Roasted Beet Hummus “Vibrant”


  • 3 big red beets
  • 3 cloves garlic, minced
  • 2 cups chickpeas
  • 3 heaping tbsp. tahini
  • 3 tbsp. olive oil
  • 1 lemon, squeezed lemon juice
  • 3 tbsp. water (warm)
  • ½ tsp. of each: cumin, coriander, paprika
  • 2 tbsp. rosemary
  • Salt & Pepper to taste

Roasted beet hummus is served with:

  • Toasted slices of little baguette or pita chips
  • Vegetables available at home such as radishes, cucumbers etc.
  • 1 tsp. sesame seeds
  • 1 tbsp. parsley, chopped
  • 1 tbsp. roasted pine nuts


  • Soak chickpeas overnight.
  • Drain and cook in a saucepan with water for an hour after you brought it to the boil.
  • Drain chickpeas when ready and put them aside.
  • Sprinkle olive oil on beets and wrap them in foil along with garlic.
  • Place the wrapped beets into the preheated oven at 400 °F (205 °C).
  • Take them out in 40 minutes. The roasted beet should be tender enough when it is ready. Let it cool.
  • Peel beets when they cooled off.
  • Chop and transfer the beets to the blender along with roasted garlic.
  • Add tahini, freshly squeezed lemon juice, chickpeas, spices and season the mix with salt and freshly ground black pepper.
  • Humus is served with baguette, pita chips. Use parsley, sesame seeds and roasted pine nuts as garnish.