Recipe: Roasted Beet Hummus


I LOVE beets. They’re in my top 3 favourite vegetables for sure. Every year I make sure to plant a few rows of beets in my garden and right now they’re ready! So I’ve been making the most of these delicious veggies while they’re in season and adding beets to just about everything I can think of. Like hummus! You just can’t beat (see what I did there?!) that beautiful purple-red color the beets lend to otherwise boring beige hummus.

Beet hummus has become quite popular in the foodie circles lately. Although I have yet to see it available commercially at my grocery store I’m sure it’ll only be a matter of time before this tasty purple dip starts hitting store shelves. Until then though I’m perfectly satisfied taking the time to make my own from scratch!

I think that beets and dill are a flavour combination that just can’t be beat (Did it again!). So naturally I had to add a few sprigs of fresh dill to my recipe to really take things to the next level of flavour. I also opted to throw the garlic onto my baking sheet with the beets to give it a nice deep roasted flavour as well. Perfection!

The roasting part takes awhile, but I have cooked beets in my Instant Pot with pretty good results. If you’re a little short on time you can also roast the beets one day and mix up your hummus another day. Cooked beets will keep in the fridge for a few days in a sealed container.

I always like to make a good size batch of homemade hummus. It freezes really well so I portion mine into small-ish containers and keep it on hand for snacks or entertaining. I just pull it out and let it thaw in the fridge the day before I’m going to use it.

So, the next time you’re in the mood for hummus, or have some beets on hand that need using up, try my recipe for Roasted Beet Hummus!

Top your hummus with some crumbled goat cheese for an even tastier snack!

Roasted Beet Hummus

  • Cook time: 45-60 minutes
  • Prep time: 10 minutes


  • 1 can chickpeas, drained and rinsed
  • 4-5 medium-sized beets (more if they’re smaller, less if they’re larger), with the greens and root trimmed off
  • 4 large cloves garlic, peeled
  • 1/4 cup fresh dill
  • 1/4 cup canola oil or olive oil
  • Salt and pepper to taste

1. Preheat oven to 350F.

2. If your beets are quite large, cut them into chunks to reduce cooking time. I find they’re easier to peel if I do it after cooking, but you can peel them beforehand if you prefer. Place beets on a baking sheet and cover with foil. If I have small beets and I’m roasting them whole I wrap them up in tin foil and then place them on the baking sheet. Add garlic to baking sheet as well to roast alongside the beets.

3. Roast beets and garlic for 45-60 minutes, until beets are fork-tender (meaning you can easily spear them with a fork). You may need to take the garlic out earlier so it doesn’t burn.

4. After beets are cooked, remove them from the oven and let them cool until you can handle them. If you haven’t already removed the skins, do it now.

5. Place beets, garlic gloves, chickpeas, and fresh dill in a food processor. Start pureeing the mixture, drizzling the canola oil in the top spout as you go to incorporate it evenly.

6. Once your hummus is blended, season with salt and pepper to taste.

7. Enjoy!

You can serve your hummus freshly made with your favourite crackers, veggies, or baked chips. Add a little crumbled goat cheese on top for a little extra party in your mouth!

Letting it rest in the fridge overnight is good too if you can make it a little ahead of time to allow the flavours to blend together more. I also love using my homemade hummus as a spread on my veggie wraps or sandwiches! Yum!

Need more beet recipes in your life? Try my Quick and Easy Beet and Black Bean Burgers!

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