Braveheart Beet Hummus

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Cooking Method: Boiling

Cuisine: American, Mediterranean

Best Season: Suitable throughout the year, Summer, Fall

Dietary: Dairy-Free, Gluten Free, Paleo, Vegan, Vegetarian

Description

This rich, magenta-toned hummus is a bold yet earthy take on a Mediterranean classic. Roasted beetroot lends its natural sweetness and vibrant color to a silky chickpea-tahini blend, while garlic and lemon offer balance and brightness. Blue corn chips or crisp vegetables make the perfect companion to this nutrient-dense spread—ideal for sharing at gatherings, or adding drama and depth to your everyday snack plate.

It's a dish that pairs nourishment with artistry—designed to awaken the senses, support circulation and cognition, and stand confidently on any elegant table.

Ingredients

1 medium beet (roasted and peeled, or pre-cooked)
1 can (15 oz)
2-3 tbsp tahini
2 tbsp olive oil, plus extra for garnish
2 tbsp fresh lemon juice
1 small clove garlic
1/2 tsp ground cumin
Sea salt and black pepper, to taste
Water, as needed (for texture)
Garnish: fresh parsley, extra olive oil, or flaky salt
Serve with: corn tortilla chips or veggie sticks

Instructions

1
Prepare the Beet: If not using pre-cooked, roast the beet at 400°F (200°C) for 35–45 minutes wrapped in foil, then peel once cooled.
2
Blend the Hummus: In a food processor, combine beet, chickpeas, tahini, lemon juice, garlic, cumin, olive oil, salt, and pepper. Blend until smooth.
3
Adjust the Texture: Add water 1 tbsp at a time to thin to your desired consistency. Taste and adjust seasoning as needed.
4
Plate with Presence: Spoon into a black bowl, swirl the surface, drizzle with olive oil, and garnish with parsley or a pinch of flaky sea salt.