You’ll love this bright beet hummus that is both vegan friendly and gluten-free!

Beet Hummus web

Roasted Beet Hummus
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  • 3 medium beets
  • 1 garlic bulb
  • 1 15 ox. can (1 3/4 cup) cooked chickpeas, drained
  • 1 large lemon (use at least half of the juice and zest)
  • 2 tbsp (30 mL) Tahini
  • Salt and pepper to taste
  • 1/4 cup (60 mL) olive oil (set aside 1 tbsp for roasting garlic)


  1. Preheat oven to 400°F (200°C).
  2. Remove any beet tops and scrub clean. Wrap beets individually in foil and place on baking tray.
  3. Prepare garlic to be roasted as well. Cut the top 1/3 off of the bulb. Place on foil, drizzle with olive oil and wrap. Place on baking tray with the beets and roast for 40-60 minutes. Check at 40 minutes. The beets should be fork tender and the garlic will be very soft.
  4. Peel roasted beets and cut into large pieces.
  5. Squeeze garlic out of the skin.
  6. Place all ingredients except remaining olive oil into a food processor and blend until smooth.
  7. When ready to serve, drizzle remaining olive oil over the top.
  8. Keep covered in the fridge for up to 5 days.