Roasted Beet Hummus
Recipe type: condiment
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
A low sodium recipe for hummus featuring a roasted red beet.
  • 1 small red beet, scrubbed but not peeled
  • 4 garlic cloves, halved
  • ¼ cup toasted, unsalted pistachio nuts
  • 1 teaspoon Meyer lemon zest
  • ¼ cup water
  • 2 Tablespoons Meyer lemon zest
  • 2 tablespoons olive oil
  • ¼ teaspoon ground white pepper1/4 teaspoon kosher salt
  • 1 15-ounce can reduced sodium garbanzo beans, drained and rinsed
  1. Preheat oven to 425 degrees.
  2. Wrap the beet in foil, place on sheet pan and roast for 30 minutes.
  3. Add the garlic and roast for 5 minutes, until the garlic is just toasted.
  4. Cool the beet for 10 minutes, then rub off the skin and cut into quarters.
  5. Place the garlic into a food processor and process until finely chopped. Add the beet and do the same. Add the nuts, lemon zest, water, lemon juice, pepper, salt and the garbanzo beans. Process until smooth, scraping down the sides of the bowl.
  6. Serve or chill until serving time.
Recipe by Liz The Chef at