Rosemary Roasted Beet Hummus

Rosemary and roasted beet hummus is a delicious, healthy snack or appetizer packed with plant protein and fiber. It's gorgeous color and earthy, slightly sweet notes will keep you coming back for more! (vegan, gluten-free)

In the cold weather months when root vegetables are abundant, I develop a major obsession with roasted beets. If you haven't tried beets yet - do it! They're especially delicious roasted, when the high heat brings out a natural sweetness that compliments the earthy notes perfectly.

Another thing I love? Hummus. And it's so easy to make (and much cheaper!) at home. I've combined two of my favorites in this roasted beet hummus. And just for good measure, I topped it with creamy goat cheese, one of my favorite pairings with beets, for a little something extra on this gorgeous dip.

Why You'll Love This Rosemary Roasted Beet Hummus

• It's ultra-smooth, creamy, and simply delicious with hints of fresh rosemary, olive oil, lemon, tahini, and of course, sweet roasted beets.
• It's a healthy snack that's packed with nutrition. Hummus is a great source of plant protein, fiber and healthy fat - a perfect trifecta for a filling snack, plus beets add antioxidants and folate, as well as other vitamins and minerals. It's also naturally vegan (as long as you don't add the goat cheese), gluten-free and nut-free.
• The color is stunning. Who doesn't love a pretty pink dip? (Just don't forget you ate beets when you go to use the restroom the next morning. Don't call your doctor, you don't have cancer. You ate a highly pigmented red vegetable.)
• It's super simple to make and meal prep friendly!

How to Roast Beets

For this hummus, you'll need a couple of roasted beets. Don't worry, beets are super easy to prepare.

1. Wash beets and wrap tightly in foil.
2. Cook at 400°F for 40 minutes to an hour, or until soft. To test for doneness, just give them a squeeze (with an oven mitt!).
3. Let beets cool, the rub gently with your fingers to peel the skin off.

How to Make Rosemary Roasted Beet Hummus

1. Place the roasted beets in a food processor (I use this one from Cuisinart) with drained chickpeas, garlic, rosemary, lemon juice, tahini, olive oil, salt and pepper. Blend until smooth and creamy. This could take a couple of minutes.
2. If the hummus doesn't get smooth, slowly add water, one tablespoon at a time, until you reach the desired consistency.
3. Spoon into a bowl, top with a drizzle of olive oil and crumbled goat cheese (optional), and serve!

Ingredient Substitutions

The great thing about hummus is that it's flexible. Here are a few substitutions you can make.

• If you're feeling lazy, use pre-roasted beets (found in the produce section of the grocery store) or canned beets (not the pickled kind).
• If you don't have chickpeas, white beans can also be used.
• Leave the tahini out if you don't have it or don't want to buy it. Although I love tahini, I know not everybody goes through it as fast as I do! You may have to add a little extra olive oil for the right texture.
• Try swapping out basil or thyme for the rosemary if you'd like.

What To Eat With Roasted Beet Hummus

I love the versatility of hummus. Of course, this roasted beet hummus is a delicious dip with pita bread, crackers, and fresh cut veggies. But there are also so many other ways you can use it!

• Use as a spread for sandwiches and wraps.
• Use in place of dressing on a salad.
• Spoon a dollop onto grain bowls.
• Top your favorite cooked protein or veggie with it.

Are You A Beet Lover? If So, You'll Love These Other Beet Recipes

• Roasted Beet Goat Cheese Salad
• Watermelon Beet Salad
• Perfect Roasted Chicken and Root Vegetables
• Salmon Walnut Quinoa Bowls
• Citrus Beet Salad
• Rainbow Buddha Bowls
• Shredded Beet Kale Salad

If you made this recipe, please leave a star rating in the comments!

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