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Homemade Hummus Recipes

Roasted Beet Hummus with Hazelnut Oil & Rosemary

This Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright snack worthy of serving to guests but simple enough to enjoy with weekday meals.

Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 90 kcal


  • 1 15 oz can cannelinni beans (Great Northern would work as well) drained and rinsed
  • 1 small red beet roasted and cut into small pieces
  • 1/4 cup tahini
  • 1/2 tsp maple syrup
  • 3 Tbsp lemon juice
  • Dash salt and pepper
  • 1 Tbsp olive oil
  • 1 tsp hazelnut oil
  • 1 spring rosemary finely chopped


  1. Using a food processor fitted with an S-blade, combine beans, beet pieces, tahini, maple syrup, lemon juice, salt, and pepper and process until completely smooth, 3 to 5 minutes. Season with more salt, if needed.

  2. Transfer to a serving bowl, drizzle olive oil and hazelnut over it and then sprinkle with rosemary. Serve with fresh bread, crackers, or veggies.

Nutrition Facts
Roasted Beet Hummus with Hazelnut Oil & Rosemary
Amount Per Serving
Calories 90 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 3mg0%
Potassium 53mg2%
Carbohydrates 3g1%
Protein 1g2%
Vitamin C 3.3mg4%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.