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roasted red beet hummus

Roasted Red Beet Hummus

This creamy hummus recipe is so pretty with the addition of red beets.
Prep Time 5 mins
Cook Time 20 mins
Course Appetizer, Small Plate
Cuisine Mediterranean


  • 1 red beet peeled and cut into small cubes
  • 1/2 cup toasted sesame seeds
  • 1/2 teaspoon salt
  • 2-5 tablespoons extra virgin olive oil divided
  • 1 15-ounce can chickpeas drained and rinsed
  • 1 clove garlic chopped
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons water


  • Peheat oven to 400 degrees F. Prepare a baking sheet with parchment.
  • Toss the beets with a little olive oil and bake for 20-25 minutes, or until soft.
  • In a food processor, add the sesame seeds and process until they turn to a powder. They won't get completely smooth at this stage, but don't worry, they will get smoother when we add the other ingredients.
  • Add the salt, and while the processor is spinning, slowly add 2 tablespoons of the olive oil. Scrape down the sides.
  • Add the chickpeas, beets, garlic, and lemon juice. Start the processor and while it is spinning, slowly add an additional 2-3 tablespoons of olive oil. Add the water, and process until smooth and creamy. The water will help it become smooth and fluffy.
  • When serving, drizzle with a little olive oil.


You don't need to use parchment on the baking sheet, but it helps with clean up. You could also use foil.
Keyword hummus, red beets, tahini