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Oil Free Roasted Beet Hummus


  • 2 Small Roasted Beets
  • 1 Can Garbanzo Beans (rinsed and drained well)
  • 1/3 Cup Water
  • 1/4 Cup Tahini
  • 1 Juice of 1 Lemon
  • 1 Tbsp Balsamic Vinegar
  • 1/2 Tsp Garlic Powder


  • Preheat oven to 375 degrees. Trim the beet greens and wash the beets. Wrap each beet in foil, place on baking sheet and bake until tender. This will range from 30-60 minutes depending on the size. Small beets will bake quicker.
  • Once tender, remove beets from over and allow to cool for a few minutes. Peel beets and dice them into small chunks. 
  • Combine all ingredients into a high speed blender and blend for 1-2 minutes. Until hummus is smooth and creamy.
  • Hummus will keep up to 10 days in a refrigerator.