Roasted Beet Hummus

This tasty alternative hummus is quick and simple to make, plus it creates a colorful addition to any selection of appetizers. ~ Marlys

Roasted Beet Hummus

Roasted Beet Hummus

Course Appetizer
Cuisine Mediterranean, Middle Eastern
Keyword appetizer, beets, dip, hummus
Prep Time 15 minutes
Cook Time 30 minutes
Cool at least 15 minutes
Total Time 1 hour
Author Alan & Marlys Arnold - Adventures with Tea


  • 2 Beets (medium to large)
  • 1/4 cup Tahini (for homemade tea-infused version, see Recipe Notes below)
  • 3 Tbls A Walk in the Woods brewed tea
  • 1 Garlic clove crushed
  • Juice from one lemon
  • 1/4 tsp Salt
  • 1/4 tsp Dill
  • Chopped walnuts
  • Crumbled feta cheese


  1. Scrub beets, peel, then cut into quarters. Place on a baking sheet covered with foil and roast at 375º F for about 30 minutes or until fork tender. Remove from the oven and allow to cool for 10-15 minutes, then coarsely chop.

  2. Combine all ingredients except for walnuts and feta in a food processor, then pulse until well blended.

  3. To serve, top with chopped walnuts and feta cheese. Use corn chips, veggies or pita bread triangles (toasted in oven).

Recipe Notes

You'll find our Tea-infused Tahini here.

If you'd like a thinner or smoother hummus, simply add more A Walk in the Woods brewed tea as you are pulsing in the processor.

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