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Creamy Roasted Beet Hummus | The Full Helping
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Creamy Roasted Beet Hummus

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 8 servings


  • 2 medium sized beets, scrubbed and trimmed
  • olive oil
  • 1 1/2 cups cooked chickpeas (1 can chickpeas, rinsed and drained)
  • 1 small clove garlic, roughly chopped (optional)
  • 1/2 teaspoon fine salt
  • 3 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • 2 tablespoons fresh rosemary (optional)
  • freshly ground black pepper, to taste


  • Preheat oven to 425 degrees. Lightly spray or rub each beet in olive oil. Wrap each beet tightly in tin foil or parchment paper. Roast the beets for 45-60 minutes, or until they can be easily pierced with a knife. Allow the beets to cool at room temperature for about 20-30 minutes. Then, run them under cold water, slipping the skins off with your fingers. Chop the beets and set them aside.
  • Place the beets, chickpeas, and garlic in a food processor fitted with the S blade. Pulse to combine. Add the salt, tahini, lemon, and water. Process the mixture for a full 3-4 minutes, or until the hummus is super creamy, stopping to scrape down the bowl now and then. Alternately, you can add all of the hummus ingredients to a high-speed blender and process till smooth.
  • Pulse in the rosemary (optional) and freshly ground black pepper to taste. Serve the hummus with crackers, crudités, pita wedges, or however you like!