Roasted Beet & Garlic Lemon Hummus

This hot pink hummus is made with beets for a naturally vibrant hummus. This Roasted Beet & Garlic Lemon Hummus is robust, zesty, and full of flavor!

If you love making hummus as much as I do, be sure to check out some of my other favorites like my Lemon Tahini Hummus, Garlic Lime Hummus, or Roasted Red Pepper Hummus With Purple Garlic.

A Quick Look At The Recipe

• Recipe Name: Roasted Beet & Garlic Lemon Hummus
• Ready In: 40 minutes
• Makes: 30 ounces
• Main Ingredients: beets, chickpeas, garlic, lemon
• Flavor Profile: garlic, zesty lemon, and earthy
• Dietary Info: vegan, gluten free, eggless, no seed oils
• Difficulty: Easy!
• Why You’ll Love It: vibrant hummus perfect for dipping, toast, sandwiches and more

Why You'll Love This Recipe

• Beautiful: If there was an award for the prettiest hummus in the world, this would win, hands down. If you're looking for an impressive appetizer or snack, this homemade hummus has a wow factor.
• Earthy & Zesty Flavor: The addition of roasted beets and garlic provides an earthy flavor to this organic hummus, while the lemon brings in bold and
• Healthy: This Roasted Beet & Garlic Lemon Hummus is filled with fresh ingredients like beets, garlic, extra virgin olive oil, lemon, and more. You can replace this for traditional condiments on sandwiches for a healthier option.
• No Seed Oil: While some store bought hummus can include seed oils, this homemade hummus uses solely extra virgin olive oil for a healthy and delicious snack!

Tips for Roasted Beet & Garlic Lemon Hummus

• Make sure you're using decent size cloves of garlic. If your cloves are small you'll want to add in more. That's why I said 5 to 6 in the recipe, as they can vary in size.
• Use a high quality olive oil. When you're making hummus olive oil is a big part of that, so make sure it's a good one.
• If your hummus seems dry, don't be scared to add in a little more olive oil. Depending on the size of your beets, you could need a little more olive oil. Add 1 tablespoon at a time until you get the consistency you like.
• You can use this hummus for more than just dipping! Spread it onto toast or add it to your sandwich!
• This makes a pretty large batch of hummus. If you don't have a large food processor, you can cut it in half and just make half the amount. I like to make more at a time, because I love having snacks in the fridge!

How to Make Roasted Beet & Garlic Lemon Hummus

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2

Add the chopped beets and garlic cloves to the prepared baking sheet. Drizzle with 1 tablespoon of olive oil. Bake for 20 to 30 minutes, until the beets are tender and garlic is fragrant. Allow to cool completely on the baking sheet.

Step 3

In a food processor, add the roasted beets, garlic, chickpeas, onion powder, lemon juice, lemon zest, 6 tablespoons olive oil. Blend until mixture is smooth, add salt and pepper to taste. Depending on the size of your beets, you may need a little more olive oil if your hummus is too dry, add 1 tablespoon at a time until the consistency is right.

Step 4

To serve, add to a bowl and top with cashews, fresh lemon balm, and lemon zest.

Recipe FAQ's

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