Roasted Red Beet Hummus
  • 1pound red beets, washed, peeled, and cut into chunks
  • Olive oil, for drizzling
  • 1(15-ounce) can chickpeas (garbanzos), rinsed and drained
  • 3cloves garlic, crushed
  • 1/4cup tahini
  • 1/4cup fresh lemon juice
  • 1tablespoon ground cumin
  • 2tablespoons olive oil
  • 1/2teaspoon salt
  1. Preheat oven to 400˚. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes, or until tender. Allow to cool slightly.
  2. Transfer roasted beets to a food processor and add chickpeas, garlic, tahini, lemon juice, cumin, 2 tablespoons olive oil, and salt. Blend until creamy, scraping down sides as needed. Adjust taste with lemon juice and salt. Refrigerate up to 3 days.
Recipe Notes
Nutrition Facts
Roasted Red Beet Hummus
Amount Per Serving
Calories 12347 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Sodium 630mg 26%
Total Carbohydrates 42g 14%
Dietary Fiber 10g 40%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING (1/2 cup): 347 cal, 16g fat (7g mono, 6g poly, 2g sat), 0mg chol, 10g protein, 42g carb, 10g fiber, 630mg sodium