Roasted Beet Hummus

Roasted Beet Hummus

This delicious earthy dip is the perfect appetizer to add to the table for any occasion. With a few roasted beets added to the classic hummus base, the pink color really pops and draws your attention.


1 (15 oz.) can chickpeas, rinsed and drained

1 cup chopped beets, peeled and cut into 1/2" cubes

3 tablespoons tahini sauce

2 tablespoons extra virgin olive oil

1 garlic clove, minced

1 lemon, juiced

Salt and pepper to taste

Feta cheese, for serving

Pita chips, for serving

Mint leaves, for garnish



Preheat oven to 375°.

In a small mixing bowl, combine the beets with a pinch of salt and pepper and a small dose of extra virgin olive oil. Stir to combine and place on a baking sheet, roast for 30 minutes, flipping the beets one time halfway through cooking. After roasted, set aside until cooled to room temperature.

In a food processor, blend together the chickpeas, beets, tahini, olive oil, garlic, and lemon juice. Continue to blend until smooth. If the mixture is too dense, add water 1 tablespoon at a time and blend until the hummus reaches the desired consistency. Season with salt and pepper to taste and top with a sprinkle of Feta cheese and mint leaves, enjoy!


vegetable plate

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