Rosemary Roasted Beet Hummus

Roasted beet hummus in a white bowl garnished with goat cheese and fresh rosemary.

5 from 1 reviews

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)


  • 1 can (15 oz) chickpeas
  • 1 1/2 cups roasted beets (about 2 medium or 1 large)
  • 1 clove garlic
  • 1 tbsp chopped fresh rosemary
  • Juice of 1 large lemon (about 2 tbsp)
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked pepper
  • water as needed (about 2-4 tbsp)


  1. To roast beets, wash them and wrap tightly in foil. Roast 45 minutes to 1 hour in a 400° F oven. Let cool slightly, then rub with your fingers gently to remove skin.
  2. Add beets and other ingredients except for water to a food processor and blend until smooth, up to 2 minutes.
  3. Add water 1 tbsp at a time as needed to reach a smooth, creamy consistency.


  • Store leftover hummus in the refrigerator up to 5 days.
  • 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.

Keywords: roasted beet hummus, rosemary beet hummus