Roasted Beet and Pomegranate Hummus

Beets, garlic, pomegranate, tahini, and lemon make this dip as bright in flavor as it is in color.
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roasted beet pomegranate hummus

When trimming your beets, save the leafy stems and sauté with olive oil, fresh minced garlic, and salt and black pepper for a vitamin A–packed side dish.


  • 1 lb beets, peeled and sliced into 1" rounds
  • 1 tbsp plus 1 tsp extra-virgin olive oil, divided
  • 2 cloves garlic
  • 2 tbsp plain nonfat yogurt
  • 2 tbsp fresh lemon juice
  • 5 tbsp tahini
  • 2 tbsp pomegranate molasses
  • 3 tbsp fresh pomegranate arils, chilled
  • 2 tbsp fresh mint leaves, torn


1. Roast beets: Heat oven to 500°F. Brush beets with 1 tbsp olive oil and season with salt and black pepper. Roast beets on a baking sheet until fork-tender, 35–40 minutes. Remove and let cool.

2. Prepare hummus: In food processor or blender, process garlic until finely chopped. Add beets, yogurt, and juice, and process until smooth. Add tahini and molasses; process until fully incorp-orated. Transfer mixture to a serving bowl; drizzle with remaining 1 tsp olive oil and top with arils and mint.

Nutrition Information

  • Serving Size: 6
  • Calories: 134
  • Carbohydrate Content: 12 g
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g