Roasted Beet Hummus

Roasted Beet Hummus

For an instant boom of color, toss in a beet.

Add it to your pasta. Your tabbouleh. Or your hummus, as showcased here.

Just a few roasted cubes will do the trick.

Roasted Beet Hummus

I make hummus often. While it’s always a crowdpleaser, it can also feel unimaginative.

And yet, when it’s hot pink, it can easily outshine all other appetizers at a dinner party.


Beets’ earthy flavor is quite powerful, so start with 1/4 cup. If you desire more color, you can add from there.

Roasted Beet Hummus


  • 2 medium garlic cloves
  • 1 (15) oz. can chickpeas, drained and rinsed
  • 1 lemon, zested and juiced
  • 1/4 cup sesame tahini
  • 1 small beet (about 1/4 cubed once roasted)
  • 1 slightly heaping tsp. cumin
  • 2 Tbsp. warm water
  • 1/2 tsp. salt, or to taste
  • Olive oil, to drizzle
  • 3 rounds of pita, sliced into triangles


  1. Preheat oven to 400F. Wrap beet in aluminum foil. Bake for 1 hour, or until fork tender. Remove, and let cool before chopping into cubes.
  2. Place garlic in a food processor and pulse until minced. Add remaining ingredients, excluding the olive oil and pita. Puree until smooth.
  3. Serve with a drizzle of oil and side of pita bread.

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