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Roosted Beet Hummus

A delicious twist on a traditional dish. And this color ....
Prep Time5 mins
Cook Time5 mins
bake time beets40 mins
Course: Appetizer, Dip, Side Dish, Spread
Cuisine: Plant Based, Protein rich, Vegan
Keyword: oven roasted, red beet hummus
Servings: 4 portions
Calories: 130kcal
Author: Tina


  • oven
  • food processor


  • 1 cup cooked chickpeas, remove skins, optional
  • 1 cup chopped roasted beets
  • 1 - 2 tsp. mustard
  • 2 tbsp. orange juice
  • 1 clove garlic, optional
  • 2 Tbsp. tahini
  • salt and black pepper to taste
  • ice cold water as much as needed

roosted beets

  • 1 pound beets, washed and sliced into 1 inch pieces or quartered if using small beets
  • 1/3 cup fresh orange juice
  • 1 Tbsp. mustard
  • 1 Tbsp. maple syrup
  • a sprinkle of salt for before baking


  • Marinate the beets for about an hour in the mustard, orange juice and maple syrup mixture. Bake in a preheated oven on 425F/200C for about 40 minutes or until the beets are caramelized. Baking time depends on the size of your beets. 
  • Add all the ingredients except the cold water for the hummus to a small food processor. Start processing and while processing pour the ice cold water to the mixture. The amount you need depends on the thickness you desire for your hummus. You can stop and taste and if needed resume processing.
  • Delicious as a dip or filling the way I used it. joy!


The amount for the roasted beets is more than you need, I like to make more with the same effort and time. You can eat them right out of the oven or add them to a salad.