Creamy Beet Hummus


I gave Noa a little bite of hummus last week and she totally flipped. I wanted to make her a homemade version so I could leave the salt out and add in some extra veggies. It’s one of those things I never make, even though I always have the ingredients on hand. It’s so versatile (make it plain, with avocado, or roasted veggies) and it’s packed with protein, fiber, and vitamins. I went to make some yesterday and realized I also had a beet I needed to cook, so this roasted beet hummus was born! Serve it up with some cucumbers as a snack, or in a pita with veggies and turkey for lunch.


1 beet
2 15 oz. cans of chickpeas
1/3 cup tahini
1/4 cup olive oil
1/4 cup filtered water
1/4 cup lemon juice
Zest of 1 lemon
3-5 cloves garlic, peeled
1/2 teaspoon cumin
Salt to taste
Optional: Parsley to serve


Preheat oven to 400 degrees. Peel and quarter beet, lightly coat in avocado oil, and bake for 25-35 minutes, flipping halfway through. The beet should easily pierce with a fork and lightly caramelized. Set aside to cool.

Add all ingredients to a high-speed blender (like a Vitamix) or a food processor. Blend until creamy and smooth. If the hummus is too thick to blend, you can slowly add more water (one tablespoon at a time) until it will blend.

Store in an airtight container in the refrigerator until ready to serve. Optionally top with minced parsley and a drizzle of olive oil.