Roasted Beet Hummus
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
  • 1 medium or 2 small beets
  • 1 can garbanzo beans, drained and rinsed
  • 2 tablespoons tahini
  • 1 clove of garlic
  • 1 lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cumin
  • 2 tablespoons olive oil, or more as needed
  1. Preheat oven to 400 degrees.
  2. Slice top of greens off the beets leaving about 2 inches of stalk left. Hold the beets by the stems and peel with a vegetable peeler.
  3. Wrap eat beet in foil and drizzle with a little bit of olive oil. Bake for 30-50 minutes depending on size of beets until tender and easily poked by a fork.
  4. Once beets are soft, remove from oven and cool. Slice the top and stem of beets off. Chop into 1 inch chunks.
  5. Add all remaining ingredients to a blender or food processor. Pulse or blend on high until smooth. If texture is too thick to blend easily, add another drizzle of olive oil or teaspoon of warm water to smooth. Chill until serving.
  6. Serve with crackers, pita bread, naan or vegetables. Enjoy!
Recipe by Gourmet Gab at