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I’m now putting Roasted Golden Beet Hummus in my rotation! It is absolutely delicious as a dip, but wait until you try it as a sandwich spread!!

Oh my!

Roasted Beets are such a treat for me. While I love traditional red beets, when I find the golden variety I feel special.

Their sweet earthy flavor makes them the perfect salad topper, veggie burger binder, savory soup enhancer, and super creamy dip ingredient.

A large bunch of golden beets

This Hummus is packed with vitamins and nutrients and will satisfy your most intense snack attacks.

To prepare the beets, simply roast them drizzled in olive oil and wrapped in foil for 45 minutes!

Roasted Golden Beet Hummus in a white bowl with flatbread crackers.

There are so many variations of hummus, each with its own personality and flavor profile, all pretty easy to prepare.

One of my favorites is sweet potato hummus, but I’ve always loved a good classic hummus as well.

Most of our grazing boards also include Hummus of one variety or another!

Overhead view of roasted golden beet hummus in a white bowl with flatbread crackers.

Roasted Golden Beet Hummus is such a lovely light snack, wonderful for Summer Thyme (pairs nicely with Summer Thyme Sangria too).

Have you had Insalata Chicken Florentine from Macaroni Grill? Are there other copycat recipes you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Overhead view of golden beet hummus in a white bowl with flatbread crackers garnished with chopped beets and parsley

Roasted Golden Beet Hummus

Libby with Lemony Thyme
Roasted Golden Beet Hummus is packed with vitamins and nutrients and will satisfy your most intense snack attacks.
Prep Time 10 mins
Cook Time 45 mins
Course Appetizer
Servings 6

Ingredients
  

For the Beets

  • 3 medium beets peeled and quartered
  • 1 teaspoon olive oil
  • salt & pepper

For the Hummus

  • 3 medium roasted beets
  • 2 cloves garlic
  • 1/4 cup tahini
  • 2 Tablespoons olive oil
  • 1 lemon juice only
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon black pepper or more to taste

Instructions
 

For the Beets

  • Preheat oven to 400° F. Place quartered beets on a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45 minutes or until beets are tender when poked with a fork. Allow to cool to room temperature or refrigerate until ready to use.

For the Hummus

  • Cut one beet quarter into small cubes and reserve. Place reamaining roasted beets and all balance of ingredients into a food processor or high powered blender. Blend until pureed. Can add a tablespoon or two of cold water if too thick. Season with salt and pepper to taste.
  • Serve in a bowl, sprinkled with beet cubes. Serve with favorite veggie sticks or crackers. Wonderful as a sandwich spread.