This roasted beet hummus is legume free. Calling for just beets, garlic, tahini, lemon juice and salt. Use toasted naan points, pita chips or spread on avocado toast or a sandwich. This recipe yields about 1-1/4 cups.
Check out the color of this bowl of healthy wholesome goodness.
It’s almost hard to believe not a single artificial food coloring was used in this hummus. Mother Nature is so brilliant with her natural tinting abilities.
I had beet hummus for the first time a few weeks ago (2016) at a blogging retreat in Park City, Utah. I instantly fell in love with the color. It’s so vibrant and really brightens any appetizer spread or hummus and veggie tray. And the flavor is earthy and delicious.
I dipped crispy naan points and veggies into it, but as a spread on a sandwich or avocado toast is how I personally love it most.
To Make This Roasted Beet Hummus You Will Need:
- beets
- garlic
- olive oil
- tahini
- lemon juice
- kosher salt
- everything seasoning – Used for serving. Optional.
Preheat your oven to 400℉ (or 200℃).
To start, trim the leafy ends off of 8 to 10 ounces of beets. Wash well and pat dry before placing them on a sheet of foil.
On a separate sheet, I place 2 cloves of unpeeled garlic. Drizzle both with a little olive oil.
Next fold up the foil so they looked like purses. Place them onto a rimmed baking sheet and slide it into your preheated oven. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.
Allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy.
Once peeled, quarter the beets and add them into your food processor (fitted with the blade attachment) along with the (peeled) roasted garlic, juice of 1 lemon and 1/4 cup tahini and a few pinches of kosher salt.
Secure the lid and give it a few long pulses. Use a rubber spatula to scrape down the sides.
Continue blending until smooth. Taste and season with salt, if desired.
I garnished the hummus with a little everything but the bagel blend.
Roasted beet hummus is earthy, buttery-smooth and utterly delicious!
Here are a few Ways To Use Hummus:
- You can serve it as a dip with cut veggies or toasted pita or naan shards.
- Use it as a base for a 7-layer hummus dip.
- As a spread on toast, sandwiches, burgers or in wraps.
- Add it to salads or grain bowls when you want a touch of creaminess.
- Mix into salad dressings.
Love Hummus? Click Here For More Hummus Recipes!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Beet Hummus
Ingredients
- 8 to 10 ounces beets, trimmed
- 2 cloves garlic, skin on
- 2 teaspoons olive oil
- 1 lemon, juiced
- 1/4 cup tahini
- kosher salt, to taste
- everything seasoning, optional
Instructions
- Preheat your oven to 400℉ (or 200℃).
- Place the beets on a large piece of aluminum foil and drizzle with 1½ teaspoons olive oil. Fold and crimp the edges to create a purse
- Place the garlic (with the skin on) on a small piece of aluminum foil and drizzle with 1/2 teaspoon olive oil. Fold and crimp the edges to create a purse.
- Place the foil packages on a rimmed baking sheet and slide onto the middle rack of your preheated oven. Roast the beets for 45 to 50 minutes and the garlic for only 25 minutes.
- Remove and let them cool before handling.
- Once the beets are cool enough to handle, working with one beet at a time, using a kitchen towel (may stain your towel) or paper towels to rub their skins off. Cut into quarters and place into the bowl of your food processor that's fitted with the blade attachment.
- Peel the skins off of the garlic cloves and add to your food processor along with the lemon juice, tahini and a pinch or two of salt.
- Secure the lid and process until smooth. Taste and season with more salt if desired.
- Serve in a shallow bowl, drizzled with extra olive oil (if desired) and sprinkled with everything seasoning.
Notes
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I love beets and this looks like the perfect paleo appetizer!
Me too, Kelli! Love, love, love them roasted! <3