Appetizers, Vegetables

Roasted beet hummus

Roasted beet hummus is lovely and delicious
Roast your beets for a more intense flavour and colour.
I’m always looking for more ways to cook with beets and love discovering new takes on old favourites. I devoured this dip at a friend’s house and immediately set to work creating my own version.

Not only is this a yummy dip, it’s one of the loveliest I have ever seen.

Roasted beet “hummus”

  • 1 beet, roasted and skinned
  • 1-1 ½ cups cooked chick peas
  • ¼ cup toasted pine nuts
  • Juice of 1 lemon
  • 1 small clove of garlic
  • 3 T Olive oil
  • Pinch of cayenne pepper
  • ½ to 1 t plum, sherry or cider vinegar
  • Sea salt & pepper

To roast your beet, wrap the unpeeled beet in foil, place in a pan and roast at 375 for about 40 minutes or until it can be pierced with a fork.

When the beet is cool enough to touch side the skin off, chop roughly and place in a food processor with remaining ingredients (except salt & pepper). Whiz until it’s smooth. Add salt and pepper to taste, and a bit more lemon if you like.



  1. I've recently fallen in love with beets – in smoothies, as pesto, and on salads. I even roasted my own! This is certainly going on my "to try next" list!

  2. lovely colour!! this dip is full of vitamins too – terrific!

  3. I hope that you enjoy it!

  4. I was so caught up wtih the taste and colour that I completely forgot about the nutritional value! Thanks for the reminder.

  5. Anonymous

    This looks so good! I've never heard of such a thing, but I bet it's amazing and full of nutrients. I'm a beet lover. Will have to try it out!

  6. Thanks for this. It's a little different from one. I like to spread it on cucumber slices with a dot of fresh goat cheese. It makes a very pretty appetizer:


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