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Roasted Beet Hummus

Serves: 8


  • 1 big or 2 small Foxy Red Beets
  • ¼ cup olive oil, plus 1 teaspoon
  • 1, 15-ounce can chickpeas, drained and rinsed
  • ½ large lemon, juiced
  • 2 cloves garlic, peeled
  • 1 tablespoon tahini
  • Pinch of salt
  • A few shakes of black pepper


  1. Roast the beets: Preheat the oven to 400 degrees. Remove the top, leafy parts of the beets and peel each beet with a vegetable peeler. Cut small beets into half or cut medium-to-large beets into quarters. Transfer to a baking sheet lined with parchment paper. Drizzle 1 teaspoon of olive oil and season with salt and pepper. Gently toss until beets are evenly coated with oil. Bake for 30-35 minutes. Once done, remove from oven and let cool.
  2. Make the beet hummus: Add chickpeas, roasted beets, olive oil, lemon, garlic, tahini, salt and pepper to a blender or food processor. Blend until smooth.
  3. Transfer to a serving bowl. Pair with multigrain pita chips and your favorite Foxy veggies.