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Roasted Beet Hummus Appetizer Platter!

A gorgeous bright pink hummus surrounded by veggies and rosemary parmesan naan
Course Appetizer
Cuisine American
Keyword easy appetizer recipe, easy lunch recipe, easy snack recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 8 servings
Author Linda Spiker



  • 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


  • assorted veggies of your choice I used carrots, radishes, peeled and sliced cucumbers and cherry tomatoes but broccoli, cauliflower and jicama work well too


  • 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!