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–+ servings
overhead image of roasted beet dessert hummus sprinkled with coconut shavings
Melanie Lorick

Dessert Roasted Beet Hummus

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Who knew a dessert hummus could be so healthy? With the addition of a roasted beet, no refined sugars, and fun toppings that can elevate this hummus, you'll be eating this right out of the bowl.
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Prep Time 1 hour
Cook Time 5 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium beet roasted
  • 1 15.5 ounce can chickpeas rinsed and drained
  • 4 tablespoons unsweetened cocoa powder
  • ¼ cup + 1 tablespoon pure maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 teaspoons tahini optional
  • pinch salt
Possible Toppings
  • 2 tablespoons unsweetened coconut flakes
  • 2 tablespoons unsweetened cacao nibs
  • drizzle pure maple syrup
  • 3 tablespoons chopped nuts

Method
 

  1. Preheat oven to 400ºF.
  2. Loosely wrap beet root in aluminum foil and place on baking sheet. Bake for 1 hour. Check the beet halfway through for any dry spots and add a tablespoon of water to the aluminum foil, if needed.
  3. Remove the beet from the oven and use paper towels to remove the skin. Chop into large chunks and add to the food processor.
  4. Blend until mostly smooth (small chunks will still be visible). Add chickpeas, coconut sugar, vanilla extract, unsweetened cocoa powder, and salt.
  5. While blending the new ingredients, use the pour spout to add the pure maple syrup until you reach the desired consistency.
  6. Taste and add more of any ingredient, if desired. Serve with baguette slices and top with unsweetened coconut flakes or toppings of your choice.

Notes

Acceptable substitutions: 
  • Light brown sugar in place of coconut sugar. 
  • For the toppings, chocolate chips can replace cacao nibs. 
 

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