Eat Well Mar. 18. 2016

Beet Hummus

Mar. 18. 2016
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

Happy Friday guys! A couple weeks ago I shared an exclusive recipe from the Winter meal plan of the NS Society, the Energy Almond Butter Balls, but I couldn’t help it – I just had to share one more! Today’s recipe is Beet Hummus, one of my favorite snacks because it’s so versatile.

Seriously dip almost anything in this beet hummus, put it on top of a salad, add it to a sandwich, the list goes on. Plus it’s also delicious and ridiculously easy. I love making a big bowl on Sunday during batch cooking so I have a healthy snack ready to go when hunger strikes in between meals. If you ever find yourself reaching for a sugar-filled snack or even hitting the vending machine when you need a little something in between meals, try this recipe out! Oh, and try it smeared on the Grain Free Walnut Bread – it is sublime.

If you’re looking for more beet recipes, check out these from the archives:


Beet Hummus
Recipe Type: snack
Prep time:
Cook time:
Total time:
Serves: 10 servings
A creamy beet hummus with a boost of antioxidants and earthy flavor from beets and citrus. Serve with crackers, raw veggies, and fruit for a delicious snack. Mix 4 tablespoons of the hummus with 2 tablespoons of apple cider vinegar for a thick and creamy salad dressing.

I hope you all enjoy this recipe as much as we do! What are your favorite kinds of hummus? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!

xx McKel

The Recipe




1 small roasted beet

1 15 ounce can cooked chickpeas, well rinsed and drained

Zest of one large lemon

Juice of 1 small lemon

Pinch sea salt

Freshly ground black pepper

2 large cloves garlic, minced

2 tablespoons tahini

1/4 cup extra virgin olive oil


Step 1

Combine all ingredients in a food processor or blender (except the olive oil), blend until smooth. Drizzle in the olive oil as the hummus is blending or mixing.

Step 2

Adjust seasonings to taste, add more salt, lemon juice to brighten, or water to thin/adjust the thickness of the hummus.

Step 3

Store in the fridge for up to 1 week.

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