Roasted Beet Hummus


We have a love/hate relationship with beets. In their worst form, they are tough, chewy bricks that stain any clothes you're wearing while making them. But when cooked right and added to a great recipe, beets transform into a pink candy that we could eat every day of the week. A family friend of ours turned us on to beet hummus and instead of taking up their offer to bring some home, we single-handedly devoured it. Even if you’re a beet critic, give this hummus a try because it takes hardly any effort and will end up impressing anyone who’s around to eat it.




makes 3 cups

  • 3 beets
  • 3 tbsp garlic, minced
  • pinch of sea salt and pepper
  • 3 tbsp olive oil
  • 3 tbsp tahini
  • 1 lemon, juiced




  1. Preheat the oven to 400 degrees
  2. Chop up the beets, spread them out on a baking sheet and coat them with some olive oil, salt and pepper
  3. Bake the beets for 45 minutes or until they are easy to pierce with a fork
  4. Put the beets and the rest of the ingredients into a food processor and purée them into a creamy pink hummus
  5. Serve cold with carrots, pita, or anything else you would usually dip in hummus