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Beet Hummus

Soft, sweet and earthy, roasted beets make for a vivid pink dip that’s a fun take on hummus. If you are pressed for time, use the preroasted beets available in many supermarket produce sections instead of roasting your own.

Slideshows: Great Beet Recipes

  • Total Time:
  • Servings: Makes 1 1/2 cups

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  • 12 ounces beets, scrubbed
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 garlic cloves
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice


  1. Preheat the oven to 400°. In a 9-inch-square baking dish, brush the beets with 1 teaspoon of the olive oil and season with salt and pepper. Cover the dish tightly with foil, and bake for about 1 hour or until the beets are tender. Let the beets cool, then peel and roughly chop.
  2. In a food processor, pulse the garlic until minced. Add the chopped beets, tahini, lemon juice, 2 tablespoons water and the remaining 1 tablespoon of olive oil. Process until smooth. Season the beet hummus with salt and pepper and serve.


One serving (1/4 cup): 92 cal, 7 gm fat, 0.9 gm sat fat, 8 gm carb, 2 gm fiber, 2 gm protein.

Serve With

Toasted pita triangles.

Contributed By Photo © Sneh Roy

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465418 2013-12-06 Joy Manning fall|summer|well-being|roasting|middle-eastern|dips-and-spreads|healthy|vegetarian|web-exclusive|snack recipes,beet-hummus 465418