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Roasted Beet Hummus in Beige Bowl with Assorted Vegetables
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5 from 23 votes

Roasted Beet Hummus Recipe

Choc-full of plant-based goodness and flavor, this Mouthwatering Roasted Beet Hummus Recipe is so versatile; it can be paired with a wholesome platter of seasonal vegetables, some whole wheat pita chips or even slathered on toast - the sky's the limit. The color alone will persuade you to try it! 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: Indian
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6
Calories: 195kcal
Author: Deborah
Cost: $2 per serving

Ingredients

  • 3 large beets roasted, peeled and chopped into quarters (see instructions)
  • 15 oz garbanzo beans cooked and rinsed
  • 3 large cloves garlic whole
  • 2 tablespoon lemon juice about ½ lemon
  • 1 teaspoon ground cumin rounded
  • 1 teaspoon smoked paprika rounded
  • 1 teaspoon chili powder rounded
  • ½ teaspoon red pepper flakes
  • 1 tablespoon fresh thyme
  • 0.5 teaspoon sea salt
  • 3 tablespoon tahini
  • ¼ cup vegetable broth

Toppings

  • 1 tablespoon fresh thyme
  • 1 teaspoon sesame seeds
  • 1 teaspoon black pepper corns
  • 1 teaspoon pepita seeds

Instructions

To Roast the Beets

  • Preheat oven to 400 degrees Fahrenheit (176 degrees Celsius). Wash beets thoroughly and remove leaves, leaving 2 inches of stem. If not WFPB, coat each beet with fine layer of coconut oil. If WFPB, rub with vegetable broth.  Sprinkle w/ sea salt and roast for 40-60 minutes, depending upon size of beets and heat of oven. 
  • Remove from oven and let rest until cool to the touch. Peel with hands alone, or hands and paper towel (best). Remove tops and chop into quarters. 

For the Hummus

  • Toss all ingredients except tahini and vegetable broth into food processor. Pulse for 2-3 minutes, chopping up all the ingredients. Scrape sides with spatula as needed. 
  • Add tahini through top opening and pulse for 1-2 minutes. Pour in vegetable broth while continuously pulsing. Add more per your desired thickness. Remove from food processor using spatula and place in bowl. 
  • Garnish with fresh thyme, sesame seeds, peppercorns and pepitas. Serve immediately with whole wheat crackers, pita bread or fresh vegetables. 

Notes

  • Red beets contain a red-violet pigment called betalains. Eating them can sometimes lead to red or pink-colored urine or stool. This is completely harmless and will soon go away.
  • The pigment in beets also stains fingers, utensils and surfaces.  Wash hands and utensils in warm soapywater immediately after use. Protect surfaces with paper bags or another type of protective material.
  • This delicious Roasted Beet Hummus Recipe will store in an airtight container in your refrigerator for up to 3 days. It is even freezer-friendly and can stored in your freezer in a tightly sealed container for up to 2 months.
  • Use a dry paper towel to gently work the skin off the beet, being careful not to damage the flesh underneath.
  • This Mouthwatering Roasted Beet Hummus Recipe can be made with any color beet, not just red.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 28g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 243mg | Potassium: 438mg | Fiber: 8g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 4mg