KRNC recipe of the month – Roasted Beet Hummus

This bright and colorful recipe is a perfect snack. It has a great balance of protein, carbohydrates, and fat to keep you full. Not to mention, it’s packed with vitamins and minerals! Use it to dip veggies and chips, spread on a sandwich, or add to a salad!

Serving Size: 1/4 cup

Yield: 8 servings

Ingredients:Picture of Roasted Beet Hummus with text that reads: "Perfect for veggies and chips".

  • 1 small beet, peeled and roasted
  • 1 tablespoon extra virgin olive oil (for roasting)
  • 1 3/4 cups chickpeas drained (~15 oz can)
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves
  • 2 tablespoons tahini
  • 1/4 cup extra virgin olive oil (for hummus)


  1. Preheat oven to 375°F.
  2. Cut roots off beet, then rinse/scrub and peel.
  3. Drizzle with 1 tablespoon olive oil before wrapping beet in tin-foil. Roast for about 1 hour or until fork tender.
  4. Allow beet to cool before cutting into fourths. Place in a food processor and blend into small bits.
  5. Add in chickpeas, lemon zest, lemon juice, salt, pepper, garlic cloves, and tahini. Blend thoroughly.
  6. Slowly add in olive oil while blending.

Nutrition Information / Amount per serving

Calories – 165

Total fat – 11.5 g

Saturated fat – 1.5 g

Cholesterol – 0 mg

Sugars – 3 g

Protein – 4 g

Total Carbohydrates – 12 g

Dietary Fiber – 3 g

Sodium – 88 mg

Added Sugars – 0 g

For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!

The Kendall Reagan Nutrition Center is in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.

Kendall Reagan Nutrition Center