Roasted Beet Hummus

  • Author: Well Vegan
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x



  • ½ pounds beets, trimmed
  • 1/3 cup tahini
  • 2 Tbsp. lemon juice
  • 1 garlic clove, minced
  • ¾ tsp. salt
  • 23 Tbsp. non-dairy milk (as needed)
  • Fresh dill, chopped (optional)


  1. Preheat oven to 350F. Wrap beets in aluminum foil, place them on a baking sheet, and roast for an hour, or until tender.
  2. Once the beets have cooled, peel and quarter them. Add the peeled beets, tahini, lemon juice, garlic and salt to a food processor. Blend until smooth, adding the non-dairy milk 1 tablespoon at a time as necessary.
  3. Scoop hummus into a serving bowl and garnish with fresh dill, if using.