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Beet Hummus

Roasted Beets Hummus

Creamy and delectable, stunning in color and nutrition in every bite. 

Course Appetizer
Cuisine Mediterranean
Keyword beet hummus, hummus recipe, roasted beets hummus
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 Cups
Calories 601 kcal
Author My Roots, My Rambles


  • 1 pound Red Beets approx: 4 medium beets
  • 200 grams Chickpeas approx: 1 Cup, cooked
  • 1 Tablespoon Tahini (Sesame Seed Paste)
  • 3 Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Greek Yogurt
  • 1 small red chili
  • 1 1/2 teaspoon Kosher Salt
  • 3 Tablespoon freshly squeezed Lemon Juice

For Garnish

  • 20 cloves Garlic
  • 3 Tablespoon crumbled Goat Cheese


  1. Preheat the oven to 350°. Wash and place each beet (with skin on) on a square piece of foil big enough to cover the beet. Sprinkle some salt, cover and bake for about 1 hour, until tender. Let cool slightly. You can now scape off the skin easily. 

  2. Preheat the oven to 350°. Peel the beets, cut into wedges and transfer to a food processor. Add the chickpeas, chile, tahini, yogurt and pulse until blended. Add the olive oil, and puree. Season with salt and lemon juice. Scrape into a wide, shallow bowl. Top with roasted garlic pods and goat cheese

For roasting garlic

  1. Preheat the oven to 350°. On a sheet pan lined with parchment paper, scatter in a single layer garlic tossed with 1 teaspoon olive oil and a sprinkle of salt. Roast in the oven for 15 minutes till the garlic is nicely browned. Be careful not to burn it.