Roasted Beet Hummus

Are we the only ones who associate beets with The Office every single time? Dwight K. Schrute was really onto something with the beet farm. Beets can brighten up a dish with a splash of color, and while Christina is not a big beet fan, I cannot get enough of them! The earthy flavor reminds us of summertime and we were pretty surprised at the seemingly limitless positive side effects that beets seem to offer.

For this recipe, our key ingredient is: Beets

Here’s why we care about this recipe:

  • Beets are a nitrate-dense food, which means they will help lower your blood pressure. This also allows your brain to work better! Due to increased blood flow, more blood will make its way to your brain
  • Beets improve athletic performance, which we know we desperately need!  Beets impact the cells in our bodies that produce energy, allowing them to also produce more oxygen and are a healthy carbohydrate source. This essentially means that your overall stamina will improve, which means the quality of your workout will improve.
  • They are an excellent source of fiber, which reduces the risk of many chronic health issues as well as helps digestive health. Sorry to get a little gross but this is going to help regulate you, so drop the Miralax and extra cup of coffee. Because they are so fiberous, they will help you feel full longer and reduce your appetite. As an added kicker, because they are low in calories and high in water, they are directly associated with weight loss!
  • Brace yourself for pink tinted urine if we have not already convinced you to make this recipe. A final perk to beets are their anti-cancer properties. The juice in beets actually slows tumor development, and has been correlated to the prevention of skin, lung and colon cancer due to their chemical make-up.

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Roasted Beet Hummus


  • 3 medium sized red beets (washed & peeled)
  • Olive oil spray (If you don’t have this, simply use regular olive oil)
  • 1 can (15 ounces) chickpeas (drained & rinsed)
  • 3 garlic cloves
  • 1 teaspoon salt
  • 1/4 cup tahini
  • 3 tablespoons lemon juice (approximately 1 large lemons)
  • 2 tablespoons olive oil
  • 2 tablespoons water


  1. Preheat oven to 375 degrees.
  2. Cut beets into wedges and place on a baking sheet. Spray beets with a light coat of olive oil spray (or drizzle olive oil over the beets and toss to coat) and place in oven. Roast beets for 40-50 minutes, or until tender. Allow to cool slightly.
  3. In a food processor, add beets, chickpeas and garlic cloves. Pulse to combine.
  4. Add salt, tahini, lemon juice, olive oil and water to food processor. Blend until hummus becomes creamy.
  5. Keep refrigerated.


Amount Per Serving: Calories: 155, Total Fat: 8g, Saturated Fat: 1.1g, Cholesterol: 0mg, Sodium: 488mg, Total Carbohydrates: 17.8g, Dietary Fiber: 3.8g, Total Sugars: 3.2g, Protein: 4.7g. We used Milton’s Gluten Free crackers for this recipe.

Let us know what you think in the comments!


Amanda and Christina

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