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Beet Hummus


  • 3 medium-sized beets
  • 1 15 ounce can garbanzo beans
  • 2 cloves garlic minced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh parsley chopped


  • Preheat oven to 400 degrees F.
  • Cut stems and greens off beets, and wash thoroughly.
  • Wrap beets in aluminum foil and drizzle with approximately 1 teaspoon of olive oil.
  • Roast in preheated oven for 1 hour, or until a knife pierces easily.
  • Let cool completely, then remove the skin. *Note: the skin should easily slide off a roasted beet using your hands, but you can use a knife or vegetable peeler, too.
  • Place beets, garbanzo beans, garlic, tahini, lemon juice, and olive oil to a food processor or high powered blender and puree.
  • Season with salt and pepper, to taste.
  • Serve topped with fresh chopped parsley. Enjoy!