Roasted Beet Hummus

Deliciously smooth Roasted Beet Hummus is a winner every time. Dipped with pita bread or vegetables, this makes a perfect snack or appetizer.

Course Appetizer, Snack
Cuisine American
Keyword Roasted Beet Hummus
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author LeelaLicious


  • 1 can chickpeas 15 oz. can; drained and rinsed
  • 1 small beet roasted
  • 3 cloves garlic roasted, or 1 fresh clove
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil more for drizzling
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon sea salt
  • cayenne pepper to taste
  • parsley for garnish


  1. Preheat you oven to 350 F. Wrap the small beet and garlic cloves in aluminum foil and drizzle with a little olive oil. Place on a baking sheet and roast for 1 hour. A knife should easily pierce the beet. Let beet and garlic cool before proceeding.
  2. Place the chickpeas in a colander and rinse with cold water while vigorously rubbing the chickpeas to loosen their skins. Immerse colander into water and skim off the floating skins.
  3. Place peeled chickpeas, cooled beet and roasted garlic in a food processor together with the remaining ingredients. Process until smooth.
  4. Taste and add more salt, black or cayenne pepper (for a spicy touch) as needed.
  5. Move hummus to a serving plate or bowl. Drizzle top with more olive oil and garnish with parsley.