Roasted Beet Hummus with Basil Pesto

Roasted Beet Hummus
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Appetizer
Cuisine: American
Keyword: beet hummus, roasted beet hummus
Servings: 8 servings
Beet hummus is made with oven roasted beets, tahini, olive oil, lemon juice and garlic. It's a vibrant and healthy snack or appetizer recipe.

  • 2 medium beet
  • 2 (15 oz) cans chickpeas, drained with liquid reserved
  • 1/3 cup chickpea liquid (or more, as needed)
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 2 lemons, juiced
  • 1 clove garlic
  • 1/2 tsp salt


  • Basil Pesto
  • Parsley
  • Olive Oil


  1. Preheat your oven to 400 degrees fahrenheit.
  2. Cut the stems of the beets, leaving approximately 2 inched attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50-60 minutes.
  3. Remove the beets from the oven and slice the tail and stem off the beets. 
  4. Add the chickpeas, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
  5. Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil. 

The recipe makes approximately 2 cups of beet hummus.

Calories: 165kcal, Carbohydrates: 7g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Sodium: 168mg, Potassium: 172mg, Fiber: 2g, Sugar: 2g, Vitamin A: 0.3%, Vitamin C: 19.5%, Calcium: 3.1%, Iron: 5.7%


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