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Roasted Beet and Feta Hummus
This Roasted Beet and Feta Hummus is a show-stopper with it's beautiful pink colour and smooth, subtly sweet flavour!
Course: Appetizer
Servings: 3 cups hummus
Author: Cristina
  • 3 small beets
  • 1 Tbsp + 3 Tbsp olive oil
  • 3 inch square cubes + 2 inch square cubes feta cheese
  • 810 mL (about 27 fl oz., or a large can and a half) chickpeas, drained, with the juice set aside.
  • 1 head of garlic , minced
  • splash lemon juice
  • dash of salt
  1. Heat the oven to 350°F
  2. Peel the beets and place on a sheet of tin foil on a baking sheet with sides.
  3. Drizzle with 1 Tbsp olive oil. Fold the tin foil so the beets are wrapped in a packet.
  4. Bake for 45mins - 1 hr, until the beets can be easily speared with a fork.
  5. Remove from the oven, open the tin foil packet, and let cool at least 20 minutes.
  6. Add the beets, remaining 3 Tbsp olive oil and 3 inch square cubes of feta, chickpeas, garlic, lemon juice and salt to a blender.
  7. Add 3 Tbsp of chickpea juice, and begin to blend.
  8. You may need to stop the blender and CAREFULLY stir the mixture around with a spoon to make sure it is all blended evenly. Add more chickpea juice if necessary to desired consistency.
  9. Sprinkle the remaining 2 inch square cubes of the feta cheese on top, and serve with tortilla chips, bread, vegetables, whatever you like!