Roasted beet hummus

Contributed by Allison Collins, MD

Roasted beet hummus

In my house, hummus is a must-have in the refrigerator. It is a wonderful snack with cut up veggies, a great wrap or sandwich spread, and a perfect accompaniment to grilled chicken or veggie skewers with whole grain pita. My kids have it almost daily as part of their lunch for school.

To mix things up, I like to make some variations. One of our springtime favorites is beet hummus. My kids delight in its fabulous magenta color, which could easily be mistaken as food dye. Beets add a sweet and earthy flavor to traditional hummus. To be extra fancy for guests, I make a base recipe of plain hummus and beet hummus with a touch of honey, then serve them side by side!

Servings: 8


  • 1 roasted beet (wrap in foil and roast in oven for 1 hour at 400 F until tender, peel and cool)
  • 1 15-ounce can of no-salt-added garbanzo beans (chickpeas), drained and rinsed
  • 1 tablespoon tahini*
  • 1 to 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 large garlic clove
  • 1/2 teaspoon honey
  • 1/8 teaspoon pepper
  • For garnish (optional): parsley, feta cheese, toasted pine nuts
*Tahini is sesame seed paste, often found in the nut butter or ethnic food section of the grocery store. 


  1. To make hummus creamy, warm garbanzo beans in the microwave for 45 to 60 seconds.
  2. Put all ingredients (except optional garnish) into food processor or blender and blend until smooth.
  3. Top with garnishes, if using. Enjoy!

Nutrition information (per serving)

  • Calories: 90
  • Total fat: 3.5 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 160 mg
  • Total carbohydrate: 12 g
  • Dietary fiber: 3 g
  • Total sugars: 3 g
  • Protein: 4 g