Roasted Beet Hummus

I cannot believe that it is already September! Where did the summer go?! This week I started my third (and final!) co-op term of my undergraduate degree. It’s hard to believe that I’m in my final year now; time has truly flown! I’ve definitely been experiencing information overload this week while settling into and navigating my new role, but I am very excited for this term. I’ve been pulling delicious, beautifully vibrant beets from the garden for the past few weeks and thought there was no better way to celebrate these stunning seasonal beauties than making them the centerpiece of a recipe. This is a great recipe to have on hand for school or work lunches, and it makes a great addition to a snack platter on a movie night or at a dinner party.

When I’m busy with schoolwork or work work (or both), it is so vital that I have quick, tasty, and healthy foods on hand to grab and go. I am very guilty of eating lunch at my desk in front of my computer and not taking a real lunch break, a habit that I am trying to break. In preparation for my first day at my new job, I whipped up a bunch of foods to have on hand to get me through the week while I settle into my new role. Hummus is a staple food in my life, and roasted beet hummus is the flavour of the month, haha.

Table of Contents

• Roasted Beet Hummus Ingredients
• Equipment
• More Delicious Dips and Spreads!

Roasted Beet Hummus Ingredients

To make this recipe, you will need the following ingredients:

• 1 large garlic clove
• 1/4 cup olive oil
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 2 cups cooked chickpeas (or one 19oz can)
• 1/2 cup roasted beets, peeled and chopped
• Sea salt
• Fresh black pepper

Equipment

To make Roasted Beet Hummus, or any hummus for that matter, you will need either a food processor or a high-speed blender. I use my Vitamix to make hummus, and it produces the fluffiest results.

More Delicious Dips and Spreads!

If you loved this Roasted Beet Hummus recipe, be sure to check out these other summery snacks and dips:

Tzatziki Dip

Classic Hummus

Easy Mango Salsa

Carrot Top Pesto

If you make it, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.

Feel free to leave any questions, comments, or reviews below. I love to hear from you!

Happy September, everyone!

Roasted Beet Hummus

This gorgeous, velvety, bright pink hummus is the perfect snack to dive into. Made by adding roasted beets to a base of classic hummus, I hope this dip will become a new snacking favourite and a staple in your kitchen.

Author: Ashley

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Prep Time: 10 minutes minutes

Servings: 3 cups

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Equipment

• Food processor or high-speed blender

Ingredients

• 1 large garlic clove
• 1/4 cup olive oil
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 2 cups cooked chickpeas (one 19oz can)
• 1/2 cup roasted beets, chopped
• sea salt and fresh black pepper, to taste

Instructions

• Add the garlic, olive oil, tahini, and lemon juice to a food processor or high-speed blender and blitz. Add the remaining ingredients and blend until smooth. You can add a bit of water, one tablespoon at a time, to get things going if needed.
• Transfer the hummus to an airtight container and store in the fridge for up to a week.

Course: Appetizer, Snack

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Keyword: beets, gluten free, lemon, olive oil, tahini, vegan, vegetarian