Creamy Beet Hummus (Vegan)


Creamy Beet Hummus (Vegan)

By Mark Zuleger-Thyss/Garden of Healing

Snacks | Cooking time: 75 minutes 

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This beet hummus is packed full of flavor, has a creamy texture, and is stunning on any holiday table, ready to eat as a snack. Our recipe is vegan – and pink, too! Enjoy with pita chips or bread, raw vegetable sticks like celery or carrots, even with broccoli or cauliflower. Spread on sandwiches and wraps or flatbread, tortilla, naan, or rice crackers.



  • 1 medium beet, peeled, and stem removed
  • 1 can of chickpeas, drained
  • 2 garlic cloves
  • 1/4 cup lemon juice (1 lemon)
  • 4 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • Salt and pepper to taste
  • 3-6 tablespoons water



  1. Preheat the oven to 375ºF.
  2. Place the beet in foil, drizzle with avocado oil, wrap, and roast for an hour and fifteen minutes or until tender. Set aside to cool.
  3. Dice the beet and place it in a large food processor with the garlic. Pulse until it is coarsely chopped.
  4. Add chickpeas, lemon juice, tahini, olive oil, cumin, salt and pepper and process until smooth.
  5. Use water to make the hummus creamier, adding it slowly until the desired texture is achieved.



    © 2020 Mark Zuleger-Thyss, Garden of Healing LLC. All rights reserved.

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