This roasted beetroot and garlic hummus checks all the boxes: healthy, easy, delicious, and so pretty! It's the perfect snack throughout the week or a beautiful appetizer for guests. Garnish with a dollop of Greek yogurt and fresh herbs, and serve alongside veggies or pita. Enjoy!


Recipe Summary

15 mins
39 mins
1 min
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.

  • Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.

  • Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.

  • Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.

  • Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

Nutrition Facts

253 calories; protein 5.7g 11% DV; carbohydrates 23.8g 8% DV; fat 15.9g 24% DV; cholesterol 1.9mg 1% DV; sodium 436.9mg 18% DV. Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0