Not only is roasted beet hummus delicious and nutritious, but the best part is the vibrant pink color makes the prettiest snack or app! I always end up making it when I’ve roasted a bunch of beets to prep salads for my weekday lunches and have some leftover, but it’s worth roasting them just for this. I like to top it with goat or feta cheese crumbles and roasted pumpkin seeds for both pretty and tasty garnishes!
- 2 -3 medium size red beets (1 bunch)
- 1 can garbanzo beans
- 1/4 cup olive oil
- 1 tbsp tahini
- 1 tsp salt
- Juice of one lemon
The first (and most difficult) step is to roast the beets unless you buy them pre-roasted. Preheat your oven or air fryer to 400 degrees. First you will need cut off the stems, peel off the surface layer with a vegetable peeler, cut into round disks and then into smaller chunks (you can also do the smaller chunks after roasting to make the cutting a little less difficult). Toss the beets with olive oil and salt and roast them for 30-45 mins until soft enough to cut through easily with a knife
Once the beets cool, combine them with all of the other ingredients in a food processor or blender and blend until smooth. Top with garnishes such as goat cheese or feta cheese crumbles, roasted pumpkin seeds and a drizzle of olive oil. Serve with toasted pita chips, crackers or veggies and enjoy your roasted beet hummus! For a pink themed cocktail hour, pair with our delicious frosé recipe.