Dessert Roasted Beet Hummus

Melanie Lorick
by Melanie Lorick
8 people
1 hr 5 min

This sweet beet hummus incorporates delicious cocoa flavor, pure maple syrup, vanilla extract, and so much more - ultimately, creating a hummus that reminds me of a *healthier* red velvet cake. (I mean, just LOOK at that texture!)

I suggest thinly slicing a fresh French baguette and spreading with the dessert beet hummus before topping with some coconut shavings and cacao nibs. The toppings really make this taste luxurious. And, even though we should always consume sugar in moderation, this recipe doesn't use refined sugar...bonus points!

Of course, you can customize this to meet your palate's expectations. The hummus itself is quick to make, but keep in mind that freshly roasting your beet will take about 1 hour. Simply taste test this while blending in your food processor or blender of choice and add the sweetener of your choice until it's satisfying. Don't forget to experiment with toppings to decide which is your favorite!

Grab more details about this dessert roasted beet hummus on the blog!

Cheers, friends!

Roasted beet, before adding additional ingredients. This is a coarse chop.

Dessert Roasted Beet Hummus
Recipe details
  • 8  people
  • Prep time: 1 Hours Cook time: 5 Minutes Total time: 1 hr 5 min
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  • 1 medium beet
  • 1 15.5 oz can chickpeas, rinsed and drained
  • 4 tablespoons unsweetened cocoa powder
  • 1/4 cup plus 1 tablespoon pure maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • pinch salt
Possible Toppings
  • 2 tablespoons unsweetened coconut flakes
  • 2 tablespoons unsweetened cacao nibs
  • Drizzle pure maple syrup
  • 3 tablespoons chopped nuts

Preheat oven to 400ºF.
Loosely wrap beet root in aluminum foil and place on baking sheet. Bake for 1 hour. Check the beet halfway through for any dry spots and add a tablespoon of water to the aluminum foil, if needed.
Remove the beet from the oven and use paper towels to remove the skin. Chop into large chunks and add to the food processor.
Blend until mostly smooth (small chunks will still be visible). Add chickpeas, coconut sugar, vanilla extract, unsweetened cocoa powder, and salt.
While blending the new ingredients, use the pour spout to add the pure maple syrup until you reach the desired consistency.
Taste and add more of any ingredient, if desired. Serve with baguette slices and top with unsweetened coconut flakes or toppings of your choice.
  • Acceptable substitutions:
  • Light brown sugar in place of coconut sugar.
  • For the toppings, chocolate chips can replace cacao nibs.
Melanie Lorick
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