Roasted Beet “Hummus”

beet hummus 500

Hello, it’s me, the beet-lady. I’m beginning to feel like maybe I’m earning that name, seeing as how I’ve previously shared with you a ton of beet recipes and have declared my love for these gorgeous veggies.

Well, just in case you’re like me and can’t get enough, here’s one more to add to your list of “Beet Recipes to Make.”

Doesn’t everyone have one of those lists? No? Just me?

Well, maybe this dip will make you start one! The color alone is enticing enough, don’t you think? What I love in particular is that with the addition of the cumin, this dip is transformed from something really “earthy” (a characteristic many beet-haters call “tastes like dirt”) into a fresh, subtly sweet, slightly smoky dip. I couldn’t get enough of it, and particularly loved it on cucumber rounds. My only regret was that there wasn’t more of it. I might suggest you double the batch.

So if you’re prepared for another way to fall in love with beets, or are simply trying to encourage more consumption of veggies in your home (without falling back on the ol’ ranch dressing), make up a batch of beet “hummus”. It might just be your new favorite snack!

Other Beet Recipes:

beet hummus cukes 500

Roasted Beet Hummus (grain-free, vegan, soy-free, nut-free, sugar-free)

Makes about 2/3 cup, or 3-4 servings


  • 2 large beets (about 8 oz), cooked, peeled and cubed (see step 1.)
  • 3 tablespoons tahini
  • 1 small clove garlic
  • 3 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • A healthy pinch of salt (to taste)


  1. To cook beets, preheat oven to 400 degrees. Wrap beets completely in foil and place in oven for 30 minutes or until tender. Allow to cool completely, then peel and cube. (The peel should come off with your fingers fairly easily.)
  2. Place the beets, tahini, garlic, lemon juice, cumin, and salt in the bowl of a food processor and puree, stopping to scrape down sides, until completely smooth.
  3. Chill beet hummus, if desired, for a few hours before serving. Serve with any assortment of cut vegetables, such as carrots, sugar snap peas, celery, or cucumbers.

Have you tried an innovative way to enjoy beets yet?

Alta is the founder of the gluten-free, dairy-free blog, Tasty Eats At Home. Even without gluten and dairy, Alta can show you that meals can be simple and healthy, and treats such as cake, bread, and cookies can be mouth-watering! Her goal is to share with you delicious, gluten-free, dairy-free food that can bring your heart joy and nourish your body, one recipe at a time.

Read all of Alta’s posts here.

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