Roasted Beet Hummus

Roasted Beet Hummus

I like beets, I like beets if you ask me what I like I say I like beets (Whoever can name what children’s how that’s from gets a whole lot of brownie [beet] points. Hint: I only watched 2 shows growing up and it’s not from Full House). TV Show quotes aside, I really do genuinely love beets – the taste, the crunch, the purple/pink urine – I love it all!

I don’t recall when this root vegetable and I became such close buds, but I do know that when it occurred, the rest was history. Perhaps it was it’s sweet tasting nature, it’s ability to detox the liver, purify the blood and fight inflammation or it’s deep crimson colour that’s bursting with anti-cancer properties.

Or maybe it was it’s adaptable nature and ability to be transformed into a beautiful Beet Hummus! There’s something about busting out a vibrant pink coloured hummus that just screams of “WOW factor” (whatever that may be). Though beets are in season all year long, they are typically best from June to October. I’ve tried this recipe using heirloom beets before and it didn’t offer the same amount of sweetness I was looking for, so I suggest trying this with the Detroit Dark Red beets (and no, I didn’t make up that name!)

Beets also come with luscious leafy green tops that often get thrown out, which is a shame, given how versatile and multi-purpose they are. Did you know that the leafy tops of beets have more iron than spinach? I don’t see you chucking your spinach out the window, so why are we doing this with our beet leafs? While you prepare your beets, set these aside and rinse thoroughly. They can be added raw to a vegetable juice or sautéed lightly, as you would with swiss chard.

Without further ado, I present to you, the beautiful beet hummus and it’s trusty side kick, Nud Fud crackers (100% gluten-free, dairy-free, raw, vegan, organic and non-GMO).

Roasted Beet Hummus


  • 5 small roasted beet or 1 large roasted beet
  • 1 3/4 cup chickpeas
  • 1/4 cup olive oil
  • 2 large cloves of garlic, minced
  • 2 tbsp tahini
  • juice of half lemon
  • pinch of salt and black pepper


  1. Set oven to 350°F Place beets on baking sheet
  2. Cut stems of beets, scrub and wash with water.
  3. Place beets on a baking sheet, drizzle with olive oil and roast for 30 minutes or until beets are soft
  4. Leave on counter until they reach room temperature or put beets in fridge to speed up the cooling process.
  5. Once cooled, place beets into your high-speed blender.
  6. Add remaining ingredients and blend until smooth
  7. Adjust seasoning as needed (more salt, lemon juice or olive oil)
  8. Add water as needed to reach a smooth consistency

What’s your favourite way to get root-y and dirty with beets?!

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