Roasted Beet and Roasted Garlic Hummus

Recently, I started creating my own beet hummus, and my daughter and I have fallen in love with this. It’s creamy and deeply flavorful, and we’re enjoying it with raw vegetables (of course), on sprouted grain toast, in salad wraps, over Buddha Bowls, and my newest favorite – with Air-Fried Falafel! The stunning color will just about knock your socks off.

My friend Michele Gallo inspired me a year ago to create my own variation of a beet hummus recipe that she created for her family.

I know, I know. Beets have a strong flavor, and can be tough to love – at least for the uninitiated.

But one of the keys can be roasting, which makes them so much sweeter.

So be patient as you try to find new opportunities to sneak them into your menu, because discovering your Inner-Beet Enthusiast can repay you with big dividends.

Beets are powerfully rich in phytonutrients, and provide antioxidant, anti-inflammatory, and detoxification support. They’re high in immune-boosting vitamin C, as well as potassium, manganese, and fiber. Plus beets are also known to improve blood flow, boost stamina, lower blood pressure, and provide protection against certain forms of cancers. Pretty good stuff.


  • Servings: makes about 3 cups
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1 1/2 cups cooked chickpeas, rinsed and drained (reserve 1/3 cup of aquafaba)
2 small beets, roasted, then peeled (guidance below)*
3 cloves garlic, roasted, then peeled (guidance below)*
1/3 cup aquafaba
1/4 cup tahini
2 tablespoons fresh lemon juice
1/2 teaspoon cumin
3/4 teaspoon kosher salt
coarse ground black pepper, to taste
generous dash cayenne pepper

Garnish: fresh Italian parsley (optional)


As you rinse chickpeas, rub vigorously and remove any loose skins. Drain. (This step makes the final hummus extra creamy).

Place peeled chickpeas, roasted beets, and roasted garlic in bowl of a large food processor. Add remaining ingredients, and process until very smooth. Taste for seasoning; adjust if needed. Refrigerator until ready to serve, and garnish with fresh parsley, if desired.

*  To roast beets with garlic…

Preheat oven to 350 degrees.

Wash and trim beets. Slice the tops off of the garlic cloves.

Place the beets and garlic into a small covered baking dish – or wrap beets individually in aluminum foil, and separately create a foil packet of all three garlic cloves together.

Roast garlic for 20 minutes, and roast the beets for one hour. Remove each from the oven after the proper roasting time, and allow to cool, without opening. (Roasting can be completed early in the day, or even the day before. If making ahead, refrigerate cooled vegetables until ready to use.)

Once the beets and garlic have cooled, discard the thin outer skin on the beets, and the paper-thin skin on the garlic cloves, and proceed with recipe.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

4 thoughts on “Roasted Beet and Roasted Garlic Hummus

  1. Melinda K Schappach

    Hi Vicki, what about peeling the beets before roasting them? Then, once cooled, they could be put directly into the food processor.

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