Beet Hummus plated with crostini.

Roasted Beet Hummus

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

Beet Hummus web

Roasted Beet Hummus


  • 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)


  • Preheat oven to 400°F (200°C).
  • Remove any beet tops and scrub clean. Wrap beets individually in foil and place on baking tray.
  • 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.
  • Peel roasted beets and cut into large pieces.
  • Squeeze garlic out of the skin.
  • Place all ingredients except remaining olive oil into a food processor and blend until smooth.
  • When ready to serve, drizzle remaining olive oil over the top.
  • Keep covered in the fridge for up to 5 days.


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