Roasted Beet Hummus

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Roasted Beet Hummus

I’m a big fan of hummus, so easy to make and even easier to come up with low sodium versions of this delicious dip. I have posted about hummus before, but decided to revisit it when I saw a recipe for a roasted beet hummus last July in Cooking Light. The brilliant color begged for a pretty shot.

As usual, I lacked a few of the ingredients – walnuts and walnut oil – and subbed unsalted, toasted pistachios and plain olive oil. I increased the amount of lemon juice, using Meyer lemons, and reduced the salt.

When I make this again, I might use a bit less garlic and add a little tahini sauce, as I do when I make plain hummus. I was surprised that one beet really flavored the hummus.

Serve with veggies or pita chips.

TIP: If pink fingertips bother you, wear some discardable sterile gloves when handling your beet.

4.0 from 1 reviews
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.


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20 Responses to Roasted Beet Hummus

  1. Brandon @ Kitchen Konfidence April 13, 2015 at 10:38 am #

    That color!! Gorgeous. And I’m sure it tastes just as good 🙂

    • Liz April 13, 2015 at 11:13 am #

      Of course, that’s why I posted it, Brandon – who can resist this color! Thanks xo

  2. Suzanne April 13, 2015 at 1:14 pm #

    Liz that hummus is unbelievable. Beautiful and I know how delicious it has to be. I am a beet lover and this hummus speaks to me. I will have to make it.

    • Liz April 13, 2015 at 1:21 pm #

      Isn’t it pretty, Suzanne? I’m going to try it with roasted orange beets, but doubt the color will be as striking.

  3. Wendy Read April 13, 2015 at 1:29 pm #

    Wow, the color is incredible!!! This is going on my list to make, I love hummus Liz!

    • Liz April 13, 2015 at 3:37 pm #

      Thanks, Wendy – congrats on your ribbon over the weekend!

  4. Jayne April 13, 2015 at 6:14 pm #

    Wow what a color, the prettiest hummus I ever did see! Hummus is one of my favorite things!

    • Liz April 13, 2015 at 6:19 pm #

      Jayne, thanks – so happy for your Spring temps – at last!

  5. Lisa @ Whisk & Cleaver April 14, 2015 at 12:47 pm #

    I love hummus but do get tired of the same old thing … this is the next one I’m going to try!

    • Liz April 14, 2015 at 3:19 pm #

      Let me know how it comes out, Lisa – I really enjoyed your latest cookbook review…

  6. Oui, Chef April 14, 2015 at 5:49 pm #

    WOW, that color is fantastic, Liz! I bet the hummus tastes even better than it looks!

    • Liz April 14, 2015 at 5:59 pm #

      The color is good but basic hummus is basic hummus – I mean, good.

  7. Laura @ Family Spice April 16, 2015 at 8:30 am #

    I love the color! Since I’m not a beet fan, this would be a great way to incorporate it in a dish that I do love. Great job, Liz!

    • Liz April 16, 2015 at 3:50 pm #

      Thanks, Laura, it took me years to learn to like beets – I tend to prefer the orange and yellow ones.

  8. Jean | April 17, 2015 at 12:21 pm #

    Liz, pretty! And the color is real! I agree with you, I’d also add tahini and cut back on the garlic.

    • Liz April 19, 2015 at 2:02 pm #

      I plan to try my own suggestions next time, Jean – thanks for your comment.

  9. Beth (OMG! Yummy) April 23, 2015 at 11:31 am #

    Such a stunning color Liz! I do love beets and hummus and I bet a little tahini would be terrific. Thanks for the inspiration.

    • Liz April 23, 2015 at 12:01 pm #

      Thanks, Beth – I loved the color too.

  10. Sippitysup April 23, 2015 at 1:45 pm #

    Beets turn everything into an amazing shade of red. It always amazes me. GREG

  11. AppetiteDeluxe May 24, 2015 at 4:44 pm #

    Wow this looks great

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