Chili Roasted Beet Hummus


Chili Roasted Beet Hummus // via Nosh and Nourish


medium-sized beet (peeled)
1⁄2 tablespoon
Coconut Oil
1 can
Chickpeas (drained and rinsed AND peeled if you have time -- this makes it extra creamy!)
1⁄4 cup
1⁄4 cup
Olive Oil
1 tablespoon
rice vinegar
1 tablespoon
Coconut Sugar
1 tablespoon
Lemon juice
1⁄2 tablespoon
Minced Garlic
1⁄2 tablespoon
unsweetened Thai chili paste
1⁄2 teaspoon
Sea Salt
1⁄2 teaspoon
1⁄2 teaspoon
Ground Ginger


  1. Preheat oven to 425 degrees.
  2. Slice beet off from the stem/leaves (discarding those or saving them for a salad like this one!) and then peel the beet.
  3. Wrap the beet in aluminum foil, leaving the top open. 
  4. Add the 1/2 tbsp dollop of coconut oil to the top of the beet, then close up / wrap the aluminum foil to seal it in. 
  5. Bake for 45 minutes. Then, let cool either by sticking the cooked beet into the freezer for 5 - 6 minutes or the refrigerator for 30 minutes. 
  6. Once the beet is mostly cooled, cut it into a few smaller chunks. 
  7. Add all ingredients into your Blendtec (or a large food processor will work) and blend until smooth (approximately 2 minutes). 
  8. Serve with your favorite chopped up veggies and crackers!

Yields 8 Servings