Best ever hummus recipe

Hummus with Roasted Beets

Hummus is my fallback. When in doubt about what to make or what to bring or what to do, hummus tend to be the answer. Delicious, nutritious, a crowd pleaser, and the recipe has long since been committed to memory. There’s only one, small issue: a blah color. Blend in fresh parsley and the color goes from blah to bad. As of about 2 hours ago, however, I have declared my neutral colored hummus days a thing of the past. The answer was a roasted beet, which not only catapulted the color to off-the-charts cool, it added a fresh, and not particularly beet-like twist to my favorite dip. This recipe is an adaptation from a post that Sarah recently sent to me from I’m planning to serve it as an appetizer with vegetables at a dinner tomorrow evening and have no doubt that the reviews will be rave.


  • 1 14 oz. can of garbanzo beans
  • 1 Tbsp. tahini
  • 1 small roasted beet
  • 3 Tbsp. fresh squeezed lemon juice
  • Zest from one lemon
  • 2 large cloves of garlic
  • 2 Tbsp. olive oil
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. grated ginger


  • Preheat oven to 375. Trim root and top from beet. Brush with olive oil and roast for 30 minutes.
  • In a food processor, combine garbanzo beans, tahini, garlic, cumin, olive oil, lemon juice, and salt.
  • Once beet is roasted and cooled slightly, remove skin, cut into quarters and add to food processor.
  • Blend thoroughly until hummus takes on a raspberry color. Pulse in additional water or lemon juice if the texture is too dry.
  • Empty into a serving bowl and top with ground pepper, along with freshly grated ginger and lemon zest.
  • Serve with fresh vegetables.