Skip Navigation

Roasted Red Beet Hummus


  1. 1 large or 2-3 small fresh red beets
  2. 1 can chickpeas, drained & rinsed
  3. 3 Tablespoons fresh lemon juice
  4. ¼ cup olive oil
  5. ¼ teaspoon each; salt & pepper
  6. 1 clove garlic (optional)

Preparation Steps

  1. Rinse red beets under cool running water then pat dry with a paper towel. Place each beet on a square ofaluminum foil. Cover tightly and bake in 410 degree oven for 45 minutes or until the beets are tender. Pierce thebeets with a fork to check for tenderness. Remove beets from oven, uncover from foil and allow to coolcompletely.
  2. Remove the beet skins with a paper towel. Cut the beets into 1-2 inch pieces. Set aside.
  3. Place all ingredients in a food processor. Puree until smooth. Taste to check seasoning, adding additional salt or pepper if needed. For an extra kick add 1 clove garlic and process until smooth.
  4. Serve the hummus as a nutritious dip with fresh vegetables. Hummus also makes a delicious spread on yourfavorite sandwich! Refrigerate hummus in a sealed container for up to 8-10 days.