Recipe Creamy Roasted Beet Hummus

October 24, 2016

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Silver Hills Bakery

Yes, you can get your kids to eat beets when you sneak this nutrient-rich root veggie into their favourite protein-packed dip. Roasting beets caramelizes their sugars to a slightly smoky, sweet-as-candy perfection that balances the nutty tahini and tangy lemon flavours. The beautiful, deep magenta colour will win kiddos over, too.

Recipe Details

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  • 1 small to medium beet , quartered
  • 2 cloves garlic (whole)
  • ½ can (398 ml / 14 fl oz) chickpeas , drained and rinsed
  • 3 Tbsp tahini
  • ½ lemon , juiced
  • 3 Tbsp olive oil
  • to taste salt and pepper


  1. Preheat oven to 400°F. Roast beet and garlic cloves (with skin still on) until tender. The garlic will be ready within 15 to 20 minutes. The beet may take longer, up to 60 minutes.
  2. Peel beet and garlic cloves and place in the bowl of a food processor. Add remaining ingredients and blend until smooth, stopping to scrape down the sides of the bowl from time to time. Season with salt and pepper to taste.
  3. Serve on sprouted Silver Hills toast or with baked chips and veggie sticks. Store in an airtight container in the refrigerator for up to 5 days.

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