Beet Hummus

beet humus.png


  • 3 small beets, roasted, steamed, and peeled

  • 2 cans chickpeas, BPA-Free, drained (keep 1/4 cup of strained chickpea water and set aside)

  • Juice of half a lemon

  • 2 tbsp tahini

  • 2 tablespoons cold-pressed olive oil

  • 1 tsp of salt

  • 1/8 tsp ground black pepper

  • 2 cloves garlic, zested

  • 1/2 tsp cumin powder, optional


  1. Add the beets and chickpeas to a food processor and blend well

  2. Add the rest of the ingredients and blend until smooth

  3. Add chickpeas water if mixture is too thick

  4. Serve with veggies or quinoa, flax, and black bean tortilla chips

SnacksIsabelle Carroll