Roasted Beet Hummus

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  • Total Time: 15 mins
  • Hands-on Time: 15 mins
  • Makes: 6 to 8

A beautiful hummus made from beets roasted with cumin and coriander, then garnished with black and white sesame seeds for added color and crunch.



    1. Preheat oven to 425˚F. Peel and quarter beets. Toss with 1 tablespoon olive oil, cumin, coriander, and 1/4 teaspoon salt. Roast for about 45 minutes, until beets are tender. Remove from oven and let cool slightly.

    2. In a high-speed blender or food processor, process garlic until broken into fine pieces. Add in 2/3 of the cooked beets, along with the chickpeas, tahini, lemon juice and remaining 1/4 teaspoon salt. As food processor is running, drizzle in  1/4 cup olive oil. Continue to run until hummus is smooth, adding in a tablespoon of leftover chickpea liquid as needed to help smooth out hummus.

    3. Transfer hummus to a bowl. Cut remaining cooked beets into ¼” size pieces. Top hummus with a drizzle of olive oil, the roasted beet pieces, and a sprinkle of sesame seeds.


    Roast the beets ahead of time to make quick work of the hummus.

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