Beet hummus

Chickpeas are part of the fabaceae family, which are dried edible seeds high in protein and low in fat. This recipe is an ideal appetite suppressant! The insoluble fiber in chickpeas will give you a feeling of prolonged fullness while maintaining good blood sugar control.

Servings: 4 - 6 people
Time: 5 minutes 


236 mL (8 oz) Cooked beets
500mL (15oz) Chickpeas, cooked, drained and rinsed
30 mL (2 tbsp) Tahini (optional)  
1 garlic clove, peeled and chopped
30 mL (2 tbsp)             Infused extra virgin olive oil - Coriander & red onion or atgarlic
30 mL (2 tbsp)             Infused extra virgin olive oil - Italian lemon
15 mL (1 tbsp)             Dark balsamic - Pomegranate
15 mL (1 tbsp) ground cumin
7.5 mL (1/2 tbsp) fine salt
30 mL (2 tbsp) water, as needed


15 mL (1 tbsp)            Infused extra virgin olive oil - Italian lemon
15 mL (1 tbsp) lemon zest
22 mL (1 1/2 tbsp) Za'atar spice blend (optional)
22 mL (1 1/2 tbsp) fresh mint or parsley, chopped
1 Bread 1 Naan bread, toasted


  1. Combine beets, chickpeas, tahini, garlic, oils, balsamic, cumin and salt in a food processor until smooth. Add water for a creamier consistency. Store in the refrigerator until ready to serve.
  2. Place the hummus in a serving bowl and garnish with extra virgin Italian lemon olive oil, lemon zest, za'atar and fresh mint. Serve with toasted naan bread on the side.

      * Keeps between 5 and 7 days in the cold.

Additional information

To learn more about legumes, including their benefits and positive impacts on ecology, see our page " Legumes | nutritional information By clicking on the link.  

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