Roasted Beet Hummus

Roasted Beet HummusRecipe
Photo: Thomas J. Story

In addition to the stunning color, beets give this hummus a gentle sweetness and earthiness. It's a favorite on the cafe menu at Healdsburg Shed in Northern California.

Serves 12 (makes 2 1/4 cups) (serving size: 3 tbsp.)


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1 medium beet (6 oz.)
1 can (15 oz.) chickpeas (garbanzos), drained, 2 tbsp. liquid reserved
1/4 cup tahini (sesame paste)
1 large garlic clove, minced
1 large lemon
About 1/2 tsp. kosher salt
About 1/4 tsp. pepper
About 1/4 cup extra-virgin olive oil
Small chervil or parsley sprigs (optional)


Total: 1 Hour, 30 Minutes

1. Preheat oven to 375°. Set beet in a small baking pan with 1/4 in. water and cover tightly with foil. Roast until tender when pierced, 1 to 1 1/4 hours.

2. Let beet cool; peel and quarter. Purée in a food processor until smooth, scraping inside of bowl as needed.

3. To beet, add chickpeas and reserved liquid, tahini, garlic, zest and juice of 1/2 lemon, 1/2 tsp. salt, and 1/4 tsp. pepper; whirl until smooth. Drizzle in 1/4 cup oil, pulsing to combine.

4. Add more lemon juice, salt, pepper, or oil to taste. If hummus is too thick, add a bit of water. Scrape into a bowl and top with chervil sprigs.

Make ahead: Up to 2 days, chilled.

Created date

October 2015

Nutritional Information

Calories 103
Caloriesfromfat 66 %
Protein 2.5 g
Fat 7.8 g
Satfat 1 g
Carbohydrate 7 g
Fiber 1.7 g
Sodium 151 mg
Cholesterol 0.0 mg