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Roasted Beet Hummus

September 24, 2012 By Patricia 16 Comments

Colorful, roasted beet hummus

You’ll love dipping into this roasted beet hummus. The vibrant color and sweetness imparted from roasted beets are amazing!

Shake up the standard

For me, hummus is definitely a go-to dip, both at home and at restaurants, because it’s delicious and healthy, and also because it’s versatile – scoop it up with veggies or crackers, or spread it on sandwich bread with cheese and your favorite veggies. But for the most part, hummus is pretty…well…standard. Adding roasted beets to the mix really brightens things – both in color and flavor.

Keep the beet

I’ve been thinking about beets a lot lately. I just talked to my brother and he told me he recently picked all the beets from his garden and canned them to enjoy this winter. My sister, who’s famous for her beet soup, probably won’t be making much of it this fall since she’s about to welcome a little one into the world soon.

Roasting beets is easy, but you’ll need to carve out about an hour from your day. Slice the greens and the bottoms off your beets, wash them, then place them on a piece of foil and drizzle them with olive oil. Sprinkle with salt, fold the foil over them and seal the edges to make a little package. Pop them in the oven and wait. Check the beets after about 30-35 minutes. You want them to be tender when poked with a fork. Allow them to cool slightly and use a paring knife to peel off the skin (the skin will come off easily).

So on behalf of beet lovers in my family and everywhere, I hope you try this recipe for roasted beet hummus and enjoy this colorful, tasty dip. If you really like beets, you’ll definitely want to try my recipe for baked beet chips – so good!

Recipe for Roasted Beet Hummus:
Yields 2 cups


INGREDIENTS

  • 1, 15-ounce can white beans, drained and rinsed
  • 4 small beets, roasted
  • 1/4 cup tahini (if you don’t have tahini, mix 1/4 cup toasted sesame seeds and 1 tablespoon olive oil and blend in a food processor)
  • 1/4 cup olive oil
  • 1 garlic clove
  • Juice of half a lemon
  • Salt and pepper to taste

INSTRUCTIONS

  1. To roast the beets, first preheat your oven to 375 degrees F. Cut off the tops and bottoms and wash them.
  2. Place the beets on a sheet of aluminum foil and drizzle them with olive oil and sprinkle with a pinch of salt.
  3. Fold the beets in the foil and seal the edges to make a packet. Place the packet in the oven for up to an hour, or until they’re tender when poked with a fork (check them after about 30 minutes).
  4. Remove from the oven and allow them to cool to the touch. Peel off the skin with a paring knife (the skin should come off very easily).
  5. Cut the beets in half and place them in a food processor with the other ingredients and blend.
  6. Stop during blending and use a rubber spatula to push down the ingredients toward the bottom of the processor. Continue until smooth and well mixed.
 
Yields 2 cups

Filed Under: Appetizers, Gluten Free, Recipes, Snacks, Vegan, Vegetarian

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Comments

  1. Julia says

    September 28, 2012 at 5:16 am

    This looks good! I cook with beets all the time, so it's always good to see interesting recipes.
    Reply
    • Patricia says

      September 29, 2012 at 3:20 am

      Thanks, Julia! I love beets, too (actually had them for dinner tonight)!
      Reply
  2. Bridget @ The Road Not Processed says

    September 28, 2012 at 4:11 pm

    Love the vibrance here! Beet hummus sounds delicious, great idea
    Reply
    • Patricia says

      September 29, 2012 at 3:22 am

      Thanks, Bridget! Pretty, delicious and easy to make - what more could I ask for?!
      Reply
  3. Yvonne says

    October 3, 2012 at 2:23 am

    O.K. beets, I'm in. Hummus, love it. New idea? Great; I'm curious. I'm betting this will be a treat!
    Reply
    • Patricia says

      October 3, 2012 at 6:54 pm

      Try it.....you'll like it.......! :)
      Reply
  4. MiaSFla says

    January 1, 2013 at 6:19 am

    this was delicious, a new brown bag it lunch staple
    Reply
    • Patricia says

      January 3, 2013 at 3:24 pm

      Glad you liked it! Thanks!
      Reply
  5. Patty Haxton Anderson says

    October 19, 2014 at 6:00 pm

    This is simple and gorgeous all in one. I love the color and I'll bet it's an amazing flavor.
    Reply
    • Patricia says

      October 19, 2014 at 6:57 pm

      Thanks, Patty! It really is very tasty!
      Reply
  6. Platter Talk says

    October 19, 2014 at 9:15 pm

    Thanks for this wonderfully creative and original idea! We love beets and love hummus, we will be trying this one for a ride and sharing it with our followers!
    Reply
    • Patricia says

      October 19, 2014 at 10:47 pm

      Thanks so much! I look forward to hear what you think - cheers!
      Reply
  7. Nettie Moore says

    October 20, 2014 at 5:44 pm

    I love love love beets, have never tried this with hummus, looks and sounds wonderful! Nettie
    Reply
    • Patricia says

      October 21, 2014 at 6:00 pm

      Thanks, Nettie! I hope you give it a go - I think you'll enjoy it!
      Reply
  8. Sophia @ NY Foodgasm says

    October 20, 2014 at 5:58 pm

    Hummus in my favorite color?! MUST MAKE! Beautiful!
    Reply
    • Patricia says

      October 21, 2014 at 5:59 pm

      Oh yeah! Perfect for you, Sophia ;)
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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