Roasted Beet Hummus

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1 Star2 Stars3 Stars4 Stars5 Stars (136 votes, average: 3.65 out of 5)

Absurdly colorful, and although it may not be sneaky, this hummus recipe is the perfect way to fit in the beet root’s natural anti-inflammatory properties into any diet. Ideal for wrap sandwiches or a veggie dip.


  • 2 medium or 1 large beet
  • 1 (16 oz.) can chickpeas, unsalted
  • ¼ cup lemon juice
  • 3 cloves garlic, minced
  • 3 tablespoons tahini
  • ¼ cup olive oil
  • sea salt and pepper to taste


  1. Rub beets with a small amount of olive oil, wrap in foil, and roast at 375°F until very soft.
  2. When cooled, slice beet and add to a food processor and blend to desired texture.
  3. Add the remaining ingredients and blend to desired texture.
  4. Serve drizzled with remaining olive oil.

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