Roasted Beet Hummus Recipe

Roasted beet hummus garnished with herbs, cucumber, olives, almonds, tahini and lemon served on a black plate.

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5 from 1 review

A super healthy and tasty roasted beet hummus with a lovely color.


  • ½ pound red beets (3 small beets)
  • 1 can (15 oz) cooked chickpeas, drained
  • 1 garlic clove
  • 5 tablespoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 2 tablespoon olive oil
  • 3 tablespoon tahini
  • 2 tablespoons water

Topping options:

  • Green olives
  • Herbs
  • Cucumber
  • Extra tahini
  • Almonds
  • Popcorn


  1. Preheat oven to 400F. Wrap the beets in foil separately and place on a baking sheet. Roast 40 minutes or until tender. Test with a fork. Let them cool. Then peel and chop the beets.
  2. In a food processor, place chopped beets, chickpeas, garlic, lemon juice, salt, cumin, olive oil, tahini and water. Blend until smooth. Taste and make adjustments if needed.
  3. Transfer it onto a plate. Garnish with herbs, olives, cucumber slices, extra tahini, almonds and popcorn.
  4. Serve with baguette slices.


Use gluten-free bread or crackers when serving if making it for gluten-free diet.