Home Kitchen Roasted Beet Hummus

This roasted beet hummus is legume free. Calling for simply beets, garlic, tahini, lemon juice and salt. Use toasted naan points, pita chips or spread on avocado toast or a sandwich. This method yields about 1-1/4 cups.

Check out the color of this bowl of healthy wholesome goodness.

It’s almost hard to believe not a single artificial food coloring was used in this hummus. Mother Nature is so brilliant with her natural tinting abilities.

I had beet hummus for the first time a few weeks ago (2016) at a blogging retreat in Park City, Utah. I instantly fell in love with the color. It’s so vibrant and truly brightens any appetizer spread or hummus and veggie tray. And the flavor is earthy and flavor-packed.

I dipped crispy naan points and veggies into it, but as a spread on a sandwich or avocado toast is how I personally love it most.

For this Roasted Beet Hummus Gather:

• beets – Red beets give this hummus its natural bright color.
• garlic – Gives this hummus a slightly sweet and mellow garlic flavor.
• olive oil – Lends richness and flavor.
• tahini – Gives this hummus its rich and creamy texture and slightly nutty flavor.
• lemon juice – Adds brightness and subtle tanginess.
• kosher salt – Enhances the flavors in this hummus.
• everything seasoning – Used for serving. Optional.

Preheat your oven to 400℉ (or 200℃).

To start, trim the leafy ends off of 8 to 10 ounces of beets. Wash well and pat dry before placing them on a sheet of foil.

On a separate sheet, I place 2 cloves of unpeeled garlic. Drizzle both with a little olive oil.

Next fold up the foil so they looked like purses. Place them onto a rimmed baking sheet and slide it into your preheated oven. The beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes.

Allow both beets and garlic to cool before peeling. I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Wearing nitrile gloves is also handy.

Once peeled, quarter the beets and add them into your food processor (fitted with the blade attachment) along with the (peeled) roasted garlic, juice of 1 lemon and 1/4 cup tahini and a few pinches of kosher salt.

Secure the lid and give it a few long pulses. Use a rubber spatula to scrape down the sides.

Continue blending until smooth. Taste and season with salt, if desired.

I garnished the hummus with a sprinkle of everything but the bagel blend.

Roasted beet hummus is earthy, buttery-smooth and utterly satisfying!

Here are a few Ways To Use Hummus:

• You can serve it as a dip with cut veggies or toasted pita or naan shards.
• Use it as a base for a 7-layer hummus dip.
• As a spread on toast, sandwiches, burgers or in wraps.
• Add it to salads or grain bowls when you want a touch of creaminess.
• Mix into salad dressings.

Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!