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Roasted Beet Hummus

Photo: Thomas J. Story
Total time 1 hr, 30 mins

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

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.


  • 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)

Nutrition 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

How to Make It

  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.

  5. Make ahead: Up to 2 days, chilled.