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Roasted Beet Hummus

By Tia Ohm

We are a snacking family. We love pulling out dips and chips and snacking anytime of the day. One of our favorite things to munch on is hummus, and we have tried many different varieties. Of course roasted garlic hummus is a favorite, but this roasted beet hummus really caught our attention, and is now a go to in the household. It’s a very down to earth snack for anyone and everyone (I mean it, even the kids love it!). That sweet and savory combo with a touch of spice makes this a unique and easy go to. Inspired by Martindale’s Better Nutrition magazine, and re-invented by the Ohm’s, we found a perfect fall seasonal treat, and are proud to share it with you!

What You’ll Need:

  • About 5 medium sized beets, peeled and chopped into quarters
  • 15 oz. (about 2 cups) fresh chickpeas, or 1 can – see how to cook them from scratch here
  • 1/4 cup of tahini
  • 1 lemon, juiced
  • 1 bulb of garlic
  • 1-3 tsp ground cumin
  • 1/4 cup extra virgin olive oil, plus more for roasting
  • sea salt and pepper to taste

What to Do:

  1. Preheat oven to 375°. Put chopped beets into a baking dish and drizzle with olive oil, along with 1 bulb of garlic. Bake for about 20 minutes until fork is inserted easily.
  2. Remove beets from oven and allow to cool.
  3. Combine beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt and pepper in a food processor and blend until smooth. If it is too thick, add water from can of chickpeas, or just filtered water if you made them fresh.
  4. Taste and add salt if needed. Serve room temperature with veggies or chips.

Makes about 4 cups of hummus