Roasted Beet Root Hummus

September 6, 2012 | No Comments

Roasted Beet Root Hummus

Over the last month or so our CSA, Oakhill Organics has offered us beautiful, dark red, sweet as candy, beets. Dominic, our girls, and I love beets, others in our family do not share the love. When I think of beets, I daydream of roasting them and eating them in a salad with lovely fresh greens and some pungent goat cheese. Sometimes my thoughts wander to my awesome Sister In Law, who lives way too far away in California. When we talk about beets, which is not too often, my Sister In Law tells me she does not like them because they taste like dirt. That always makes me smile, because I know what she means. Even though beets do taste faintly like the earth they were grown in, they have a powerful sweetness, and are totally delicious. I am looking forward to creating new yummy recipes and eating them passionately with my family and friends.

Beet Roots

We had our “friend’s dinner” recently, and the theme was appetizers and dips. Last time we got together for and appetizer and dips themed dinner, we enjoyed a no fuss, relaxing evening. This dinner was relaxing and fun, with terrific food and great company as always. We shared stories about our Summers, and talked about the upcoming school year, while our kids played happily as they always do.

Roasted Beet Roots

The fare around the table consisted of our host’s delicious fresh baked bread, a yummy 7 layer dip, some gluten free cocktail meatballs, made with beef from Mossback Farm, swimming in a divine sweet and sour sauce. I made a vibrant pink beet root hummus dip. We made this recipe a couple times before, following the original recipe more closely, using breadcrumbs. One of our friends, who was coming to the dinner is gluten free, so I left the breadcrumbs out. We brought some organic gluten free blue corn chips as a crunchy, salty vessel for our dip. This recipe is inspired by River Cottage Everyday.

Roasted Beet Root Hummus
Recipe type: Appetizer
Author: Jillian
Serves: 10-14
  • 7 medium beet roots, roasted
  • healthy drizzle of olive oil(2-6 Tbsps)
  • juice of 2 lemons
  • 2 Tbsp tahini
  • 3/4 cup toasted walnuts
  • 3-4 cloves garlic(depending on how garlicy you like it)
  • Salt and fresh ground black pepper to taste
  1. Roast beet roots at 375 degrees F. in a tin foil pouch with a drizzle of extra virgin olive oil, sprinkle of kosher salt, and 3 grinds black pepper for 45 minutes to 1 hour, depending on how big your beet roots are
  2. Let beet roots cool in foil pouch
  3. Peel cooled beet roots skin off and discard as compost
  4. Cut beet roots in quarters and place in food processor bowl
  5. Toast walnuts on half sheet pan at 375 degrees for 5-10 minutes(keep an eye on them, as they will go from toasted to burnt in no time)
  6. Add toasted walnuts, olive oil, lemon juice, tahini, garlic, salt and pepper
  7. Pulse til no big chunks of beet root remain
  8. Scrape down bowl with spatula
  9. Turn on for 1 minute
  10. Taste
  11. Add more salt or pepper to taste
  12. Turn on
  13. Taste
  14. Enjoy with homemade or store bought corn tortilla chips



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