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Roasted Beet Hummus

Delicious Roasted Beet Hummus by Joanne Schneider of Nourished Body and Mind.


  • 1 medium red beet roasted
  • One 15 ounce can of chickpeas or 1¾ cups drained but not rinsed
  • 2 Tbs tahini preferably raw if you can find it
  • Juice of half a lemon
  • 2-3 cloves of garlic minced
  • Pinch of Himalayan sea salt or other sea salt fine ground
  • Pinch of black pepper to taste
  • ¼ cup olive oil


  • 1.   Preheat oven to 375°, and wash and trim the beet.
  • 2.  Place the beet in the center of a flat piece of aluminum foil (make sure foil is large enough to wrap tightly around the beet), then drizzle the beet lightly with a small amount of olive oil.
  • 3.  Once oiled, wrap the beet, place on a baking tray and roast for about an hour.
  • 4.  When you remove it from the oven and unwrap it, you should be able to easily pierce the beet with a fork. Once beet reaches desired consistency, open the foil completely and allow beet to cool.
  • 5.    When its cooled, cut the beet into quarters and remove the skin (it should come off easily).
  • 6.      Place the beet in a food processor and process until only small pieces remain.
  • 7.      Add all the remaining ingredients except the oil.
  • 8.      Process until smooth and then drizzle the oil in little by little as it is continuing to process.
  • 9.      Taste and adjust for taste as necessary.


Enjoy immediately or refrigerate in a sealed glass container for up to a week.