Creamy Roasted Beet Hummus

by Gena on January 15, 2013

beet hummus vegan

The other night, my friend Chris and I went out to dinner at Commissary in D.C.. We were both happily surprised to find a lot of vegan options—I because I’m vegan, and Chris because he’s been trying to eat more fruits and veggies with the new year. One of the dishes we decided to order was the roasted beet hummus, a dish I’d seen before on the web but had never actually made or tried. It was delicious—suspiciously similar to Sabra hummus in taste (hmmm), but delicious—and I resolved right then and there that it was time I hop aboard the beet hummus train myself.

Funnily enough, one of my blog readers emailed me just a few days ago saying she’d tried the very same dish, and asking how one might replicate it at home. I said I thought one might simply roast the beets and then blend them in in the food processor, and as it turns out, that’s about right. This hummus looks a little “grainier” than regular hummus in the photo, but it’s as creamy as can be. If you’re intent on an utterly smooth texture, you could try using the Vitamix, but I didn’t think it was necessary, and with a food processor, you don’t lose any of the hummus in the bottom!


Creamy Beet Hummus (vegan, gluten free, soy free)

Makes 4 servings

2 small beets, tops trimmed off
2 cups cooked chickpeas
1/4 tsp sea salt
2 tbsp tahini
1 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 tbsp water
2 tbsp fresh rosemary (optional)

1. Preheat oven to 375 degrees. Wrap beets in foil and cook for 30-40 minutes, or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when you’re sure they’re cool, slip the skins off with your fingers. Quarter beets and set aside.

2. Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two, stopping to scrape down the bowl now and then.

3. When the hummus is totally creamy, pulse in the rosemary (omit it if you don’t care for it). Serve!




The rosemary here is optional, of course: you could use fresh dill or parsley instead, or you could omit the herb altogether and simply proceed with hummus as usual. But I did love the way the rosemary brought the sweet and tart flavors of this hummus together!

Serve this as you would any hummus: with flax crackers, with veggies, on salad, in a wrap or sandwich. Or with a spoon, of course. Enjoy!

Special announcement: next Wednesday night, 1/23, I’ll be joining my friend Kris Carr and the lovely Alex Jamieson for Dinner with Kris, a new segment in which Kris invites a special guest or two to chat about health and wellness. We’ll be doing this dinner segment by phone, and readers are invited to call in (you can use either a cell or a landline) to ask questions. The goal is a totally interactive evening!

Topics covered will include:

  • How to eat for digestive health and greater energy.
  • How to create a healthy diet & lifestyle from the ground up.
  • How food affects motivation and mood.
  • How to overcome food cravings (sugar, caffeine, dairy).
  • How to embrace and love yourself today while gently working towards vibrant, long-term health.

Alex and I are online buddies, but we’ve never gotten to chat in person, so I’m excited to “meet” her. And of course, it’s always a blast catching up with Kris. To join in, you do have to own Kris’s new book (which I reviewed last week). I know that many of you commented to say that you have it, so if you do, I really encourage you to call and chat with us! The transcript will also be available online for owners of CSK after the event. And I’ll be giving a quick wrap up here on the blog, too. Check out details here!


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{ 26 comments… read them below or add one }

Lisa @ Lisa the Vegetarian January 15, 2013 at 4:48 pm

Love this idea for a hummus. I’m a big fan of beets and a big fan of hummus, but I don’t think I ever would have thought of combining the two.


Lauren Talbot January 15, 2013 at 6:00 pm

Gena! That looks absolutely BEAUTIFUL!

I love beets! Check out this recipe I just featured:
Roasted Golden Beet and Fennel with a Honey Mustard Glaze

I used a combination of Golden and Chioggia beets and it turned out lovely. If only I have your photography skill. :)


Gena February 6, 2013 at 9:38 am

It sounds lovely, Lauren! Except it’s not vegan, because of the honey. I’m sure maple syrup would work nicely though.


Hannah January 15, 2013 at 7:31 pm

I’ve made a very similar recipe for years, but funnily enough have always gone for dill instead of rosemary, even though I had to buy dill and rosemary was overflowing in my parents’ garden.

I always particularly enjoyed the split second panic of thinking I was dying in the bathroom at 3am the next night, too.


FoodFeud January 15, 2013 at 7:49 pm

It does look gorgeous. I don’t believe I’ve ever tried beet hummus myself but I loved this beet pate: It has sunflower seeds and rosemary too, which as you noted does really well with the sweet, deep beet flavor.


Herbivore Triathlete January 15, 2013 at 8:23 pm

I’ve been wanting to try beet hummus and yours looks gorgeous! I love the color of it, so vibrant. I think the rosemary would be a lovely addition. (What is on the plate next to the hummus?)


Elisabeth January 15, 2013 at 10:48 pm

I was wondering the same thing! I think it’s yellow bell pepper slices.


purelytwins January 15, 2013 at 9:03 pm

Gena looks incredible! I have been loving beets a lot lately in my juices. Beets are the best!! Love rosemary too, that reminds me I need to start growing my own again! HUGS


Elisabeth January 15, 2013 at 10:51 pm

Your photography is gorgeous; I love the bright fuchsia hue of the hummus. Also, rosemary is one of my favorite herbs, especially since I have a huge pot of it growing at my house. Thanks for the recipe!


Rose January 16, 2013 at 6:41 am

So much excitement! I just saw a a recipe for white bean beet hummus in Whole Living… I’d never heard of it before! Looks like the humble beet is having it’s moment and I’m definitely on board.

And congratulations on dinner with Kris!! I’m a huge fan of you both… a humble beet amidst… Idk, what’s a stately vegetable? Anyway, I realize we lose the interactive part if we sadly have to miss the discussion… but are there podcasts or videos available for us to tune in after the fact?

Have a happy Wednesday, Gena!!


Karen January 16, 2013 at 7:39 am

Hey Gena -

Off topic, but given your professional interest in gastronomical health, I wanted to pass along these links to you re. a study called the american gut project:



Gena January 16, 2013 at 10:39 am

Thanks Karen,

I read about it just the other day. Good timing, since I spent a great part of this semester studying the microbiome! I can imagine this initiative being either really instructive and pathbreaking, or possibly leading to a lot of at-home concern and confusion. I hope that it is ultimately the former, of course!



anastasia@ January 16, 2013 at 8:10 am

This is the most gorgeous plate of hummus I’ve ever seen! My little girl would love its’ color.


Lindsey @ Pas de Deux January 16, 2013 at 8:33 am

I love your little bowl! It looks gorgeous with the bright red hummus in it!


Alison @ Health Assets January 16, 2013 at 10:00 am

YUM!! I am so excited for this recipe. Did you know beets help increase your red blood cell count allowing your body to bring in more oxygen. I am heading to Aspen in a few weeks so this will be perfect for helping me adjust to the elevation change! Thanks!


Marissa January 16, 2013 at 3:57 pm

I first tried beet hummus this summer and have made it many times since. I used sumac in mine, but rosemary would be equally delicious!


ameyfm January 16, 2013 at 6:54 pm

oooh, beautiful and fun! I’ll definitely try this. I love hummus, and I love roasted beets… so I’m pretty sure I’ll love this combo. Thanks!


Christine (The Raw Project) January 16, 2013 at 9:12 pm

This looks wonderful, love the idea of beets in hummus and the color is amazing!


Jessica Grosman January 19, 2013 at 9:33 pm

Looks great! You may be able to improve on the texture if you peel the chickpeas. I recently tried this method for making smooth hummus, as suggested by Smitten Kitchen. It’s tedious but makes wonderfully creamy hummus.


Herble Pills Store January 25, 2013 at 2:51 am

This looks wonderful, love the idea of beets in hummus and the color is amazing!
Thanks Karen love your little bowl


Herbal Pills Store January 25, 2013 at 4:29 am

This looks wonderful, love the idea of beets in hummus and the color is amazing!
Thanks Karen love your little bowl!!!!!!


Ringing in your ears February 1, 2013 at 6:03 am

oooh, beautiful and fun! I’ve been wanting to try beet hummus and yours looks gorgeousI love the color of it, so vibrant. I think the rosemary would be a lovely addition..


Marianne February 6, 2013 at 1:54 am

I’ve been making a version of beet hummus for sometime now, and often take it to potlucks, especially with my fellow dietetic interns. I put dill in mine for that whole Eastern European flair (my Russian heritage showing), and it always gets rave reviews. I recommend giving dill a go next time you make some :)


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Dani December 15, 2013 at 5:19 pm

Absolutely adore this! The color is fantastic and the taste is sublime! We added a bit of garlic, paprika and pepper instead of rosemary and will definitely be making it again in the future.
Thanks so much!


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