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Chickpea-Free Hummus, 3 Ways: Beet + Ginger, Moroccan Carrot, Zucchini Lime || Paleo + vegan! || Eat Spin Run Repeat

Roasted Beet + Ginger Hummus

  • Author: Angela @ Eat Spin Run Repeat
  • Total Time: 30 mins
  • Yield: about 1 cup 1x


  • 1 cup peeled + diced purple beets
  • 2 cloves garlic (no need to chop them up)
  • 1 tbsp extra virgin olive oil
  • sprinkle of sea salt and black pepper
  • 2 small shallots, peeled and halved
  • 2 tbsp tahini
  • 1 tbsp minced ginger root (or more, if you love ginger like me!)
  • juice of 1 lemon
  • 1 tbsp water


  • Preheat the oven to 400F and line a baking sheet with parchment. In a bowl, toss the beets and garlic cloves in olive oil and scatter them out on the parchment. Sprinkle with sea salt and pepper, and roast for 20 minutes.
  • Once partially cooled, transfer the roasted beets and garlic to a food processor along with all remaining ingredients. Puree until completely smooth, pausing occasionally to scrape down the sides with a spatula.
  • Adjust seasoning to taste with sea salt and black pepper. If you want to add more ginger, do it now and puree again until completely smooth.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: snack
  • Method: puree