Mimi's Organic Eats » Snack Recipes » Roasted Beet & Garlic Lemon Hummus

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, Avocado Bone Broth Hummus, or my Roasted Tomato Basil Hummus.

roasted beet garlic lemon hummus

This Roasted Beet & Garlic Lemon Hummus is loaded with flavor! As someone who is not a huge fan of beets (me!) this is seriously one of my favorite hummus recipes ever, and that is saying a lot!

The beets provide an earthy flavor to this hummus, which pairs so well with the garlic and zesty lemon. I love the color of this hummus too, it's so insanely beautiful! I love using enjoying this hummus as a dip for crackers, pretzels, veggies and especially on toast and sandwiches.

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 hummus has a wow factor.

Earthy & Zesty Flavor: The addition of roasted beets and garlic provides an earthy flavor to this hummus, while the lemon brings in bold and

Healthy: This Roasted Beet & Garlic Lemon Hummus is filled with healthy ingredients like beets, garlic, extra virgin olive oil, lemon, and more. This is a healthy snack for any time of day, or you can replace this for traditional condiments on sandwiches for a healthier option.

roasted beet garlic lemon hummus

Ingredients & Health Benefits

Beets: Organic beets are rich in nitrates, which improve blood flow and lower blood pressure. I roast the beets for more depth of flavor in this hummus.

Garlic: I love organic garlic because it contains allicin, which boosts the immune system and has anti-inflammatory and antibacterial effects. So, it's a great ingredient for everyday. You can use minced garlic too, either one is fine!

Lemon: I use organic lemons for a bold and zesty addition to this earthy hummus. Lemons are high in vitamin C, supporting immune function and skin health.

Chickpeas: Organic chickpeas are the base of hummus. Chickpeas provide protein and fiber, aiding digestion and promoting stable blood sugar levels. They also will fill you up, making hummus a healthy snack.

Extra Virgin Olive Oil: One of the reasons I always make my hummus is because I can use organic extra virgin olive oil instead of seed oils, which many store bought hummus has. Organic extra virgin olive oil is full of monounsaturated fats and antioxidants!

Onion Powder: Organic onion powder offers antioxidants and sulfur compounds, which help improve heart health and support the immune system. My favorite is from Frontier Co-Op.

Salt & Pepper: You can't have hummus without salt and pepper!

Tools Needed

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Food Processor

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Step by Step Instructions

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.

roasted beet garlic lemon hummus

Baker's Tips

  • 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!
roasted beet garlic lemon hummus

FAQ's

Do I need to roast the beets?

Yes, this is crucial for flavor and also to soften them so they blend up easily.

Can I use minced garlic?

Absolutely, I love using this as it's easy and I always have it in my fridge. Use 1 teaspoon per clove.

How should I store this?

Store in an airtight container in the fridge for up to 5 days.

roasted beet garlic lemon hummus

Craving More?

roasted beet garlic lemon hummus

Roasted Beet & Garlic Lemon Hummus

Mimi Council
This simple Roasted Beet & Garlic Lemon Hummus is bursting with flavor! The beets give this hummus a naturally bright pink color that sure makes a statement.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Mediterranean
Makes 16 servings
Calories 151 kcal

Ingredients
  

Hummus

  • 3 large beets (peeled and chopped)
  • 5 cloves garlic (peeled, left whole)
  • 7 tablespoons extra virgin olive oil
  • 30 ounces chickpeas (drained)
  • 1 teaspoon onion powder
  • ½ lemon (juiced and zested, separated)
  • salt and pepper to taste

Optional Toppings

  • chopped cashews
  • fresh lemon balm
  • lemon zest

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • To serve, add to a bowl and top with cashews, fresh lemon balm, and lemon zest.
  • Store in an airtight container in the fridge for up to 5 days.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 151kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 16mgPotassium: 214mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 4mgCalcium: 32mgIron: 2mg
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