Roasted Beet Hummus
A deliciously creamy, sweet yet savoury vibrant pink roasted beet hummus to snack on with veggie sticks, crackers or even by the spoonful! Warning: love at first taste guaranteed!
Cuisine: Middle Eastern
  • 2 large beets
  • 1 can of chickpeas (15 oz or 400 gr) - keep the water when you drain them
  • juice of 1 lemon
  • 2-3 garlic cloves
  • 3 tablespoons tahini
  • 1-2 tablespoons extra virgin olive oil
  • ½ teaspoon salt, more if needed
  1. Pre-heat the oven to 400 F (200 C) degrees.
  2. Wash the beets, wrap them in tin foil and roast them for about 40-50 minutes.
  3. Add the drained chickpeas, garlic cloves, tahini, olive oil, salt and lemon juice to a food processor and pulse until creamy (if it's too thick you may add a few tablespoons of the chickpeas' water).
  4. Once the beets are baked, carefully unwrap and dice them, then add them to the food processor.
  5. Purée until the beets are completely chopped up and blend in nicely with the hummus.
  6. Taste and if it's too sweet due to the beets you may add some additional salt or lemon juice, or olive oil/tahini if you want it creamier.
  7. Serve with vegetable sticks (carrots, celery, cucumber, bell pepper, etc.), pita bread or crackers.
1. If you don't have canned chickpeas, you can cook them yourself: soak 1 cup of chickpeas in warm water for at least 2-3 hours or even overnight (the chickpeas will double in size so make sure to add enough water so that they will be covered in water even then). Next day drain and rinse the chickpeas, and boil them with enough water so they are covered and ½ teaspoon of salt. Boil them for about 20 minutes, until the chickpeas are cooked.
2. Recipe adapted from Not Your Standard's Beet Hummus.
Recipe by Stellicious Life at