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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.
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Prep Time 10 minutes
Cook Time 45 minutes
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.