Pink and pretty roasted beet hummus



We're major fans of hummus—who isn't?—but we were more than a little surprised to spy beet hummus at a fave health-food spot of ours. We checked it out, and discovered the dip was super tasty and turned a regular kale salad into a crazy colorful, protein-packed meal.  

Beets are sort of a love 'em or hate 'em veggie, but they just add teeny bit of fresh flavor and mega dose of pink to this recipe. This DIY version is healthy (nothing processed here), gluten-free and an awesome way to top anything from carrot sticks to pita crackers. Now, we're whipping it up whenever we can't bear the thought of a nothing boring, brown-bag lunch.

What you’ll need:

  • 1 small roasted beet (or buy pre-roasted in the veggie section)
  • 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
  • Zest of one large lemon
  • Juice of half a large lemon
  • Pinch of salt and black pepper
  • 2 large cloves garlic, minced
  • 2 heaping tbsp tahini
  • 1/4 cup extra virgin olive oil


1. Roast your beets: Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender.

2. Let the beets sit for about 30 minutes so they are at room temp.

3. Once your beets are cooled off, peel and place in a food processor, then blend.

4. Add the remaining ingredients (chickpeas, lemon zest, salt, black pepper, garlic cloves and tahini) into the processor, except for the olive oil. Blend the ingredients until the concoction is smooth.

5. Slowly drizzle in the remaining olive oil on top of the hummus.

6. Refrigerate until you want to serve. This roasted beet hummus can be kept in the fridge for a full week!

Photo courtesy of: uhoptiweight 

Are you a fan of hummus? Share in the comments below.  


by Katherine Base | 2/1/2016