Hot Pink Roasted Beet Hummus

Dip / Wednesday, February 7th, 2018

GUYS! It’s February, and that means one thing. It’s the month of love! What goes better with love than HOT PINK roasted beet hummus!

It has been snowing here a lot, leaving us home on the weekends to not do much more than experiment with new fun foods!

This brings us to beets! Beets have always been a food that I shied away from while growing up. Even now I really don’t know how to make them or prepare them for other foods. UNTIL NOW! Roasted beet hummus has came into our lives!

Hummus is a dip that is from the Gods. It’s super versatile. You can put it on sandwiches, eat it with veggies, anything! Similar to our super simple pesto sauce.

Who can be in a bad mood or resist a question when they see or eat HOT PINK roasted beet hummus. Not to mention that beets have a crazy amount of benefits. I’m no health nut, but can’t be mad about that.

This recipe is fairly simple. Few ingredients plus a food processor (my favorite) and there you got some hummus!

Things you’ll need to make roasted beet hummus:

  • Chickpeas
  • Beet
  • Garlic
  • Lemon Juice
  • Salt/Pepper
  • Garlic
  • Tahini
  • Olive Oil

You’ll want to trim of stems and scrum the beet. Wrap ’em up in aluminum foil and toss in the oven at 375ºF for about 45 minutes or so. Remove from the oven and let cool.

Place these and blend up in the food processor first. Give it a couple spins.

Roasted Beet Hummus

Drain and rinse chickpeas. Toss into food processor with garlic, lemon juice, salt, pepper, and tahini. Run food processor until contents are mostly smooth. Scrap down sides of container. Turn motor on, drizzle olive oil.

Serve with your favorite veggies or on sandwiches!

Easy, Tasty, Vegan!

Simple Vegan Recipes





Roasted Beet Hummus

Add some hot pink to your life with this beautiful hummus!

Course Snack
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 1 Beet, Cleaned + Destemmed
  • 1 Can Chickpeas, drained/rinsed
  • 4 Cloves Garlic
  • Lemon Juice, from half lemon
  • Salt and Pepper to taste
  • 1/4 Cup Olive Oil
  • 2 (Heaping) TBSP Tahini


  1. Coat beet in olive oil and wrap in foil. Place in preheated oven at 375ºF for 45 minutes. Remove and let cool

  2. Place beet into food processor, blend for 5 seconds.

  3. Add in chickpeas, juice, tahini, garlic, and salt/pepper. Blend until ingredients are mixed and smooth.

  4. Turn on machine and drizzle in olive oil. If too thick, add in tablespoons of water as needed.

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