Roasted beets and garlic hummus


This delicious beetroot hummus is the prettiest pink appetizer I’ve ever seen. This healthy recipe is easy to make in large batches and keep in the fridge for lunch and snacks throughout the week. – Elizabeth Worndle, Toronto, Ontario

Recipe information:

Cooking time: Prep: 25 min. Bake: 45 min.
Servings: 4 cups
3 fresh medium beets (about 1 lb)
1 whole garlic bulb
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon olive oil plus 1/4 cup olive oil
1 can (15 ounces) garbanzo beans or chickpeas
rinse and dry
3 to 4 tablespoons lemon juice
2 tablespoons tahini
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup plain Greek yogurt
Minced fresh dill or parsley
Assorted fresh vegetables
Chopped or torn pita bread


Preheat oven to 375°. Pierce beets with a fork; place in a microwave bowl and cover with a lid.
Microwave beets on high for 4 minutes, stirring halfway through.
Cool a little. Wrap the beets in individual foil bags. Remove the papery outer skin from the garlic bulb, but do not peel or separate the cloves.
Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; Drizzle with 1 teaspoon of oil.
Wrap in individual foil bags. Roast the beets and garlic until the cloves are soft, about 45 minutes. Remove from oven; unfold.
Rinse the beets with cold water; clean out when cool enough to handle.
Squeeze the garlic out of the skin. Place the beets and garlic in a food processor.
Add the garbanzo beans, lemon juice, tahini, cumin, cayenne and remaining olive oil, salt and pepper. The process until it becomes smooth.
If desired, pour 2 tablespoons of Greek yogurt over the beetroot mixture, adding the remaining yogurt over the finished hummus. Sprinkle with dill or parsley.
Serve with assorted vegetables and pita bread.