Roasted beet hummus makes a healthy vegan and gluten-free appetizer. Serve it with lentil chips, vegetables or gluten-free pretzels for the ultimate party dip!
Preheat oven to 400 degrees.
Using a vegetable peeler, peel the outer skin from beets. Cut beets into 1-inch cubes.
In a small bowl toss salt, sage and pepper together.
Line a baking sheet with aluminum foil and place cut beets in a single layer. Drizzle olive oil over beets and sprinkle with seasoning mixture.
Toss beets to coat evenly and then spread them out into a single layer again on the baking sheet.
Bake for 40-45 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
Let beets cool to room temperature before proceeding.
Place beets, garbanzo beans, and tahini in the bowl of a food processor. Puree for 2 minutes.
Add garlic, salt, lemon juice and zest and puree for another minute.
Lastly, turn processor on and drizzle olive oil into hummus while processor is pureeing. Process for at least 2 minutes, or until hummus is to your desired consistency.
If you would like the hummus a little smoother, add additional hummus.
Serve beet hummus with lentil chips, vegetables or gluten free pretzels and enjoy!