Roasted Beet Hummus

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Have you checked out Stephanie Hua’s new book yet?  If not, you definitely should!  Here’s a sneak peek (plus a special offer from SAVA below!)

Roasted beet and garlic bring an unexpected va va voom to your ordinary hummus—velvety smooth, earthy and sweet. Not to mention that color—it’s a stunner. Serve with pita chips and crudites, or spread on a sandwich piled high with veggies. If you’re into zero waste, save that chickpea liquid (aka aquafaba) for another use, like making meringues for delightful Strawberry Jam Pavlovas, page 126. (You’ll have to pick up the book for that recipe!)

Active Time: 15 minutes

Inactive Time: 30 minutes

Makes: 2 ½ cups


  • 10 oz. beets, about 1 large, washed and ends trimmed
  • 1 head garlic, loose outer layers removed
  • One 15 oz. can of chickpeas, drained and rinsed
  • 2 tbsp sliced almonds, plus more for garnishing
  • ⅓ cup of extra virgin olive oil, plus more for garnishing
  • 2 tbsp plus 1 ½ tsp of canna coconut oil (Pg. 29 of Edibles)
  • 2 ½ tsp red wine vinegar, plus more as needed
  • 1 ½ tsp kosher salt, plus more as needed
  • ¼ tsp freshly ground black pepper, plus more as needed
  • Fresh mint for garnishing

NOTE: 1 serving = 1 tbsp


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wrap the beet in a piece of aluminum foil. Cut about ½-inch off the top of the garlic head so the cloves are exposed. Wrap the garlic in foil as well. Place the beet and garlic on a baking sheet and roast for about 30 minutes until the beet is tender enough to pierce easily with a paring knife and the garlic cloves feel soft when pressed. Let the beet cool until you can handle it.
  3. Rub the peel off the cooled beet under running water and cut it into small chunks. Measure out ¼ cups and place it in a food processor (save the remaining beet for another use). Squeeze the roasted garlic cloves out of their skins and into the processor and add the chickpeas, almonds, olive oil, canna coconut oil, vinegar, salt and pepper. Blend for 1 to 2 minutes until smooth and well combined, stopping to scrape down the sides a few times. Taste and season as needed with additional salt, pepper and vinegar.
  4. Transfer the hummus to a serving bowl. Top with a shower of fresh mint, a sprinkling of sliced almonds and a healthy lashing of good olive oil.
  5. The hummus can be made ahead and refrigerated in an airtight container for up to three days. Stir well before using.

Author of Edibles and owner of Mellows, Stephanie Hua, has a special offer for you!  Receive a Mellows Single with Purchase of the Edibles Cookbook through SAVA.

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