Beet Hummus

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So I’ve been feeling under the weather all week. I tried hard to avoid the cold that’s been tearing through my house. A cocktail of Ashwaganda, plenty of Zinc, B Complex and Turmeric shots were daily staples but I got the damn thing anyway. 

Being sick is annoying and terribly inconvenient, especially when you have a family to look after, a job to attend to and a blog to run. Though being sick is somehow insightful for me. It forces me to look at the things that matter. I don’t have enough energy to give a shit about the things I’m normally invested in so I try to conserve it and focus on what matters. I had to come up with new ideas and recipes for this week and decided to make less effort and just see what happens.

I was sitting on a bunch of beets I had in the fridge for admittedly two weeks (luckily they hold up well). I posted a photo on Instagram and was left staring at them wondering what I could make. I decided to stick them back in the fridge as I really didn’t have the creative energy at that moment. I just had to focus on the basics…

It’s quite fascinating what happens when you simplify thinking. When the things you normally stress over become insignificant because there’s just not enough room for them at that moment. It feels like a sort of detox if you will, stripping away thoughts. I also become acutely aware of how I feel in my body. Things ache, I’m uncomfortable so there just isn’t enough space for ruminating and the typical worries that plague me. Believe it or not, most thoughts we have repeat day in and day out.

So this begs the question, are your thoughts serving you? Most of mine are automatic, but I believe there is a certain level of control we all have over how we act based on our thinking. Thoughts, on their own just come and go but it’s the moment we attach value to them, that they become real. 

Have you ever experienced a really intrusive thought in the middle of a perfectly fine day? What happens if you chase after it? It can wreck your whole day. An entire story is born out of that single thought. But what happens if you have that same thought and just say: “oh, I guess I’m thinking about this…okay” and just let it go and move on with your day. Same thought, no attachment. If the thought serves you, go with it, if it doesn’t let it float by.

We have a lot more power over our thinking than we may believe, but tapping into it takes work, practice and discipline. I have neither most of the time, but ironically enough when I’m sick, I find that I’m able to not associate with some of the negative thoughts. I’m more likely to focus on my body. 

Now, back to beets after that rather long digression. While editing some things on the blog, I caught a glimpse of my roasted carrots recipe and instantly knew what I would be making. The tahini sauce for the carrots is actually the base I’ve used previously to make chickpea hummus. But hummus doesn’t always agree with me, so then it came to me, beet hummus. Why not? 

It’s simple to prepare and you only need a few ingredients to turn these wonderful earthy beets into hummus. And I think my favorite part is the vibrant color. 

 beet hummus

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beet hummus

  • Prep time: 5 minutes

  • Total cooking time: 1-1.5 hours

  • Serves 4


  • a bunch beets (generally 4)

  • 1 tbsp avocado oil

  • 1/8 tsp garlic powder

  • juice from 1/2 lemon

  • 2 tbsp tahini

  • 1/4 tsp cumin

  • pinch of salt

  • 1 tsp alive oil

  • optional: 1 tbso finely chopped parsley

  • optional: 1 tbsp finely chopped roasted cashews or walnuts


  • food processor

  • 4 pieces of foil


Preheat oven to 400 degrees. Cut off stems and wash beets well. No need to peel. Rub beets with avocado oil and wrap them in foil. Stick them in the oven and roast for about 1 to 1.5 hours or until soft. You want them to be soft enough to blend well. 

When beets have finished roasting, unwrap them carefully and set aside for 5 minutes. Using either kitchen gloves or paper towels (or both), you can wipe the skin off the beets and toss them right in the food processor. Add the rest of the ingredients (aside from parsley and cashews or walnuts) and blend until fully incorporated. 

You can top with additional olive oil, parsley, roasted cashews or walnuts. 

 An easy hummus that's full of flavor and easy on the eye. It's paleo, whole 30 approved and vegan. All you need are beets, tahini, lemon juice, olive oil and spices to create this delicious dip. #beets, #beethummus, #vegan, #paleo, #whole30, #hummus, #paleohummus, #whole30hummus, #vegetarian


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  • Reply
    October 24, 2017 at 12:41 am

    I hope you feel better soon! I absolutely hate being sick. At least this beautifully coloured hummus was made.

    • Reply
      Daniela Modesto
      October 24, 2017 at 9:31 am

      Thanks Tiffany! Exactly, something good came of it 🙂

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