Recipe: Roasted Beet Hummus

Hummus can last 7–10 days in the refrigerator when stored in an airtight container.


  • 2 medium-large beets
  • 1 19-ounce can chickpeas, drained
  • 2 cloves garlic
  • Juice of ½ lemon
  • 2 tablespoons tahini
  • Salt and pepper to taste
  • 1/3 cup olive oil


  • Preheat oven to 450 F. Line baking sheet with foil. Wash beets thoroughly and trim root/stem if needed.
  • Add beets to foil-lined pan, cover tightly with more foil. Roast for 40–45 minutes, or until beets are fork-tender. Remove from oven and let cool for 5–10 minutes.
  • In a blender or food processor, add chickpeas, garlic, lemon juice, tahini, salt and pepper. Blend on high; slowly drizzle in olive oil until hummus is smooth and creamy, usually about 2–3 minutes.
  • Once beets are cooled, peel and cut into medium-sized cubes (you may want to wear gloves as the beet color may stain your hands). Add beet chunks to blender and continue blending until smooth.
  • Put beet hummus in a bowl and top with a small drizzle of olive oil. Enjoy with whole-grain crackers, fresh veggies or whole-wheat pita bread.

To contact a registered dietitian at Jersey City Medical Center, call: 201.885.3700 or 201.984.1270