Roasted Beet Hummus

Nicolette Stramara

by | Read time: 1 minute

Tell the truth: how often do you eat beets? You might occasionally order them on a salad, but the root vegetables are probably not regulars in your weekly menu. Since they’re loaded with potassium, fiber, vitamins, protein and even iron, you’ll want to start adding them to your plate as often as you can. Not sure how? Roast them, then toss them in a food processor with chickpeas and tahini, to get a nutritious, delicious and beautifully-colored beet hummus.

Roasted Beet Hummus in White Bowl with Parsley and Sunflower Seeds |

Roasted Beet Hummus in White Bowl with Parsley and Sunflower Seeds |
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Roasted Beet Hummus

Course Snack
Servings 16
Calories 179 kcal



  1. Preheat oven to 450 degrees F. Line sheet pan with foil and coat with non-stick spray.
  2. Layer sliced beets on sheet pan, drizzle with olive oil and roast for 12 minutes. Remove and let cool.
  3. In food processor, combine cooled beets, beans, tahini garlic, lemon zest, lemon juice, cumin and salt. Blend until smooth, stopping to scrape the sides as necessary.
  4. While processor runs, slowly stream in olive oil and blend until completely smooth.
  5. Spoon into serving dish. Top with a drizzle of oil, salt, parsley and sunflower seeds.

Recipe Notes

  • One serving is ¼ cup hummus.
  • Use pre-cooked beets and skip the first step.
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Nutrition Facts
Roasted Beet Hummus
Amount Per Serving
Calories 179 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Sodium 104mg4%
Potassium 144mg4%
Carbohydrates 8g3%
Fiber 2g8%
Protein 3g6%
Vitamin A 15IU0%
Vitamin C 3.7mg4%
Calcium 31mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.