Roasted Beet Hummus

Servings: 14 (2 tablespoons Per Serving)


Add roasted beets to hummus for a bright and colorful dip that will entice kids and adults alike to eat their veggies. Serve with baby carrots, cucumber slices, radishes or whole-wheat pita bread for dipping.


15-ounce can chickpeas, drained and rinsed
1/2 cup peeled and chopped roasted beets*
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper


  1. Combine chickpeas, beets, olive oil, lemon juice, salt and pepper in a food processor. Cover and process until smooth, scraping down sides as needed.

Cooking Tip

How to Roast Beets:

  1. Preheat oven to 400°F.
  2. Wrap beets in foil and seal tightly. Bake for 45 minutes or until tender when pierced with a knife. Cool.
  3.  Use a paper towel to rub skins off beets.
  4. Chop coarsely.


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