Roasted Beet Hummus

A delicious take on a Middle Eastern favourite!

Yields: 4 cups


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2 - 15oz cans of chickpeas

1-2 red beets (~2 cups) 

3 garlic cloves

2 tbsp tahini

4 tbsp lemon juice

5 tbsp water

1/4 cup olive oil

1/4 tsp salt, or more to taste.

2-3 tbsp spices of your choice



1. Preheat oven to 350°F.

2. Chop beet into quarters and unpeel garlic. Use a little olive oil to coat each piece. Place beets on a parchment lined baking sheet and cook for 45-55 minutes or until fork tender. Remove from oven and allow to cool.

3. Place all ingredients into a food processor with S-blade or a blender and process until the hummus is puréed.

4. Add more water or lemon juice to reach the consistency you like, and add salt to suit your taste buds.

5. Scoop into a bowl and drizzle with a bit of olive oil.


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*Recipe adapted from: The Oh She Glows Cookbook*

*Second Photo - Credit: Natalia Fogarty