If you thought beets were only for arugula salad or borscht, then this easy beet hummus recipe is about to teach you a thing or two. Sure, beets have a less than exciting reputation. A root vegetable with a flavor described as earthy? Personally, I love an earthy root veggie roasted simply with a bit of salt and pepper. But roast them and whip them up into a beautiful magenta easy beet hummus dip, and I promise you can convert just about any beet-opposed guest this season. Need another reason to prep this dip? You probably already have all the ingredients on-hand.
When Are Beets in Season?
Beets are in season from summer well into late fall. And since we’re still enjoying late fall produce until the end of December, this is a wonderful time to work beets into a seasonally appropriate dish. This savory and easy beet hummus is earthy from the beets, tangy from the lime, and aromatic with a festive rosemary garnish. I hope this simple recipe gets you into the holiday spirit.
Health Benefits of Beets
After all, there is something magical about beet roots. Beets are loaded with potassium, vitamin C, and essential B vitamins. The nutrients that give the veggie its deep purplish color carry anti-cancer properties. Beet roots also support healthy blood pressure levels and even boost blood flow to the brain, which can improve your focus. Still not convinced that beets are magical? They also pack a healthy dose of fiber, which is essential for digestion.
When you put this easy beet hummus recipe to the test, you’ll forget you’re even eating veggies whatsoever. Add this spread to a holiday cheese plate, a game day snack board, or as a component to nutritious wraps and sandwiches that you pack at home and take to work to fuel you through all of the season’s festivities.
Easy Beet Hummus with Rosemary
Serves 4 as an appetizer
- 3 – 4 small beets (or 1 large beet)
- 1 (15.5 ounce) can garbanzo beans, rinsed and drained
- 3 1/2 tablespoons olive oil, divided
- 1 1/2 tablespoons tahini
- 1 large glove garlic, minced
- Juice of 1 lime
- Pinch of salt
- 3 tablespoons water
- Optional garnish: 2 – 3 sprigs rosemary, freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit.
Prepare the beets: Tear off leaves with a firm twist where the leafy stems* meet the root, or the part your want to roast. Wash and scrub beets to remove dirt (although a little left behind won’t hurt). Use a vegetable peeler to remove the top and bottom root of the beet.
On a baking sheet, give the beets a toss with 1 tablespoon of the olive oil**. Roast for 20 minutes. Remove from oven and allow to cool for 10-15 minutes. When they are cool to the touch, slice the beets into 1-inch chunks.
Mix the hummus: In a food processor, combine the beet pieces, garbanzo beans, olive oil, tahini, garlic, lime juice, and salt. Pulse and add 1 tablespoon water at a time until you reach the desired consistency.
To serve: If you have some fresh rosemary on hand, then garnish with a few sprigs. Serve this easy beet hummus in a medium-sized bowl and add freshly ground black pepper, to taste. Enjoy with raw vegetables like carrots, radishes, and cauliflower, or whole-grain pita chips.
*Save beet greens and whip them up in smoothies or pesto so that nothing goes to waste.
**I roasted many more beets than I needed for this hummus in order to have left-overs. (When I’m using the oven, I like to fill a baking sheet.) If you’re only roasting one beet, then use 1/2 teaspoon of olive oil to prep it for the oven.