Roasted Beet Hummus


Servings 12
Author Veg Life Staff


  • 1 small red Beet roasted until fork tender & peeled
  • 1/4 C Walnuts chopped finely
  • 1 tsp Lemon Zest
  • 1/4 C Water
  • 2 Tbl Lemon Juice
  • 1/2 tsp Salt
  • 3/4 tsp Pepper
  • 15 oz. can Chickpeas Garbanzo Beans, drained and rinsed


  • Preheat oven to 400 degrees.
  • Wash and trim beets.
  • Lightly coat with vegetable oil and salt.
  • Roast until fork tender, about 45 minutes to an hour depending on size.
  • Allow to cool enough to handle.
  • With GLOVES or a PAPER TOWEL, remove skin. It will stain your skin red if you aren't careful.
  • Place into a food processor with all other ingredients.
  • Puree until smooth.
  • Serve with a colorful array of mixed vegetables.