Why We Like It

Yes, you can even make hummus with beets! And not just any beets…roasted beets! Roasting the beets with balsamic vinegar gives them a fantastic dynamic flavor and, of course, gives the hummus a remarkable color! Of course, if you want to try to “sneak” the beets into the hummus…try using golden beets!

Preheat the oven to 425 degrees

Roast the Beets:

4 beets (ends trimmed and cut into one inch cubes, no need to peel)
1 Tbsp olive oil
1 Tbsp balsamic vinegar

Place the cubed beets on a foil-lined baking sheet. Add oil and balsamic on top of the beets. Place another piece of foil over the beets and seal the edges around the beets to create and packet. Bake for 40 minutes. Remove from the oven and let cool slightly.

Make the hummus:

1 (15 oz) can chickpeas (rinsed and drained)
2 Tbsp tahini paste
1 Tbsp lemon juice (juice from 1/2 of a lemon)
2 garlic cloves (or 1/2 tsp garlic powder)
1/2 cup olive oil

Add to a food processor or blender, along with the roasted beets. Blend until smooth.

Serve and Enjoy!

2 Tbsp pine nuts (OPTIONAL TOPPING)

Top with toasted pine nuts, or toasted nuts of your choice. Serve immediately with pita chips or fresh veggies such as carrots, celery, or cucumber slices.

Quick Tips

You can make this recipe come together even easier by roasting the beets ahead of time! Peeling is optional. If you want to peel the beets, you can either cut the peel off the beets before cutting into cubes and roasting, or you can roast the beets whole (which takes a little more time) then after roasting, the peel will easily come off (but get ready…the beets will stain your hands).

Toasting nuts is easy! Simply place nuts in a dry skillet over medium heat and toast until browned and fragrant, about 3-5 minutes. Remember to stir often so they brown evenly.

There are a couple of tricks to a truly creamy hummus, which are optional but recommended:

You can use dried chickpeas, but we find it challenging to remember to soak them overnight, so we tend to opt for canned chickpeas. If using canned chickpeas, boiling them for 20 minutes with 1/2 tsp of baking soda helps them break down and helps create that creamy consistency. You can then drain and cool them by rinsing with cool water.
When adding your hummus ingredients to the food processor, blender, or Ninja, add 2 Tbsp of very cold or ice water. This cold water is another key to creating the creamy consistency.

Check out our coaching tip for more information about homemade hummus!