Roasted pink beet hummus you’re sure to crave

By August 17, 2015Recipes

Call me mainstream, but I cannot get enough of hummus these days! If chickpeas are in, I’m in. I’m always looking to try new kinds of hummus, and this roasted pink beet hummus did not disappoint my cravings! Beets are extremely nutritious and friends of your heart, in addition to being low in calories. And is anyone else in love with the color of this hummus? Give this hummus a try if you are craving pink!

Servings: 4-6


  • 2 medium beets
  • 250 g cooked chickpeas
  • 2 tbsp tahini (Tahini is a sesame seeds paste that you can find in health food stores, eastern food stores or in the health areas of some supermarkets)
  • Juice of 1/2 Lemon
  • 3 garlic cloves
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 sprigs fresh thyme
  • 2 sprigs of fresh fennel
  • 1 bay leaf
  • Whole sea salt
  • Freshly ground black pepper

To serve

  • Olive oil
  • Parsley
  • Freshly ground black pepper


  1. Preheat oven to 18oº and line a baking tray with parchment paper.
  2. Peel the beets and cut them into quarters or eighths, depending on the size.
  3. Put them in the tray and drizzle with olive oil and balsamic vinegar.
  4. Add the peeled and lightly crushed garlic, fennel, thyme and bay leaf and season with a pinch of salt and black pepper.
  5. Cover the tray with metallic paper and bake for 30 to 45 minutes.
  6. Remove from the oven and allow to cool slightly before removing the metallic paper.
  7. Remove the bay leaf and thyme and add everything to a food processor including the roasting juices.
  8. Add the chickpeas, tahine, lemon juice and a drizzle of olive oil and grind until a thick puree.
  9. Serve on a plate with a drizzle of olive oil and parsley and sprinkle with freshly ground black pepper.

Recipe adapted from La Passe Vite.