This roasted beet hummus is legume free. Calling for just beets, garlic, tahini, lemon juice and salt. Use toasted naan points, pita chips or spread on avocado toast or a sandwich.
Check out the color of this bowl-o-goodness.
It’s almost hard to believe not a single artificial food coloring was used in this hummus. Good ol’ nature, so brilliant with its all natural tinting abilities.
I had beet hummus for the first time a few weeks ago at a blogging retreat in Park City, Utah. I instantly fell in love with the color. It’s so vibrant and really brightens any appetizer spread or hummus and veggie tray. And the flavor is earthy and delicious. I dipped crispy naan points and veggies into it, but as a spread on a sandwich or avocado toast is how I personally love it most.
After I got home from the blogging retreat, I immediately went to work on making my own beet hummus.
To start, I tore off two sheets of heavy duty aluminum foil and placed the beets on one sheet and the unpeeled garlic on the other.
Drizzled them boil with oil and then folded up the sides of the foil so they looked like purses. Place them into a 400° oven; the beets should roast 40-50 minutes or until fork tender. And the garlic only needs 25 minutes. Allow both beets and garlic to cool before peeling.
I have a kitchen towel dedicated to rubbing the beets skin off, but you can use paper towels instead. Once peeled, quarter them and add them into your food processor.
Peel the garlic and add them along with the lemon juice as well.
Pour in the tahini…
And give it a few long pulses. Use a rubber spatula to scrape down the sides…
…blending until smooth. Taste and season with salt, I used somewhere around 3/4 to 1 full teaspoon.
I garnished the hummus with sprouts (because I had them) and black sesame seeds for contrast. Totally fancy-schmancy but you could skip it if you wanted.
Roasted beet hummus is earthy, buttery-smooth and utterly delicious!
Ways To Use Hummus:
- You can serve it as a dip with cut veggies or toasted pita or naan shards.
- Use it as a base for a 7-layer hummus dip.
- As a spread on sandwiches, burgers or in wraps.
- Add it to salads or grain bowls when you want a touch of creaminess.
- Mix into salad dressings.
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Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Beet Hummus
- 1 pound beets, trimmed
- 2 cloves garlic, skin on
- olive oil
- 1 lemon, juiced
- 1/2 cup tahini
- kosher salt, to taste
- Preheat your oven to 400°.
- Place the beets on a big piece of aluminum foil and drizzle with olive oil. Fold and crimp the edges to create a purse
- Place the garlic (with the skin on) on a small piece of aluminum foil and drizzle with olive oil. Fold and crimp the edges to create a purse.
- Place the foil packages on the middle rack of your preheated oven. Roast the beets for 45 to 50 minutes and the garlic for only 25 minutes.
- Remove and let them cool before handling.
- Once the beets are cool enough to handle, working with one beet at a time, using a kitchen towel (may stain your towel) or paper towels to rub their skins off. Cut into quarters and place into the bowl of your food processor that's fitted with the blade attachment.
- Peel the skins off of the garlic cloves and add to your food processor.
- Squeeze int the lemon juice and add in the tahini.
- Process until smooth. Taste and season with salt to your personal taste.
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I love beets and this looks like the perfect paleo appetizer!
Me too, Kelli! Love, love, love them roasted! <3