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Roasted Beet Hummus

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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. Yields 2 cups or 8 (1/4 cup) servings.
Course Appetizers & Snacks
Cuisine American
Keyword beets, dips, hummus, roasted beets, sandwich spread, snack
Prep Time 5 mins
Cook Time 50 mins
Additional Time 20 mins
Total Time 1 hr 15 mins
Servings 8 servings
Calories 118
Author Laurie McNamara


  • 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.


Serving: 1g | Calories: 118kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 50mg | Potassium: 275mg | Fiber: 3g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg