Roasted Beet Hummus

by Pamela

Roasted Beet Hummus

This beautiful roasted beet hummus is as delicious as it is pretty. It’s a perfect snack for your healthy January and it comes together in minutes.

Are you still hanging in there with a healthy January? Believe it or not, I’m still hanging on. That’s not to say I haven’t been tempted. A bottle of wine and a slab of brie sounds REALLY good right now! But I’m actually seeing some results so it’s making things a bit easier.

I don’t know about you, but I still want a snack in the afternoon. Craig has me make up a container of hummus and celery for him to snack on at the office everyday. So I got the idea that what was good for the goose might just be good for the gander, with a twist of course. He has regular store bought hummus, but I have to be special and have homemade hummus. I think it tastes better. But I wanted to really change things up and make things pretty by making a roasted beet hummus. I mean, look at that color! It’s amazing.

Roasted Beet Hummus

This might be roasted beet hummus, but you don’t really taste the beets in it. So, if you’ve got someone who isn’t a fan of beets, you can still probably get them to eat this hummus. Besides, it’s so pretty, how could you NOT want to eat it?

Break out your food processor and toss some beets, garbanzo beans, tahini, garlic, lemon and a couple of other seasonings and get yourself a big bowl for this gorgeous beet hummus!

Roasted Beet Hummus
Prep time
Cook time
Total time
This beautiful roasted beet hummus is as delicious as it is pretty. It's a perfect snack for your healthy January and it comes together in minutes.
Recipe type: Snack
Cuisine: Middle Eastern
Serves: 1
  • 1 15 ounce can garbanzo beans, drained with liquid reserved
  • ½ cup roasted beets, diced
  • ¼ cup + 1 tablespoon tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • juice from 1 lemon
  • ½ teaspoon smoked paprika
  • salt, to taste
  • freshly ground pepper, to taste
  • parsley, for garnish
  • walnuts, for garnish
  1. To roast the beets preheat oven to 400 degrees. Remove the tops and root of the beets. Place into foil and drizzle with olive oil and kosher salt. Close up foil around the beets and cook for 1 hour. Let cool until you can handle them then slip off the skins and chop.
  2. Add all of the ingredients to the bowl of your food processor, except for the garbanzo bean liquid.
  3. Buzz the mixture until it's smooth and creamy. Add in some of the reserved garbanzo bean liquid to get to your desired consistency.
  4. Scoop hummus into a bowl and top with chopped parsley and walnuts.
  5. Serve.


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Maria @ kitchenathoskins January 23, 2017 at 3:38 am

Love beets and garbanzo combo! I think they taste delicious together and bonus is that pretty color

Pamela January 23, 2017 at 10:14 am

Hi Maria, I love the color too. It makes it more fun to eat.

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