Roasted Beet Hummus Appetizer Platter!

It is rare to see a naturally bright pink food. But thanks to the good old beet, this hummus is a delicious exception! This Roasted Beet Hummus Appetizer Platter is a cinch to make and the color will have everyone asking how you did it.
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Roasted Beet Hummus Appetizer Platter!

The Hummus:

If you have ever made my Traditional Hummus, you know it only takes minutes to make your own, and it’s so much better than store bought. This beautiful fuchsia hummus takes minutes to process as well, but first you have to pop a beet in the oven for a little roasting. 

Roasted Beet Hummus Appetizer Platter!

The Bread:

I used a store bought naan, brushed it with olive oil, sprinkled it with rosemary and Parmesan and put it in the oven for a few minutes. Warm and soft, this bread is the perfect accompaniment to the hummus and veggies! BUT for you die hard “from scratch” bakers out there, I offer you my Homemade Flatbread Recipe.

Roasted Beet Hummus Appetizer Platter!

 The Rest:

You can put whatever vegetables you want on this platter. I used tomatoes, thinly sliced radishes, Marcona almonds, sliced carrots and cucumbers. Broccoli, cauliflower, and jicama work great too!Roasted Beet Hummus Appetizer Platter! 

The Recipe: Roasted Beet Hummus Appetizer Platter 

Tips and what you will need: you need a food processor to make hummus, and as always you need a good knife! If you want to turn this into a complete meal salad, click here.

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Roasted Beet Hummus Appetizer Platter!

A gorgeous bright pink hummus surrounded by veggies and rosemary parmesan naan


  • Hummus:
  • 1 small beet (2" in diameter) if you can't find one that small use half of a bigger one)
  • 1-2 cloves garlic, peeled
  • 1 can garbanzo beans (15 oz)
  • juice of half a lemon
  • sea salt, to taste
  • 1/3 cup extra virgin olive oil (give or take)
  • Platter:
  • assorted veggies of your choice, I used carrots, radishes, peeled and sliced cucumbers and cherry tomatoes but broccoli, cauliflower and jicama work well too
  • Naan:
  • store bought naan bread (4 usually come in a pack)
  • olive oil
  • 2 cups freshly grated parmesan
  • 2 Tablespoons freshly chopped rosemary


  1. Preheat oven to 400 degrees and place oven rack in center position
  2. wash beet well, cut off ends, wrap in foil and place in the oven for about 40 minutes or until soft enough for a fork to easily pierce
  3. Remove beet and allow to cool
  4. place garlic in food processor and mince
  5. add garbanzo beans, beet, sea salt and lemon juice, process while slowly pouring in olive oil
  6. check consistency, if needed add a little more oil
  7. When consistency is to your liking, taste and see what you think. If needed add more salt
  8. Brush brrad with olive oil, sprinkle with cheese and rosemary, place in oven and cook until golden and cheese bubbles
  9. Place hummus in a bowl and surround with veggies and flatbread
  10. Enjoy!



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18 thoughts on “Roasted Beet Hummus Appetizer Platter!

  1. What a fantastic idea! I always grow beets in my garden, but have never thought to use them for a pretty pink hummus! LOVE THIS! And that flatbread? Umm, DROOLING!

  2. This is gorgeous, Linda! What a wonderful feast for the eyes and an easy way to sneak healthy beet into the mix. This would be perfect for a holiday gathering like Easter.

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