Delicious Living
  • 1 pound red beets, washed, peeled, and cut into chunks
  • Olive oil, for drizzling
  • 1 (15-ounce) can chickpeas (garbanzos), rinsed and drained
  • 3 cloves garlic, crushed
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 tablespoon ground cumin
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Roasted Red Beet Hummus

Jennifer Brewer | Delicious Living
  • Serves: 4 people

This blood-red, protein-rich hummus is fun for parties. Sprinkle with black sesame seeds and serve with sesame rice crackers for a gluten-free goodie.

  1. Preheat oven to 400˚. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–40 minutes, or until tender. Allow to cool slightly.
  2. Transfer roasted beets to a food processor and add chickpeas, garlic, tahini, lemon juice, cumin, 2 tablespoons olive oil, and salt. Blend until creamy, scraping down sides as needed. Adjust taste with lemon juice and salt. Refrigerate up to 3 days.


PER SERVING (1/2 cup): 347 cal, 16g fat (7g mono, 6g poly, 2g sat), 0mg chol, 10g protein, 42g carb, 10g fiber, 630mg sodium

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