Roasted Golden Beet Hummus

Roasted Golden Beet Hummus

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I had on hand about 5-6 small locally grown organic golden beets from our CSA box and decided to make hummus with them. Good call!


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4-6 (not really able to determine servings)
10 Min
1 Hr



  • 5-6 small
    golden beets, scrubbed and ends trimmed
  • 3 Tbsp
  • 1-2 small
    lemons, juice of (i used meyer lemon but standard lemons will work)
  • ·
    salt, to taste
  • pinch
    ground cumin
  • 2-3 clove
    garlic, peeled
  • 3 Tbsp
    extra virgin olive oil

  • ·
    sumac or za'atar (or cayenne or paprika if you don't have the former)
  • ·
    fresh cilantro or fresh italian parsley
  • ·
    olive oil for finishing

How to Make Roasted Golden Beet Hummus


  1. If the beets are medium size cut in half-if small, leave whole. *Wrap up the beets in aluminum foil and roast for 1 hour at 375 degrees until very soft. Set aside to cool briefly.

    *Note: you can also roast the whole garlic cloves with the beets if desired. They won't take as long to roast and you'll have to remove them from the oven after about 30 minutes of roasting time.
  2. If desired, peel the beets (I don't). Cut into chunks and place the beets in a food processor along with the rest of the hummus ingredients. PULSE to desired consistency adding more olive oil or tahini for smoother hummus.
  3. Now taste test and adjust. I had to add more lemon juice (juice of 1 1/2 lemons in total) to help balance the sweetness of the beets.
  4. Scrap the hummus into a serving bowl or onto a platter. Garnish with za'atar or sumac, cilantro or parsley, and a drizzle of olive oil.

    Serve at room temperature.

Printable Recipe Card

About Roasted Golden Beet Hummus

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian Vegan Dairy Free
Other Tag: Healthy

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