Updated: Mar 27

Roasted beets are the star of this vibrantly colored hummus! This simple recipe is made with creamy white beans, tahini, lemon, garlic and spices. It’s the perfect appetizer for the holiday season. You can also make a rainbow wrap by adding it to pita bread with lots of veggies.


  • 1 can white beans 15.5 oz, rinsed & drained (or chickpeas)

  • 2 small/medium beets or 1 large, raw & unpeeled

  • ¼ cup water

  • 2 Tbsp tahini

  • 2 Tbsp fresh lemon juice

  • 2 Tbsp extra virgin olive oil

  • ½ tsp pink salt (or to taste)

  • freshly ground pepper

  • garnish options: chopped herbs, toasted nuts or seeds, a drizzle of extra virgin olive oil, a squeeze of lemon


  1. Preheat oven to 400 degrees F.

  2. Wash beet(s) well and wrap in parchment paper, then in foil. Fold all edges creating a pouch. Cook for 40-60 mins until fork tender. Remove and cool.

  3. Prep the remaining ingredients and add to a high-speed blender.

  4. Remove skin from beet(s) and add to blender. Combine until a creamy texture is created.

  5. Serve with crackers, pita or raw vegetables.

NOTE: You can also purchase whole, peeled & roasted beets to save time. Trader Joe's and Costco both sell them without any preservatives. Recipe inspired by Love and Lemons.

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Plant-Based Health Coach & Meal Prep
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