Roasted Beet Hummus

Written by Jessika on February 20th, 2011

Edited by Beth at Beth's Mess.

Healthy Eating, Healthy Living, Recipes

If you’re looking for a better way to snack, try hummus!  It’s full of fiber, protein and good-for-you fat.  A great chip or veggie dip, hummus also makes for a wonderful spread on sandwiches or wraps.  And if you’re looking for a better way to color your food, try health-benefiting beets!  They’re more than rich in color… Both the flesh and juice are highly nutritious: an excellent source of vitamins and minerals.


  • 2 beets
  • 1  15 oz. can chickpeas, rinsed and drained (save the water from the can)
  • 1 large garlic clove, peeled
  • juice of a lemon to taste
  • 2 T. tahini
  • 1 t. cumin
  • 1/4 t. salt, or to taste
  • 2-4 T. olive oil


Wrap the beets in foil and roast at 350ºF for an hour, or until tender . Peel and slice into chunks. Put everything but the olive oil into a food processor or blender and purée, pouring the olive oil in little by little as it blends, until smooth. Taste and adjust (salt, lemon juice, cumin) as needed. If it’s too thick, add more olive oil, or the water from the chickpeas.

Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.

Photo Credit: Author


Recipe originally posted here on Job Description: Mommy. Many thanks to Jessika for sharing!

We’re always on the lookout for some nutritious and delicious recipes!  If you’d like your favorite healthy recipe featured, email beth {at} naturalparentsnetwork {dot} com.  Please submit a quality picture with your recipe and refer to contributor guidelines for general directions.

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