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
Recipe by Food Filled Life at