Recipes Beet Hummus 3.0 (2) 2 Reviews 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 By Joy Manning Updated on November 23, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sneh Roy Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: Makes 1 1/2 cups Ingredients 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 Directions 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. 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. Notes 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. Rate it Print