Winter Beet Hummus | Well and Full | #beet #hummus #vegan

Vegan Beet Hummus

This vegan beet hummus is as healthy as it is beautiful, with earthy red beets, roasted garlic, and fresh rosemary.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


The Roasting Part

  • 1 Medium Red Beet peeled and chopped
  • 3 Cloves of Garlic Whole
  • Drizzle of Extra Virgin Olive Oil

The Hummus Making Part

  • 1 15 oz Can of Chickpeas
  • Juice from 1/2 Lemon
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/2 Tsp Fresh Rosemary packed
  • 2 Tbs Extra Virgin Olive Oil
  • 2 Tbs Water

For Garnish

  • Fresh Rosemary
  • Sliced Almonds


  1. Start by roasting your beets and garlic - preheat the oven to 350 degrees F. Toss the beets and garlic in olive oil, then roast in the oven for 30 minutes, until beets are tender. (Time will depend on how large/small you chopped your beets.)

  2. When done, take out of the oven and let cool.
  3. Once garlic cloves have cooled down a little, add them to your food processor BY THEMSELVES and process on their own - it will do the mincing for you. Then add beets, chickpeas, and all other ingredients, and process on high until hummus has reached the desired consistency.
  4. When done, scoop hummus into a bowl and garnish with fresh rosemary and almonds, if desired.
  5. Enjoy!