Recipe: Vegan Beet Hummus


  • 2 small roasted beet
  • 1 carrot
  • 1 can cooked chickpeas, mostly drained
  • zest of one large lemon
  • juice of half a large lemon
  • 1 large cloves garlic, minced
  • 2 heaping Tbsp tahini
  • 1/4 cup extra virgin olive oil


  1. Roast beets and carrots in oven until tender.
  2. Once your beets and carrots are cooled, place in food processor or vitamix.
  3. Add remaining ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil as the hummus is mixing.
  5. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
  6. Garnish with olive oil, edible flowers, and pumpkin seeds.

Adapted from Minimimalist Baker