Roasted Beet Hummus

This colorful hummus is an eyecatcher and perfect for snacks.
Prep Time 10 mins
Servings 4
Calories 89 kcal


  • food processor
  • oven
  • lemon zester


  • 1 can chickpeas 15 ounce can (rinse with water and drain)
  • 1 large lemon zest
  • 1/2 large lemon juiced
  • 1 pinch salt optional
  • 1 pinch pepper
  • 2 cloves garlic minced
  • 2 tbsp tahini
  • 1 tbsp olive oil optional
  • 1 small beet


  • Heat to 375F. May wrap in foil and drizze 1 tsp olive oil. Roast Beet for 60 minutes or until easy to slice: Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  • Add remaining ingredients except for olive oil and blend until smooth.
  • Drizzle in olive oil as the hummus is mixing.
  • Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
  • Add beet hummus to your favorite vegetable snack (cucumber, carrots, etc).
    May keep in the fridge for 1 week.


Calories: 89kcalCarbohydrates: 5gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 29mgPotassium: 101mgFiber: 1gSugar: 2gVitamin C: 5mgCalcium: 17mgIron: 1mg
Keyword appetizer, beet, Hummus
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