Wash the beets thoroughly and peel their skin off. Cut into chunks and place them onto a baking tray lined with baking paper. Drizzle with little olive oil. Bake in a preheated oven at 400°F/200°C for about 40 minutes or until cooked through. Let cool down.
In a food processor combine the rest of the ingredients altogether with cooled beets. Process until smooth (see note 2).
Serve as a dip or spread.
If the hummus is thick and you find it hard to process, add more water.
The ingredients in this recipe can be easily adjusted to your liking. You can add more/less olive oil, tahini, lemon juice, garlic ....
This recipe can be easily doubled or halved.
You will get at least 1½ cup of hummus which is about 12oz/330g.
This hummus keeps well in the fridge (for up to 5 days). Store it in an air-tight container/jar.
Course: Appetizer, Party Food
Keyword: Beet Hummus Recipe
Roasted Beet Hummus
Amount Per Serving (0.25 cup)
Calories 189Calories from Fat 99
% Daily Value*
Saturated Fat 1g6%
Vitamin A 15IU0%
Vitamin C 15.3mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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