Low-Carb Roasted Beet Hummus

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 261
Protein 6g
Fat 23g
Carbs 7g
Total Time

This beet hummus has less carbs than the traditional chickpea version and is pretty versatile as well. Besides eating it with pita bread or chips, I also enjoy it with my salads or as a spread for toast or a sandwich wrap.  I especially love (beet) hummus as a dip for raw veggies such as celery OR my favorite, my homemade sweet potato chips.

Even though it looks a bit “fancy” and sounds complex, it’s actually pretty simple to whip up.


Low-Carb Roasted Beet Hummus


Ingredients for 3 servings:

  • 4 beets, raw (about 8oz)
  • 1 tablespoon olive oil
  • 3 tablespoons tahini
  • 2tablespoons olive oil
  • pinch of cayenne pepper
  • pinch of sea salt
  • juice from 1 lemon (or more/less to taste)
  • 1 clove garlic, crushed (or more to taste)


  1. Preheat oven to 360°F / 180°C / gas mark 4.
  2. Wash the beets to remove dirt, then chop off the ends and discard.  Place the beets on a baking tray lined with foil and drizzle them with a little olive oil.
  3. Roast for 1 hour or until soft and easily pierced with a knife/fork.
  4. Allow to cool and then peel the beets.
  5. Place all of the ingredients in a food processor or high-powered blender and blend until smooth. Season to taste with sea salt and lemon juice.  If you must add other ingredients such as olive oil or tahini, use them sparingly as they will impact macros.
  6. Garnish and enjoy!

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