Beet Hummus

💗 This vibrant beet hummus is as nourishing as it is beautiful—perfect for hormone support, liver health, and balancing blood sugar. Beets provide natural detoxification support and help improve circulation, while chickpeas and tahini offer a steady stream of plant-based protein, fiber, and healthy fats. Olive oil and lemon round it out with anti-inflammatory and immune-supportive benefits.

Serve it as a snack with sliced veggies, as a spread on wraps and bowls, or as a colorful appetizer on your next mezze platter. It’s creamy, tangy, earthy—and undeniably pretty in pink. ✨

💗 Beet Hummus

Servings: ~1.5 cups

Ingredients:

  • 1 can (15 oz) chickpeas, drained (save 3 tbsp of liquid)
  • 2 small or medium roasted beets (soft to the fork)
  • 1/3 cup tahini
  • 3 tbsp reserved chickpea liquid (aquafaba)
  • 1/4 cup extra virgin olive oil (adjust for desired thickness)
  • 1-2 small garlic clove
  • Juice from 1 large lemon
  • Salt, to taste
  • Optional: pinch of cumin or coriander for extra flavor
  • To garnish: black & white sesame seeds, drizzle of olive oil

Instructions:

  1. Combine all ingredients in a high-speed blender or food processor.
  2. Blend until smooth and creamy. Add more olive oil or a splash of water for a thinner consistency, if desired.
  3. Taste and adjust salt or lemon to preference.
  4. Transfer to a serving bowl and garnish with sesame seeds and a drizzle of olive oil.
  5. Serve with veggie sticks, crackers, or as a spread in bowls and wraps. Store leftovers in the fridge for 3-4 days.