About the Recipe

You may be a nutrition lover like me, but even nutrition-lovers can get tired of the same old foods all the time — leading to a lack of inspiration and demotivation to be in the kitchen. At least, that is what happens to me!

This is why I try to mix things up every now and again! Expanding my recipe repertoire can be fun…like a mad science experiment that I get to eat!

Now, I love hummus traditionally done with chickpeas as a high protein snack… but like I said, there are only so many different spice blends you can try before boredom sets in. So, let’s mix it up a bit!

In the past I have struggled with iron deficiency anemia, which this is where my love of beets comes in! When beets are ripe and baked adequately they actually lose a lot of their earthy (or to be honest dirt) flavour and become sweeter and a lot more palatable. Beets are great for supporting the natural iron stores in the body because they also contain B vitamins and vitamin C, which help with iron absorption. Beets are also good at detoxifying the body as they are a source of fiber, which can act as a broom and sweep waste out of our bodies. The deep pigment in beets, often used as a natural dye, is utilized by the liver during natural detoxification when it is bound to potentially harmful substances in the body to neutralize them.

Sesame seeds, such as the tahini I used to create this recipe, are a source of calcium, and other phytonutrients making it an alkaline food. Alkaline foods can help the body digest and boost absorption because they lend vital nutrients that may otherwise be lacking in the digestion process.

A detoxifying, digestive-aiding, fiber rich, alkaline twist on the classic hummus is sure to have a positive impact on your body. So, why not try something new?

If you give this recipe a try, let us know what you thought in the comments below!

Jacquie Thomas

Jacquie works as the Assistant Store Manager at Healthoholics, where she oversees day-to-day clinic operations, assists with purchase ordering, and more. She’s a skilled Holistic Nutritionist and Reiki Practitioner who brings her broad knowledge to helping Healthoholics’ customers and clients.

The Recipe

Beet Hummus

Prep Time:
10 mins
Cook Time:
45 mins
Jacquie Thomas
Total Time:
1 hour

3 beets, cleaned, peeled, and diced
water, as needed

1/4 cup nut/seed butter (I used tahini)
½ lemon, juiced (1/4 cup)
½ tsp salt
2 cloves fresh garlic (or substitute 1 tbs garlic powder)
1 tsp paprika
The firs of 1 fresh fennel
2 tbsp sesame oil

  1. Preheat oven to 375*F.
  2. In a deep dish layer chopped beets in a ¼ inch of water, cover and bake at 375F for 35-45
    minutes until soft. Once baked, drain the water and let cool.
  3. While beets are baking, prepare nut/seed butter mixture in a food processor. To the bowl of your food processor add nut/seed butter, lemon juice, sesame oil, paprika, garlic, fennel firs, salt. Pulse until well combined. You may need to scrape down the sides a few times.
  4. Once cooled, add beets to the food processor. Mix on high until it’s a smooth “hummus” consistency.

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