Roasted Beet Hummus Dip

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Serving: Serves 8
Prep Time: 20 Minutes
Cooking Time: Cook for 45 minutes.

August/September 2018 Dig In the Big Y Magazine
Also in this issue Cucumber Yogurt Dip
Spinach & Herb Dip

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Note: Wash hands with soap and water.
1. Preheat oven to 400 degrees Fahrenheit
2. Place beets in a large bowl. Drizzle oil over top, and toss to coat all sides; season to taste with salt and pepper. Wrap up foil, place on baking sheet and roast for 45 minutes or until beets are fork tender; remove from oven and let cool. Once cool, roughly chop.
3. Place beets, garbanzo beans, lemon juice, lemon zest, garlic, cumin, paprika, chili powder and red pepper flakes in a food processor and pulse for 2-3 minutes or until smooth, scraping sides with spatula as needed.
4. Add tahini through top opening and pulse for 1-2 minutes. Pour in vegetable broth while continuously pulsing, adding more broth until desired thickness is reached.
5. Serve with a variety of cut-up vegetables.
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Nutrition Facts

Nutrition Information Per Serving Calories: 96 (Calories from Fat: 36)
Total Fat: 4g (Saturated Fat: 0.5g)
Protein: 4g
Total Carbohydrates: 13g (Dietary Fiber: 4g
Total Sugars: 6g)
Cholesterol: 0mg
Sodium: 196mg