Roasted Beet and Pomegranate Hummus - Yoga Journal

Roasted Beet and Pomegranate Hummus

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