Roasted Beet Hummus

Beet Hummus

  Prep Time   Total Time
10 mins 10 mins

Easy way to use beets!

Author: Minimalist Baker
Recipe type: Snack, Lunch, Dinner
Cuisine: Vegan, Gluten Free
Serves: 6

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  • 1 small roasted beet
  • 1 15 oz can of garbanzo beans, drained
  • zest of one lemon
  • juice of 1/2 lemon
  • pinch of salt
  • 2 cloves of garlic minced
  • 2 heaping Tb nut butter
  • 1/4 cup olive oil


  1. Roast beet in oven until tender.
  2. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  3. Add remaining ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil as the hummus is mixing.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
  6. Will keep in the fridge for up to a week.
  • Note: Enjoy with raw veggies.

Nutrition Information

Serving size: 1 serving (of 6) Calories: 165
Fat: 12g Carbohydrates: 12g
Sugar: 1.2g Fiber: 2.6g
Protein: 3.4g