Recipe by Ruth Fox and Vicky Cohen

Roasted Beet Hummus

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Parve Parve
Easy Easy
12 Servings


- Sesame

This jewel-colored beet hummus takes an ordinary dip into an absolutely striking spread when served with fresh crudités, pita triangles, or your favorite crusty bread. Catch up on all our Rosh Hashanah in 5 takeovers HERE!


Roasted Beet Hummus

  • 1/4 cup water

  • 1/2 teaspoon salt

Optional garnishes

  • dukkah

  • roasted hazelnuts

  • black sesame seeds


Prepare the Roasted Beet Hummus


If using a fresh beet, preheat oven to 400 degrees Fahrenheit. Wrap it in aluminum foil and place it on a baking sheet. Cook for one hour or until tender (See Note 2)


Remove the beet from the oven and let it cool. Rub the skin off and dice it into medium size pieces.


Place all the ingredients in a food processor and process until smooth and creamy. You may need to add more water, one tablespoon at a time, to achieve the desired consistency.


  In order to save time, store-bought cooked beets may be used, but please note that the color of the beet hummus won’t be as vibrant.   Since beets take a while to cook, we recommend cooking several beets, and add them to salads or eat them as a side, dressed with some salt, olive oil, and lemon juice.
Roasted Beet Hummus

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Elyssa Herzfeld
Elyssa Herzfeld
8 months ago

Makes a gorgeous presentation!