a serving bowl and garnish with a little basil or parsley if desired (just for looks). Serve with chips, raw veggies and pita bread or flatbread. Enjoy!